'One hundred Spaniards give hundred different recipes for paella, and a hundred valensiytsev – three hundred: they give every man his own, grandmother, and another – wives' – says the Spanish proverb. So we will not seek a prescription 'real' paella, it's just futile as attempts to define the 'correct' pilaf recipe: cook, it can be from anything, only the height of the flight of your imagination and the thickness of your wallet restricts the choice of products. However, paella, as every this pilaf, does not tolerate compromise. Let us dwell on the most important detail, the neglect with which turns it into a porridge with meat and fish. Paella is a classic Spanish dishes.
In different provinces of the country paella cooked in its own way, added to her pork, rabbit or a fillet of sea fish such as hake or monkfish. It happens and vegetarian paella. But in any case the mandatory meal ingredients – saffron-flavored rice, tomatoes and olive oil. Paella (from Lat. Patella) – Spanish (Valencia), a dish of rice, saffron-tinted, with the addition of olive oil. In addition to paellu can add seafood, vegetables, chicken, sausage, etc. The name derives from the Latin word patella (pan). Traditionally served on Sundays or on the day of St.
Joseph (March 19). Cooking – Theatre begins with a hanger, and paella – with paella. That's right – 'paella' – we call a large pan, where the Spaniards were preparing their national pilaf. Frying pan should be thick-walled, and make sure the general – a layer of rice should not be greater than 1.5-2 cm greater contact area of rice from the bottom, the better it will be fragrant.