First of all, paella isn't exactly the dish but the philanthropist this typical plate is cooked in. We all have seen the paella visage before when visiting Spain or browsing the net for paella fashions
The typical paella a la Valenciana was” constructed” in a small vill called El Perelló near to the megacity of Valencia. The unique situation of the vill between a natural lake with sweet water and the ocean handed to the residents of the area each they demanded to make a complete dish with numerous of the most important vitamins and minerals in a balanced combination. Paella Bogota.
With spreads at hand where they grew rice and sap, the ocean for shellfish and the lake for ducks together with their cravens gave the people of the area each they demanded to make 2 different performances of the paella a la Valenciana.
The first one is the paella made of meat. This paella is a combination of funk and duck together with rice, bomb, olive canvas, sap, and saffron. But currently, the duck is utmost of the time substituted by the rabbit which is a lot easier to get and cheaper.
This type of paella is still veritably popular amongst the people of Valencia and it's veritably common to hear people say”Sunday I'm going to eat paella with my parents”.
In the old days, the paella was served in the paella visage and all who joined in at the table ate from the same visage with rustic ladles. Moment utmost people prefer to have their portion on a plate. la mejor paella de bogota.
Another typical paella was the one made of seafood, Paella de marisco. This paella is made of rice and seafood. The used constituents are photographs, calamares, lobster, mejillón o clotxina, garlic, bomb, rice, saffron, olive canvas, and sap (octopus, squid, and mussel) Clotxina is a lower variation of the regular mussel.
The Form of the paella Valenciana
The amounts are/ person
- Funk (150 grs.)
- Rabit (150 grs.)
- Red paprika grease paint.
- Saffron
- 3 table ladles of natural tomato
- Green sap (70 grs.).
- Garrofón (a type of bean typical to Valencia (25 grs.)
- Haricot bean (25 grs.).
- water
- Olive canvas (5 table ladles).
- Rice (125 grs.)
- Salt
- If you like it partial artichoke
Preparing the constituents and the paella visage
The traditional way to prepare a paella is on a bonfire but this is delicate to achieve at home so there's a veritably good volition for this which is the double gas ring on a tripod with a bottle of gas.
The most important points according to my mama in law when preparing the paella are the fire below the paella visage must be the same on every part of the visage, you must be suitable to acclimate the fire in 2 rings an external and an inner ring, and the paella must be fully in balance so that when you add water the position should be the same everyplace on the paella visage. Paella Medellin.
Preparing the paella Valenciana
Step 1: 12 hours before starting to prepare the paella put the garrofón (a type of bean typical to Valencia) in water.
Step 2: Put the olive canvas in the visage and when the canvas is hot put in the funk and rabbit and fry them until they have this golden look. We should try to distribute the pieces of meat unevenly in the paella visage.
Step 3: Now we put in the different sap and the garrofón and fry them. If we want to add alcachofa (artichoke) we can add it now also. Make sure the fire isn't veritably violent but neither too low.
Step 4: Add to the paella the red paprika greasepaint and the natural tomato and mix them with the other constituents.
Step 5: After many twinkles, we add water to the paella. This is another pivotal step in preparing a tasteful paella. However, the paella will be too weak and if we add too little the rice won't be boiled sufficiently, If we add too much water. But there's a small interposer's trick to know what the right position is. On the outside of the paella visage, there are 2 grips attached. They're attached to the visage with rivets that are easily visible on the inside of the visage. This is the position of the water that must be added. Do not add more or less water it'll ruin your paella.
Step 6: Put the fire intensity on high but not too grandly. We leave the paella now boiling for 3-5 twinkles and also we lower the intensity of the fire to medium. Try the paella and if demanded add a swab to it. Leave the paella this way for about 13-17 twinkles depending on the type of rice you used.
Step 7: A step that's forgotten by utmost people, turn out the fire and cover the paella with kitchen paper and leave the paella alone for another 5-10 twinkles.
In the meanwhile cut a bomb in 4 and when the 5 or 10 twinkles have passed you can put the bomb on the outside of the paella. Paella domicilio Medellin.
Serve independently with onion (my father in law and I like to eat the paella with raw onion in one hand and the ladle in the other)
Preferred drink to go with the paella a red wine from Valencia especially from the area of Utiel/ Requena. ( other Spanish wines will do also of course).
Enjoy this typical plate of Valencia
