paella passion

2012-04-04T10:44:00.004-07:00

I moved the blog to

He trasladado el blog a

www.paellapassion.com

Ferràn Adrià and el Bulli, Expo in Barcelona

2012-03-13T08:44:00.005-07:00

Sunday 11/3 I enjoyed the expo, "Ferran Adrià and El Bulli, Risk, Freedom, Creativity." A chance to see about the history of Bulli, see how they work, how they conceptualize and especially why this man is so great in my opinion: his humility and share their work and genius.
Bravo for Ferran, and to the team you do not miss the exhibition at the Palau Robert, Barcelona 21013 Spain until March.

www.gencat.cat/palaurobert

Global Tribute to the Paella

2011-09-22T14:45:00.000-07:00

10 Great Chefs of the World will make your vision of the paella.

Within the schedule of the 1st. World Rice Congres to be held in Valencia, Spain, from 29/09 to 2/11, ten great masters chefs from around the world will give a global tribute to the Paella.

-Martín Berasategui, in Lasarte, Spain.
-Quique Dacosta, in Denia, Spain.
-Gualtiero Marchesi, in Erbusco (Italia).
-Mathias Dahlgren, in Estocolmo (Suecia).
-Bo Bech "Geist", in Copenhague (Dinamarca).
-Anatoly Komm "Barbapbi", in Moscú (Rusia).
-Jiro Ono "Sukiyabashi Jiro", in Tokio (Japón).
-Alvin Leung "Bo Innovation", in Hong Kong (China).
-Davide Scabin "Combal.Zero", in Rivoli (Italia).

London Paella street # 2 .Brick Lane Paella with my goodson and chef Aitor J.

2011-08-20T04:15:00.000-07:00

Sunday walk by Brcik Lane Market with my godson and wonderful chef, Aitor J. As we walk we talk about cooking, products, and particularly its stage at the restaurant the Fat Duck by Heston Blumenthal. Aitor he explains the superiority of haute cuisine in Spain, well known forhis work experience in the restaurant Nerua in Gugengeim Museum of Bilbao, with chef Josean Martinez (Mugaritz group) and the Valencia La Sucursal restaurant with chef Jorge Breton. For technical, concept and product, Spanish haute cuisine is a much higher level than that seen in the Fat Duck.
Keep up the ride and we found the food market. A set of paella and two Asian girls in front. We approached with curiosity and decided to try one of the three offered us paella, seafood paella.
For seafood paella was awful, basmati rice instead of a "bomba" or "senia" rice, all kinds of spices, including cinnamon, also had chilli ....so as paella 0 and could pass as Asian food.
Cheers ¡¡

Play to your paella with Nintendo Wii

2011-07-14T10:25:00.000-07:00

Cooking Mama Cook Off, surprising and fun cooking simulatorNintendo Wii, where, among other dishes, you can play to yourpaella. Attention to the cuts with the knife, firings, etc..
Put on your apron, grab the Wii Remote and get to Cooking?

More information http://www.cookingmamacookoff.com/
for Buy in my shop http://astore.amazon.co.uk/thehomeofpael-21/detail/B000KUHR8S

Paella around the world.Barcelona, Spain. Restaurant Ca la Nuri

2011-07-09T12:22:00.000-07:00

Surprising and delicious rice ¡¡

Smoked rice "Carpio" with sea urchin and black sausage
I'm a few days in Barcelona and I stayed with my good friend, JuanCarlos Arriaga, to go to enjoy a good rice on the beach of Barceloneta.
There I cited Sergi Ferrer, product hunter Restaurant Ca la Nuri. He speaks of the rice has created Aleix Jiménez, Ca la Nuri head chef, smoked Carpier rice with sea urchins and black sausage. Literature and only makes our taste buds are put pots alert. Sergi is proposing mussels from the Ebro Delta to the plate and a salad of smoked sardines (smoked by Carlos Piernas "Carpier") spinach, salmon caviar, and Smitana .Hot mussels, from my time in Valencia and mussels tasted clóchinas not so delicious. Special mention sardines, pure delicacy.
To wet the whole taste realize one proposed by the Sommelier Bourgogne, very successful with our tastes, a white-bodied, fruity, that Combines perfectly with everything we're eating with great taste.
And when the rice idea Aleix Jiménez, flavorful dish, mixing anddaring with an excellent result.

The combination of textures and flavors between the meat of hedgehog, black sausage and rice smoked carried me through my memory recognizable places: the Mediterranean, Andalucía ...

If you want to enjoy an unforgettable rice on the beach in Barcelona, do not hesitate to go to Ca la Nuri, will repeat.

Cheers ¡¡

contact Ca la Nuri http://www.entaulat.com/calanuriplatja/

Xavi Sanchez Juan Carlos Arriaga paella passion barcelona spain beach

Giant paella in the heart of London

2011-06-20T03:38:00.000-07:00

paella gigante giant uk galbis london xavi sanchez "paella passion"

As part of Taste of Spain, paellas giant "Galbi" from Valencia, Spain. paellacooked with wood for more than a thousand people

To highlight the great work of the chefs inside a tent, enduring high temperature and high smoke to offer a delicious dish of paella. From here my admiration and congratulations for their hard work.

http://www.paellagigante.com/galbis-paellas-gigantes-en-a-taste-of-spain-en-londres/

Paella 'could hold the key to tackling eye disease'

2011-05-27T23:33:00.000-07:00

Seafood an vegetables Paella by Xavi Sanchez

The rice and meat in Spain’s national dish is infused with saffron – a spice proven to slow down age-related macular degeneration in clinical trials.

