Archive for the ‘Paella Ingredients’ Category

Paella Ingredients




Delicious Fat Free Paella Recipe

any spanish experts here!? can anyone make sure my translations are correct?

1) chop the tomatoes, peppers, onions,and garlic.

corte los tomates, pimientos, cebollas, y ajo

2) wash the clams and mussels in cold water

limpie las almejas y mejillones en agua fria

3) clean and cut the squid into strips (slices)

limpie y corte el calamar en tiras

4) slice the sausage and fry the chicken

corte la salchicha y fria el pollo

5) fry the peppers and onion in oil

fría las pimientas y la cebolla en el aceite.

6) add the garlic, tomatoes, rice and chicken broth

agregue el ajo, los tomates, el arroz, y caldo de pollo

7) stir the rice with other ingredients.

Bata el arroz con otros ingredientes.

bake the paella in the oven for one hour

hornee la paella en el horno por una hora

9) add the shellfish, peas, and saffron

agregue el marisco, los guisantes, y el azafrán

10) bake the paella for 15 minutes more

hornee la paella durante 15 minutos más

thanks!! i need a reply a.s.a.p

1) chop the tomatoes, peppers, onions,and garlic.

corte (PIQUE is better, from the verb “picar.”) los tomates, pimientos, cebollas, y ajo

2) wash the clams and mussels in cold water

LAVE (difference between cleaning and washing) las almejas y mejillones en agua fria

3) clean and cut the squid into strips (slices)

LAVE y REBANE el calamar en tiras

4) slice the sausage and fry the chicken

REBANE la salchicha y fría el pollo

5) fry the peppers and onion in oil

fría los pimientos y la cebolla en el aceite.

6) add the garlic, tomatoes, rice and chicken broth

agregue el ajo, los tomates, el arroz, y caldo de pollo

7) stir the rice with other ingredients.

MEZCLE el arroz con otros ingredientes.

bake the paella in the oven for one hour

horneé la paella en el horno por una hora

9) add the shellfish, peas, and saffron

agregue el marisco, los guisantes, y el azafrán

10) bake the paella for 15 minutes more

horneé la paella durante 15 minutos más

(Thanks for the recipe! I love Paella! Sounds easy.)

Vigo Paella Vallenciana 19-Ounce Boxes (Pack of 6) $30.84 Authentic. Completely Seasoned. This package includes completely seasoned yellow rice and a can containing a variety of seafood, and makes a complete dinner. However, at the end of step No. 1, you may wish to add your own favorite seafood, such as shrimp, crab legs, mussels, clams, etc., even leftover chicken or pork. Product of Spain….

Myson Paella Enthusiast Kit $79.99 Included in this wonderful kit is a 15 inch carbon steel* paella pan which is the ideal product for cooking the perfect paella. This pan is made in old fashioned tradition and is a true paella pan – wide, round and shallow, and with splayed sides. It is exactly the type that has been used in Spain through the ages. Authentic ingredients make the difference and with the foods supplied i…

Paella Gift Set with Spanish Delicacies $96.00 This chef quality paella gift set includes a 14″ enameled paella pan that doesn’t rust and can be used on the stove, barbacue and in the oven. Also includes award winning saffron and olive oil, smoked spanish paprika, paella rice, gourmet olives, pine nut candy and a superb paella recipe. This kit makes enough for aproximately 6 people. All products are gourmet quality and imported from Spain….

Mild Palacios Chorizo $5.06 This mild chorizo is made from a generations-old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with sweet smoked paprika – pimentón de la Vera dulce. It is all natural with no artificial preservatives. The flavor of this distinctive smoked paprika sets Spanish chorizo apart from sausages of any other country. Palacios was the first authentic Spanish choriz…

Mahatma – Saffron Yellow Rice – 5oz bag $0.72 Mahatma Saffron Yellow Rice has been the best-selling yellow rice in the U.S. since its introduction some 40 years ago. Saffron is the most precious and expensive spice in the world. Saffron dates back to the ancient Greeks. Saffron filaments are the dried stigma of the saffron flower. Each stigma contains only three filaments, which must be picked by hand. More than 75,000 flowers are used to mak…

Spanish Food Recipes

Without question the most famous and well known of Spanish food recipes is for paella. The beauty of paella is that it is not just one dish. You can make endless paella dishes with almost any combination of ingredients. It is not difficult to make paella. The most important part is the right amount of water or broth to the amount of rice. Too much water or broth, and your paella will be soup while not enough water or broth results in a very dry paella. You want your paella to be juicy, but not soupy. Once you master the right amount of water to rice, you will be on your way to making perfect paella every time.

Making paella is not as time consuming as many people think. Everything is going into one pan which makes for a great deal of ease, and clean up is minimal. Only if you decide to make a nice fish broth to use instead of water will you be cooking in another pan. But that can also be made ahead of time. The main thing is having all your ingredients out and ready. All your vegetables need to be cut, and you may want to marinate your meats beforehand. If you are making a seafood paella recipe, some fish can be marinated and shell fish will need to be soaked.

Let’s look at some of the ingredients that go into a typical recipe for paella dishes. Paella calls for two of the most significant foods from Spain, Spanish rice and saffron. Both of these foods were brought to the Valencia region of Spain by the Moors some thirteen hundred years ago. The Spanish rice is a short grained rice, and it is used in paella because it absorbs flavors more readily than long grained rice. It also has a far more interesting taste and texture. Saffron is gold, and remains an expensive, rare commodity. I sometimes cannot even find it in the stores, and I can’t imagine making paella without it. It is perhaps the most essential ingredient. It turns the whole paella a lovely golden red color, and fills the pan with rich aroma.

Some of the other herbs in paella and other Spanish food recipes are rosemary, thyme and paprika. The Spanish make several different kinds of paprika: sweet mild, bittersweet, hot and smoked. I really love the smoked, but one has to have a taste for the smokey flavor. I also like the hot, which I will often use when making small paellas, but refrain when I am making for a large group when I do not know the overall preference. Then the sweet mild is a safe and tasty option. The bittersweet is exactly that though I find the bitter dominates the sweet.

I am a big fan of flavored olive oils whether it be with garlic, lemons or herbs. I prefer using one of these for my paella ingredients instead of plain olive oil. I look for a nice, rich flavorful Spanish olive oil for sauteing all my vegetables. If you have a brand new paella pan, you can also season your new pan with such an oil. I also think one of the secrets to a great tasty paella is using a homemade broth instead of water when you add the rice. You can simply plan ahead by buying a little extra of meat, chicken or fish. Then use leftover scraps, bones and the extra for making your broth ahead of time.

There are many great Spanish food recipes, but paella is the winner. There is room for so much variety and creativity when it comes to making paella dishes. Get yourself a good paella cookbook, and find out what you have been missing.

Spanish Food Recipes