Not so long ago, my husband and I had an idea to make a joint gastronomic blog (my husband is a specialist in the field of gastronomy and a chef), dedicated to our culinary journeys and recipes that we cook together. That's what came out of it! All recipes can be found here:

Paella - one of the symbols of Spain, a dish, at the mention of which, people who have visited Spain, with ecstasy roll their eyes. And this despite the fact that most of those who try a national dish   here, most often, does not even know that he eats only a tourist parody of the original. It's like finding a real borscht in the first institution that came to be found - almost impossible.

In the same boiling water, boil green pea   in 6 - 8 minutes. Strain, rinse briefly cold water   and put it aside. Wash fresh mussels twice in cold water. Remove the damaged or open mussels, pour the rest of the mesh into a sieve and remove the hanging thread. Prepare in this way, place mussels in a dish in boiling water in a pot, cover once vigorously boil, then continue to boil for about 3 minutes. Now the mussels had to open, remove unopened, pour the remaining in the sieve.

Wash raw giant shrimp under cold water. With a jerk pull out the head, then with each knife, cut along the back along the hard shell. Remove the transparent peel and remove the thin black intestine from the shrimp. Remove most of the mussels from the shell, put a few shells aside to decorate the paella.

When friends come to us, Huanci always prepares a paella "for tourists", with a huge amount of seafood, beautifully laid out throughout the surface of the dish. In fact, the classical paella is, for the most part, rice.

Perhaps there is no other such controversial dish in Spain, in preparation for which there is a huge amount of disagreement and everyone believes that it is his method that is most correct. it   again something like a Russian - Ukrainian borsch. How many cooks, housewives, so many opinions. There is not even a single idea of ​​where this dish came from.

Cut the peeled onions and 3 cloves of garlic into small cubes. Now you can start with paella. Heat giant shrimps in hot oil on both sides until they become reddish. Remove from the pan and set aside later. Fry the mushroom meat, also hot in hot oil, set aside. Pour a little oil into a saucepan, simmer the onion and pieces of garlic. With white wine or sherry and a little chicken broth   and paella in a few minutes.

Place the paella rice in the pan. Add about 600 ml of chicken broth and saffron threads and emollient water. Season with soft paprikapom and salt, boil and continue to boil slowly for another 20 minutes, while the heating is turned back. In the interval, if necessary, add a little broth, but do not mix the rice.

Nevertheless, if we are talking about the Valencian paella (Valencia - a province in eastern Spain), which is considered the most delicious, and not without reason, there is a certain list of ingredients, which, as a rule, is part of this dish. There are only ten of them)))). It is clear that in our realities it is not always possible to find traditional components, but we should not worry about this, practically everything in this world is replaceable. Although, of course, will not be "the same taste."

After about 20 minutes of cooking, rice should not have much more liquid. Paella is now to your taste with salt. Pepper and vigorously with chilli sauce or Tabasco. Bring chicken and green peas under the rice. Add mussels or mussels with a bowl. The frying pan is covered with aluminum foil or covered with a lid. 2 minutes before you remove the paella, the pre-cooked giant shrimp just warm up. Paella is topped with lemons, put in a saucepan.

Paella can also be cooked directly in the oven at 200 ° C, which is especially advantageous when using special large diameter pajela more than 4 servings. But also do not mix rice between them and always add enough liquid to cover the rice.

So, the products:

- The hen, grown on "free breads" (it very much differs to taste from what grow up in stuffy poultry houses, though, naturally, at home it can be replaced by an ordinary one)

- Rabbit

- Ferraura   - one of the varieties of green beans, very thin, allowing to cook it very quickly
- Garrofon - another specific type of beans, white, large and oily to taste. Again, it is not necessary to use it, however, it can not be replaced, so if you did not find itGarrofon , just exclude it from the list of products.

