A paella is a Spanish rice dish from the pan and the national dish of the region of Valencia and the Spanish east coast. The term paella comes from the Catalan (in 1892) and has its origin in the Latin word patella (kind of a big plate or shallow bowl made of metal). In 1900 the Valencian adapted the word paella for the metal pan in which their national dish is prepared.
The term paella is occasionally used in Spanish not only on the court, but also for the pan. But today refers to the pan in which a paella is cooked, usually as Paellera.
Paella is a traditional Valencian dish. Although the Spanish cuisine is heavily influenced regionally, the paella has a very high reputation in the whole of Spain. Because of these regional embossing however, in the different regions of Spain several of the traditional Paella Valenciana different variants prepared.
The Paellera (paella pan)
The pan for cooking paellas is as Paellera called. Paelleras are large, circular and very shallow pans. Its two handles are painted red or green depending on the manufacturer. They are available in different diameters. Often found in Spanish households more PAELLERAS with different diameters to be a different number to meet Verköstigender. Since the rice should be high in a paella pan at most four inches, one takes better than a large paella pan is too small.
The traditional preparation of paella over a wood fire usually Paelleras be made of stamped sheet steel used. In Catalonia it is sometimes common place sheet steel to use clay tiles. Enamelled pans and teflon coated Paelleras from stainless steel or aluminum for the kitchen stove are also available, but less popular.
Paelleras from stamped sheet steel are not dishwasher safe. They rust very quickly if they are not immediately dried carefully. After washing the well the dried pans are rubbed with olive oil. Rusty pans are cleaned with bicarbonates, which is rubbed with half a lemon in the paella pan. Then rinse the pan, dry thoroughly and apply oil. The simple and traditional method, cleaning with dry sand.
Paella Valenciana
The Paella Valenciana consists of rice, with the saffron colored bright yellow, and mainly of chicken , pork ribs, and rabbit, always chopped the meat with bones into bite size pieces. Occasionally, small snails are added. In addition vegetables : grated tomatoes, red peppers - peppers cut into strips, green beans / flat green beans, sometimes quartered artichoke hearts and garrafones, which are large, flat white bean seeds. The soup is seasoned with salt, sometimes with finely grated fresh garlic and even saffron. Rosemary branches (if traditional preparation) are placed during the last few minutes on the rice and the fire added to give an additional Mediterranean flavors.
However, since saffron is one of the most expensive spices is and the paella in its actual origin form a "poor man's food" was, it is doubtful that this is the original recipe. There are several different Pulvermixturen that produce the beautiful yellow-orange color, mostly on paprika basis.
Preparation
There is plenty of heated olive oil in a pan. If seafood are, they are first fried and taken out. After the meat is browned 10 minutes, until it is almost done. Then the whole, unpeeled garlic cloves are added. Now the whole, unpeeled tomato rubbed on a grater vegetables over the meat and the green beans, red chilli strips and the "garrafones" added. The vegetables are mitgeschmort about 10 minutes in the pan. Then the rice is added. Mixing it with the other ingredients and then pouring water or caldo , broth. From now on, the paella may no longer be stirred. The water and the heat of the fire must be sized so that the water has been completely absorbed by the rice, if the paella is finished. No water One may pour in more. Is the paella ready cooked can they rest covered eight to ten minutes, best covered with a kitchen towel. Before eating the paella is drizzled with lemon juice. There are white bread.
Tradition and History
Traditionally, a paella on an open, mostly made outdoors pine - Prepared or almond wood fire on the weekend for the whole family. The paella pan is resting on an iron tripote , tripod, which is directly in the campfire. This tradition enjoys - particularly in the region of Valencia - still very popular. Traditionally, paella is eaten directly from the pan with a spoon, rarely even wooden spoons.
Falsely the paella is often referred to as a Spanish national dish. This is not right, because the Paella is a traditional dish from the region of Valencia. Equally wrong is the statement that the paella was a seafood dish. Fish are usually not used in a paella Valenciana. The often offered paella mixta (seafood meat paella) is a newer type of paella Valenciana, the likes of Valenzianern as Paella de turistas (tourist paella) "insulted" is.
Often no will for paella saffron used although Saffron is not very expensive in Spain, but it is with food dyes such as E-102 tartrazine colored. This dye is under the name "Colorante Alimentario" in the trade. But there are also suitable, reasonably priced paella with saffron spice blends.
Paella traditional
There are numerous ways to prepare a paella. Agreement among all paella cooks that they are eaten as lunch (against 15 clock) and never at night because it is too heavy on the stomach. There is agree also about the fact that a paella paella rice, best arroz bomba prepared in the area around Valencia is grown. Long grain rice provides an adequate replacement dar. risotto rice is, though, not for a paella, as it is very starchy and, unlike the paella rice when cooking is very soft and sticky. The grains of rice in the paella but should be dry, grainy and not sticky.
Some leave the rice in a cross shape trickle over the seared meat and vegetables and then pour Add water or broth. Other cover the finished paella not only with a newspaper, but also with sprigs of rosemary , some turn, not at all. Agree, in turn, are all that water must not be watered again. Some way should also pour a shot of beer or red wine. Critical to the success of a paella is the rice. Paella rice arroz bomba requires about twice to two and a half times the volume amount of water, so for a cup of rice grains, two cups of water. When the water boils, you should reduce the heat so the water is not boiled before the rice is cooked. Normally, the paella is not stirred. Finish is the paella, when the water is evaporated and the rice is cooked but still al dente. Thus, the estimated fine tasty crust, socarrat can in the bottom of the paella shape form, they should continue to cook for a few minutes until the bottom rice grains begin to bake on the pan.
