Paella Valenciana Auténtica on Windows Pc

Gastronomy in Valencia is a devotion to good taste, traditional flavors and culinary innovation. Exponent of Mediterranean cuisine, Valencian cuisine is characterized by a wealth of recipes as healthy as rich, whose secret lies in the natural products of the garden and has PAELLA VALENCIANA the main banner.

For Valencia, the exact origin of the dish is almost certainly in the rice-growing area next to Lake Albufera, where its existence is documented already in the s. XVIII, there is an oral tradition in the area that marks the town of Sollana as the exact place. The geography of the region favored the use of a certain ingredients in the preparation of the dish. According to Dionisio Pérez true paella contains: eels, snails and green beans. He mentions a special pan slightly convex bottom and should be made from a heat source based wood fire.

Valencia being a poor area in livestock, food available for animals were poultry, such as rabbit and chicken. The natural surroundings of the Albufera possible the occasional duck addiction, although to a much lesser amount than the other two because of their higher fat content.

"For the Valencian rice out as you make those natural, it must be cooked to very active fire, preferring the flame, so that the boiling is not interrupted. To find sets the amount of broth needed, whatever that is intended to cook, usually bear the rule to remove it with a wooden spoon, and before that rest entirely, the plant in the center of the vessel, and if It remains motionless added something else (broth), and repeat the same until the spoon tartalee without falling, when you have enough. Activate the fire soon to lift the boil, and try to hold it until the broth is nearly consumed, and then test the grain to see if it is well penetrated to the heart. If so, they separate it from the heat immediately, let it rest, and that small portion of broth is absorbed, and is whole, cooked, fluffy and soft on the palate; but if you look to prove it is still something hard, they add more broth, ensuring that is hot to boiling is not interrupted; because if this happens, the result is get rid without which penetrates, leaving hard the heart of the grain. It is almost never necessary to add more broth than said at the beginning, and if it ever happens, it is because rice is fine pomegranate, and needs more moisture to penetrate well. Other circumstances are left to the condiment that will be much better cooks and how much more delicate containing the substance, as is intimated. "
Francisco de Paula Marti (1513)

This small trial of the sixteenth century and explains the problem of cooking rice and root meant cooked this dish. Already in 1745 Juan de Altimiras in his book New art describes cooking recipes for "rice with eels." Whatever the recipe of Francisco de Paula Marti is pretty close to the definition of paella you have today. For some modern researchers paella is a "concept" linked more to the instrument with which the rice is cooking the recipe.

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