Who once did this, for what it just means. Rice cooking, however, is a small art in itself. Cooking sushi is dried completely differently, for example, the usual Basmati rice as an accompaniment or even in the Spanish paella. Everyone will get their rice soft, but there are several features with which you can properly cook rice. We give you short review   the correct preparation of rice and all that you need.

How much rice per person do I need?

Rice is a very satisfactory meal. As a rule, it is intended as an accompaniment, which means that you do not need to fully satisfy the pic. In the case of bagged rice, it is often difficult. One bag is too much for one person, but too little for two people.

- Very ripe tomatoes

Rice is a sort of "Bomba", which guarantees you a quality taste of paella, alas, not always used, even in Spain in quite decent places. Of course, you can replace it with another rice (I will tell about it in the end), but, nevertheless, the real taste givesBomba

Water - alas, such as in Valencia you just can not find, but, at least, it must be filtered, or buy a drink.

If you want to estimate the amount of rice per person with loose rice, there are two possibilities. Bagpipe comes in cooking just in a pot with enough water. Eventually you pull it out again and the rice is ready. Who uses loose rice, of course, can just bring a pot of water and bring rice. In the end, he again throws the finished rice, and you can eat it.

However, the problem with this method is twofold. On the one hand, this type of rice requires much more energy, since more water needs to be heated. On the other hand, all nutrients   rice is lost this way. It is better to leave the rice springs. Subsequently, we bring water for rice to the highest level for cooking. Then the rice needs about 15 minutes, closing the lid until it absorbs all the water. However, the cooking time may vary slightly depending on the type of rice. We should not stir rice during cooking!

  • In principle, it is always advisable to cook rice before the rice is rinsed well.
  • Then we give the rice to soak for about 10 minutes in 1, 5-fold quantity.
  • For 100 grams of rice it would be, for example, 150 ml of water.
  • As soon as it boils, we put the oven on an intermediate level.
If you are in a hurry to cook your rice faster, you can also omit soaking.

Saffron - they should not be abused, because excessive amounts of it can spoil the taste.

Garlic - it's best to use pink-crimson, with it the taste turns out to be particularly rich

Attention, paella no one holds a bow, contrary to popular belief! Never, do you hear? Never!!)))

Depending on the zone, paella can also be added: duck, artichokes, mashed tomato with garlic and with olive oil, Tartracina E-102 (which allows you to give the paella to its famous color and do not pour in saffron.) Do not use turmeric because it has a too pronounced taste for paella), bell pepper, small snails. You can also add one or more of these ingredients to the paella.

Is rice cooked in a pot or rice cooker?

The cooking time of rice, therefore, increases by one to two minutes, but it is even faster. If you want, you can add salt, cloves, turmeric, curry or paprika powder into the water. The original method is to cook rice in a pan, actually very comfortable. If you have a timer for the kitchen, you do not need to do much, and you need not worry that the rice is burning. Only the return of temperature, once the water boils, should be installed. For everyone who loves rice and regularly cooks rice, a rice cook is recommended.

Please, please, count the paella so that there are no leftovers. Heated paella can cause a heart attack in Valencia)))

Rice for paella is NOT to be soaked or washed.   Ideally, paella is prepared on open fire, however, this requires certain skills and experience, so start with a conventional gas or electric cooker.

He takes care of the ideal temperature on his own, and also ensures the ideal distribution of heat, so that all the rice grains are uniform. In addition, good rice cookers keep warm rice for a long time. Compared with ordinary basmati rice rice or rice with long grain, sushi is much more difficult. For sushi you have to buy the right sushi: white peeled round rice. It is available in every Asian supermarket or in selected supermarkets, which also offer Asian dishes. For the perfect Sushiray you will need the following ingredients.

If you cook in Spain, you will not find it difficult to find Valencia rice of good quality. Outside the country, it is more difficult to do this, although in large cities of Russia and Ukraine rice is "Bomba "Find is not particularly difficult. If one is not found yet, a similar result can be achieved with rice for sushi or Carnarole Rice, traditionally used for risotto. That is, our goal is a large round rice. However, I repeat, it's better to look for classic rice.