Paella Video
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The term paella is occasionally used in Spanish not only on the court, but also for the pan. But today refers to the pan in which a paella is cooked, usually as Paellera.
Paella is a traditional Valencian dish. Although the Spanish cuisine is heavily influenced regionally, the paella has a very high reputation in the whole of Spain. Because of these regional embossing however, in the different regions of Spain several of the traditional Paella Valenciana different variants prepared.
The Paellera (paella pan)
The pan for cooking paellas is as Paellera called. Paelleras are large, circular and very shallow pans. Its two handles are painted red or green depending on the manufacturer. They are available in different diameters. Often found in Spanish households more PAELLERAS with different diameters to be a different number to meet Verköstigender. Since the rice should be high in a paella pan at most four inches, one takes better than a large paella pan is too small.
The traditional preparation of paella over a wood fire usually Paelleras be made of stamped sheet steel used. In Catalonia it is sometimes common place sheet steel to use clay tiles. Enamelled pans and teflon coated Paelleras from stainless steel or aluminum for the kitchen stove are also available, but less popular.
Paelleras from stamped sheet steel are not dishwasher safe. They rust very quickly if they are not immediately dried carefully. After washing the well the dried pans are rubbed with olive oil. Rusty pans are cleaned with bicarbonates, which is rubbed with half a lemon in the paella pan. Then rinse the pan, dry thoroughly and apply oil. The simple and traditional method, cleaning with dry sand.
Paella Valenciana
The Paella Valenciana consists of rice, with the saffron colored bright yellow, and mainly of chicken , pork ribs, and rabbit, always chopped the meat with bones into bite size pieces. Occasionally, small snails are added. In addition vegetables : grated tomatoes, red peppers - peppers cut into strips, green beans / flat green beans, sometimes quartered artichoke hearts and garrafones, which are large, flat white bean seeds. The soup is seasoned with salt, sometimes with finely grated fresh garlic and even saffron. Rosemary branches (if traditional preparation) are placed during the last few minutes on the rice and the fire added to give an additional Mediterranean flavors.
However, since saffron is one of the most expensive spices is and the paella in its actual origin form a "poor man's food" was, it is doubtful that this is the original recipe. There are several different Pulvermixturen that produce the beautiful yellow-orange color, mostly on paprika basis.
Preparation
There is plenty of heated olive oil in a pan. If seafood are, they are first fried and taken out. After the meat is browned 10 minutes, until it is almost done. Then the whole, unpeeled garlic cloves are added. Now the whole, unpeeled tomato rubbed on a grater vegetables over the meat and the green beans, red chilli strips and the "garrafones" added. The vegetables are mitgeschmort about 10 minutes in the pan. Then the rice is added. Mixing it with the other ingredients and then pouring water or caldo , broth. From now on, the paella may no longer be stirred. The water and the heat of the fire must be sized so that the water has been completely absorbed by the rice, if the paella is finished. No water One may pour in more. Is the paella ready cooked can they rest covered eight to ten minutes, best covered with a kitchen towel. Before eating the paella is drizzled with lemon juice. There are white bread.
Tradition and History
Traditionally, a paella on an open, mostly made outdoors pine - Prepared or almond wood fire on the weekend for the whole family. The paella pan is resting on an iron tripote , tripod, which is directly in the campfire. This tradition enjoys - particularly in the region of Valencia - still very popular. Traditionally, paella is eaten directly from the pan with a spoon, rarely even wooden spoons.
Falsely the paella is often referred to as a Spanish national dish. This is not right, because the Paella is a traditional dish from the region of Valencia. Equally wrong is the statement that the paella was a seafood dish. Fish are usually not used in a paella Valenciana. The often offered paella mixta (seafood meat paella) is a newer type of paella Valenciana, the likes of Valenzianern as Paella de turistas (tourist paella) "insulted" is.
Often no will for paella saffron used although Saffron is not very expensive in Spain, but it is with food dyes such as E-102 tartrazine colored. This dye is under the name "Colorante Alimentario" in the trade. But there are also suitable, reasonably priced paella with saffron spice blends.
Paella traditional
There are numerous ways to prepare a paella. Agreement among all paella cooks that they are eaten as lunch (against 15 clock) and never at night because it is too heavy on the stomach. There is agree also about the fact that a paella paella rice, best arroz bomba prepared in the area around Valencia is grown. Long grain rice provides an adequate replacement dar. risotto rice is, though, not for a paella, as it is very starchy and, unlike the paella rice when cooking is very soft and sticky. The grains of rice in the paella but should be dry, grainy and not sticky.
Some leave the rice in a cross shape trickle over the seared meat and vegetables and then pour Add water or broth. Other cover the finished paella not only with a newspaper, but also with sprigs of rosemary , some turn, not at all. Agree, in turn, are all that water must not be watered again. Some way should also pour a shot of beer or red wine. Critical to the success of a paella is the rice. Paella rice arroz bomba requires about twice to two and a half times the volume amount of water, so for a cup of rice grains, two cups of water. When the water boils, you should reduce the heat so the water is not boiled before the rice is cooked. Normally, the paella is not stirred. Finish is the paella, when the water is evaporated and the rice is cooked but still al dente. Thus, the estimated fine tasty crust, socarrat can in the bottom of the paella shape form, they should continue to cook for a few minutes until the bottom rice grains begin to bake on the pan.
Paella Video
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