Paella is a Spanish dish made of rice and seafood or chicken and chorizo or vegetables. You cook it from a large shallow pan and you start by adding olive oil and garlic as a base and then you add the rest of the ingredients and the rice.
The name Paella comes from the Latin word ‘patella’, which in Latin means ‘pan’ and it is from this word that the Valencian word ‘paella’, which also means ‘pan’, is derived. Another version says that Paella comes from the Spanish ‘por ella’. The Spanish ‘por ella’ means ‘for her’ and is said to come from the fact that the first Paella was made by a man for his fiancée.
Below you can see a couple recipes for PAELLA and another one for SANGRIA. Enjoy!
|Posted by Miguel Cuevas on July 18, 2010 at 9:08 PM||comments (1)|
Sangria recipe from Casa Cuevas Spanish Catering.
Ingredients foor 5 litres (enough for about 25 people to taste or 10 people to drink)
5litres Red wine (not fine wine)
quarter litre brandy
300gr raw sugar
4 cinnamon sticks
2 apples (you can use any fruit you like but these 3 are our favourites. Peaches are a must)
1- The previous day or two: Put together in a sauce pan a litre of
wine, the brandy, half the sugar, the cloves and the cinnamon. Bring
it to boil and put the fire low, let it simmer for 5 minutes and turn
2- Let cool down, mix with the rest of the wine and cover and put in
the fridge for at leasts 24h. The longer the better, max 2 days.
Either way take the cinnamon and cloves out after 24h.
3- Once the above is ready, cut all fruit in small squares and mix it
with the above and the rest of sugar, add more sugar if you need. Add
ice just half an hour before serve.
Casa Cuevas Paella Catering
|Posted by Miguel Cuevas on January 6, 2010 at 12:19 AM||comments (0)|
Chicken, Chorizo & Roasted Red Pepper Paella
This is a great Paella to start with and a good base for experimenting. I have cooked this paella so many times. Its great because its simple, very tasty and doesn't contain any seafood (although you could add some if you want)
It's a step-by-step instructions that show you the basics for cooking an easy paella.
Serves around 8 portions, Use a 46cm or 50cm Paella Pan
About 800g Chicken Meat (Leg, Thigh or Breast meat diced into bite-size pieces - keep the skin & bone on for extra flavour)
800g Spanish Paella Rice
200g diced chorizo
250g Chopped French green beans
3-4 medium, ripe tomatoes or a large tin of chopped tomatoes
About 2 litres of boiling chicken & vegetable Stock
Pinch of Saffron
1 tsp of Sweet Paprika (Pimenton Dulce)
1 Red pepper (sliced & roasted if possible) or 290g jar of Roasted Red peppers
Extra virgin olive oil
2 gralic cloves
Sprig of Rosemary
Heat a few tablespoons of the olive oil in the Paella Pan and part cook the chicken pieces a little (longer if they contain bones).
Make up the stock and add a good pinch of the saffron stamens. Let them infuse for about 15 mins.
To make the "Sofrito", one of the most important parts of the Paella, first sweat the garlic in the Paella Pan until soft.
Then add the chopped tomatoes and fry over a high heat. Keep stirring. As the mixture reduces, it will start to thicken up to a thick dark paste. When it is this dark red paste you have the perfect sofrito !
Add the chorizo, paprika and about half of the peppers. Mix around thoroughly and continue fry for few more minutes.
Now add the hot stock to the paella pan. Taste for seasoning. It needs to be quite well salted, but if using stock cubes, then you will probably not need any extra salt.
Then add the beans and bring to the boil and leave for several minutes for all the flavours to mix in with the stock.
Now add the rice, mix around briefly and even out in the pan ensure all the rice grain are under the surface of the liquid. DO NOT STIR the rice after this.
After about 10 minutes the rice should start to appear though the liquid. Now turn down the heat and continue to simmer for about another 10 minutes until the rice starts to dry out. (If some rice starts to appear whilst other areas still have liquid you can carefully distribute the rice around with the skimmer)
Once most of the liquid has been absorbed, try the rice from under the top surface. It should be cooked "al dente" still with a slight nutty taste.
Now cover the Paella pan with foil and turn up the heat for a minute or so. (You will hear the rice "pop" as it is caramelising on the bottom of the pan). This is called the "Socorat" the most highly prized part of Paella. Covering the pan at this stage also helps finish off the cooking of the top layer of rice.
Turn off the heat. Decorate with the remaining red peppers and the sprig of rosemary.
Recover and leave for a good 10 minutes to rest.
Serve directly from the pan remembering to scrape to the bottom to get the "socarat"
.... and above all - enjoy.