SPANISH NATIONAL CUISINE: PASSION FOR FOOD (part 2)
Ajoblanco - another fellow gazpacho, only without the addition of tomatoes. The soup is seasoned with ground almonds, and instead of bread (which is part of the soup), the dish…

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We have BitcoinRush does things differently than other
Olla Of Podrida. How to cook a Rotten pot and make a potpourri out of it?
I did not find it, it is a dish of national cuisine of Spain. Probably looked bad, and probably just unconsciously afraid: and suddenly will bring — and what can…

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Where to dine in Barcelona for € 2?
BOCATAS DE SULTAN Where? Calle Joaquim Costa, 56 Joaquim Costa street is a gold mine for the hunter of cheap food. In Bocatas de Sultán prepare the legendary potatoes for…

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What is paella paella at home?

Spanish cuisine (as opposed to Italian, French, as well as Chinese and Thai cuisine) does not belong to the “great cuisines of the world”. That absolutely says nothing: Russian won also do not include, and only a few historians of cooking Express a fair surprise on this score. Well, the Spaniards don’t seem to care whether they are included or not, they know the taste of food, as they know the taste of life. Paella at the валенсийскиpixabay.com in addition, the Spanish cuisine has great regional diversity — it is one thing eating habits of the Basque country, the other kitchen of the Canary Islands. And often in the names of dishes can be found: “Aragonese”, “Asturian”, “Galician”, “Cordovan” and so on and so on. And it’s time for us to talk, what’s “Valencian”? Have a lot of their own characters. Young man interested in sports, just remember club Valencia, historians will remember the Kingdom of Valencia, but do they, except the emblem, anthem and street dance-pyramids (muixeranga), its symbol may be called a paella. I always, when preparing paella at home in Moscow, chuckled, remembering the instructions from the famous Larousse culinary encyclopedia. It is enough that the recipe began like this:” Take a paella “… Something it resembled the famous molokhovets:”if you suddenly have guests, go down to the cellar, take it there…”. But even if I go and buy Paellero, and here they are — in any supermercado (supermarket) — these pots with two handles, that is where I am in Moscow to take the mandatory Larusso langoustines, winerock, serdtsevidok, Yes, even just the Spanish mussels with bright orange meat? pixabay.com by the Way, the name of the dish comes from the name of pan — Latin word patella, as the Romans called such pans. In Castilian Spanish word moved and became padilla-a small oven, and in Valencian language word remained pan — Paella. However, could not arise the hypothesis that the word in its origin is Arabic, which means “remnants.” In this case, it is unlikely that this is the case, the dish is not ancient, the recipe dates back to the 19th century. Although the Arabs began to cultivate rice quite early, and by the 15th century, rice in Spain had become one of the most important ingredients. Especially during religious fasts: rice, vegetables, dried fish-quite a hearty meal. And one more thing is true: like many now famous dishes, even from the so — called “Haute cuisine”, paella originally-the food of the poor. So the Spanish food historian is not so wrong when he writes about the”Union and heritage of two cultures.” Centuries-old Arab rule could not but affect the culinary preferences. Except, of course, the famous ham and other pork dishes. Ham pixabay.com the Basis of paella — rice, saffron and olive oil. Everything else is from last night’s dinner. Even a couple of chicken wings or a small piece of pork, even the remains of wild duck meat, but even frog legs. Almost always a little beans, and all that the earth gave. Seafood appeared in paella even later, but it would be strange if it did not appear: after all, only the Valencian coast — more than 200 kilometers. And it is not surprising that in an Italian restaurant on the Spanish coast in Russian invited to taste paella. Valencian dish of the poor has long been internationally recognized and loved. Galya Konstantinov, personal archive of paella Recipes a lot, about 300. But the trick is that paella is a Valencian dish, it was here that it was once invented, the classic version will always be Valencian paella-paella valenciana. It is sure to be chicken and snails, beans and tomatoes, and on top of mussels and shrimp. But this does not mean that the Valencian paella is United in its repertoire. It could be a chorizo sausage or a rabbit. In Negro paella, the rice itself may be black (due to cuttlefish). Top paella can decorate the most diverse marine life. Therefore, even at home it is not necessary to look for lobsters, artichokes, tomatoes-concasse, langoustines and white wine. After all, there’s paella mixta — a free-style mixed paella. Even saffron can be replaced — only not with turmeric, but with peppers and other spices. Galya Konstantinova, personal archive Paella can be prepared in any conditions, as long as the rice was dry and crumbly. No, as long as it’s cooked with love. Pro other famous and not very Spanish it talk in next time.

 

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