Spain, a food country. 15 dishes of Spanish cuisine you have to try
Apr12

Spain, a food country. 15 dishes of Spanish cuisine you have to try

The potatoes omelette. A very simple and typical of all Spanish territory. It is said that comes from Navarra, but the truth is that it can not be attributed to a particular place and you can enjoy it anywhere. With or without onion is its main variant, and convenient to enjoy at any time of day.   The Andalusian gazpacho Another easy and essential, that cold tomato soup that many tourist people hate, but many others lose the sense especially on hot days. Tomatoes, cucumber, onion, olive oil, garlic and bread, they are the main ingredients. There are up lately who adds pepper and watermelon as variant.   The Valencian paella Since its inception, thousands have been its variations. Depending on the region, with snails are cooked up. And within each region, each has his methods, but there is always an ingredient that never fails in the paella, rice. Mixed, vegetables, meat or seafood paella, there for all tastes and colors.     Migas in Teruel   The migas has as main ingredient bread. It consists of slicing the bread and let soak for a while, some people leave it a day, with a little salt. After fry with oil and garlic, stirring to prevent sticking to the pan. It is usually eaten accompanied by roasted sausage, grilled sardines, fried peppers and melons. The important thing for this dish is it a good bread crust and dense white crumb. Nothing to do with the bread consumed nowadays, which is frozen and baked.   Galician octopus It is a traditional dish from Galicia and basic in its cuisine, made with whole boiled octopus (usually copper pots), a dish common to celebrate. In some towns it is assigned one Sunday each month for ‘Pulperas’ (women who cook this dish), especially in the province of Orense, and they cook it on the street for people who want to taste it.   In Catalonia, Escudella I Carn D’olla   A more filling dish, it can be considered as meat soup pot. Original escudella includes three kinds of meat: pork, beef and chicken, cooked in a broth of vegetables. It is especially characterized by using in the boiled a large elongated meatball that once cooked it is cut into slices to distribute, made with minced meat mixed with bacon, egg batter, bread crumbs, garlic and parsley, and that it passed by flour and it is fried a bit before being cooked in the water that gives the broth.                 7.  The Asturian bean stew The traditional dish for excellence in Austurias, whose main ingredients are the beans, sausages...

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Cooking the best Paella with Paellera, Saffron & Bomba Rice
Nov22

Cooking the best Paella with Paellera, Saffron & Bomba Rice

In order to cook a top quality paella, it is necessary to have the best tools and ingredient to start propperly. To achieve the best results we will need a good paellera and also two basic ingredients like authentic saffron and bomba rice. The so called “Bomba Rice” is very valued because it is the perfect Rice to cook authentic Paella. With the Bomba Rice you will always obtain the best result. While boiling its grains increase its original size up to three times remaining loose and whole. The Saffron threads have a strong and exotic aroma, which adds a distinctive flavour to the dishes. This species is used for cooking paella and many recipes of the Mediterranean...

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Recipe: Spanish Paella
Jan25

Recipe: Spanish Paella

Over the years developments paella dish has numerous variants. There is a disparity of the ingredients used. Paellas can be done of a million things and thousands of different ingredients: rabbit, eel, monkfish, cod, prawns, shrimps, snails, vegetables, etc.   Ingredients (4 people) 1/2 kg of chicken meat, 2 cloves of garlic, 200 grams of tomatoes (preferably crushed or beaten) ½ onion, 350 grams of rice, 700 ml chicken stock, 250 grams of squid, prawns 8, 250 g of mussels, 50 g of peas, bell peppers, saffron and salt.   Preparation: The type of rice is one of the essentials, the bomba rice is the most common due to its capacity to absorb ingredients. Who still does not control very well the times, thin and elongated is the ideal type of rice. Throughout the process we will use the same paella pan, to preserve all the flavors. First we add the prawns or scampi and when browned the retired. The second step is to add the meat into pieces. When the meat is slightly fried add the chopped garlic, chopped onion and stir. After the squids and tomato. We let the tomato get reduced almost completely. We cook broth in another saucepan, to add to the already boiling rice. In the paella pan, add the rice, braise well and then we add the broth from the other pan. To not to stop the process of cooking rice at any time. Stir well distributing the ingredients and leveled rice. Then add the peas, prawns, saffron, salt and finally the mussels and peppers into strips. Control, without stirring, for 15 minutes. If the broth evaporates, we can add a little...

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