Text 32760, 198 rader
Skriven 2009-12-27 12:04:00 av Dave Drum (1:261/1381)
Ärende: HOT PAELLA 05a & 05b
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lolita's Paella Valenciana (Part One)
 Categories: Spanish, Pork, Poultry, Seafood, Rice
      Yield: 9 Servings
 
     10    Split Chicken Wings
           +=OR=+
     10    Wing Drumettes
      1 lb Pork short ribs; 1" sections
           - crosswise, bones cut thru
    1/2 lb Shrimp; shells on
      3 lg Scallops; halved
           +=OR=+
      6 sm Scallops
      1 lb Assorted Mussels and Clams
    1/2 c  (to 1 c) Tomate Frito;
           - tomato sauce, or tomato
           - puree
      4 cl Garlic; minced or chopped
      3    (to 6) Piquillo Peppers; in
           - strips + a few strips
           - reserved for garnish
    1/2 c  Peas
      1 c  Green beans; in 1" sections
      1 ts Saffron Threads
           +=OR=+
    1/4 ts (to 1/2) powdered saffron
    1/2 c  Extra virgin olive oil
      2 c  Paella rice
      4 c  (to 6) Shellfish Broth
           +=OR=+
      4 c  (to 6) Chicken Broth
           +=OR=+
      4 c  (to 6) Bouillon; or a mix
           -of all three
           Salt
 
  Prep Time/ Cook Time: 30 min preparation, 35 min cooking
  (cooking time may vary depending on the type of burner/
  stove/oven you are using)
  
  Originated in the country outside of the city of Valencia,
  where the fertile river valleys run into the Mediterranean
  sea, Arroz a la Paella is truly a masterpiece of Spanish
  cuisine. Valencia's temperate climate and fertile lands
  make an ideal spot for growing specialty rice, and the
  proximity to the sea make seafood plentiful. The locals
  would utilize the ingredients available, rice and seafood,
  to make marvelous feasts in honor of birthdays, Saint's
  days, and festivals. Arroz a la Paella takes it's name
  from the wide shallow pan that it is cooked in, traditionally
  called the Paella or Paellera - that's correct, it is the pan
  itself that is called the Paella!
  
  The secret to a great Paella is in the sofrito
  
  The mistake most beginners make is they skimp on the sofrito
  ingredients and think it is only the seafood and chicken that
  matters. The majority of the flavor comes from the Olive Oil,
  Pork, Spices, Peppers, and Tomato that are used in the sofrito.
  We are not talking about bland tomato rice here! We are talking
  about rice that bursts with flavor and re-affirms to you why
  Paella is such a talked about dish!
  
  We find this recipe to be ideal for a 40cm (16 inch) pan -
  serves about 9.
  
  For a 32cm (13 inch) pan, divide the recipe by half - serves
  about 5.
  
  For a 50cm (20 inch) pan, multiply the recipe by two - serves
  about 14.
  
  For a 70cm (28 inch) pan, multiply the recipe by three -
  serves about 25.
  
  Paella is more of an art than a science, so it may take a
  little practice to be able to make it quickly. These tips
  may help:
  
  Have your ingredients cleaned, chopped, and measured in
  individual bowls so that you may add them quickly when
  the recipe is cooking.
  
  Be sure to use a big enough burner or stove for your pan.
  Ideally, you wand a medium-low flame that is dispersed
  over the entire bottom of the pan.
  
  CONTINUED IN PART TWO
  
  From: http://www.hotpaella.com/Recipes
  
  MM Format by Dave Drum - 28 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lolita's Paella Valenciana (Part Two)
 Categories: Spanish, Pork, Poultry, Seafood, Rice
      Yield: 9 Servings
 
           PART TWO:
 
  Cooking times are approximate; lower heat = longer cooking
  time, higher heat = faster cooking time (but at the risk
  of burning.)
  
  The amount of liquid to add to the rice varies depending on
  the rice variety and the other ingredients you have added
  to the paella. When the cooking is half way done, feel free
  to add a little more liquid to the pan if the rice seems
  too dry.
  
  If the rice doesn't seem to be cooking properly around the
  edges because the burner/stove you are using is just a
  little too small, you may partially cover the edges of the
  pan to help retain heat and ensure even cooking.
  
  Each region of Spain has their own unique variation of Paella,
  so feel free to experiment. Journey to the mountainous regions
  by adding chorizo, rabbit, or judion beans; journey to the
  coast by adding squid or langostino (lobster); or discover
  your own favorite by experimenting with smoked paprika,
  onions, or even vegetarian.
  
  To make the shellfish broth:
  
  1. Boil the mussels and clams in 6 cups of water until the
  shells start to open. Drain, reserve the liquid, discard
  any unopened shells.
  
  For the sofrito:
  
  2. Add the Olive Oil to the Paella Pan and Sauté the Chicken
  Wings and Pork for 5-10 minutes under medium-high heat.
  
  3. Add the Tomate Frito, Piquillo Peppers, and Garlic. Cook
  for 2-3 minutes more.
  
  Build the Paella:
  
  4. Add the Rice and stir the mixture to coat, about 1 min.
  
  5. Add the Peas, Green Beans, Shrimp, Scallops, & Saffron.
  Stir under medium heat for 1 minute to incorporate the mix.
  
  A Tip from Yaya's Kitchen Tip From Yaya's Kitchen: Be sure
  to crush the saffron threads to release the flavor before
  adding. Also keep in mind that saffron releases it's flavor
  with heat, so be sure to add it while the paella is cooking.
  
  6. Add the hot Shellfish Broth to the Rice Mixture (add 6
  cups if using Bomba Rice, otherwise add 4 cups.)
  
  A Tip from Yaya's Kitchen Tip From Yaya's Kitchen: From
  the point of adding the Hot Shellfish Broth and the liquid
  coming to a boil, the total cooking time to completion of
  the recipe will be about 15-18 minutes (it may take a few
  minutes longer for deep pans, if using a small burner/stove,
  or if using a slow-cooking rice such as Bomba.) Do not stir
  after this point, and control the heat so the bottom is not
  scorched.
  
  7. Add Salt to taste (it is best to add less at first, as
  the seafood releases salt while cooking.)
  
  8. Arrange the Mussels, Clams, & Piquillo Peppers reserved
  as garnish onto the surface of the paella.
  
  9. Continue cooking until rice is almost done, but still
  firm in the center (Al Dente.)
  
  10. Garnish with lemon wedges and enjoy the best Paella
  of your life!
  
  From: http://www.hotpaella.com/Recipes
  
  MM Format by Dave Drum - 28 November 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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