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P-A-E-L-L-A

It was a fun weekend with Otica and Pyu. LOTS of paella, plenty of paint thrown around and a shitton of sun and fun. The heat and summer are definitely here...

Da greife ich lieber zum fußballlos selbstgemachten Joghurt, schmeisse jede Menge frisches Obst mit rein, runde das Ganze mit jeder Menge braunem Zucker zum Knirschen kulinarisch ab, rufe abwechselnd *Olé* und *Bringt ihn heim* und finde mich extrem europäisch :-)

Buena la foto de Fernando Lugo con el ajo; pero déjame corregirte Oscar, el ajo en ese momento simbiliza “espantar la yeta, va de retro los malos augurios”, que le habían prometido los colorados que cayeron despúes de 61 años de gobierno.
Si bien Lugo tiene cierta tendencia socialista por sus años de militancia en el campo como sacerdote, su amistad con Rafael Correa y sus críticas sociales. Lugo sube a la presidencia afiliado al Partido Demócrata Cristiano con votos de los Liberales!. Si, su vice presidente es un LIBERAL, que representa a los oligarcas y terratenientes de estos pagos.

Felizmente, porque por lo menos por ahora se respira un aire distinto aqui en esta tierra guaraní. Y existen esperanzas de cambios. A Nicanor Duarte Frutos, el último capitán del coloradismo, lo derrotó su boca; si sus discursos agresivos e hirientes…. señal de que la palabra sí existe (un buen tema para el estudio de los sociólogos, filólogos y linguistas).
César Palacios, docente y periodista.

Hay que poner atención a lo que pasa en Paraguay -

imagen de las movilizaciones de 2000

Sorprendente a la vez que extraño, una máquina de vending que expende paella, increíble pero cierto.

Cual fue mi sorpresa ayer cuando fui a Cuarte de Huerva a ver a mi hermana, pues que estábamos en busca de una terraza para tomar algo cuando de repente nos topamos con unas máquinas expendedoras. Hasta aquí así contado no tiene nada de especial. Lo especial es que estás máquinas de abajo, además de que había una de bebidas y dos de snacks, es que se disponían entre una que se llamaba Gourmet. 

Está claro que ante tal nombre había que chequear el porqué de este. No cabía en mi asombro cuando descubrí que de esa máquina podía salir una paella valenciana por 3€, si paella valenciana, aparte había pizzas y demás variantes.

Madre mía, yo creo que ya no queda nada más por meter en estas máquinas que muchas veces sacian nuestra sed y hambre, e incluso necesidad "geek", porque hace ya más de cuatro años, vi en una estación de autobuses de Barcelona una máquina expendedora con cartuchos de tinta y papel de foto para impresoras Epson. 

Como todos sabéis Japón es el país de mundo donde hay más maquinas de vending por metro cuadrado, pero creo que de paella no habrá, y si lo hubiese, seguro que tendría mucho éxito.

Matane :D

Paella
Mancare spaniola, facuta din orez aromat cu sofran, combinat cu diverse carnuri sau fructe de mare (creveti, homari, scoici, pui, porc, sunca sau chorizo), usturoi, ceapa, mazare, inimi de anghinare si rosii.
Isi trage numele de la tigaia cu doua manere – numita tot paella – in care se prepara si se serveste. Tigaia este mare (pana la 35 cm diametru) si putin adanca.

Spagna contro Italia, Zapatero contro Berlusconi, il paese del matrimonio gay contro l'Italietta papista e clericale, la nazione rampante e l'Italia che arranca, la paella contro gli spaghetti, le tapas contro le pizzette.....Il quarto di finale degli europei di calcio fra Spagna e Italia si gioca a Vienna solo domenica sera ma è già cominciato il tormentone. Teniamoci forte.

Where does paella, one of the most famous spanish foods come from? Everyone who hears of paella ( pa-eh-a ) automatically says that it is from Spain.

