Newsgroup: it.hobby.cucina
Titolo: E' sempre lei, paella (English)

Domani sera ci provo nella forma "agitato non mescolato" ;), intanto
guardate qui il trucchetto di una mia amica "b"alenciana!!!
THIS WILL COST YOU A LOT, JUST REMEMBER IT... THIS IS RESTRICTED INFORMATION
!! :
INGREDIENTES:
=============
1 CAZO (LADLE) DE ARROZ X PERSONA
AGUA (mineral, please not from the FAUCET!)
1 CUCHARADA -DE LAS DE COMER SOPA- DE TOMATE CRUDO TRITURADO
UN POCO DE VEGETABLES (THIN GREEN BEANS -THE LONG ONES-, WHITE NORMAL BEANS
not cooked just in water)
AZAFRAN, SAL, OLIVE OIL
** THIS IS STANDARD FOR ANY PAELLA **
NOW, IF YOU WANT TO DO A MEAT-PAELLA:
1/4 CHICKEN (in pieces, small pieces)
1/4 RABITT (same)
*NEVER USE CHORIZO OR I'LL KILL YOU*
IF YOU WANT TO DO A FISH-PAELLA:
GROUPER IN SMALL PIECES (LET'S SAY IF YOU DO A PAELLA FOR TWO ABOUT 200
GRS... DEPENDS ON YOU)
PRAWNS (ABOUT 3/4 UNITS X PERSON), RED ONES OR WHITE ONES OR BOTH....
SMALL LOBSTERS OR OTHER PRAWNS... YOU SEE, SEAFOOD ENOUGH TO GIVE FLAVOUR.
A SMALL SQUID (WITHOUT INK AND VERY CLEAN IN SMALL PIECES)
A DOZEN OF CLAMS OR MUSSELS
IF YOU WANT TO DO A MIX-PAELLA:
I DONT LIKE THIS ONE BUT IF YOU WANT... JUST MIX CHICKEN (NO RABITT) WITH
THE SEAFOOD...
HOW TO DO IT:
=============
* FIRST FRY IN THE PAN WITH OIL ENOUGH (TO COVER THE BASE OF THE PAN NOT
LESS NOT MORE) THE CHICKEN/RABITT (OR THE GROUPER THE SQUID AND THE PRAWNS).
* VERY FRIED AT STRONG FIRE TO HAVE IT DONE OUTSIDE BUT NOT INSIDE, AND TAKE
IT OUT OF THE PAN.  * THEN FRY THE VEGETABLES -LOWER FIRE- AND ADD THE
TOMATO.
* WHEN THIS IS READY, PUT AGAIN THE MEAL, MIX A LITTLE AND ADD SALT AND THE
WATER UP TO THE TOP OF THE PAN, AND LET THE WATER REDUCE UNTIL IT GETS
FLAVOUR... YOU CAN ADD WATER AGAIN IF NO FLAVOUR ENOUGH... TAKE A LITTLE OF
THIS CALDO (STOCK)OFF, SO IF NEEDED YOU CAN ADD WHEN THE RICE IS ALMOST
DONE.
* YOU HAVE NOW THE BASE,
* YOU ADD YOUR RICE AND THE SAFFRON, AND YOU MUST HAVE WATER ENOUGH FOR
BOILING 20 MINUTES -NEVER MORE!- SO YOU MUST PLAY WITH THE FIRE LOWER OR
HIGHER DEPENDING ON. SUGEGST FIRE LOW AT THE END TO AVOID RICE
BURNED ON THE BOTTOM. IF YOUR FIRE IS LITTLE YOU WILL HAVE TO MOVE THE PAN.
IF YOU HAVE THE RICE IN THE TOP NOT WELL DONE, THEN ON LAST 3/5 MINUTES
COVER THE PAN.
* IN ANY CASE, AFTER PAELLA FINISHED, YOU MUST LEAVE THE RICE REST FOR 10
MINUTES AT LEAST, AND COVERED.
HINTS:
======
1) ALTHOUGH WE ARE CHAUVINISTS THE PAELLA PAN IS THE BEST ONE BECAUSE THERE
YOU HAVE THE EXACT MEASURES: ONCE WATER REDUCED, YOU KNOW THE MOMENT TO ADD
RICE BECAUSE YOU HAVE TO WAIT JUST UNTIL WATER IS REDUCED UP TO THE LEVEL OF
THE HANDLES' NAILS. IN THIS MOMENT I ADD RICE MAKING A "MOUNTAIN" OF RICE
THAT DOES NOT PASS THE WATER LEVEL, FROM A HANDLE TO THE OTHER HANDLE. THIS
IS THE EXACT MEASURE OF WATER AND RICE.....  BECAUSE YOU USE A STANDARD PAN,
PERHAPS YOU WILL HAVE PROBLEMS WITH WATER MEASURE AND YOU WILL HAVE TO TRY
FEW PAELLAS UNTIL YOU GET IT... SORRY....
2) IF YOU DO FISH OR MIX PAELLA WITH MUSSELS, ADD THEM ONLY AT THE END TO
AVOID THEY BECOME TOO DRY.
3) SAME FOR PRAWNS: FRY THEM BUT ADD THEM CLOSE TO THE END TO AVOID THEY
BECOME TOO DRY.
4) TO GET A BETTER "CALDO" USE THE NECK/LIVER/BACKBONE OF THE CHICKEN FOR
BOILING, AND IF YOU DONT LIKE TO EAT IT TAKE IT OFF BEFORE YOU ADD RICE.
***** NOW SEE BELOW, BUT ABOVE ALL REMEMBER THAT WHILE RICE COOKS YOU MUST
BE THERE AND CONTROLL ALL THE TIME. ....
FYI, HEREBELOW YOU HAVE BEEN MIXING PAELLA INGREDIENTS WITH "FIDEUA"
INGREDIENTS, THAT IS SIMILAR TO PAELLA BUT DONE WITH PASTA !! AND BY THE WAY
MUCH EASIER TO DO IN A STANDARD PAN THAN PAELLA.... THIS WILL BE MY NEXT
RECIPE !!
I'LL BE GLAD TO EXCHANGE THE ABOVE WITH A TIPICAL ITALIAN RECIPE, YOU KNOW I
LIKE COOKING TOO.....
BESOS MIL.
BEGONIA, VALENCIA
--
No copyright - Solo personali opinioni, no consulenza

