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Hello everyone! Today I will talk about Spanish cuisine.
Many people think that paella - is the national dish in all of Spain, but the paella - a traditional dish only Valencian region.
If you live near the sea, it is best to cook this dish with fresh seafood and an open fire, as do the Spaniards.ÿ
If you want a "real" paella in Spain , then you should know:
*Good paella never cooked for dinner, you can order it just for lunch and at least two people , as ...
*Paella is traditionally cooked and served right in the pan, if it is not a set menu when the dish is laid out on plates. In some institutions, serving wooden spoon, because it is believed that the items of metal attached to a metallic taste paella . Even in the most elegant of restaurants have a paella pan nezazorno . In most places, you will bring a fork , a knife and said, " We need a plate ? "
*If paella with seafood , the shrimp , mussels and other seafood will be unpeeled . In Spain are preparing a so-called " lazy " or paella parelyadu - where all the seafood peeled . Parelyada bears the name of Barcelona's gourmet - Parelyada Julie , who did not like to get their hands dirty .
*Paella served with slices of lemon on the edges of the pan. Very tasty, if you sprinkle it with lemon juice .
*Paella , depending on the composition , can be washed down with red, white or rose dry wine
and finally, when the pan was empty , you need to carefully scrape off the bottom of the serving spoon sokarrat - baked-on crust of rice. It is considered the " lure " in the paella , and on it the experts assess the quality of food.
Many people think that paella - is the national dish in all of Spain, but the paella - a traditional dish only Valencian region.
If you live near the sea, it is best to cook this dish with fresh seafood and an open fire, as do the Spaniards.ÿ
If you want a "real" paella in Spain , then you should know:
*Good paella never cooked for dinner, you can order it just for lunch and at least two people , as ...
*Paella is traditionally cooked and served right in the pan, if it is not a set menu when the dish is laid out on plates. In some institutions, serving wooden spoon, because it is believed that the items of metal attached to a metallic taste paella . Even in the most elegant of restaurants have a paella pan nezazorno . In most places, you will bring a fork , a knife and said, " We need a plate ? "
*If paella with seafood , the shrimp , mussels and other seafood will be unpeeled . In Spain are preparing a so-called " lazy " or paella parelyadu - where all the seafood peeled . Parelyada bears the name of Barcelona's gourmet - Parelyada Julie , who did not like to get their hands dirty .
*Paella served with slices of lemon on the edges of the pan. Very tasty, if you sprinkle it with lemon juice .
*Paella , depending on the composition , can be washed down with red, white or rose dry wine
and finally, when the pan was empty , you need to carefully scrape off the bottom of the serving spoon sokarrat - baked-on crust of rice. It is considered the " lure " in the paella , and on it the experts assess the quality of food.
