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)
Paella - a festive dish, family, cook it slowly, enjoying the process.
From small fish cooked a good broth.
Seafood to prepare: cook the mussels, shrimp lightly fried. There is no doubt that fresh seafood plays a crucial role in the taste, paella.
Onion, pepper chop and fry, add the chopped cuttlefish, herbs, saffron, wine, tomatoes - all stew.
Combine roasted vegetables with broth (the ratio of the volumes of liquid and dry rice should be 3/1). In this case, the rice will not be either dry or boiled.
The measured amount of broth bring to a boil and fall asleep rice. I fall asleep with a cross, so that the rice does not immediately stick to the bottom, when it absorbs a little liquid, I push on the surface of the dishes. Cook on high heat for 10-12 minutes, lay on the surface of shrimp and mussels.
Dishes with paella put in oven for 10 minutes, then remove from heat, cover and allow to rest for another 15 minutes so all the liquid is absorbed. In this case, the rice will be properly cooked, digested rice - marriage.
Serve paella immediately. Pour lemon juice.