If paella gets its name from the pan in which it is prepared, so I should probably call mine the " débrouillada " since I had to do with the means at hand, ie three non-stick pans. But the result was wonderful! really bluffing! If I wanted to push the self-esteem at its worst, I would even able to tell you that never paella was not so good (in my "modest" Hispanic experience ... a dozen trips to the land of castanets anyway, it's still not bad I must admit!)
Not content to have you demonstrated my tri-lingual last week, I will certainly embellish as much of a post or two expressions espingouines ( who dares claim that it does not melt before the indescribable charm of slang ?).
I intend to describe the feeling that came over me, a Sunday morning early, when I got more determined than never to make this dish if tipico! Well, without any anthology, I felt communion with those who mamas, lifted just as early and have already got the idea to honor a tradition for centuries, are gone, basket in hand (how it I am totally bucólico-loveuse tonight?) look good ingredients, saffron and other Ferradura (green beans)!
The kitchen is definitely a real escape, a splendid way to travel!
What seems to have benefited my primera paella? not just beginner's luck - although you never know! but also and especially my primero fish stock!
Yes ladies and gentlemen, I for the all-first time realized what wonderful aroma, terribly fragrant! I think the secret is here!
- THE fish stock -
- time (an hour for it to be ready)
- a fishmonger
adorable - a terrible desire to impress / bait in the kitchen!
For 2 L (corresponding to the amount to little almost necessary for Paella ):
It is interesting to know that "fish do not all smell good: the best are the white fish: sole, turbot, hake, whiting" and "salmon or sea bass" *.
-2 kg of raw fish bones (ask the fishmonger op.cit nice, and do not be surprised if it makes you downright carcasses, and if the bag weighs 4 tons!;))
- 25 gr salted butter
- 25 gr
white wine - 1 leek
- 1 onion, chopped
- 1 C s black peppercorns, crushed
- a few stalks of parsley
- 3 Liters of water.
Wash bones in a large quantity of water, removing the parts bloody. Heat the butter over low heat in a pot. Sweat the edges "until they feel the fish cooked" without color (indicating very precious! I've already mentioned my amouuur for this book?) Add all ingredients, cover with water, bring to a boil, skim regularly. Cook on low heat for 40 minutes and uncovered. Proceed ds a pan or bowl, let cool.
Remove the fat that forms on the surface and remove impurities at the bottom.
- The paella itself - (with seafood, so not true true true valenciana )
Serves 6.
- The fish stock
- 2 good pinches of saffron threads
- 3 cloves garlic chopped
- 10 cl of olive oil
- 50 grams chorizo, cut into thin washers (optional)
- 2 small bay leaves
- 1 onion, finely chopped
- 2 red peppers, halved, seeded and sliced
- 300 grams of monkfish fillets, cut into cubes (2.5 cm fault plethora of financial means, I buy cod was fabulous too! burbot would cost 30 euros ...)
- 250 grams of squid cleaned and cut into pieces
- 6 tomatoes peeled and chopped
- 1 tsp to c. paprika
- 450 grams of risotto rice (of course, ds is the ideal substitute with valencia rice ).
- 200 grams of fresh clams cleaned
- 50 grams of green beans couupés into pieces 2.5 cm and cooked (I just forgot ..... yes I am still not explained! )
- 50 grams of cooked peas
-
lemon wedges - salt and pepper.
Pour the fish stock, saffron and garlic in a saucepan, bring to boil. Cook 5 minutes over low heat. Meanwhile, heat half the oil ds paella pan or nonstick, and even a wok. Pour the chorizo, garlic and remaining bay leaf and cook over low heat 1 minute. Add the onion and peppers and cook 5 minutes. Add the monkfish: saute 2 or 3 minutes to capture the fish fillets.
Increase heat, add the squid, stir-fry 2 or 3 minutes until lightly browned. Stir in the tomatoes, paprika and remaining oil. Saute 4-5 minutes. Pour the rice evenly over the ingredients. Add the hot fish stock, then the clams, shrimp, lobsters and mussels.
Lightly salt and pepper.
Reduce heat, simmer 15 to 20 minutes until rice is tender but still slightly firm. Add a little stock or water if necessary. Shake the pan occasionally pr mix. Rice forms a layer crisp and golden on the bottom of the pan. When all liquid has been absorbed, gently stir the peas and beans (unless you're suffering from amnesia, like me: D).
Asi Acaba is the recipe!
And that's it! It was my-gni-ence!
And quite easy to build! A recipe that makes the cook muy orgulloso !
* Source: The Cambridge As a Head, directed by Pierre Hermé. The recipe for paella comes from the same book - as I said the same Bible!
- Small Bracket Thinking Blogger Award -
I answer well before the adorable - what do I say the appointments of two adorable-this blog Thinking Blogger Award, received Monique and Paola Two bloggers that I am particularly attached! That would be the blogosphere without the culinary queen of Italian and Tuscan cuisine in general, Paola, on his blog filled with many anecdotes and splendid cultural pages? And that would still culinosphère boundless inventiveness without any of Monique, a specialist multi-disciplinary food (of Lebanese cuisine to the most fervent secrets of classic French cuisine)!
Thanks girls, you fill me with joy!
In poor student, making his copy with a few days late, I copy my neighbor Paola:
"I remind the principle of the game: Those rewarded
must publish an article in which they will appear to turn 5 blogs they like, with links to them so that we can visit them.
Link to ILKER so that we can know which way the price ...! "
Then name 5 blogs is obviously very hard! Especially since I discovered almost one per day!;)
Why would we not contest the 50 blogs?
I decided to freely appoint Blogs - Culinary exclusively - among those I have not been named. Girls, you know very well that you are for I probably among the top candidates! but I find the game more fun like that! And who knows, he will be to share my "blog-friends"!
- First of all, the best known (and this is the only one I'll mention here, among them if known) is certainly -Claude Olivier, Blog 1001 recipes! Who has not heard of Claude-Olivier and his undeniable talent for culinary marriages, photos breathtaking, which hold incredible power of suggestion! I do not know about you but I thoroughly before each of his photos! Bravo Claude-Olivier, you're a champion!
- For Italian speakers, I quote directly the fabulous blog Monolocale in Centro, (read "studio in downtown") held by the equally brilliant Fabrizio e Chiara: a blog about cooking and what's around: the traditions, stories and other stories are pretty Fabrizio told by the poet, in a beautiful language, and the proceeds equally breathtaking are from Clare, the young foodie! Their photos are indeed breathtaking! Run on this blog !!!!!!
- Always a little Italian, despite appearances Franc Drinker: passionate about French culture and Britain in particular, his blog is full of interesting stories, stories travel, recipes, anecdotes, culinary, a veritable gold mine written in Italian to fall! Bravissimo! I am a big fan!
- A small French for a change, Valka, the blog "Metro-Boulot-Ranges" a pearl of the blogosphere, a new recruit who has no equal: an incredible humor, funny stories and always recognizable style 100% at 15 posts around! I love it!
- Finally, finally (ooh my god it's very hard to choose so little!) I quote Pernette : a wonderful teacher Letters - aah research in the humanities, it brings nothing of mine! - I knew from the very beginning of my blog, and it's always a great pleasure to receive a comment from her! 'll Quickly discover "can not be two in a kitchen!" if not already done so, the author always post recipes oh so tempting! I love the style and literary activism often hidden there! ;)
Here! Congratulations to the Winners!
PS thin film no page today ... and yet I could hold forth for a long time on any of Almodovar favorite among the favorites! One of these days I would also like to try the menu Penelope Cruz Volver moved in to the team Shooting ... to think about!
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