TEGUCIGALPA, HONDURAS.- this seafood rice, typical recipe Valencia Spain, It takes its name from “paila”, which is a pan. two handles that the preparation rice and we enjoyed it as a family, according to chef David Abadía.
“The origin of rice-made paella, Valencia orchard and was done with the first rabbit locally caught and harvested vegetables. The plate was not used, everyone ate from the oven. pan with a wooden spoon,” shares the chef, born in Alicante.
Because the use of products is fair local main ingredients added flavors as they roamed the new tables have where was it made? That’s why they exist Various options Spain and worldwide.
Abadia, in the Mediterranean Sea products, He gives an example from the region where he was born, who cooked a banda of rice (typically Alicante) prepared with the fish kaya and salmorreta sauce (from tomatoes and garlic).
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Another variant is paella. black rice, what ink is added squid to do more Dense Angel Cervantes, who learned this dish in Catalonia, explains the taste of the sea.
A true Valencian paella for him includes: contents basic knowledge: garrofón (white beans produced in Valencia), tomato puree, green beans (similar to beans), game partridge, free-range chicken, game rabbit, salt, oil, rice, water and saffron.
“These (components) immovable Although recipes will need to be adjusted because certain elements, such as carob beans, are hard to find,” Cervantes underlines.
VALENCIAN PAELLA RECIPE
3 tablespoons of olive oil
1 pound large shrimp, peeled and deveined
Salt, required amount
black pepper, as needed
1 pound thinly sliced Spanish chorizo
4 boneless, skinless chicken thighs, quartered
1 cup chopped onion
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3 cloves of minced garlic
½ cup chopped tomatoes
1 tablespoon of capers
1 teaspoon saffron
2 cups precooked rice
⅔ a glass of white wine
2 cups chicken stock
1 cup of peas
1 glass of water
1 kilo of clean mussels
2 ½ tablespoons roasted red bell pepper
2 tablespoons chopped fresh coriander
Step by step
one. Heat the oil in a large nonstick skillet over medium-high heat.
two. Season and separate shrimp and add to skillet, sauté 4 minutes or until shrimp is cooked through.
3. Put the shrimp in a medium bowl. Add the chorizo to the pan and cook until golden brown.
Four. Add chorizo to the shrimp bowl.
5. Season the chicken and place in the skillet, cooking for 2 minutes on each side or until golden brown.
6. Add onions and garlic to the pan; Cook, stirring frequently, for 2 minutes or until tender.
7. Add tomatoes, capers and saffron; Cook for 1 minute.
8. Add salt, rice, wine and broth to the pan, bring to a boil. Cover, reduce heat and simmer for 25 minutes or until rice is tender.
9. Put the shrimp, chorizo, peas, water and mussels on top of the rice.
10. Cover and cook 8 minutes over medium heat or until mussels open.
eleven. Remove from heat and add bell pepper and coriander. Let it sit for at least 3 minutes. Service.
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