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Photographer's Note

This photo is only to have an excuse to tell yo something about paella, the well-known spanish plate, and to give you a recipe to cook one.

The paella is a traditional food of the region of La Albufera (Valencia) in Spain. The name "paella" means "pan" in the language spoken in Valencia. So the name refers to the recipient where it is cooked and not to the ingredients, like it happens in many other countries. This also means that there are several ways to cook a paella, but basically the principal ingredients are rice (of course), meat and/or seafood and vegetables. A real traditional paella contains less or nothing of fish and shellfood. The pan must be large and not very high. It is better if the pan is made of iron instead of made of steel, because water boils easilier. But if you do not have one of iron, use what you can.

Ingredients (4 persons):
- 300 gr chicken
- 300 gr rabbit
- a small green pepper
- 1/2 onion
- 1 or 2 tomatoes
- 1 clove of garlic
- about 20 green beans
- 500 cc or gr rice
- 1 liter water
- salt, black pepper, olive oil
- artificial colouring (yellow) or saffron

Recipe:
Fry chicken and rabbit (salted and peppered) in the same pan you will cook the paella. If you do not like rabbit you can also fry fish but think that fish needs less time than meat to be fried. When it is finished take it out from the pan.
Vegetables must be very fine sliced and have to be fried in the same pan in the correct order. First the you put the green pepper, after some minutes you add the onion and when onion becomes a gold colour then you can add the tomato and the garlic.
After few minutes the tomato is made (note that you have to fry the vegetables in the same oil as the meat).
Then you can add the water. The correct quantity of water is double so much as of rice. You can measure it with tea cups.
Some persons prefer to fry very slightly the rice before adding water, but in this case water was added before.
When the water begins to boil, put the rice in. You can use a spoon of wood to distribute it across the pan.
After a couple of minutes you add the meat again and the green beans (these must be boiled before in a separate pot). Add salt and, if you want, the artificial colouring. If you want to put shellfood, put it now, because it need little time of cooking.
After few minutes (10-15) the paella will be finished. Water must disappear almost completely but and rice must no be hard. Do not cook it in excess (rice must be like pasta "al dente"). Better if some water remains that to eat rice too soft.
Enjoy it !
PS: thanks to my friend Joan Casas that cooked the paella you can see here.

Zanni, A-la-N, verge, saintclaude, Hanssie has marked this note useful

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