I wanted to diversify a little, very familiar and ordinary for us, dish. I have, as always, all with an emphasis on the child, the more, the faster eaten)))
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.
Bouillabaisse-French fish soup, Marseilles fish soup. Hearty, fragrant, tomato-fish soup with garlic croutons and hot sauce.
Paella-for many it is the first thing that comes to mind when it comes to Spanish cuisine. And for the Spaniards, this dish is really a cult. Cooking paella in itself is an event and an occasion to invite friends and neighbors.
Very tasty dish that you can quickly prepare and feed a large number of people! Satisfying, fragrant and 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.
Paella-national Spanish (Valencian) dish of rice, tinted with saffron, with the addition of olive oil. In addition, seafood, vegetables, chicken, sausage, etc.can be added to the paella. the Name comes from the Latin word patella — “frying pan”. Traditionally served on Sundays or St. Joseph’s day.
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.
Once this wonderful soup was born in Provence. La Bouillabaisse. Many tell stories of its origin, but it is believed that the most correct version is about the French sailors who fished in the Mediterranean sea. After a hard day’s work they needed a hot and nutritious dinner, and for this they put in a large pot all the remains of fish and seafood that are unfit for sale or have remained since yesterday, and cooked soup, using the most Mediterranean ingredients such as saffron, olive oil, red hot pepper, tomatoes…..
Recently accidentally stumbled on the Internet on this recipe. It seemed interesting to me and was implemented with a few changes. To say that it is delicious is to say nothing. For me, a passionate lover of seafood-it is at least very tasty! I will not say, but in the authentic paella, like, in the composition should be present chicken, in this recipe it is not, so this dish can be offered as a lean food on days when seafood is allowed.