Smoked paella

Description

When I first went to Barcelona, I really wanted to try authentic Spanish paella. But the local, well-versed in cooking the residents, told me that "real" paella you should try in Valencia, and also warned that it is not necessary to go for paella in places that are on every corner in the tourist routes. Instead, I was offered to try to book a table in the little restaurant, which is famous for its cuisine and is revered by local people. There I managed to get the first time, in fact all the seats were reserved, but when I got there, I was very surprised. It was there that I met the most incredible paella I've ever tried. It was smoked! In order to diversify the recipes Pali present at the site, I decided to reproduce the most, unusual, smoked paella, and at the same time to acquaint others with such interesting and unconventional approach.

Ingredients

Figure

250 g
Seafood

500 g
Pepper

1 piece
Chili

1 piece
Tomato

1 piece
Lemon

1 piece
Parsley

1 coup
Garlic

1 tooth
Dry white wine

200 ml
Onion

2 piece
Green peas

0.5 cup
Olive oil

100 ml
Salt

Cooking

To prepare the products. Traditionally paella is with seafood, with meat, with both together, or vegetarian. I chose the paella with seafood. Of course, best to cook with fresh, even fresh seafood, but if this is not possible, and you want paella, the seafood is pre-thawed in the fridge. It is desirable that they were not cooked and not frozen and were part of varenomorozhennyh cocktail. Because the seafood have different cooking time, even their ice cream is worth buying separately. For the most optimal special paella rice, Spanish origin, srednetonnazhnye, noslepumaina absorbent and flavors. Such are the qualities of several varieties of rice, including "Iberica" and "Arborio", both of these varieties produces TM "Mistral". In this case I use "Arborio".

Cooking smoked paella starts with a special rice. As was found by me in the restaurant, the rice for their paella they smoked themselves. In order to reproduce it at home I took a deep thick-walled pan, disposable aluminum form, which becomes fluent in the pan, and Smoking chips. Instead of a form you can use a sheet of foil folded several times. In the form or a foil with an awl/needle apertures for the passage of smoke.

On the bottom of the pan nosyatsya chips a layer of 1-1,5 see

Installs on top form, or freely fit the foil, it is poured Fig. The rice should pour as a thin layer to the free circulation of smoke.

This design is placed on a strong fire, after a few minutes the chips will start to smolder at this point it is necessary to reduce the fire and close the lid design. The inside of the pan will begin to form smoke and "envelop the rice." If the smoke coming out from under the covers, around the perimeter of the connection of the pan with a lid, you need to wrap a wet towel, it will inhibit the output. At the time of home-smoked need to turn on the extractor fan and open the window. In this case the smell of smoke that will inevitably appear, disappear somewhere within the hour. * Above I described the General principle of home-smoked. With some practice, you can learn to smoke and other products.

After having been under cover for about 10-15 minutes, my figure began to acquire a yellowish color, I mixed in the form and left for another 10 minutes. By this time the smoke in the pan had ceased to be generated chips already gave what I could. So after 25-30 minutes my rice is discolored and has acquired a distinctive smoky smell. Close the lid until it won't need to smell long before their time.

Now you can start cooking the paella itself. Traditionally paella is cooked over an open fire and in this case, due to the high temperature cold water is used. In the home option is to use hot liquid and it makes sense to boil the broth. The broth can be vegetable/meat or fish (e.g. shrimp shells). I had the/m mussels in shells in s/s (others, alas, did not find). So I decided to use the juice from the mussels as the basis of the broth. Thawed mussels I poured in the pan and warmed to about the 1st minute together with wine, parsley sprigs and a slice of lemon. If you have fresh mussels - heat them on high heat until they open. Unopened mussels should be discarded.

Mussel extract, to the remaining liquid add water, onion and allspice and put on the heat to maintain the broth on the verge of boiling. * A Cup of rice usually requires 2 cups of broth.

Prepare all the seafood. I used tiger prawns - cleaned from shells, leaving the tails, remove the intestinal vein; Squid - cleaned, cut in rings; Prepared mussels - cleaned of algae, the part to release from shell, leave in shell for beauty; I also added a couple of small octopus and cuttlefish is to my taste.

Prepare the vegetables: traditionally used bell pepper - cut into strips; onion - minced; green peas or green beans - thawed; tomatoes - scald, remove the skins and finely chopped, or later simply rubbing a tomato through a sieve; I also prefer to use garlic is to crush a knife, and hot chili pepper - cut in half to flavor the oil.

Pan for paella is also called - "paella" (paella). Wide in diameter, with low sides, with two handles at the edges, it must have a uniform heating and good heat, the rice is poured in a thin layer to the dish cook evenly. I use a saucepan, although the lower the bumpers, the better. To start on a strong fire heats up olive oil. For flavoring, I add crushed garlic clove and chili pepper.

When the garlic is browned, remove from the pan and add the ingredients that require the longest cooking. I had a very large raw shrimp, which would not have time to prepare a minute, so I pre-fry for half a minute on each side. Thus, they also flavored the oil and the other fed with the fragrant oil themselves. Several large shrimp, I left whole for decoration, plus they retain their juiciness.

Shrimp get out of the frying pan, add and fry on the oil, onion until transparent.

Then add the strips of pepper. lightly fry. At this stage I remove the chili, because I do not like too spicy.

Then add rice, the rice is poured in a circular motion in the middle - one handful per person (0.5 cups). Figure passerbys until transparent.

Then add pureed tomato. Mix well. At this stage you can also add spices - like paprika or saffron. To enhance their flavor, they first warmed up on a frying pan together with the rice, and then added tomato puree, so that they began to burn. * Surprisingly, in our paella had no saffron, although it is considered to be an integral part of this dish. Perhaps the saffron just "ended" for us)), but I assumed that this was done deliberately, so as not to interrupt a smoky taste and color. Because I'm trying to reproduce what I tried - in his paella saffron I also decided not to add.

Time to pour the broth. Unlike risotto all the broth is poured at once, paella last time mixed. Once the broth comes to a boil, reduced fire and more paella not to interfere.

The even heating after about 20 minutes the rice should reach readiness. For a couple of minutes before the rice laid out the sea - and other foods that require minimal cooking time. Since that takes more time. My first large prawns.

Trace - octopus, cuttlefish and raw shrimp, then squid. * Since paella is usually served directly in the pan where it is prepared, it makes sense to put a decorative seafood.

Then added the peas and their pods. * If you use raw beans or hard peas (or meat products), then they should lay on the stage with the Bulgarian pepper (or to him - suitability) that they could soften and have time to prepare.

For half a minute until cooked, least, decorative stacked mussels, because in my case they are ready, and they only need to be reheated. Plus lemon wedges for the seafood. The finished paella is removed from heat and covered with a dry towel for 5 minutes to absorb excess moisture. * There is another "trick". When the paella is prepared, before you remove it from the fire, the fire is switched on for a maximum of 30-60 seconds, this is to ensure that the bottom of the formed solid crust of the fried rice. This crust is called sokarratt (socarrat), and many gourmets as "the most gusto". So don't worry if you have a crust formed by chance)). However, in non-stick pan this "focus" is unlikely to achieve even on purpose.

Ready paella served in the pan in which it was prepared. Of course, not superfluous in this case, and a glass of cold dry white wine, or sangria. * Smoked taste I got quite pronounced. For me it was very unusual and interesting from the point of view of taste. And now you know about such strange varieties of paella!

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