| Recipe : Paëlla mixta traditional ... |
| Recipes Tonimi, Pureta, The Village |
 |
Paëlla mixta's recipe : with meat and fish. Enjoy your meal ! Recipes for Web Phones |
INGREDIENTS for 6 Persons :
- 1 CHICKEN (1-1.2 kilo or thereabout).
- 4 cups of ROUND rice... if not, long rice will do, but not as well.
- 2 TOMATOES, 1 SWEET PEPPER… 2 or 3 cloves of garlic.
- Half a sachet of SAFFRON (to color rice in yellow).
- 1 handful of French beans… Optional : 1 handful of GARROFóN (a kind of big white broad beans).
- Optional : a few pieces of DUCK.
- Optional : 6 or 12 MUSSELS… And 6 or 12 pink SHRIMPS (If not, this is a "meat paella" and not a Mixed one).
For animal welfare and quality : buy chicken & duck brought up in the open air, in good conditions.
- 1 PAELLERO (paella [special] pan): gas/electric paellero.
... If you can't find a paellero, a large round frying pan (5 -- 6 cm high, 40 cm in diameter (dimensions for 6).
- 1 WOODEN SPOON : wood will not scratch paellero.
- 1 pierced LADLE (large spoon with holes) : the ladle contains meat and vegetables, while holes filter broth.
- 1 COFFE CUP as measurement tool for rice and broth.
- 1 LARGE SAUCE PAN to boil meat and vegetables
- Optiona : 1 SAUCE PAN, for mussels...
Tonimi receptes Web Mobil <<< Oci, ocio, loisirs, fun
|
1) Soak garrofón in water (if dry, obviously – fresh ones don’t need soaking).
- In the morning day before cooking paella , soak a handful of garrofón in a cup of water (to sweeten them)... and if you do not have garrofón, don't put : it's optionnal ...
2) Prepare meat and rice
- Cut chicken (1 – 1.2 kilo) into 8 pieces.
- Cut a few pieces of duck, if you're using it too.
- Pour 6 (coffee size) cups of rice into a plate.
QUALITY of rice : best rice for paella is ROUND rice ! ... Grains will "open" quickly as being cooked.
When opened , grains will fully soak paella with broth, tomato, sweet pepper, garlic and pink shrimp flavors).
(LONG grain rice is easier to cook, and sticks less. But it doesn't "open" and takes up flavor).
Therefore, ROUND Rice !!!... And if you can't find it, long rice will do, this time...
3) Prepare Vegetables.
- Wash with water and remove stems from French beans. Break up large ones into 2 or 3 pieces.
4) Boil in large pan.
- Into large pan, place the chicken, beans, garrofón, a half sachet of saffron... And a little bit salt. Pour cold water until covered... boil content.
To prevent water from overflowing don't fill pan completely ...
WHEN is it BOILED ? : when chicken and garrofón ARE DRY-COOKED.
Periodically stick chicken with a fork, until meat is TENDER, cooked... Also taste garrofón to see whether it's cooked.
HOW LONG FOR ? : 30 mn. or thereabout, starting when water is boiling.
5) In the meantime, prepare the other vegetables.
- Peel off two red tomatoes (they'll peel off easily, dip them 3 sec. into boiling water ...) Then, chop them into small pieces.
- Peel off and chop garlic.
- Wash red pepper. Open it vertically, remove pips ; cut both parts lengthwise into long thin straps.
- In a separate plate, save chopped tomatoes, garlic and sweet pepper, (we will pour them in Paellero later).
6) Prepare mussels: 6 to 12, as decoration.
- If you buy them the day before, keep them in fridge. Put them in a plate and cover with a wet, nearly dripping, towel.
- With a knife, remove "beard" from fresh tightly closed mussels.
- Heat up oil in pan : very, very heat !
CAUTION with sputters ! (or with fire) !!!
- When oil is very hot : throw mussels in and cover pan. Periodically lift up lid : as soon as all mussels are opened, remove pan from fire (20 -- 60 sec. approx.).
- Save cooked mussels in a plate, for final decoration.
7) Fry ingredients gently in Paellero.
- Just cover bottom of paellero with oil (not too much). Cooking with olive oil is the "Mediterranean diet", excellent for health !... Otherwise: ordinary oil...
- Heat up paellero gently : very low fire with gas-paellero, "1" with electric-paellero.
- Fry gently : when oil warms up, throw pink shrimps in ; with wooden spoon, stir them for 1 min.
- Save fried shrimps in a plate (when paella is cooked, you'll lay them out as decoration
- Lay sweet pepper lashes in paellero. With wooden spoon, stir them until partly fried (until a little tenders).
