User: Password:
   Keep me logged in.
Register  |  I forgot my password
web hit counter
Concert Study Web Directory  - Article Details

The Secret To Preparing The Perfect Paella

Date Added: October 06, 2016 11:06:13 AM
Author: Eater
Category: Shopping: Food and Drink
The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side. 
 
In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger. 
 
This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste. 
 
First the rice. 
 
Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.