Pyszna Paella Valenciana: Hiszpańska Klasyka
(Delicious Paella Valenciana: A Spanish Classic)
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kwiecień 04, 2025
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Składniki
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400 grams Ryż Bomba
(Use a short-grain rice for the best texture)
-
300 grams Udka z kurczaka
(Boneless, skinless for easier cooking)
-
200 grams Rabbit meat
(Traditional in Valencian paella)
-
150 grams Fasolka szparagowa
(Trimmed and cut into pieces)
-
2 medium Pomidor
(Posiekany)
-
1 teaspoon Szafran
(Soaked in warm water for flavor)
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50 milliliters Oliwa z oliwek
(Oliwa z oliwek extra virgin dla najlepszego smaku)
-
2 cloves Czosnek
(Mielony)
-
1 teaspoon Papryka
(Wędzona papryka dodaje głębi)
-
1 liter Woda
(Use as a base for the broth)
-
1 whole Cytryna
(Pokrój na kawałki do podania)
(Use a short-grain rice for the best texture)
(Boneless, skinless for easier cooking)
(Traditional in Valencian paella)
(Trimmed and cut into pieces)
(Posiekany)
(Soaked in warm water for flavor)
(Oliwa z oliwek extra virgin dla najlepszego smaku)
(Mielony)
(Wędzona papryka dodaje głębi)
(Use as a base for the broth)
(Pokrój na kawałki do podania)
Wartości odżywcze
- Porcje: 6
- Wielkość porcji: 1 talerz (300g)
- Calories: 600 kcal
- Carbohydrates: 80 g
- Protein: 35 g
- Fat: 15 g
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 600 mg
- Cholesterol: 70 mg
- Calcium: 50 mg
- Iron: 3.5 mg
Instrukcje
-
1 - Prepare the Chicken and Rabbit:
Cut the chicken and rabbit meat into chunks. Season with salt.
-
2 - Sauté the Meats:
In a large paella pan, heat the olive oil. Add the chicken and rabbit pieces and sauté until browned.
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3 - Add Vegetables:
Stir in the minced garlic, chopped tomatoes, and green beans. Cook for a few minutes.
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4 - Incorporate Rice and Spices:
Add the Bomba rice, saffron (with its soaking water), and paprika. Stir well.
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5 - Add Water and Simmer:
Pour in the water, bring to a boil, then reduce heat to simmer. Cook without stirring.
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6 - Final Touches:
Once the rice is cooked and liquid absorbed, let it rest for 5 minutes. Serve with lemon wedges.
Cut the chicken and rabbit meat into chunks. Season with salt.
In a large paella pan, heat the olive oil. Add the chicken and rabbit pieces and sauté until browned.
Stir in the minced garlic, chopped tomatoes, and green beans. Cook for a few minutes.
Add the Bomba rice, saffron (with its soaking water), and paprika. Stir well.
Pour in the water, bring to a boil, then reduce heat to simmer. Cook without stirring.
Once the rice is cooked and liquid absorbed, let it rest for 5 minutes. Serve with lemon wedges.
Więcej o: Pyszna Paella Valenciana: Hiszpańska Klasyka
Paella Valenciana
Paella Valenciana is one of the most iconic dishes from Spain, especially from the Valencia region. Traditionally made with a combination of meats and vegetables, this dish has evolved over the years to include various seafood options, making it a versatile meal that can be enjoyed by everyone.
History and Cultural Significance
Paella originated in the mid-19th century as a meal for rural workers in the Albufera lagoon area of Valencia. The dish was cooked over an open fire and often included ingredients that were readily available, such as rabbit, snails, and vegetables. It has since become a beloved dish not only in Spain but around the world, symbolizing Spanish cuisine.
Unique Aspects
What makes Paella Valenciana unique is its use of Bomba rice – a short-grain rice that absorbs flavors beautifully while maintaining a firm texture. The saffron not only adds a beautiful color but also a distinct flavor that is essential to authentic paella.
Tips and Notes
- For a truly authentic experience, use a traditional paella pan, which has a wide, shallow design.
- Feel free to customize the dish by adding other proteins like shrimp or mussels, but remember, traditionalists may argue about what constitutes a 'real' paella!
- Letting the paella rest after cooking allows the flavors to meld and the rice to finish cooking without becoming mushy.
Enjoy this delightful dish at gatherings, celebrations, or simply as a comforting meal at home!