That answer would only be half right for a real gastronomy expert. It is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. Even though you can taste this food all over Spain and even world-wide, its true origin is the area of Valencia and Alicante. The region of Valencia and north of the Costa Blanca had and still has an extensive area of rice fields, rich soil which was always generous in producing fresh vegetables and knowledgeable farmers who raised plump chickens and rabbits, Valencia used these quality local products to make paella. Not only this but its coastal situation added its abundance in seafood and shellfish to make up another variation of it. And if we add the use of the flavourable olive oil produced in Spain, we have everything necessary to make whichever paella we choose: meat and vegetable or seafood paella.

But now we must choose the correct utensils to make the paella in. We do not use regular frying pans although it seems that the word is in the Valencia language the Castilian translation of frying pan. Pans is a special low border frying pan about 1 1/5 inches deep and has dips in the central part like a golf ball and two rather large handles on each side. Curious, isn´t it? There are paella pans measuring from 7 inches to 1 yard wide and for special occasions for hundreds of people to eat from. The size is very important, having to know the amount of people who will be eating it to be able to choose the correct paella pan.

The traditional, authentic paella probably the most well known Spanish rice recipe, is still made nowadays over an open barbecue with kindling wood which, although does not seem to be so important, adds to the correct cooking of the paella.

The Real Paella Recipe

Now that we have learned a little something more about one of our favourite foreign cuisine, I would like to share the Authentic, absolutely TRUE paella recipe.

Ingredients for 4 persons

• 1 medium chicken
• 1 medium rabbit
• 2 medium ripe chopped tomatoes
• 165 grs. wide green bean ( Spanish-bachoqueta)
• 130 grs. large white lima beans ( Spanish-garrafon)
• 1 level teaspoon of saffron
• 3 cups of Spanish rice
• 8 cups of hot water or ( even better chicken broth)
• olive oil ( enough to cover the bottom of the paella pan)
• salt ( to taste)
• 1 level teaspoon of sweet red paprika

First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.

Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

In other regions and even in some of the best recipes, you will that peas and peppers are added. These are not authentic ingredients for a true Valencian paella recipe. Happy paella eating!

LOTS OF OTHER TYPES OF PAELLA RECIPES:

• Arroz con costra (Crusty Rice with spare ribs and Chicken): This rice casserole is one of the signature dishes of Murcia, a region that excels in rice cookery.
• Chicken Paella: This is the real Chicken Paella recipe, an alternate way of tasting authentic Spanish recipes.
• Mixed Paella: This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.
• Simple Paella: If you want an easy-to-do simple paella recipe, just knock on us... This is the easier paella recipe you can find anywhere!
• Arroz negro (black rice): Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencia Community, and in Tarragona, the most southern area of neighboring Catalonia.
• Vegetarian Paella: This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.
• Catalan-Style Monkfish paella: Hailing from Catalonia, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy rice. A chilled white wine is the perfect accompaniment to this seafood paella
• Chile and Scallop Paella: Roasted sweet red bell peppers, artichoke hearts, and green chilies lend this paella an interesting array of flavors, and contrast nicely with the mild taste of scallops.
• Red paella: This colorful paella gets its name from the addition of paprika and red bell peppers, which flavor the rice. The sweetness of the roasted sweet red bell peppers in this recipe is the perfect counterpoint to the saltiness of the clams and aromatic pungency of the garlic. Filling but light, this paella leaves ample room for a creamy Spanish dessert.
• Chicken and shrimp paella: An efficient and delicious way to feed a hungry family, this paella relies on condensed soup for its creamy flavor. The chicken and shrimp contrast nicely with the sweet bell peppers, and the delicately balanced herbs ensure that this paella will become an easy family favorite
• Express Paella: Another recipe that uses a nontraditional paella method - the pressure cooker - to produce a meal quickly in an emergency. The guests that "just happened to drop by" will never guess that this flavorful paella was prepared in under 15 minutes.
• Mushroom Paella: Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish.
• Squid Paella: in this paella, the delightful, true flavor of the squid shines through, and is subtly enhanced by the combination of rosemary, cumin, oregano, hot pepper flakes and sherry.
• Chilled Paella Curry: This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed olives.
• Paella with clams, Serrano Ham, and Chorizo Sausage: Serrano ham is so adored by the Spanish that it is often served on its own, accompanied by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is unavailable, the more readily available Italian prosciutto makes a good substitute.
• Asparagus and Manchego Cheese Paella: Manchego is often savored alone or on a slice of bread. In this dish, the Manchego is grated and enhances the tenderness of the paella's shrimp and chicken. Parmesan can be used as an alternative to Manchego.
• Baked Rice: This recipe is typical of home-cooking in the Marina Alta comarca in Alicante province--although you find slightly different versions all over Levante.

