Smoked paella

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When I first went to Barcelona, I really wanted to try authentic Spanish paella. But the local, well-versed in cooking the residents, told me that "real" you need to try paella in Valencia, and also warned that it is not necessary to go for paella in places that are on every corner in the tourist routes. Instead, I was offered to try to book a table in the little restaurant, which is famous for its cuisine and is revered by local people. There I managed to get the first time, in fact all the seats were reserved, but when I got there, I was very surprised. It was there that I met the most incredible paella I've ever tried. It was smoked! In order to diversify the recipes Pali present at the site, I decided to reproduce the most, unusual, smoked paella, and at the same time to acquaint others with such interesting and unconventional approach.

Ingredients for Smoked paella

Step by step instruction of cooking Smoked paella

Шаг 1

To prepare the products.
Traditionally paella is with seafood, with meat, with both together, or vegetarian. I chose the paella with seafood. Of course, best to cook with fresh, even fresh seafood, but if this is not possible, and you want paella, the seafood is pre-thawed in the fridge. It is desirable that they were not cooked and not frozen and were part of varenomorozhennyh cocktail. Because the seafood have different cooking time, even their ice cream is worth buying separately.
For the most optimal special paella rice, Spanish origin, srednetonnazhnye, noslepumaina absorbent and flavors. Such are the qualities of several varieties of rice, including "iberika" and "Arborio" both of these varieties produces a TM "Mistral". In this case, I used "Arborio."

Шаг 2

Cooking smoked paella starts with a special rice. As was found by me in the restaurant, the rice for their paella they smoked themselves. In order to reproduce it at home I took a deep thick-walled pan, disposable aluminum form, which becomes fluent in the pan, and Smoking chips. Instead of a form you can use a sheet of foil folded several times. In the form or a foil with an awl/needle apertures for the passage of smoke.

Шаг 3

On the bottom of the pan nosyatsya chips a layer of 1-1,5 see

Шаг 4

Installs on top form, or freely fit the foil, it is poured Fig. The rice should pour as a thin layer to the free circulation of smoke.

Шаг 5

This design is placed on a strong fire, after a few minutes the chips will start to smolder at this point it is necessary to reduce the fire and close the lid design. The inside of the pan will begin to form smoke and "to envelop rice". If the smoke coming out from under the covers, around the perimeter of the connection of the pan with a lid, you need to wrap a wet towel, it will inhibit the output. At the time of home-smoked need to turn on the extractor fan and open the window. In this case the smell of smoke that will inevitably appear, disappear somewhere within the hour.
* Above I described the General principle of home-smoked. With some practice, you can learn to smoke and other products.

Шаг 6

Now you can start cooking the paella itself. Traditionally paella is cooked over an open fire and in this case, due to the high temperature cold water is used. In the home option is to use hot liquid and it makes sense to boil the broth. The broth can be vegetable/meat or fish (e.g. shrimp shells).
I had the/m mussels in shells in s/s (others, alas, did not find). So I decided to use the juice from the mussels as the basis of the broth. Thawed mussels I poured in the pan and warmed to about the 1st minute together with wine, parsley sprigs and a slice of lemon. If you have fresh mussels - heat them on high heat until they open. Unopened mussels should be discarded.

Шаг 7

Mussel extract, to the remaining liquid add water, onion and allspice and put on the heat to maintain the broth on the verge of boiling.
* Cup of rice generally requires 2 cups of broth.

Шаг 8

Prepare all the seafood. I used tiger prawns - cleaned from shells, leaving the tails, remove the intestinal vein; Squid - cleaned, cut in rings; Prepared mussels - cleaned of algae, the part to release from shell, leave in shell for beauty; I also added a couple of small octopus and cuttlefish is to my taste.

Шаг 9

Prepare the vegetables: traditionally used bell pepper - cut into strips; onion - minced; green peas or green beans - thawed; tomatoes - scald, remove the skins and finely chopped, or later simply rubbing a tomato through a sieve; I also prefer to use garlic is to crush a knife, and hot chili pepper - cut in half to flavor the oil.

Шаг 10

Pan for paella is also called "paella" (paella). Wide in diameter, with low sides, with two handles at the edges, it must have a uniform heating and good heat, the rice is poured in a thin layer to the dish cook evenly.
I use a saucepan, although the lower the bumpers, the better.
To start on a strong fire heats up olive oil. For flavoring, I add crushed garlic clove and chili pepper.

Шаг 11

When the garlic is browned, remove from the pan and add the ingredients that require the longest cooking. I had a very large raw shrimp, which would not have time to prepare a minute, so I pre-fry for half a minute on each side. Thus, they also flavored the oil and the other fed with the fragrant oil themselves. Several large shrimp, I left whole for decoration, plus they retain their juiciness.

Шаг 12

Shrimp get out of the frying pan, add and fry on the oil, onion until transparent.

Шаг 13

Then add the strips of pepper. lightly fry.
At this stage I remove the chili, because I do not like too spicy.

Шаг 14

Then add rice, the rice is poured in a circular motion in the middle - one handful per person (0.5 cups). Figure passerbys until transparent.

Шаг 15

Time to pour the broth. Unlike risotto all the broth is poured at once, paella last time mixed. Once the broth comes to a boil, reduced fire and more paella not to interfere.

Шаг 16

The even heating after about 20 minutes the rice should reach readiness. For a couple of minutes before the rice laid out the sea - and other foods that require minimal cooking time. Since that takes more time. My first large prawns.

Шаг 17

Trace - octopus, cuttlefish and raw shrimp, then squid.
* Since paella is usually served directly in the pan where it is prepared, it makes sense to put a decorative seafood.

Шаг 18

Then added the peas and their pods.
* If you use raw beans or hard peas (or meat products), then they should lay on the stage with the Bulgarian pepper (or to him - suitability) that they could soften and have time to prepare.

Шаг 19

Ready paella served in the pan in which it was prepared. Of course, not superfluous in this case, and a glass of cold dry white wine, or sangria.
* Smoked taste I got quite pronounced. For me it was very unusual and interesting from the point of view of taste. And now you know about such strange varieties of paella!