Friday, April 29, 2011

Paella around the world. London street Paella #1

     Inaugurated a new section open to all of you. Paella around theworld. Upload your post on the paella to eat in restaurants, on thestreet, at home and share it with everyone.

     Today I pass by the Real Food Street Festival at the Southbank Centre in London. I went in search of paella station most famous street of the city, Jamon Jamon. 
     Delicious freshly made ​​paella while we could seethe whole parade wedding of Prince William and Kate Midleton through the giant screen at the center. 
     Paella Valenciana and  Seafood Pella is the menu. Fact alone need more color in rice. Generous portionswith which the public was more than satisfied. Cheers!

Sunday, April 17, 2011

Paella Valenciana. The authentic recipe?

     The recipe for Paella Valenciana is posibly the one that generates the biggest controversy among its fans. After ten years working as a chef in Valencia, I have participated in hundreds of discussions about what the authentic recipe is.
     In my opinion, there are as many authentic recipes as people and places are where it is cooked. Every home, every corner, every restaurant in Valencia has its own authentic Paella Valenciana.
     I’ll share here with you my recipe for Paella Valencia, learned from my rice master and dear friend Ernest “El Sepia” from Alzira, Valencia , during my stay in  La Lola , Valencia best international restaurant . Enjoy it 

Ingredients for 4 rac.

1 paella pan 32 cm diam.
2 tablespoons olive oil
400 gr. type rice "Bomba " or "Senia"
1 / 2 chicken (700 gr. approx) cut into 8 pieces
1 / 2 rabbit (400 gr. approx.) cut into 8 pieces
70 gr. Garrofón (Large Lima bean) or butter beans
350 gr. green beans into pieces
5 tablespoons grated fresh tomato
1 teaspoon paprika
1 gr. saffron or a teaspoon of colorant for paella
1 spring rosemary
2 artichokes (in-season, mid-autumn and winter)
1 teaspoon salt approx.
1.2 l. water.

Monday, April 11, 2011

D.O. (Designation of origin) Calasparra Rice

    D.O.Authentic paellas must start with rice from Spain. 
Rice kernels in authentic paellas not only must have good absorbency to absorb the good flavors of stock and spices (that precious saffron you put in) used, but they also have to stay intact, separated and never creamy like the rice in risottos.

    This DO (Designation of origin) Calasparra rice is grown in the mountains of Murcia, Spain, 1500 feet above sea level.  Because of the colder climate and irrigation by cold spring water, this rice takes 30% longer to mature than rice grown in the rest of the world. 

    In addition to the special growing condition, the Spanish rice itself is of a unique century old strain.  These are the reasons Spanish rice has the unique characteristic, in which they're superior in absorbing liquid without releasing too much starch to become creamy.  
    The use of Spanish rice is crucial in paella making.  Other rice substitution just does not cut it. 
This paella rice is grown without the use of pesticides or herbicides.  They are processed without the addition of chemical.  Each bag is numbered at the farm. 
Product of Spain.

Tuesday, April 5, 2011

Paella for 100,000 people ¡¡

In 1992 Galbis broke the paella world record cooking a paella for 100,000 people. And last 2nd of October they managed to beat their own Guinness record, this time they did a paella in the neighborhood of Moratalaz in Madrid for 110 000 people. The paella cooking vessel had a diameter of 21.5 meters.
After so many years in which no one would overcome this record, it is confirmed that the valencian company Galbis soon will overcome their own Record. Nothing more and nothing less than in the city of Miami.
Giant Paellas Galbis crossed the ocean to promote our star product, “Rice”, and to overcome the Guinness World Record of 110 000 people.
We will inform you in more detail in the coming weeks.