One of the most important, but also the most difficult steps for your right sushi is washing. Then we keep drying ice for 20 minutes in 1, 5-fold amount of water. Then allow to boil for 5 minutes at an average level, then place the oven on the highest level until the water boils, and then turn off the oven. Before we can correctly direct the sushi, it will have to be another ten minutes. For the first 10 minutes, we leave the rice with the lid closed. For the second 10 minutes we put a new dish between the pot and the lid to collect the condensation water. Now we can season the sushi vinegar and add a little soy sauce. Finally, our almost ready sushi is another 10 minutes. To do this, we again cover it with dishes and cover it.

  • Sushi rice water spicy rice sauce soy sauce.
  • The rice should be washed until there is starch.
  • This may take some time.
There is also a ready-made sushi powder that is simply mixed after cooking rice, and it is then spicy, and also has the desired property of gluing.

It is also clear that not everyone will find a special frying panPaellera for cooking Paella. Of course, if there is a possibility and if you plan to regularly prepare a dish at home, you need to acquire one. However, if Paella is still an experiment for you and you are not sure that you want to repeat it, try cooking in a skillet or in a shallow saucepan. Important: it should be a large diameter and with low sides! Try to find the most similar to the source.

Make the rice paella correctly

However, washing and soaking sushi should not be missed. Like Sushirais, rice for paella also works in different ways. In Spanish cuisine, much more attention is paid to fine taste than in many other countries. Unlike the traditional dish of rice, rice is not cooked in a pot for paella, but straight into the pan. Now there is real rice with vegetables in the same pan and without it before wiping or even washing off. You leave it for a short time, then fry it with white wine, and then add water to it. You need more water than in the usual way   cooking rice, since you usually do not have a lid for the pot and some liquid shoots. In the end, all the previously prepared ingredients return to the hot, and the paella is ready.

  • First, all other ingredients are added to the pan, and then removed.
  • Alternatively, one can also be used for extinguishing.
Especially when it comes to paella, the correct reissue is crucial for a true taste.

So, our interpretation of the recipe, although, of course, it is not ideal, and I'm sure there will be people who will cook it better. But, for the home version - just perfect!

Paella for two   (at once I will make a reservation, for two people who like to eat)))

100 ml of olive oilExtra Virgen

6 cloves of pink garlic. 1/3 crushed, other intact

It is recommended to use as thick as possible granular grains. If you want to do this easily, you can also use a microwave to cook rice. To do this, you need a vessel suitable for microwave oven   with a lid. The amount of water for rice is again 1, 5 times. Place both in a vessel and place it in a microwave for about 10 minutes. However, the time depends on the amount of rice. If you cook a lot of rice, it can also take a little longer.

In a microwave oven, you should use refined white teas. For rice full grain cooking time is much longer. When the rice is ready, you can simply loosen it with a fork. As you can see, the rice works depending on what you want to do with something else. Rice cooking is also very easy without rice cookers. If you want to cook great and still look for the right one, just go a bit into ours!

8 small pieces of chicken (part of the bird - at your discretion, we like the upper parts of the shins) - 160 grams

8 small pieces of rabbit

Spain is famous for its gastronomic variety: an abundance of vegetables, seafood and meat inspire the creation of fragrant delicious dishes. One such paella, classic recipe   which, from childhood knows each of this hot country. Simple and nutritious food, cooked on rice basis, has different versions, recognized as traditional in the world of cooking.

Thus, the place of creation of this delicious dish of saffron flavors is not Schneider-Wibble-Alley in the old city of Düsseldorf, where tourists and visitors are offered moderately delicious preparation of this Mediterranean delicacy. To make a really excellent Pael really is not that easy.

