In Barcelona, a lot of restaurants right at the entrance says «paella + sangria». It is not necessary to go to such places. Especially if it's in the center of the city, such as the Ramblas, which are often at the entrance are barkers and almost by force trying to drag passersby inside. Under the guise of incomparable Spanish food in such establishments will be served paella cake mix from the bag, which usually costs a few euros in a supermarket and it needs to be defrosted before cooking. And the prices are usually much higher than in places where they cook this delicious paella. So where in Barcelona the most delicious paella?
For a start we tell you about this dish.
Homeland paella - the city of Valencia, Spain, in other areas of the original recipe paella is copied, more or less successfully. Originally, the word "paella" means a special circular pan in which this dish is prepared. Traditional paella is of three kinds: the actual Valencian paella «paella valenciana», seafood paella «paella de marisco» and mixed paella «paella mixta». All other species are considered to have variations, improvisations and fantasies on popular dishes.
Valencian paella is made from white rice, Round, green vegetables, meat, green beans and seasonings. Seafood Paella, as its name implies, replace meat with fish and seafood, but it also has another difference - it usually does not contain beans and green vegetables. Mixed paella is usually consists of meat, seafood, vegetables and beans in various proportions and combinations. And almost all kinds of paella seasoned with saffron, salt, pepper, and cook a dish only on olive oil.
The tradition of cooking rice with meat, seafood and vegetables, as well as the tradition of using saffron, dates back to the Spanish period mavretanskomu.
Despite its Arabic roots, paella is fundamentally different from the eastern pilaf that figure for her never fried in oil, and the preparation of dishes begins with the fact that the meat is fried in oil. Затем к мясу добавляют зеленые овощи, которые тушат до мягкости, потом чеснок, измельченные помидоры и бобы, потом паприку, потом воду, шафран, улиток и розмарин; всю смесь доводят до кипения, кладут рис и варят до готовности, приправляют свежим розмарином и подают на стол.
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