Tag: paella

Special Paella: that's why we like it so much – Italian Cuisine

Long live paella! There are some reasons that make us love this dish to madness. Now it's your turn

Why do we celebrate paella? There is no need for a specific reason to celebrate this specialty of Spanish cuisine, but we can certainly identify some reasons that make it really special.

1. It is convivial

In his hometown, Valencia, paella is eaten above all Sunday for lunch. Represents the family, i friends, the party. It is not just a dish, but a moment to feel good together.

2. It is colored

To prepare an authentic Valencian paella tradition it is certainly necessary to respect some rules, but the beauty of this dish is that it also allows us to to experiment. Everyone can prepare their own version with different ingredients e creative.

3. It's fun

The term Paella refers precisely to the cooking pan in which it is prepared and served. Instead of the classic single handle, we find two, in order to better support the weight and carry it directly in the center of the table. So, go ahead: eat all together directly from the pan!

History of paella

Paella was born in Valencia probably between the fifteenth and sixteenth centuries, when the peasants decided to put together the ingredients of their territory to cook a hearty dish. Originally chicken, rabbit, tomatoes, beans and rice were used, while today other ingredients are also added, such as snails, peppers and lemon.
Mixed, of meat or de marisco (of fish). The strength of the paella is precisely this: in every area of Spain you will find a different version, rich in typical local ingredients.

Starting from 2018, the World Paella Day, which will be held every year on September 20 with many events in Spain and beyond. We celebrate it even today, with many recipes and curiosities that will make you feel immediately at home holiday. You can find them all below.

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Paella a la valenciana recipe (Valencian rice) – Italian Cuisine

Ingredients

600 g mussels
400 g rice
300 g pork meat
100 g blanched peas
80 g spicy sausage
6 prawns
a little chicken
2 red peppers
garlic
onion
saffron
White wine
chicken broth
olive oil
salt
pepper

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

To prepare Paella a la Valenciana, brush the mussels, let them open warm, then shell one part (the others will remain in the middle shell) and also keep their filtered liquid. Cut the sausage into pieces and the chicken into pieces. Burn the peppers on the live flame, peel them, remove the seeds and reduce them to small layers. In the special iron pan (paellera), fry 4 whole garlic cloves in 6 tablespoons of hot oil, the chicken pieces, the sausage and the pork meat, also in small cubes. Salt and pepper. As soon as everything is browned, remove it from the heat and, in the same cooking fat, bask the rice with a finely chopped onion. Sprinkle with half a glass of wine, then wet with the liquid of the mussels, colored with a sachet of saffron, and as much chicken stock as it will be necessary to cover all the rice. Reduce the heat, let it cook for 8 ', without stirring, then add the mixture of browned meat, the flaps of pepper, the peas, the prawns in the pan and finish cooking in another 8'; finally, correct with salt, pepper and add the shelled mussels and those in the shell that will serve as a garnish. Serve hot paella, garnished to taste.

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3 things to know before preparing paella – Italian Cuisine

Discover how to make the perfect Spanish paella at home, thanks to the advice of the chefs at La Scuola de la Cucina Italiana

There Paella it is the dish of Spanish cuisine surely best known and re-proposed in the rest of the world; cooking it the correct way is not, however, as simple as it seems. There are different versions, such as fish, meat and vegetables: lo chef Luca Molteni of The School of Italian Cuisine gave us three tips useful to make paella in the best way, whatever type is chosen. Curious to discover them?

Which pan to choose?

In Spain an iron pan is used, positioned on special stoves that are able to bring the same amount of heat over the entire diameter. To prepare paella at home you can choose a large pan with low edges. Alternatively, a classic can be used baking tin and complete cooking in the oven: the important thing is that the quantity of rice is appropriate to the capacity of the selected cooking vessel.

What kind of rice to buy?

The choice of the type of rice is decisive for the success of the recipe. The rice the best way to make it, even at home, is variety Arroz bomb. Its main characteristic is to absorb greater quantities of broth, better retaining the flavors of the ingredients, and, moreover, the release of the starch takes place gradually, so as to obtain a well-shelled rice.

What broth to use?

The preparation of paella is not comparable to that of risotto: the broth in fact, it is added at the beginning of cooking and then the rice is no longer mixed. It is therefore necessary to pay particular attention to the quantity to be used: the ratio between broth and rice must be at least twice.
The other important aspect is the typology of broth: based on the ingredients of the paella, it is possible to choose meat, fish or vegetable broth.

Do you want to discover other valuable tips, useful in the kitchen? Click here and consult the course schedule of La Scuola de La Cucina Italiana.

Texts by Caterina Limido