- Add and Fry tomato and garlic, still using wooden spoon. Stir until the sewet pepper is completely fried (until it's tender)
8) Pour and cook rice in paellero
- Pour rice in paellero and, using wooden spoon, mix it quickly (10 seconds !) with "Sofregrit" : tomatoes, sweet pepper and garlic …
- After 10 sec., pour broth from big pan into paellero over "Sofregrit"… MEASURMENTS: 3 (coffee-) cups of broth for 1 rice-cup. E.g.: 6 cups of rice = 18 cups broth ...
- Increase paellero's fire gas to High (or electric to maximum)
Broth (water) must boil vigourously… then, immediately pour meat…
9) Pour and cook meat in paellero
- To pour meat ; use ladle (big spoon with holes) to pick up meat and veg bits, while filtering broth. Then pour the meat.
- After, pour and carefully display beans and garafón that remains in the big pan, over top of rice ...
- Scatter meat, beans and garafón all over… Meat bits should be spread from center to rims…
– Lower fire to Medium ("3" with an electric paellero)… ...
10) Watch paella cooking, carefully.
- When broth amount reduces, set fire to Low ("2" with an electric paellero)…
Broth (water) should boil "gently"…
- Be always watchful with paella ; watch broth, rotate paellero left or right, front- or backwards… as per places where rice is more cooked (less broth)… or less cooked (more broth)…
Rotate paellero so that what is less cooked is more exposed to fire … and vice-versa… For cooking paella water must always be boiling a little…
- After some time, when practically no broth is left and if rice is still somewhat raw… Pour some more broth and increase fire… If rice is practically cooked, no more broth is left...
- Do not add too much broth… A small quantity at a time, taste rice often …
VERY IMPORTANT: WHEN is Paëlla COOKED?
Paella is cooked when rice is cooked: Not too SOFT, nor HARD… and also : NOT too WET, nor too DRY (otherwise, there is too much "socarrat" (grilled) rice in the BOTTOM of the paellero… Therefore, TASTE rice pretty often !
11) Just before Paëlla is cooked...
- Adorn with mussels and pink shrimps… spread them from rims to center of paellero…
- If paella is too wet and nearly cooked (rice is not to hard…), turn fire off ; cover rice with newspaper paper… and let it "rest"… still tasting rice occasionally…
- Or when rice is OK (not too dry, nor wet, nor hard, nor soft)… you can save energy by turning power off for a few minutes… still tasting rice occasionally …
12) VERY WELL !!!... NICE !!!...
VERY WELL !!!
Some 90 Minutes of Great Cooking... and you've already cooked more than 6 plates of Paëlla !!! (6 meals!)
When your meal is over… you can deep-freeze about 4 plates… just to eat some sound, healthful and quality food… And no more cooking whatever !!! (heat up (2 min.) in microwave oven)
90 min. divided by 6 parts = 15 min. per part! It's really worth eating with pleasure, a good plate of paella, once a month (at least!)
And now a good sangria, a good Valencian salad and "Meal's reeeady !!!.."
ENJOY YOUR MEAL , TO EVERYBODY !!! ... ToniMi ...
As many traditional dishes, paella is a POPULAR, therefore ANONYMOUS, DISH. One cannot say : 180 years ago, "Someone" invented it … or, 200 years ago "Someone else " invented it …
More than 200 years ago, in the Ribera Baixa of the Païs Valencià, FARMERS already grew :
- Rice, vegetables, oranges… and many other things…
Plantation workers didn't come back home for lunch… and sometimes prepared their lunch on their working place… with what they found in the fields …
And what could they find there? : Fish, shells by the sea shore… and rice, tomatoes, sweet pepper, etc, in the fields... and as sweet, obviously : oranges !
Most probably the first paellas, have been cooked by farmers from the Ribera Baixa : place where in those times, all ingredients for the first paellas were at hand ! ToniMi ..
For, this is my FAMILY RECIPE; it's been in my family where we make GOOD paellas for 3 generations!
This means THOUSANDS of home-made PAELLAS! … Let along previous GENERATIONS who probably cooked paellas, already.
This RECIPE evolved with time… till it became the Recipe for the "VILLAGE PAELLA", which I'm passing to you, today.
TANKS and GREETINGS to women and men COOKS :
Over years, your culinary ingeniosity today made it possible for the "VILLAGE PAELLA" to be found on the Internet !
Tanks to my family and other families from "Ribera Baja" and Communitat Valenciana !...
Greetings to all and… Enjoy your Meal !!!
Recipes ToniMi - Pureta