Presentation on theme: "How to Make Paella San Matías (Adult Education Centre) Granada (Spain) Grundtvig 1 Project (2005-06)"— Presentation transcript:
How to Make Paella San Matías (Adult Education Centre) Granada (Spain) Grundtvig 1 Project (2005-06)
What is PAELLA? A famous Spanish dish. A famous Spanish dish. It is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. Even though you can taste this food all over Spain and even world-wide. It is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. Even though you can taste this food all over Spain and even world-wide.
Utensils to make the paella We do not use regular frying pans. Pans for the paella are a special low border frying pan about 1 1/5 inches deep with two rather large handles on each side. There are paella pans measuring from 7 inches to 1 yard wide and for special occasions for hundreds of people to eat from. The size is very important, having to know the amount of people who will be eating it to be able to choose the correct paella pan.
The Real Paella Recipe Ingredients for 4 persons 1 medium chicken 1 medium chicken 1 medium rabbit 1 medium rabbit 2 medium ripe chopped tomatoes 2 medium ripe chopped tomatoes 165 grs. wide green bean 165 grs. wide green bean 1 level teaspoon of saffron 1 level teaspoon of saffron 3 cups of spanish rice 3 cups of spanish rice 8 cups of hot water or ( even better chicken broth) 8 cups of hot water or ( even better chicken broth) olive oil ( enough to cover the bottom of the paella pan) olive oil ( enough to cover the bottom of the paella pan) salt ( to taste) salt ( to taste) 1 level teaspoon of sweet red paprika 1 level teaspoon of sweet red paprika
STEPS First, heat the oil (Spanish extra virgin olive- oil, of course!) and when it is hot enough, add the rabbit and chicken (lightly salted) and fry until lightly browned. Then add the green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all parts equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
And finally… For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paella pans! Happy paella eating!
And with sea-food?… You can change the ingredients for a tasty sea-food! Happy paella!
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