This dish is still not for every day, but rather a banquet option. But since these are fairly simple and affordable products, if you wish, you can cook it much more often than we have reasons for banquets.
Cupcake “Golden Label” Recipe
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Salad “Eggplant Tenderness” Recipe
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Mashed Potatoes with Celery and Chicken Cutlets Recipe
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Paella Recipe
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Bouillabaisse Recipe
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Paella in the Style of “Sea and Land” Recipe
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Paella “First” Recipe
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Paella with Lancet Fish and Seafood Recipe
|I love lancet fish for its tenderness, softness and juiciness. There are no bones in it, except for the central cartilage. But we all know that during the heat treatment of this wonderful fish, a lot of fish juice is released. So let’s use this feature for good: cook it with paella. Let the juice soak the rice and make a delicious, fragrant dish out of it. And we don’t need fish broth.
Paella Marinara Recipe
|Paella is a national Spanish (Valencian) dish made of rice, tinted with saffron, with the addition of olive oil. In addition, seafood, vegetables, chicken, sausage, etc. can be added to paella. The name comes from the Latin word patella — “frying pan”. Traditionally served on Sundays or St. Joseph’s Day.