Description
Paella marinera. Paaa as a woman of many faces and always beautiful. Born in the rice fields of Valencia as food employees, Cinderella quickly became a Princess, became a hallmark of Spanish national cuisine. There are hundreds of recipes Pai: with vegetables, meat, poultry, seafood, in every region of the recipe. In paae you can mix everything on land, at sea and in the air, its taste only improves. However, there are a few rules you need to follow to cook a real paau (so spelled that word)
Ingredients
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Figure
400 g
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Mussels
12 piece
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Shrimp
200 g
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Seafood
2 piece
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Fish
1 kg
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Onion
2 piece
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Pepper
1 piece
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Tomato
2 Tbsp
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Spices
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Butter
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Dry white wine
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Lemon
Cooking
Paella - a festive dish, family, cook it slowly, enjoying the process. From small fish to cook good broth. Seafood to prepare: cook the mussels, shrimp lightly fried. There is no doubt that fresh seafood plays a crucial role in the taste of paai
Onion, pepper chop and fry, add the chopped cuttlefish, herbs, saffron, wine, tomatoes - all stew
Combine roasted vegetables with broth (the ratio of the volumes of liquid and dry rice should be 3/1). In this case, the rice is neither dry nor overcooked. The proportionate amount of broth bring to a boil and add rice. I fall asleep with a cross to the rice from sticking to the bottom, when a little to absorb the liquid pushing on the surface of the cookware. Cook on high heat for 10-12 min, put on the surface of the shrimp and mussels
Dishes with paaia put in oven for 10 minutes, then remove from heat, cover and allow to rest for another 15 minutes so all the liquid is absorbed. In this case, the rice is correctly cooked, overcooked - marriage.
Serve paau immediately. Pour with lemon juice. Not paella awaits the guests, while waiting for paay.
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