Paella Valenciana

Pornim aceasta calatorie culinara cu Spania. Si ce ar putea sa fie mai reprezentativ decat o paella?

Paella este un preparat tradional pe baza de orez, legume si carnuri diverse: pui, iepure, fructe de mare.

Eu am ales varianta simpla cu fructe de mare.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

  • 250 grame orez cu bob mediu / 250 grams of medium grain rice
  • 5 linguri ulei de masline / 5 tablespoons olives oil
  • 1 ceapa alba si 1 ceapa rosie / 1 red onion and 1 white onion
  • 100 ml vin alb sec / 100 ml dry white wine
  • 1 morcov / 1 carrot
  • 5 catei de usturoi / 5 cloves of garlic
  • 100 grame fasole verde (inghetata) / 100 grams of green beans (frozen)
  • 100 grame mazare (inghetata) / 100 grams peas (frozen)
  • 500 grame creveti marinati cu sare, 3 catei de usturoi, fulgi de chilli si ulei de masline / 500 grams marinated shrimps (with salt, garlic and olive oil)
  • felii de lamaie pentru servit / lemon slices for serving
  • patrunjel verde / green parsley
  • sare, boia dulce, fulgi de chilli, 2 fire sofran (salt, sweet paprika, chilli flakes, saffron)


Intr-o tigaie punem uleiul de masline, adaugam ceapa si usturoiul taiat marunt. Calim usor la foc mic, apoi adaugam morcovul taiat felii. Lasam 5 minute pe foc amestecand din cand in cand si turnam 100 ml de vin alb. Lasam sa dea in clocot si adaugam fasolea verde si mazarea. In momentul in care nu mai are lichid se adauga orezul. Prajim usor si adaugam supa fierbinte, sare, boia dulce si fulgi de chilli. Daca nu avem supa inlocuim cu apa. Intr-o ceasca punem 2 fire de sofran si dizolvam cu putina supa. Adaugam peste orezul din tigaie si amestecam. Lasam la foc mediu 20 minute amestecand ocazional. In cazul in care orezul nu este fiert mai adugam cate putina apa si lasam sa mai fiarba. Dam tigaia de o parte si pregatim separat crevetii.

Intr-o alta tigaie punem putin ulei de masline. Adaugam crevetii marinati anterior cu sare, usturoi zdrobit, fulgi de chili si ulei de masline. Adaugam 50 ml vin alb sec peste creveti si amestecam frecvent. In momentul in care isi schimba culoarea crevetii sunt gata. Aproximativ 2 minute pe fiecare parte. Nu exageram cu gatitul deoarce riscam sa devina cauciucati.

Servim paella cu crevetii deasupra, felii de lamaie si patrunjel taiat fin.

Daca renunam la fructele de mare, putem obtine o paella „veggie style” extrem de gustoasa. Recomand si in acest caz servirea cu o felie de lamaie.

Put the olive oil in a pan, add the onion and garlic finely garlic. Simmer over low heat, then add the sliced carrot. Leave on medium heat for 5 minutes, stirring occasionally, and pour 100 ml of white wine. Bring to boil and add the green beans and peas. When it runs out of liquid, add the rice. Lightly fry and add hot soup, salt, paprika and chilli flakes. If we don’t have soup, we can replace it with water. In a cup put the saffron and dissolve with a 3 tablespoon of soup. Add over the rice from the pan and mix. Let simmer for 20 minutes, stirring occasionally. If the rice is not cooked, add a little more water and let it boil. Put the pan aside and prepare the shrimp separately.

In another pan, put 2 tablespoons of olive oil. Add the previously marinated shrimp with salt, crushed garlic, chili flakes and olive oil. Add 50 ml of dry white wine over the shrimp and mix frequently. When the shrimp change their colour, they are ready. About 2 minutes on each side. We do not exaggerate with cooking because we might risk to have them rubberised.

Serve paella with shrimp on top, lemon slices and finely chopped parsley.

If we give up seafood, we can get an extremely tasty „veggie style” paella. I also recommend serving with a slice of lemon in this case.

ENJOY OUR RIDE!

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