 THIS WILL COST YOU A LOT, JUST REMEMBER IT... THIS IS RESTRICTED
INFORMATION
Cariño, potresti averlo ritradotto all'italiano - la tua amica valenciana ha
un inglese che mi sta facendo sanguinare la cistifellea...
Anna

 un inglese che mi sta facendo sanguinare la cistifellea...
se necessario sono pronto; credevo che come basic english fosse piu' o meno
ok per tutti. il mio inglese e' peggio comunque... e sull'italiano non ci
giurerei!!!! ;)
Comunque troppi msg in IDR hanno chiesto pegno questo febbraio ;) la mia non
sanguina piu' se la sono mangiata i gatti di Monza.
Hai notato la parte brodo nella ricetta?

 Hai notato la parte brodo nella ricetta?
No, a un certo punto ho smesso di leggerla. Che dice?
Anna

 No, a un certo punto ho smesso di leggerla. Che dice?
insomma potevo chiederla in spagnolo, tanto piu' o meno si capisce ;)
vediamo un po'...
fa saltare il pollo ed il coniglio, toglie, continua con vegetables e una
CUCHARADA (siam li' con il genovese ;)) di pomodoro, rimette la carne e:
"aggiungi l'acqua sino al bordo della paella e lascia che si riduca sinche'
non prende sapore"
poi aggiunge il riso! In pratica si e' fatta il brodo nella paella stessa.

 THE SEAFOOD...
Io metto *sempre* rabbit e seafood e viene bbona, non so se originale ma
bbona!
Ale(AQ) che non scrive dal 21 perchè si stava ancora riprendendo dalla festa
di compleanno a base di... paella!