Does anyone have a recipe for an awesome paella?!
Valencia is a region on the Mediterranean coast of Spain, between Barcelona and Murcia. There are as many versions of paella as there are cooks in Spain! Paella Vegetariana is a vegetarian version of Valencia’s signature rice dish. Instead of chicken or seafood, vegetables fill in and create a tasty and satisfying vegetarian rice dish.
Because paella pans are very large round pans, they are not suitable for cooking on top of a standard burner. So, we recommend cooking paella on a round charcoal BBQ.
INGREDIENTS:
9 oz. White Flageolet Beans*
9 oz White Beans
2 medium tomatoes, diced
4 cloves Garlic, finely chopped
1 Large Eggplant, cut into large cubes
1 large Green Bell Pepper, diced
2 Artichokes or 1-16 oz can Artichokes
4-6 cups of Vegetable Broth
Medium-Grain or “pearl” Rice
PREPARATION:
Serves 6-8.
Note: If artichokes are not in season or you cannot buy them fresh, use a 16 oz can of artichokes, drained.
*Flageolet beans are immature kidney beans and can be difficult to find in the USA.
You may substitute canned for the fresh beans, in which case you do not need to soak them. If you cannot find them in stores, use any similar white bean.
Gather the Equipment
Gather the following equipment:
17 inch (144cm) paella pan
Round charcoal BBQ
Charcoal
Medium sauce pan
Sharp knife for chopping meat and vegetables
Meat cleaver
Wooden spoon with a long handle
http://spanishfood.about.com/od/maincour...
Answers: Vegetarian Paella
Valencia is a region on the Mediterranean coast of Spain, between Barcelona and Murcia. There are as many versions of paella as there are cooks in Spain! Paella Vegetariana is a vegetarian version of Valencia’s signature rice dish. Instead of chicken or seafood, vegetables fill in and create a tasty and satisfying vegetarian rice dish.
Because paella pans are very large round pans, they are not suitable for cooking on top of a standard burner. So, we recommend cooking paella on a round charcoal BBQ.
INGREDIENTS:
9 oz. White Flageolet Beans*
9 oz White Beans
2 medium tomatoes, diced
4 cloves Garlic, finely chopped
1 Large Eggplant, cut into large cubes
1 large Green Bell Pepper, diced
2 Artichokes or 1-16 oz can Artichokes
4-6 cups of Vegetable Broth
Medium-Grain or “pearl” Rice
PREPARATION:
Serves 6-8.
Note: If artichokes are not in season or you cannot buy them fresh, use a 16 oz can of artichokes, drained.
*Flageolet beans are immature kidney beans and can be difficult to find in the USA.
You may substitute canned for the fresh beans, in which case you do not need to soak them. If you cannot find them in stores, use any similar white bean.
Gather the Equipment
Gather the following equipment:
17 inch (144cm) paella pan
Round charcoal BBQ
Charcoal
Medium sauce pan
Sharp knife for chopping meat and vegetables
Meat cleaver
Wooden spoon with a long handle
http://spanishfood.about.com/od/maincour...
3 grams of fresh turd
+ 907 g of cow dung
bake for 1 minuite
enjoy!
PAELLA
This recipe will serve 5 generously
20 medium prawns, raw, peeled
20 mussels, in shells
5 chicken thighs, cut in half across the bone
2 chorizo
1 boneless pork loin chop, cut into ? inch cubes
4 ounces pancetta, cut into ? inch cubes
kosher salt
black pepper, freshly ground
olive oil
1 cup onion, chopped
2 tbsp garlic, finely chopped
1? red peppers, cut into 2 in.?? in. strips
2 medium tomatoes, peeled and chopped
3 cups rice
? teaspoon saffron threads
6 cups chicken stock
1 cup peas (defrosted if frozen)
3 lemons, each cut into 6 wedges
Clean the shellfish: Shell and devein prawns. Scrub mussels and remove byssel threads. Set both aside.
Cook the chorizo: Puncture the sausages a few times and submerge them in cold water in a saucepan. Bring the water to a boil, reduce heat, and simmer uncovered for 5 minutes. Drain and cool on paper towels, then slice into ? inch rounds, and set aside.
Brown the chicken: Rinse and pat chicken dry. Season with salt and pepper. Over medium-high heat, heat 3-4 tbsp olive oil in a heavy skillet. Add chicken skin side down, and brown well on all sides. As pieces are done, remove them to a holding platter.
Make the “sofritto”: Over high heat, add 3-4 tbsp olive oil into a heavy skillet and quickly brown pork and pancetta on all sides, turning frequently. Add the onion, garlic, pepper strips, and tomato. Stir constantly and cook briskly until most of the liquid evaporates and the mixture becomes thick but not completely dried out. Set aside.
NOTE: Preparations can be done in advance to this point and held for final assembly and cooking.
Preheat oven to 400degF.
In a saucepan, bring the chicken stock to a boil, then reduce the heat to keep it just at a simmer. Place the saffron in an infuser (such as a tea ball) and allow it to steep in the stock. Partially cover the pan so there’s not too much evaporation.
In a paella pan, combine the sofritto, rice, and ? tsp salt. Remove the infuser containing the saffron from the simmering stock and pour the stock into the paella pan. Bring to a boil over high heat, stirring constantly to prevent the rice from sticking to the bottom of the pan. When the mixture starts to boil, remove it immediately from the heat, taste for seasoning, and add salt if necessary. Gently embed the chicken, chorizo, prawns, and mussels into the rice. Sprinkle the peas across the entire surface. Set the pan on the floor of the oven and bake for 25-30 minutes until all the liquid is absorbed by the rice and it is tender but not too soft. NEVER STIR THE PAELLA!
When done, remove from the oven and let stand covered by a kitchen towel for 7-8 minutes. Garnish with lemon and serve at the table.
bravo, Carlo bravo
listen we can bring vinho, just tell us what time