The condition usually hits the over-50s and results in a gradual loss of vision which makes it difficult or impossible to read or recognise faces.

‘In the past, we had to rely on old wives’ tales for health advice, like eating carrots to improve vision but now clinical research shows us which natural remedies can lead to a healthier lifestyle,’ said eye surgeon Dr Kim Julian, based in Denmark.

Instead of recommending we eat platefuls of paella, he has given his backing to the new Saffron 2020 health supplement which contains 20mg of the spice in each capsule

My Paella Valenciana recipe for 12 easy steps

2011-05-02T01:52:00.000-07:00

Below you can see the pictures through the development of my Paella Valenciana recipe previously published

paella valenciana recipe step one

1.- Pour olive oil into the pan

paella valenciana recipe step 2

2.- Level, light the fire and heat the oil. The most commonly used wood in Valencia (Spain) is a branch of the vines dry, but can serve a wood that burns well and has good fire.

paella valenciana recipe receta step 3

3.- When oil starts to smoke, add the chicken and rabbit sliced andlightly salted, carefully fry over medium heat. If the fire is excessive, we can sprinkle some salt on the edge of the paella, in areaswhere no oil to the paella pan to prevent burning.

paella valenciana recipe receta step paso 4

4.- It is very important that the meat is nicely browned, the success of the paella depends very much on this stage of development.

paella valenciana recipe receta step paso 5

5.- Add the vegetables, beans and "garrofon, and sauté a bit witheverything else.

paella valenciana recipe receta step paso 6

6.- We make a hole in the center of the meat is authorized paella a side this space put the tomato paste and fry a few minutes untilwe see who loses most of its water. That you will notice because it is becoming thicker.

paella valenciana recipe receta step paso7

7.- Add the paprika and sauté a minute all, watching a lot of it does not burn. For this, the fire should be low. If the paprika burn, weembitter the paella.

paella valenciana recipe receta step paso 8

8.- Below we pour the water to almost the edge as shown in the following picture. Hard water has high levels of lime, are the largest rice.

paella valenciana recipe receta step8 paso8

water should be above the rivets on the handles, almost to the edge.

paella valenciana recipe receta step paso 9

9.- Add some salt and cook for 30 minutes, adding more water if we see the need.

paella valenciana recipe receta step 9 paso 9

After 20 minutes, we must ensure that the stock of the paellacomes right down the middle of the rivets on the handles, as indicated by the arrows in the picture.

paella valenciana recipe receta step paso 10

10.- Then check the salt. The broth must be very tasty, slightly salty, asrice during cooking will absorb some salt. It's a good idea to givethe stock to test some of the guests to give us their opinions, making them participate in the development.

paella valenciana recipe step paso 11
11.- Then it's time to throw the rice. If we have correctly reference the rivets on the handles, just have to make a furrow with rice from side to side of the paella pan, two inches sticking out of the broth to getthe perfect ratio of rice and broth to the container we are cooking(the paella pan). That is the exact measure of rice that needspaella.Si want to add more rice because for example we havepresented surprise guests, we raise the level of the juice by addingwater, although we are forcing liquid-rice paella pan that needsthat. It would be best to use a larger diameter paella.

Uniformly mix the rice with meat in the paella pan and ensure that there are grains of rice over the meat or vegetable without beingsubmerged in the broth.

paella valenciana recipe receta step paso 1
12.- Boil a very strong fire for 7 minutes, or until half cooked rice beginsto appear, as shown in the picture.

After 7 minutes we lower the heat almost to a minimum and cook for another 4 or 5 minutes, thus avoiding the starch has beenreleasing the rice during cooking and thicken the broth has been,to burn and get caught in the bottom of the paella pan. It is alsotime to put a few spring of rosemary, fresh if possible. After 5 or 6minutes if the pan has nothing or almost nothing of broth, let it boil3 or 4 minutes past over very, very soft, if the stock still take greatpaella, these 3 or 4 minutes would bake a medium heat. However, and in my opinion, but worth a little soupy paella or syrupy, but witha dry rice or lasts past and plaster and burned.
In short, cook paella in total between 14 and 16 minutes. First 7 minutes maximum, to below 4 or 5 minutes over low heat and last 3 or 4 minutes over a very very soft or medium depending on thestock we have left in the container.

paella valenciana recipe finished
In Valencia it is customary to rest the paella. It is important to knowthat after removal of the fire, if hunger is not stopping us, wait 5 minutes before serving the paella rice aid and finish cookingfinishes its absorption of the broth could be. The rest usually sit wellwith the paella, especially if you have been a bit harsh.
and here is the result. La Paella Valenciana.
Bon Appetit ¡¡
Send me your comments and photos of your paella.

Paella around the world. London street Paella #1

2011-04-29T12:49:00.000-07:00

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!

Paella Valenciana. The authentic recipe?

2011-04-17T14:32:00.000-07:00

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.

D.O. (Designation of origin) Calasparra Rice

2011-04-11T02:43:00.000-07:00

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.

Paella for 100,000 people ¡¡

2011-04-05T01:22:00.000-07:00

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.