Rice is the high grain, for most people in the world, the staple food is rice. Specialities of rice dishes, such as Sego-goreng is fried rice Javanese style. Risotto is an Italian rice dish. Paella is the National dish of Spain, just to name a few.
We visited Spain just at a glance, we were travelling from Barcelona to Madrid stopping at Zaragoza / Saragossa, and we had paella for lunch. It was paella mixta, a lovely rice dish with a golden colour and rich flavour of saffron.
To reminisce that experience, I cooked the paella.
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| Spanish Paella Mixta |
Paella Mixta, delicious dish from Spain, rich golden calour, full of flavour and it is cooked in a pot. An excellent recipe to share with the crowd, family or friends.
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| A serve of Paella Mixta |
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| The Green Salads |
It is essential to have a salad after having a rich meal. The green salad is complimentary of the rich paella mixta
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra[2][3] or bomba[3] rice for this dish. Other key ingredients include saffron and olive oil (wikipedia)
The Mix Paella Ingredients
Initially, Paella consists of rabbit, garden snails, green vegetables, rice and seasoning.
My mix Paella uses chicken-skinned instead of a rabbit, and prawns to replace the garden snails. I add some chorizo, the Spanish sausage and saffron for flavour. It is very delicious, aromatic.
Susy's Recipe:
Paella Mixta - Mixed Paella
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| Paellera |
Ingredients
8 large prawns, peel, devein
( leave the head and tail intact )
2 chorizo, sliced
Chicken, chopped into small pieces
2 cups long grain rice
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| Saffron in hot water and the fresh soffritto |
1 large onion, chopped
5 cloves garlic, crushed
1 large fresh tomato chopped
1 small red capsicum, chopped
Salt to taste
a small pinch of saffron strands
(soak in a cup of hot water)
2 cups stock
Cooking oil:
A good quaility of olive oil
Method:
Fry the prawns in hot paellera for a few minutes, keep a side
Sauté the chorizo in oil, keep aside
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| Skinned chicken, chopped into pieces fresh prawns and chorizo |
Sauté the soffritto on the paellera in oil until soft and fragrant, add salt
Put in the chicken pieces and a cup of hot water, cook for ten minutes
Add in the rice, and stir in two cups water, continue cooking for 10 minutes
After ten minutes of cooking, all water must be absorbed
Add in the stock and mix it well, put in the chorizo and the green beans keep on cooking for another 5-7 minutes until the liquid is absorbed. Place and arrange the prawns of the top, continue cooking
Cook for about three minutes over the high heat to form a crust
Take the paellera off the heat, then cover with tea towels to rest for five minutes
To serve: Spoon the paella on a plate, serve hot.
The Perfect Paella, It Cooked Beautifully with Golden and Smokey Crust
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| A Golden-Dark Crust Gives Smoky Deep Flavour |
A very successful cooking paella, it looks beautiful, tastes so delicious, and it has the perfect crust. It must have a dark crust on the bottom to impart that lightly smoky deep flavour.
A crust, known as socarrat and considered the tastiest and desirable part of the paella, should have developed under the rice.
Until next time
Susy
School holiday is coming. We could cook the paella outdoor when the wheater is good.
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