tag:blogger.com,1999:blog-26917748.post115652026919797265..comments2024-02-24T09:29:58.622+01:00Comments on lobstersquad: A really awsome fideuálobstersquadhttp://www.blogger.com/profile/16130188841853502828noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-26917748.post-38812014473819152712013-03-22T22:40:56.255+01:002013-03-22T22:40:56.255+01:00Hi!
I'm from Valencia (Spain), and (I don'...Hi!<br /><br />I'm from Valencia (Spain), and (I don't know if you know it) the paella is original from Valencia. The true and authentic valencian paella has nothing to do with de strange "rices-with-things" that many restaurants serve to the tourist.<br /><br />First, the authentic paella can only be found in Valencia. The reason is that some ingredients (the vegetables) are very local and can't be found in other cities of Spain.<br /><br />The real paella is not with prawns, squid, chorizo, pepper, green peas... or other usual ingredients of the "touristic menus". The real paella has only chicken, rabbit, rice, tomato, and two special vegetables: bachoqueta (a variety of green large bean) and garrofón (some kind of a crushed white bean). Adding snails is optional.<br /><br />If someone understands the spanish language, and is interested in learning how to cook a true paella, can read the recipe in my blog: <br />http://laluzdevalinor.blogspot.com.es/2010/07/la-paella-valenciana-manual-de-uso-y.htmlEstelwen Ancálimëhttps://www.blogger.com/profile/03074423624248314217noreply@blogger.comtag:blogger.com,1999:blog-26917748.post-1169999100275626972007-01-28T16:45:00.000+01:002007-01-28T16:45:00.000+01:00Well, I am Javier, I am spanish and I used to be a...Well, I am Javier, I am spanish and I used to be a professional cooker when I was younger.<BR/><BR/>I worked for two years in a restaurant in Azahar Coast in Peñíscola.<BR/><BR/>We said our speciality was our fish paella. And everybody agreed.<BR/><BR/>So, I am explaining you some tips about paella. No secrets, please feel free to ask anything you want. If my English level allows, I will answer.<BR/><BR/>First of all, you need a special kind of rice. You cannot make a paella with Basmati,long grain nor parboiled rice. Just utilise round grain. This is very important.<BR/><BR/>The second important thing is about the water quality. You need low Calcium water. If tab water is too rich, you MUST put mineral water for makig fish fumet.<BR/><BR/>How to make the fumet for paella? You need fish bones and heads, shrimps heads and you MUST put 2 or 3 sardines or anchovies in order to obtain a bit of fish oil in your fumet. Scratch them against the pan vigorously whe boiled.<BR/><BR/>Let the water boling with the content for 15 minutes. After that, carry the fish out, put a cup of white wine and salt and let the fumet reduce for 20 minutes. Now you have a correct fumet.<BR/><BR/>Make the sofrito as you know, it is correct. Put the rice and stir slowly for 5 minutes in the sofrito. Add the safran. Stir well.<BR/><BR/>After that, put the fumet. 2 cups of fumet for every cup of rice.<BR/><BR/>Put fire at maximum for 10 minutes. Do not remove with spoon, just move the pan.<BR/><BR/>After that, fire at minimum for 8-10 minutes. <BR/><BR/>Turn the fire off. Cover the paella with a clean newspaper. (No, I am not joking, with a clean newspaper). Let the paella sleep for 5 minutes.<BR/><BR/>Now you have a good paella.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26917748.post-1156709271559018052006-08-27T22:07:00.000+02:002006-08-27T22:07:00.000+02:00Guru: I know...will try next timeJenjen: good star...Guru: I know...will try next time<BR/>Jenjen: good starting point<BR/>Julie: it´s a good ´un, I definitely recommend it<BR/>Ivonne: some day I´ll brave it, and will let you know, of course!lobstersquadhttps://www.blogger.com/profile/16130188841853502828noreply@blogger.comtag:blogger.com,1999:blog-26917748.post-1156631653122709552006-08-27T00:34:00.000+02:002006-08-27T00:34:00.000+02:00I wish I could dip my fork into that dish right no...I wish I could dip my fork into that dish right now! And I am eager for the day when you finally do try the paella!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26917748.post-1156593226172212032006-08-26T13:53:00.000+02:002006-08-26T13:53:00.000+02:00I tried to make paella once and it would have been...I tried to make paella once and it would have been successful except for the darned rice.<BR/><BR/>This sounds delicious and (to me) more unusual than paella. I particularly like the idea of the eggplant with the mussels.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-26917748.post-1156588758557432752006-08-26T12:39:00.000+02:002006-08-26T12:39:00.000+02:00I too have been quite daunted in making a paella, ...I too have been quite daunted in making a paella, although the look of it is very tempting. But this recipe definitely sounds more doable.Jenhttps://www.blogger.com/profile/09206824648193328421noreply@blogger.comtag:blogger.com,1999:blog-26917748.post-1156543457364284462006-08-26T00:04:00.000+02:002006-08-26T00:04:00.000+02:00Mmmmmm! the magic word: Socarrat!!! and my mouth i...Mmmmmm! the magic word: Socarrat!!! and my mouth is watering ...Raquelhttps://www.blogger.com/profile/17349228811806476489noreply@blogger.com