Like most Mediterranean eating habits in the lush, Spanish cuisine is very strongly of olive oil and garlic, and is incredibly healthy - the main ingredients are without doubt the primary participants in the long and healthy life to enjoy many of the southern European cultures. I would like today to the famous national dish, paella, imagine a slight regional differences, in fact - although of course there are many other regional dishes you can look up to yourown.
Valencia paella:
Perhaps the best known of Spanish cuisine that most people either love or hate it, and some have invariably a history of suffering, if they ate some at a less than reputable restaurant on their vacation and sick because of it. How to cook it myself, and to ensure that these ingredients from the supermarket and everything should be fine! This special paella is a regional variant of the classic and no seafood in it, theTherefore, I personally prefer it to the typical recipe need. Anyway here is what you do:
- Chicken or duck (wings, legs, liver, neck - but feel free to cut the parts more cheesy, if not stand it!)
- Pork (chopped)
- Rabbit (cut back when you do not like it, and add a little more instead of pork)
- Green beans
- Red bell pepper
- Long-grain rice - Saffron
- Chicken broth
- 1 chopped tomato
- 2 garlic cloves
- Mild red pepperFlakes
- Oil
- Salt
Preparation:
Traditionally, paella is of course done in a Paellera, but honest work a wok or large frying pan is. Add a little oil and start by sautéing the peppers. Add the different types of meat the next, they should all be about to cook the same speed. Wait until browned, then add the garlic (chopped) and green beans. After throwing a couple of minutes into the tomatoes and a cup of water, and boil them all thoroughly cook the meatand vegetables. If the water is almost gone, in the rice and a tablespoon of olive oil to add. Add in twice as many cups of boiling chicken broth, rice and how to add a few tablespoons of red pepper flakes and saffron. If the rice looks done, they mix a little and serve immediately. A nice glass of red wine would go well with this, I propose that Chianti!
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