Bright yellow paella, flavored with saffron, with juicy rice "Bomb", aromatic tender meat dishes   and seafood, as well as with sensual spices. For less than 20 euros per person you can get tasty dish   from rice with first-class ingredients in the right sequence. You need to invest a little more in paella de marisco, which then represents, in fact, Gambas, Kaisergranate, Lobsterflowish, fresh squid, mussels and co.



The Spanish paella - being the visiting card of the country, as well as its homeland is striking in the variety of recipes. Each region has its own way of cooking, including spicy and spicy spices, smoked meats or peas. Paella - a classic recipe in Valencian, one of the most popular on the territory of the country. Given the dozens of versions, all of them are united by one principle - the use of the main components: rice, vegetables, meat or seafood.

By the way, portions are also generous in size for hungry mouths. Probably, this is a secret of extremely high quality. They do not cook "off the shelf" and do not receive a net profit, but for the love of the product. For an additional fee, you can even order a paella in "organic" quality.

Such a show is an absolute event of any event. Whether it's a wedding, a company event, a birthday party or something else with the whole family. It would be ideal if there was a paella pan for cooking. A large pan for frying also does this or a large pan, which is the back.

Ingredients:

  • rabbit - 400 g;
  • chicken - 700 g;
  • round rice - 400 g;
  • white beans - 150 g;
  • string beans - 150 g;
  • green pepper - 1 pc .;
  • artichokes - 2 pieces;
  • tomato paste - 100 g;
  • olive oil - 50 ml;
  • filaments of saffron - 4 pcs .;
  • water - 500 ml.

Preparation

  1. Fry the pieces of meat for 5 minutes.
  2. Add purified artichokes, two kinds of beans and pepper.
  3. Put the paste, water and simmer for half an hour.
  4. Pour rice, saffron, pour a little water and simmer for 20 minutes.


Paella with chicken is one of the traditional variants fully adapted to our kitchen. With the right selection of available products can decorate the dish, it is only necessary to implement the recommendations. It should be used crumbly rice: varieties of Iberica or Arborio and do not buy fat parts of the carcass, since the broth will add the necessary juiciness to the components.

Ingredients:

  • chicken legs and wings - 700 g;
  • rice - 200 g;
  • chicken broth - 600 ml;
  • onion - 1 piece;
  • sweet pepper - 2 pcs .;
  • tomatoes - 3 pieces;
  • grated paprika - 2 teaspoons;
  • vegetable oil - 50 ml.

Preparation

  1. Folded legs and wings fry until red.
  2. Connect with vegetables and tomato until moisture evaporates.
  3. Rice the fry in a pan, season and season with broth.
  4. Tomite for at least half an hour, after which increase the fire to get a crust.


Paella classic implies a variety of combined products. Mixing of poultry and seafood is not welcomed, and therefore it is combined with sharp smoked sausages that perfectly set off fresh dietary meat and fill the dish with aromas. Vivid vegetables will bring color to the Spanish dish made in an hour.

Ingredients:

  • turkey fillet - 500 g;
  • smoked sausages - 150 g;
  • rice - 200 g;
  • green peas - 100 g;
  • sweet pepper - 1 piece;
  • tomatoes - 3 pieces;
  • broth - 600 ml;
  • vegetable oil - 50 ml;
  • filaments of saffron - 5 pcs.

Preparation

  1. Fry pieces of fillets and sausages.
  2. Add chopped vegetables and keep on fire for a couple of minutes.
  3. Pour rice, season with saffron.
  4. Have a chicken broth and simmer for about half an hour.


Paella with seafood classic implies the use of sea assortment. Being a food of the poor, the presence of uncleaned fresh living creatures and simple vegetable components was the norm. The modern approach has become somewhat different, but the motto "simply and accessible" has been preserved. This version assumes a frozen marine product, which is quite justified.

