What is the most important ingredients and techniques to make an authentic Paella? - paella ingredients
I know that may be considered a paella is more important because the use of saffron. I read many recipes, but there are four that best seemed to be the taste of my clients to do justice. From the cooked chicken and seafood, various peppers, onion, garlic, saffron, tomatoes, chicken broth made with white wine, "he said.
Some suggested recipes, add the cumin, coriander and thyme and paprika, for the same perfume. I think the cilantro change the recipe too much for the taste of the sauce, and I see no exception with rosemary and thyme aid adding more "smoke" flavor. But what are your suggestions, please?
Wednesday, December 30, 2009
Paella Ingredients What Is The Most Important Ingredients And Techniques To Make An Authentic Paella?
2 comments:
Saffron is the most important taste ingreident paella, you could cook a turkey, if desired, preparing the saffron rice, add fish and chicken cooked in layers and vegetables .. Cooking, the clams are opened up ...
There's something about paella, as something to cook, change what they rely on for your language. You have an idea of what the customer wants, go! Create coriander, use the leaves of parsley for a bite of pepper. Safran? Do you have the bucks? Well. Instead of a little saffron rice and see if it meets Turamic flavor same color. Smoked? What comes to mind, Bacon. With the knowledge that already the big question, the fine taste, chef, will remember the confidence of your language is demonstrated
Paella
Ingredients
(6 servings)
Fry 1 chicken, cut
2 garlic cloves
1 / 4 cup vegetable oil
1 pound raw shrimp
4 slices tomato
1 lb. peas
12 artichoke hearts
1 1 / 2 c Brown rice
6 saffron threads
C 1 onion, chopped
1 green pepper, diced
1 red bell pepper, chopped
Tea 1 tsp paprika
1 c white
2 c Water
Instructions
Sauté chicken and garlic in oil, remove the chicken in a large saucepan. Add shrimp, tomatoes, peas and articheHeart ke court. In the oil used to brown the chicken, fried rice, saffron, onion, green and red peppers for 7 minutes. Add to the pot, sprinkle with pepper, and pour the wine and water. Bake uncovered at 350 degrees for 1 hour or until rice is cooked.
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