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How to cook the perfect paella

How to cook the perfect paella
Some dishes are a victim of their own success. The Yorkshire pudding springs to mind – just a little too tasty and conveniently shaped for its own good; the Scotch egg suffers from a similar problem. One of the saddest examples is the brave paella. As Catalan author Josep Pla put it, the "abuses" committed against Spain's most famous dish are "excessive – an authentic scandal". It's little things like Keith Floyd's quick-cook rice, as much as any outrageous Thai "twist" or Caribbean pineapple garnish, which offend the sensibilities of Valencians who claim the dish as their birthright. Jenny Chandler reports in The Real Taste of Spain that shoppers in Valencia's Mercat Central could be persuaded to agree on only thing – fish and shellfish are "absolutely out of the question". Rice is a tricksy ingredient and, just like risotto, certain rules must be observed to achieve paella nirvana. Cooking with gas This is controversial. The Harts' recipe is much simpler. Two essentials Sundries 1. 2.

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Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer at Cooking Melangery Appetizers are purely for fun. Hors d'oeuvres the French call them: "outside of the works." They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits zakuskis. C H E W I N G T H E F A T: Hot-and-Sticky Lemon-Pepper Chicken Wings adapted from Richard Blais in Food & Wine A couple of years ago, I went on a Chicken Wing Diet. It was about the time that New York restaurants were obliged to print the calorie count of their dishes on their menus. In New York, with Mayor Bloomberg at the helm, we’ve gotten very used to the Nanny-state. And to tell the truth, it’s not all bad. Smoking is virtually impossible—you cannot smoke anywhere indoors at any bar or restaurant or office building.

The simplest paella recipe If you want an easy-to-do simple paella recipe, just knock on us... This is the easier paella recipe you can find anywhere! Serves: 6-8Difficulty: IntermediatePreparation time: 60-90 minutes Ingredients Breaded Wolffish with Anchovy-Braised Peppers Wolffish is one of my favorite types of white fish, as it has a better flavor and texture than cod and its relatives. For this recipe you could also use another white fish that doesn’t flake easily (as flaky fish fillets would probably fall apart when you try to serve them this way). This is an original dish that I came up with, but its flavors are definitely inspired by the Italian cuisine. Anchovies is what combines the two elements of this dish: the bell peppers are braised with anchovies, and anchovies are also used to flavor the breadcrumbs used for breading the wolffish. You could think of this as a gourmet version of classic fish fingers. To allow the fish to shine, I breaded the fish fillets only on side.

How to cook the perfect chicken cacciatora Pollo alla cacciatora, or hunter's chicken, is such a stalwart of the traditional Italian restaurant menu in this country that it wasn't until I came to write this piece that I paused to wonder why anyone, Fantastic Mr Fox aside, would go out hunting and come back with a chicken. Jamie Oliver reckons it's "obviously the type of food that a hunter's wife cooks for her fella [!] when he gets back from a hard morning spent in the countryside", but I suspect it's more likely to have been originally made with rabbit or game birds – the slow, gentle braise would be the ideal treatment for such tasty, but potentially dry and stringy, meats. As with so many Italian classics, arguing about the animal used is only the beginning.

Ragu Pappardelle Recipe This dish takes time to prepare, but it’s worth the wait and your house will smell divine while it cooks. The recipe makes enough sauce to cover at least two meals. Pull together the recipe today and then enjoy the second meal later in the week. The hearty pork is also delicious served on a soft roll for an Italian-style sandwich. Crispy Fried Calamari recipe (Kalamarakia Tiganita) Crispy and perfectly seasoned fried calamari (kalamarakia tiganita) recipe! A favourite Greek meze that is served in every fish tavern (Psarotaverna) and you should really give it a try at home. Making your own crispy fried calamari rings is literally as easy as frying potatoes! Lots of fried calamari recipes use batter for coating the calamari, but Greeks almost always go for the minimalistic approach. When it comes to fried calamari less is more.

Roasted Garlic Watercress Salad–Soup with Smoked Duck Breast and Ginger Serves 4 6 to 8 cups canned low–sodium chicken broth or Real Broth for a Too–Busy Cook (page 106) 2 garlic cloves, grated A 1-inch chunk fresh ginger, peeled 1 smoked duck breast (8 to 10 ounces), or 8 to 10 ounces cooked chicken, duck, or pork, shredded 3 bunches watercress, tough stems removed, rinsed and shaken dry Salt and freshly ground black pepper Roasted sesame oil or Chinese Many–Flavor Oil (page 52) for drizzling (optional) Heat the broth, fortifying it with the flavorings and bones, if desired.

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