Ingredients:

  • sea ​​cocktail - 500 g;
  • rice - 300 g;
  • green peas - 100 g;
  • sweet pepper - 1 piece;
  • onion - 1 piece;
  • tomato puree - 200 g;
  • filaments of saffron - 4 pcs .;
  • lemon - 1/2 pcs .;
  • olive oil - 40 ml;
  • water - 500 ml.

Preparation

  1. Brew saffron.
  2. Prepared seafood a little fry, add chopped onions.
  3. Pour in the rice and, stirring, keep it on the fire. Pour in the seasoning and water.
  4. Enter the mashed potatoes and simmer until evaporation.
  5. Peas and crushed pepper add after 10 minutes.
  6. The classic paella recipe is complete, garnish with lemon slices and serve to the table.

Paella with shrimps - recipe



Paella with shrimps - will add to the arsenal of delicious and low-calorie food that can not only satisfy hunger, but also make variety in the daily diet. Financially affordable products, the right cooking technique and the desire to learn European cooking, will help create a Spanish masterpiece in half an hour and provide a hearty hot lunch for four.

Ingredients:

  • shrimp - 450 g;
  • rice - 250 g;
  • green peas - 150 g;
  • bulgarian pepper - 1 pc .;
  • tomato puree - 70 g;
  • turmeric - 1 teaspoon;
  • a clove of garlic - 3 pieces;
  • olives - a handful;
  • water - 600 ml;
  • vegetable oil -50 ml.

Preparation

  1. Shredded garlic in a frying pan, combine with rice.
  2. Pour in water, puree, season, and keep in a frying pan for about a quarter of an hour.
  3. Add the vegetables and peeled shrimp.
  4. Readiness of paella according to the classic recipe is determined by the complete evaporation of the liquid, decorate with olives.


Paella with mussels - the dish is special, requiring special ingredients that will not only provide a palatable range, but also nourish the meat of shells with spicy aromas. In this case spices for paella in the form of saffron, hot pepper   Chili and red paprika - an indispensable set. A handful of fresh dill and lemon slices will complete the composition of the sea gifts.

Ingredients:

  • mussels - 200 g;
  • arborio - 200 g;
  • tomato - 1 pc .;
  • a clove of garlic - 3 pieces;
  • green peas - 100 g;
  • fresh fennel - handful;
  • lemon - 1/2 pcs .;
  • chili pepper - 1/4 pcs .;
  • olive oil - 40 ml;
  • paprika - 1 teaspoon;
  • filaments of saffron - 3 pieces;
  • broth - 200 ml.

Preparation

  1. Blanchy tomato, peel, cut and fry with chopped garlic.
  2. Put the rice, season and pour the broth, without stirring.
  3. Cover the dishes with foil and simmer 10 minutes on low heat.
  4. Lay mussels and peas and keep on fire until the liquid is completely absorbed.
  5. Paella - a classic recipe with mussels is served on the table after a 10-minute rest.


Paella with vegetables is an independent dish, nor does it need meat and fish ingredients. This gastronomic feature attracts not only the fastors, but also the adherents. To ensure that the useful food does not turn into a mess, you need to strictly monitor the proportions of vegetables and liquids.

Ingredients:

  • rice - 300 g;
  • red and green peppers - 2 pcs .;
  • a clove of garlic - 3 pieces;
  • onion - 1 piece;
  • tomatoes - 3 pcs .;
  • zucchini - 1 piece;
  • filaments of saffron - 5 pcs .;
  • paprika - 1 teaspoon;
  • olive oil - 50 ml;
  • water - 300 ml.

Preparation

  1. Add the onions in a frying pan, add the diced tomatoes, zucchini and pepper, and soak for about 10 minutes.
  2. Pour rice, season with spices, pour in liquid and mix.
  3. Keep on the stove for no more than 20 minutes.


Preparing paella is a process in which there is always room for imagination. The beauty of the recipe is that you can add any components from simple to exclusive, without changing the basis. Fish perfectly harmonizes with rice and vegetables, and therefore paella at home will become an affordable and nutritious dish appropriate for dinner.