Språk: Räkna inte på engelska, när du går till Spanien, därför att spanjoren inte vet hur man talar engelska. Du bör lära att 20 eller 30 spanjor uttrycker eller, åtminstone, skriver dem besegrar på den pappers- anteckningsboken av pappers- eller bär in det fick- en lite spansk ordbok. Standart formulera-bokar fungerar vanligt inte.

Spanska köket och spanska maten: En av bäst siktar av Spanien är dess kök - en av de bäst i världen i kvalitets- och variationen av produkter. Ett spanskt kök skilja sig åt den traditionella förberedelsen av disk på olivolja som en jabota och på skinka som vid den stora variationen av frukt och grönska, som koms med av arabiskakulturen, och på bruket av andra produkter - potatisen och tomater som kommas med från Amerika. Tapas är brett favoriserade medborgare mellanmål. Öl, cider, läskedrycker, vin, minipizza och nötter finns att köpa för våra medlemmar. Stek kotletterna i oljan på hög värme tills de har fått fin färg. De ges när som helst dygn - till öl, vin, till cider eller som en aptitretare för matställe. Här inne kan du handla allt från ännu levande hummer och nyflådda kaniner till fårade tomater, stora som mansknytnävar, jamon serano, lufttorkad skinka, vitlöksdoftande chorizos, milda gröna oliver, vin och sprit.

Från den första disken mest popularitet används av laga mat med grädde soup, till exempel mannasoup med en mandel. Midsommar är en av de största svenska högtiderna, och det är då vanligt att parentes är det län/landskap som är förknippat med maträtten eller stekas på en grilla. Tillsammans med ett nötkött är den mycket populära skinka och muttonen och disken från höna. Efter förnyad attack lyckades romarna till slut besegra Mallorcas. Det är omöjligt inte till omnämnande berömd spanjor besegrar - paella, Balensyano Kastila: paella. Grundläggande delar av paella är rice, smör, höna och skinka, kronärtskockor, peppar, vitlök, pilbågen, saffran och aromatiska örtar. Paella tvättas besegrar vid torra wines. Från efterrätter störst säljare är puddingar, i tillägg, söta piraguas med fyllning från mandelkräm.

En av bilderna får det att ritkigt vattnas i munnen på mig, och det trots att jag inte är så hungrig just nu.
Det är ett foto som jag tog på den rätt som vi bjöd våra gäster på när vi hade kalas. Det var den spanska nationalrätten Paella.
Jag hade lyckats få tag på äkta paella ris från Valencia och med ett riktigt bra recept, som vi gjorde vissa avsteg från så fick vi ihop en väldigt god paella.

Vi blandade bland annat i kyckling, räkor, musslor, saffran, paprika, oliver.

En maträtt som man äter alldeles för lite av!

Lite olika recept att kombinera för en bra paella måltid:

http://www.recepten.se/recept/paella.html
http://www.ma-design.net/spain/saffran/paella.php
http://www.arla.se/Default____17653.aspx?RecipeID=14775

Bueno, ya existe pizza de casi cualquier sabor, pero, hacerlas de Paella Valenciana, es bueno, bastante osado, más aún en Europa Oriental.

Welcome to the blog, where I post written recipes to supplement the YouTube cooking videos. The videos are also linked on each recipe page here for your convenience.

Feel free to comment below or email me: wiredgourmet [at] yahoo [dot] com

Cheers!

Tapas dishes can be hot or cold and can be meat or vegetarian. Some very traditional tapas include gambas ajillo (garlic shrimp), croquettes (deep-fried cylindrical pieces of anything from potatoes to chicken to codfish), albondigas (Spanish meatballs), and of course cheese plates including the very Spanish Manchego cheese.

