What is paella?
Whenever great chefs think of Spain, thinks of one thing: paella . Recipes and ingredients for paella may vary from chef to chef, but one thing remains constant, paella pelvis. The virus pan, also known as Paeller , is usually made of stainless steel or carbon, as these materials respond to heat and evenly. The pelvis pael is in a number of sizes, from 13-18 inches (33-46 centimeters) across. The paella pan is always wide and shallow and usually comes with side handles and cover.
In the preparation of national food, paella is never used. Rice is one constant component in many versions of paella. Because the rice is boiled with surface heat and not a steam trapped inside the closed pan, the classic texture desired in paella-no-porch or crunchy. When cooking to perfection, the rice will be dry, but excited. Do not forget to use rice with medium grain for authenticity and full taste.
Other ingredients in paelle may be foxIT as well as chefs who prepare it. Some people believe that adding as many ingredients to the paella pelvis makes a bowl much more striking at the table, but purists insist on what is needed is small meat, vegetables, broth and of course rice. Typical ingredients may include: Chorizo and other types of sausages; chicken; fish and molluscs; rabbit; snails; And vegetables such as artichokes, Lima beans, green beans, tomatoes, onions and red peppers. Spices include garlic, cayenne pepper, pepper and saffron.
Due to the pelvis diameter of the paella, cooking technique is very important. Most of the pael pans are wider than a typical burner on the stove, so the chefs must improve the way of continuous movement of the pelvis to maintain the entire pelvis temperature constant. Traditionally, paella is made in Spain via an outdoor grill-good choice of Becase, the size of most grills can accommodate the size of these pans.
If you want to try Spain's favorite meal, you can buy a pan paella in many general MaloBusiness stores, special cooking shops and on the Internet. Due to the materials used to create a pael pelvis, they are susceptible to rust. After each use, do not forget to wash the pelvis paella, dry it completely, lightly oil and keep it in the area without moisture in the kitchen.