It’s a Swiss paella recipe that I make all the time. paella is one of the favorite dishes of our family. I cook every second or third weekend and never get bored! Also very well suited to the festive table, if invited one or two couples.
When I first went to Barcelona, I really wanted to try the real Spanish paella. But the locals, well-versed in cooking, told me that the “real” paella should be tried in Valencia, and also warned that you should not go for paella in places located on every corner on tourist routes. Instead, I was offered to try and book a table at a small restaurant that is famous for its cuisine and is revered by the locals. I managed to get there not the first time, in fact, all the places were reserved, but when I got there, I was very surprised. It was there that I met the most unusual paella of all that I have ever tried. It was smoked! To somehow diversify the recipes of paellas present on the site, I decided to reproduce the same, unusual, smoked paella, and at the same time to acquaint others with such an interesting option and an unconventional approach.
I liked this dish for its versatility. Equally delicious hot or cold, alone and with a side dish! The dish is equally tasty and hot, and warm, and cold! You can eat as a separate dish, and you can serve dinner with a side dish, such as rice, will also be very tasty!
I love lancet fish for its tenderness, softness and juiciness. In it, except Central cartilage, there are no bones. But we all know that the heat treatment of this wonderful fish allocates very, very much fish juice. So let’s use this feature for the good: prepare it with paella. Let the flowing juice permeate the rice and make it a delicious, fragrant dish. And we do not need fish broth.
It is under this name hides a great lasagna with seafood, unusual sauce and juicy crab sticks. The ideological inspirer of this recipe – Jamie Oliver.
Risotto is a cross between porridge and soup, from which all the liquid has boiled. This is not even a dish, but a way of cooking rice-having comprehended the basics of risotto, you can change the recipe according to your desire, taste and available products in the refrigerator. At your request, risotto can be light vegetarian or hearty meat, spicy or very gentle, crumbly or watery. This dish changes with your mood. Would you like to eat today risotto flavored with saffron and delicate mini octopus? I offer you another option from the many existing ones. Not only in different regions of Italy, but even every housewife has her favorite way.
Tasty and satisfying, this pizza goes well with beer, what could be better for gatherings with friends. Tomato sauce with garlic complements the aroma of seafood.
Hi, everybody. I present to Your attention a dish of Spanish cuisine. It can be served as a soup, as well as a snack. We will prepare an interim version.
Paella marinera. Paella as a woman of many faces and always beautiful. Born in the rice fields of Valencia as the food of hired workers, Cinderella quickly turned into a Princess, became the hallmark of Spanish national cuisine. There are hundreds of paella recipes: with vegetables, meat, poultry, seafood, each region has its own recipe. In Paella it is possible to mix everything that is on the earth, the sea and in air, from it its taste only improves. However, there are a few rules you need to follow to cook a real paella (so to pronounce this word)
All lovers of pasta and seafood. Hot, spicy, fragrant!