Frank O'Hara's Corner: Recipe for Paella

lunes, 9 de julio de 2007

Recipe for Paella

Ingredients

There are many varieties of paella. The following recipe is the one most people here use( the hometown of Paellas) and it's the one I have most experience with. The ingredients vary: if you can't find something that's listed here, be creative and replace it with something similar. If you like the idea and have the patience for this I will add the fish Paella or MIXED paella but if you're not experienced with it you could end up spending a lot to throw it out! DO NOT USE ONIONS.

Ingredients 4/6 persons

-1/2 glass of olive oil -2 cups of rice (short grain, not the vaporized variety) -5 cups of chicken broth - 8 fresh chicken pieces
- 4 rabbit pieces( if it's wild rabbit only 2 or substitute for more chicken
- 2 ribs in small squares -1 small fresh red pepper - ½ small green pepper- 12 green beans (long flat ones)
- 8-12 haricot beans (like white kidney beans)- 3 pieces of garlic
-2 ripe tomatoes.
-A few saffron threads ( yellow food colouring if don't have)Rosemary ( very liitle(optional)-Salt

Procedure

All this to be done on the same pan. The longer it takes the better. DON'T USE A WOGPut the oil to heat in a large shallow frying pan. When hot add the meat and stir fry on medium gas for about 10 minutes. When the meat starts to cook (Don't worry there's still the boiling to come) Add the garlic, tomatoes and peppers all very fine chopped or grated salt to taste.Leave this simmering on a low pan for a while till the peppers are more or less soft. You then place a drop of chicken broth, just enough to stir and avoid sticking. You can leave this on (within limits) for as long as you like . Place the beans and the rest of the broth, add the saffron and rosemary and bring to the boil for at least 10/15 minutes.
Now the final part . Taste the mixture for salt and remeber the rice will take a lot of the salt taste away but don't over do it . You add the rice to the boiling pan spreading it evenly around.The ratio Broth or water is 1 cup of rice / 2 ½ cups of water. You leave it boiling for about 20 minutes.(DON'T POKE OR MOVE ANYTHING NOW) You can shake the pan to avoid sticking but the sticky part at the bottom is delicious (Sacarat) The access broth should simmer away but keep gas reasonably low till the rice starts turning tender. (about 20 minutes depending on the type of rice). You can then higher the gas to burn off access water but try not add water or it may turn soggy. Voila!

Serving Information
Serves: 4
Fat: ??g
Calories: ??

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Recepies

Brown Bread. Brown and White soda bread are the same basic mix.1Lb flour [unbleached works best, thats bakers flour]otherwise plain1 level teaspoon salt1 level teaspoon bicarbonate soda1/2 pt buttermilk [Natural yoghurt can substitute] or very sour milk Heat oven to fairly high .Oven must be hot when bread goes inMix dry ingredients make well in centre and put buttermilk in. Mix it as though you were making cement working all ingredients in from middle.THIS IS IMPORTANT. DO NOT OVER MIX. JUST ENOUGH TO BRING ALL INGREDIENTS TOGETHER otherwise it makes the bread hard. I find using a wooden spoon best for mixing .Form mix into shape.Put bread into a greased tin 8" cut deep cross in mix [this allows centre to cook] and cover it in the oven with a lid otherwise the top will burn before its cooked. About 40 to 45 mins in a hot oven around the middle shelf Bown is just the same but use 10 ozs plain and 6oz wholemeal flour.I find that using about 2oz porridge meal gives a good nutty result to brown.But you can find your own balance , Note amount of buttermilk varies with type of flour used,so just dont make it too sloppy. Another thing I find is if you add about two table spoons of olive oil into the mix it keeps better they used bacon fat in most country areas years ago.My Bulgarian neighbours in Varna love soda bread and I swap it for onions and fruit etc ---------------------------------------------------------------------------------------Basic Brown Soda Bread RecipeBasic Brown Soda Bread (commonly known as "Brown Bread") This simple, wholesome bread can be eaten fresh with butter, jam or cheese and is delicious served with a bowl of home-made soup. It slices better if left to cool and "set" for at least four hours. This recipe makes one large loaf. 1lb / 450g coarse wholemeal flour harina integral tosca6 oz / 175g plain white flour 1 rounded teaspoon bread soda sosa de pan1 teaspoon salt ¾ pint / 450ml buttermilk (approx.) sueroMethodPreheat over to 400 °F / 200 °C / gas mark 6. Mix the dry ingredients in a mixing bowl. Stir in enough buttermilk to make a fairly soft dough. Turn on to a work surface dusted with wholemeal flour and knead lightly until smooth underneath. Form into a circle, about 1 ½ " / 4cm thick, and put onto a baking sheet. Mark a deep cross in the top with a floured knife. Bake for about 45 minutes, until bread is browned and sounds hollow when tapped on the base. Cool on a wire rack, wrapped in a clean tea/dish towel to keep the crust soft. 12oz (360g) wholemeal flour 4oz (120g) white flour 1 tbsp wheatgerm germen de trigo1 level tsp bicarbonate of soda 1 tsp salt 1 egg, beaten 1/2 pint (300ml) buttermilk 2 cups whole-wheat flour2 cups all-purpose flour plus additional for kneading1/2 cup toasted wheat germ2 teaspoons salt2 teaspoons sugar1 teaspoon baking soda1/2 teaspoon cream of tartar1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes2 cups well-shaken buttermilk Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan. Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes. Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour. Cooks' notes:• Bread can be served the day it is made, but it slices more easily if kept, wrapped in plastic wrap, at room temperature 1 day. • Leftover bread keeps, wrapped in plastic wrap, at room temperature 4 days. 4 cups coarse ground whole-wheat flour 4 cups white flour 3 teaspoons salt 1 tablespoon baking soda 3-4 cups low-fat cultured buttermilk Not the one? See other Traditional Irish Brown Bread Recipes <>