• Inicio
  • Noticias
  • Cultura del arroz
    • Tipos de arroz
  • Historia
    • Historia de la paella
    • Anecdotas
  • Receta Paellas
    • Trucos
    • Contenporánea
    • Creativa
    • Tradicional
  • Contacto
No Result
View All Result
  • Login
HISTORIA DE LA PAELLA
  • Inicio
  • Noticias
  • Cultura del arroz
    • Tipos de arroz
  • Historia
    • Historia de la paella
    • Anecdotas
  • Receta Paellas
    • Trucos
    • Contenporánea
    • Creativa
    • Tradicional
  • Contacto
  • Inicio
  • Noticias
  • Cultura del arroz
    • Tipos de arroz
  • Historia
    • Historia de la paella
    • Anecdotas
  • Receta Paellas
    • Trucos
    • Contenporánea
    • Creativa
    • Tradicional
  • Contacto
No Result
View All Result
Historia de la paella
No Result
View All Result
Home Idiomas

MUSHROOM AND WHITE FISH PAELLA

by JOSE cuñat
febrero 16, 2016
182 10
0
356
SHARES
2.7k
VIEWS
Share on FacebookShare on Twitter

Have you heard of paella? It’s a Spanish rice dish that originates from Valencia, a region along Spain’s Eastern coast. It is such a traditional Spanish dish that many would consider it the national dish of Spain. While there are three classic types of paella: seafood, mixed (meat and seafood), and Valencian (meat, green vegetables, and beans), like many dishes that are rooted in tradition, paella is more of a technique than a set recipe. Hopefully I’m not over-simplifying things. But, looking at the dish this way helped us to take paella from a seemingly un-approachable feat, to quite a tasty challenge.

DSCF6262.2

Report this ad Here are the basics: Meat is sauteed in olive oil. Vegetables and seasonings are then added and sauteed. Next, the rice is added. Finally, the water or broth is added, along with any seafood, and the dish is simmered over a fairly high heat, uncovered and undisturbed, until the rice is cooked. (For the Valencian version the water is added before the rice and allowed to simmer with the meat and veggies to create the broth that the rice cooks in.) This makes Paella a fantastic one-dish meal that is incredibly versatile and brings out the flavors of whichever ingredients you have on hand. For this Paella, we used mushrooms and white fish, which gave the dish a nice and mellow flavor that was complemented beautifully by the bright tomatoes.Pinterest  descubre ideas creativas y guárdalas

MUSHROOM AND WHITE FISH PAELLA

PRINT PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins   Author: Sarah | Curious Cuisiniere Recipe type: Dinner Cuisine: Spanish Yield: 4-6 INGREDIENTS 1 tsp olive oil ½ small onion, chopped 3 garlic cloves, minced 1 c tomatoes, diced 4 oz mushrooms, sliced 1 celery stalk, diced (roughly 1 c) 1 c white rice 2 c water 1 c chicken stock ½ c white wine ½ lb white fish (we used Pollock), cut into 1” chunks INSTRUCTIONS Report this ad In a 12” cast iron (or non-stick) skillet heat olive oil. Add onion and garlic and sauté until soft, 5 min. Add tomatoes, mushrooms, and celery. Heat slightly, 1-2 min. Add rice and sauté until lightly toasted and shiny, 1-2 min. Add water, stock, wine, and fish chunks. Stir briefly to combine. Simmer over medium high heat, uncovered and undisturbed, for 10 min. If your mixture begins to dry out add ½ c of water or stock. After 10 minutes, lower the heat to medium and continue cooking until the rice is tender. (When you are finished, you should have a slight crispness to the bottom layer of rice. Not burnt, mind you, just a slight crisp browning. If you start to smell burning during the cooking process, turn your heat down.

Read more at Curious Cuisiniere: Mushroom and White Fish Paella http://www.curiouscuisiniere.com/mushroom-and-white-fish-paella/

JOSE cuñat

JOSE cuñat

No Result
View All Result

Suscríbete para saberlo todo sobre el arroz

Instagram @locosporlaspaellas

    The Instagram Access Token is expired, Go to the Customizer > JNews : Social, Like & View > Instagram Feed Setting, to refresh it.

Facebook

Recent.

Receta de la paella de anguila y calabaza para el concurso de l’Arròs d’Algemesí

Receta de la paella de anguila y calabaza para el concurso de l’Arròs d’Algemesí

noviembre 22, 2021
Presentación de la exposición itinerante de la paella valenciana

Presentación de la exposición itinerante de la paella valenciana

noviembre 30, 2021
Así es la receta de la Paella De Fetge de Bou ( hígado de toro)

Así es la receta de la Paella De Fetge de Bou ( hígado de toro)

noviembre 13, 2021

Locos por la paella
Locos por la paella #locosporlapaella un lugar para hablar de #paella y arroces
locosxlapaella.com

© 2023 JNews - Premium WordPress news & magazine theme by Jegtheme.

No Result
View All Result
  • Inicio
  • Noticias
  • Cultura del arroz
    • Tipos de arroz
  • Historia
    • Historia de la paella
    • Anecdotas
  • Receta Paellas
    • Trucos
    • Contenporánea
    • Creativa
    • Tradicional
  • Contacto

© 2023 JNews - Premium WordPress news & magazine theme by Jegtheme.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In