1 - PORK RIBS AND SEAFOOD PAELLA (PAELLA DE COSTILLAS DE CERDO Y MARISCO)




Welcome to everybody who is interested in learning authentic homemade spanish cuisine. Today's dish ia a deciciois Pork Ribs and Seafood Paella.

Paella is a very popular and traditional Spanish dish. A lot of Spanish people cook Paellas on Sundays in the same way that English people cook Sunday's Roasts.


INGREDIENTS for 6 people:

- 1/2 Kilogram of chopped pork ribs (no baby ribs as very salted)

- 300 Grams of frozen seafood cocktail.

- 6 tablespoons of normal olive oil.

- 2 teaspoons of salt.

- 1 teaspoon of saffron or 2 teaspoons of yellow egg colorant (keep this proportion regardless number of people).

- 1 big green and 1 yellow or red pepper.

- 1 regular sized tin of chopped tomatoes.

- 1+1/2 glasses of rice + 3 glasses of warm water.

- Natural lemon and tabasco (to add when paella is on dish).


I would suggest mixed salad as a side dish and Sangria or Tinto the Verano as a ideal drink while eating Paella.



STEP 1 - Chopped pork ribs and 4 chopped cloves of garlic.
STEP 2 - Chopped 1 big green and 1 yellow or red pepper.


STEP 3 - 300 grams of frozen seafood cocktail - prawns, squid and mussels.
STEP 4 - On a hot paella dish or electric pan add 6 tablespoons of olive oil (you do not need extra virgin olive oil for cooking).
STEP 5 - Add the ribs and the garlic into the pan and fry them (you may need to add a little splash of water to prevent garlic from burning).
STEP 6 - When ribs and garlic are golden roasted fried...
STEP 7 - Place them on a dish...
STEP 8 - Fry the pepper on the remaining oil from frying pork ribs till pepper is well cooked (this is very important for a good paella).
STEP 9 - Then add 1 tin of chopped tomato and 2 teaspoons of salt...
STEP 10 - And mix all very well, allow to fry for 5 minutes or so.
STEP 11 - Add the ribs to the fried peppers and tomato mixture  (this mixture of fried pepper and tomato and garlic is called SOFRITO). A good sofrito is the secret for a good paella.
STEP 12 - Add 1+1/2 Regular glasses of rice (you can use paella rice, japanese rice or basmati rice).
STEP 13 - Mix the rice very well and 2 minutes or so.
STEP 14 - Add 3 glasses of warm water (the proportion rice:water is also a secret for a good paella - you need 2 glasses of water for each glass of rice).
STEP 15 - Add 1 teaspoon of saffron or 2 teaspoons of yellow egg colorant (that has no flavor only color), please do not be tempted to add cumin powder just because is yellow. if you do it you will spoiled this delicious Spanish dish. We Spanish people do not use cumin in our traditional food.
STEP 16 - Nearly towards the end of the paella when majority of water has evaporated, add the frozen seafood (keep in mind if seafood is overcooked will become very chewy and will loose its nice flavour).
STEP 17 - Mix the seafood very well and continue cooking for extra 10 minutes...
STEP 18 - Then switch the paella dish or electric pan off and cover the paella, allow the rice to rest for about 5 minutes...
STEP 19 - The paella is ready to serve.
STEP 20 - Once you served your portion of paella on a dish you can add squeezed lemon and / or tabasco to your taste. The perfect drinking match for paella is Sangria or Tinto de Verano. Please enjoy your paella. :-)

EXAMPLES OF PAELLA COOKED BY MY DEAR BLOG READERS



1 - CHICKEN AND SEAFOOD PAELLA COOKED BY KIYOMI-SAN FROM TOKYO (JAPAN) NOVEMBER 2012.

As you can see on these pictures, my japanese friend and reader of my blog, Kiyomi-san made a fantastic job in cooking paella, in this case with chicken and seafood, and as a side dish Kiyomi-san made the tomato and tuna salad TOMATO AND TUNA SALAD RECIPE but she added cucumber and this also is a delicious combination. Also she was drinking sangria with it which is a perfect matching drink for paella.

CONGRATULATIONS KIYOMI-SAN WELL DONE!!!!!





2 - SEAFOOD PAELLA COOKED BY ASAKO-SAN FROM OSAKA (JAPAN) OCTOBER 2012.

This Seafood paella was made by Asako-san, another japanese friend and reader of my blog from Osaka. Also this looks delicious and has a very beautiful presentation. 

CONGRATULATIONS ASAKO-SAN WELL DONE!!!!



3 - CHORIZO AND PRAWNS PAELLA COOKED BY MRS FRANCESCA FROM BURY, LANCASHIRE (UNITED KINGDOM) NOVEMBER 2012

Mrs. Francesca, my english friend and reader of my blog cooked this original variety of paella using fresh chorizo and prawns. For making a good paella a good dose of creativity is important, and Francesca made a really good one. I must say she kindly offered to bring me some of her paella to my work for me to try and I finished all the dish up. :-)

CONGRATULATIONS FRANCESCA WELL DONE!!!




4 - CHICKEN, PROK, CHORIZO AND SEAFOOD PAELLA COOKED BY MRS GLORIA FROM BOLTON (UNITED KINGDOM) JANUARY 2013.














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