Arroz reis spanien 4 personnen cookware recette cooking online recipe switzerland schweiz suisse
ARROZ - RIZ - RICE - REIS
Rice dishes are becoming more popular on menus, there are myriad different varieties in the stores and numerous recipes available because, as adepts of the culinary arts know well, rice “goes with everything”. It is unanimous: rice is in fashion and is making a comeback. Paella is now partnered by creamy rice, soupy rice dishes and risottos, and, it must be said, few of these dishes are cooked slowly any more, as the rice is toasted in butter to combine flavours.
The Senia and Bahía varieties have a composition that guarantees a creamy texture in the cooked grain, and complete absorption of flavors.
The Bomba variety gives grains that do not stick together after cooking, with a good consistency and complete absorption of flavors.
Seeds are sown directly, by hand or from the air. The depth of the water layer varies depending on weather conditions and crop development. Once or twice during the vegetative cycle, the fields are left dry for a few days to prevent algae formation. Centrifugal sowing machines are used, from late April to mid-May.
The rice is harvested using automatic harvesting machines from early September to early October. It is then dried in the sun or using hot air blowers. Cleaning, milling and packing are totally mechanized and take place throughout the year.
The Valencian Community has several natural wetlands (the largest being the Albufera) which have the right soil, floodability conditions and climate for rice production. On either side of the Júcar river and in the surroundings of the Albufera, soils are limey (30-50% carbonate), clayey, poor in organic matter and with a pH of 8-8.3.
The terrain is strong and not very permeable and offers ideal physical conditions for rice cultivation. The temperature, light and relative humidity of the production area are also optimal for rice cultivation, as shown in agronomic studies.
How to cook a perfect Spanish rice recipe at home, electric stove suitable (vitro).
In fact, you can cook this recipe with any leftovers or random ingredients that you may find in your fridge or pantry.
You just need to pay attention and match flavours that go well together.
We found a fresh broccoli, tomatoes, some onions, garlic, eggs and frozen fishbone from a previous meal.
At the cupboard, some canned food from La Brújula producer, that preserve one of the best seafood we've ever tasted.
Specific ingredients you must have to succeed:
- Natural saffron thread
- Extra virgin olive oil
INGREDIENTS (4-5 servings) - WHAT YOU NEED 👀👇🏻:
450 g bomba rice
1 litre of home made seafood broth
1 big onion (chopped)
2 garlic cloves (finely chopped)
2 red tomatoes
3 cans of chipirones from La Brújula
1 broccoli (boiled and cooled)
Pimentón de la Vera (mild)
100ml extra virgin olive oil EVOO
Alioli Find here the easy recipe
2 garlic cloves (without the inner part)
50ml extra virgin olive oil
50ml sunflower oil
Juice of 1/2 lemon
In a pot, heat the broth (100ºC).
In a paella pan, put the olive oil and heat it to max power. Add the onions and garlic.
Brown them, add some salt and the chopped tomatoes. Stir and cook well until the vegetables leave all the juice.
Add the chipirones with all the content in the cans.
Add some more salt, pimentón de la vera and the saffron.
Stir well during 2 minutes and add the bomba rice.
You have to stir well the rice (fried in the juice) but avoid the bottom to get burned, be quick.
After 3-4 minutes, at max power, add the broth that should cover the whole surface. Mix well and leave at max power for 6 minutes. Then lower the power to 60% and leave 6 more minutes.
After that the rice should have absorbed 90% of the broth.
Then raise the power to 100% for 2 minutes and turn off.
Put the broccoli on the top of the rice.
Put a cloth over the pan and leave 8 more minutes to settle the rice.
Ready to eat!!
BUEN PROVECHO!! 🤘🏻🥘
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