The pic is Paella de carne, Paella de Marisco.
I deleted link couse really become a Super portal and not the nice little place where i like to refer. So anyway this is my recipe as my ancients ones did it. I follow the step by step of the Paella recipe.
For 4 people
-1 / 2 chicken if you can be a better range chicken, Corn Feed ones, is more expensive but spreads more. both thighs, or two breasts, or thighs and breasts … and a alita ..
– 1/4 duck (very cutting thigh, breast or just a very small cut to give more flavor)
all chopped into cubes 3 fingers. or fine, or very fat
-A head of garlic
A green bean 250 grams.
-A 100g pack of frozen garrofon. (cant traslate the variety of locally vegetables we use is a BEAN white, dried huge and kidney form.) this link on left side on plate has them.both green and white beans.:
-Saffron, or yellow food coloring.
-A package of frozen snails
– 2 tablespoons chopped tomato pot
1 Kilos of rice Round ( arroz Bomba) Rice is MESURED in SHORT 1 coffe cup= one person with no much hungy, as we put on paella more ingredients we dont need a huge rice, that ever end on trash. NOT huge rice dish.
-Half a liter of olive oil
1-Start preparing the meat salted on a plate, the vegetables slices separated
Never mix the tomato with other ones raw, rice messured on a bowl.
2-When the oil begins to smoke, we incorporated the divided and slightly salty chicken and the duck, gilding them carefully to average fire. If the fire is excessive, move the meat all over, in those zones in which there is no oil, to avoid that it is burned.It is very important that all the meat very is gilded, the success of the paella depends much on this stage of the elaboration.
3-We added to the divided vegetable and fry- saute few minutes till it change the green color for green beans.
(only were all the other ingredientes are almost cooked, tomato acid may cut the cooking tender process this is for all coking tips)
4-We in center do a hollow of the paella separating the meat and the vegetable. In this hollow we incorporated the tomato , then fry – saute few minutes and added sweet paprika, not hot, pimentón. We letfry- saute a minute more. It is important that the fire is smooth at the moment for putting pimentón, since we run the risk of which it is burned and the paella is bitter.
5-It is the moment almost for spilling water until the edge, so and as it is possible to be appreciated in the photography of the left.
6-We added something of salt and we let it cook about 30 minutes
Passed the 30 minutes, we have to try so that the broth of the paella arrives right until half of the rivets of the handles, and as they indicate the arrows of the photography
7-Next, we proved of salt. The broth will have to be very flavorful, slightly salty, since the rice, during the baking, will absorb part of the salt. It is a good idea to give to prove the broth to some of the guests. If finally the paella leaves insipid or salty we will be able to blame to I seize that it tasted it.:D
8- 4 artichokes: I dont like put them on lemon so the trick from my MOTHER is… ged rid of the outer leaves with hand no knife, dont cut them dont wash. Reserve till this moment arrives. With a fast movement we put 4 artichokes: cut part half ged rid of inside filament, and do cut on 3 parts the half artichokes, and with a fast movement we put 4 artichokes on the paella, this way do not get black rice.
9- This it is the moment for incorporating the rice. If we have correctly taken the reference from the rivets of the handles, simply making a furrow with the rice that excels a pair of centimeters on the broth, we will have obtained to the perfect relation of rice and broth for the container in which we are cooking. That is the exact measurement of the rice that needs the paella.
Messure both and rice as half rice than broth. one cup rice 2 cup broth, or water.
10-We added saffron or the colorante on the rice, to avoid the appearance of the grumos of colorante that form when this product is of low quality. With saffron east problem does not exist and we can incorporate it to the paella as we consider opportune (in fibers, toasting, ground, diluted…). We uniformly mixed the rice in the container and tried that rice grains do not have left on the meat or the vegetable without being submerged in the broth.
11-We cook high heat fire during 7 minutes approximately, or until the cooked average rice begins to show, so and as it is seen in the photo of the right. web link.
At this moment we must lower the fire almost to the minimum and to let cook other 4 either 5 minutes the more, avoiding so the starch that have been loosen the rice during the baking and that have been thickening the broth, it is burned and is taken hold to the bottom of the paella.
Also it is the moment superficially for placing a pair of rosmarin small branches (fresh if possible), although also is something optional and to the taste of each one. Passed the 5 either 6 minutes, if the paella does not have anything almost or nothing of broth, we left cooks last the 3 or 4 minutes the more to fire, very very smooth, and copper with some over.
If the paella had still much broth, these 3 or 4 minutes final we would cook it with an average fire. However, more bond a somewhat watery or more like rissotto paella with the rice in its point baking, that one dries but with the last and (plasted) rice or lasts and burned.
Fire is one ingredient as it used to cook with logs, so you have to move the fire up and down deppending of broth. or copper pan at finish of procees, to avoid it to dry too much.
La Paella is not a recipe were you can add watever you have on fridge, or you not doing paella your doing rice with watever. Its a farmer recipe, as we Valencians are agriculture people, and like to eat the vegetables and rice we grow, as you can guess is the most powerfully flavored you can choose.
We have a very calcium-water what do the rice more hard to cook than on a more smooth water. So the rice with cacium water is less cream and no sticky, perfect to eat each rice grain alone. 😀
As i know Northen towns on mountain, Fom Castellon to inside, use as ingredient near them as: Rovellon Mushroom, black striped snails. and pork ribs.
Southern towns used also : chickpeas, peppers, cauliflower. From Valencia to south. If they use chickpeas dont use garrofon it to much dense. Culiflower is used also with chickpeas and cooked on owen: then called. Arroz al forn.( owen rice)
But NOT as once i see Jaime Oliveer said, Paella is NOT with CHORIZO, and is not all the stuff you cant use for other meal and mix it with rice, NO!!
True is that there is so many varietty that cant put one recipe as the One and the only, as all culture stuff as we used we modify.
HUGS to all. Salute.