Buceo 95 located on the Upper West Side delivers on the tapas tradition with the added bonus of being a wine bar on top of a tapas bar. The restaurant itself is very tiny and hides out on 95th street between Broadway and Amsterdam. The environment could not exude a more friendly and familial atmosphere with the tables close together and the south wall exposed to the street suggesting a continuation of the restaurants atmosphere onto the street itself. Though the tables are packed in and when full (which it appears to be many nights out of the week) it gets very loud, the ability to have an intimate dinner is not lost. The food itself is worthy of the tapas distinction and Buceo provides many of the traditional dishes I have come to expect when dining out. One dish in particular was the baby octopus grilled over a potato and olive puree. As a fan of grilled octopus I thought this dish to be done just right and with the added distinction of being presented over a very light and well mixed puree. Unfortunately we ordered one dish that I do not think stood up to the rest, which was their paella. I am a very big paella fan and was not to impressed with the tapas sized paella they served us. Paella should never be cooked or served in such a small pan and therefor cannot exist as a tapas, it goes against the definition of the dish itself. On the other hand I am a big fan of going against definitions and trying new things, but this time it didn't work.

Before providing the ranking I should also mention Buceo's commitment to wine and the extensive wine menu the offer. Though I went there for dinner and selected a rather delicious bottle of rose to accompany the dinner, I do see myself returning to Buceo solely for a wine tasting.

The Ranking (for explanation, see “Review Key”):

Food: Three Straws (With limited options for tapas dinners in New York City this is a good addition).

Wine: TBA (for a future visit, look for the review soon).

Price: $$traws, Average ($15 a person gets four tapas dishes).

Atmosphere: Casual and welcoming (smiles and closely packed tables delivers the neighborhood feel).

Overall: 3 Straws (A solid tapas experience with great potential as a new member of the Upper West Side).

The Details:

Website: N/A

Location: 201 W 95th, between Broadway and Amsterdam, Manhattan, New York.

Phone: (212) 662-7010

Reservation: No need.

Dress: Casual.

Hours:

Daily: 5:30pm- 2:00am.

Cosmopolita, contemporâneo, desconstrutivo, adaptado, regional,...tinha de tudo, em versão finger food, o bocado perfeito para longa viagem de sabores e surpresas.

Nuts com sementes castanhas, frutas glaçadas e chips de banana. Parmeggiano. Carpaccios de Avestruz. Carpaccio de Surubim. Shell com mariscos e thai vinagette. Shell com Truta marinada e salsa de pequí. Chèvre balls com especiarias. Mini cuscus de camarão. Batatinhas com tartar de salmão e creme azedo. Wrap Califórnia Roll. Tarte Marguerita. Paella Mariñera (for friends). Gnochi de madioquinha (for kids). 

Sevilla is the place to go for the most authentic Spanish food in New York City. Since 1941, I imagine it has been transporting palates back to Spain. It certainly does mine!

The decor is very old, and personally, evokes more 1940s America, than Seville to me. However, there is certainly an old charm to the place and it's chock full of history. It's very loud, very crowded, and there is always a wait. However, it is all worth it...

The food is very authentic. Try my absolute favorite: caldo gallego (a clear soup of smoked ham hok, white beans, and escarole or spinach or kale). This is one of the few places in New York City that can get this authentically spanish dish right.

Wait staff is attentive and friendly. Have a wonderful chat about Spain!

Decor*

Service***

Food****

Price***

Yesterday we went to La Macarena, a neighborhood close to the center of Bogota, with some very nice streets with good restaurants. We decided to try out the Tapas of Gaudi a nice place with the designs of Gaudi heavily incorporated in the decoration. I was hoping not to receive the Spanish service that I have experienced so far in my life as Spanish waiters might be the worst ever.

Luckily the waiters were fine and the food great. We had the typical tapas plates like:bread with tomato, octopus, patatas bravas (potato with spicy sauce), Jamon Serrano, some meet and olives. To wash all this down we had a jar of Sangria of Cava, the Spanish champagne. Ah and I must not forget that we also ordered a plate of Paella but I left that for the others as it is not my favorite.

In total we paid 120.000COP (about 70USD) for 6 plates of Tapas, the paella and drinks. Not cheap but a reasonable price for good food in a great looking place and nice atmosphere.

You can find Gaudi at: Carrera 4a, 27-54, La Macarena Bogota. Tel: 3427183