And what the hell is paella?
Paella or also called paella rice in relation to the fact that the frying pan in which it is cooked is called paella, no paella pan as many ignorant people call it. This is a cooking recipe based mainly on rice, it is presumed to have originated in the community of Valencia, Spain and has become very popular in that country and around the world.
Paella mixta is a combination of seafood, rice, vegetables and herbs. This dish can be found in many restaurants or can be prepared at home. The key to creating a delicious mix is the use of ingredients that are known for their seafood flavor, such as shrimp, sardines, lobster and crab. By also using ingredients with a flavor that accompanies both rice and seafood, the resulting dish is delicious on its own, but can also pair excellently with seafood, cheese and other ingredients.
Bomba rice (2.2 lbs), hand-picked saffron, smoked paprika, roasted piquillo peppers, seafood stock, extra virgin olive oil and, of course, the 15-inch paella.
This recipe is cooked in a wide, circular pan with handles called a paella pan, the paellero or paellera is the name given to the person who cooks the paella.
Mixed Paella means "mixed", which is a combination of seafood and meat.
The popularity it has received around the world has also brought it changes to the original recipe of the Valencian paella (made of chicken, duck, rabbit and snails) and variants have appeared that can be summarized as follows:
seafood paella, made with a combination of fish and/or seafood;
mixed paella; sometimes also called sea and mountainconsisting of a mixture of meat and seafood (or fish).
and the mountain paellaThe menu includes different products typical of each region, such as ribs, rabbit and chicken.
Traditional paella in Spain is usually a meat or seafood only recipe. Paella Mixta (combination of meat and seafood) is more popular in the USA.
Preparing a Mixed Paella for Alpha Males
We would like to share with you a recipe or variant of the original recipe from Spain, regularly the Valencian paella has country meat (chicken and rabbit) or is prepared with sea meat (seafood).
But this one will be truly mixed as it includes chicken, pork, seafood and lots and lots of meat!
This is a cool paella for alpha males, this is not an ordinary one, this is to surprise friends and girls.
Here's the recipe to charm everyone!
- Bomba rice
- Chicken broth
- Extra virgin olive oil
- Sweet paprika
- Hot paprika
- Red bell pepper
- Orange bell pepper
- Tomato Puree
- Spanish Chorizo
- Spicy Spanish chorizo
- Pork rib
- White clam
- Chocolate Clam
- Baby Octopus
- Green Eels
Mode of preparation:
- Extra virgin oil is put before putting the protein, which in this case is the chicken on the skin side, so that it browns in the paella pan when it is very hot.
- Then we set aside the chicken and put the pork ribs to brown for 3 or 4 minutes more, it is time to add the cold cuts, Spanish sausage, chistorra, bacon, along with the tip of palomina or picaña because its cooking point is faster to finish pre-cooking everything together.
- Then take it out to rest. We put more oil in the paella and add the complements carrots, peppers, paprika, onion, green beans, artichokes, everything but the garlic.
- The seafood is usually put when you cover the paella, but we can put the baby octopus and squid before because they take a little longer to sew.
- Rice, bomba rice is a little shorter than the traditional rice, it is the most used for paella, the most recommended.
- The larger the paella is, the more complicated it is to calculate the portions and the amount of ingredients.
- The rice-liquid ratio is double, so we will double the volume of chicken broth.
- The time has come to incorporate all the protein (chicken, meat, seafood) that was cooked earlier, because it was time to cover the paella.
- Let it boil, and lower the heat to the minimum for about 15 minutes, never forget to salt it, you have to taste and check if it lacks or has too much salt.
- Then cover with aluminum foil for about 15 minutes and ready!!!!!.
Chef Toño Méndez doesn't mess around with m... misery
Here he shows us his brilliant and funny way of cooking a paella mamalona for alpha males.
Chef Toño Mendez prepared a super-sized mixed paella, to feed a whole regiment of hungry people!
The most important ingredient for a successful paella is bomba rice.
Bomba Rice is the supreme strain of short grain rice grown in Calasparra, Spain. Bomba rice is unique because it expands widthwise like an accordion, rather than lengthwise like other rice varieties.
People try to substitute other types of rice, such as Italian Arborio rice, which is bred to be creamy, and Asian rice, which should be sticky. This is where they go wrong. For a successful paella, always use a good bomba rice.
The finished mixed paella made with chicken, shrimp, clams, mussels and Spanish chorizo.
A typical paella recipe will have shrimp, shellfish and also potato. When creating these dishes, it is important to choose a variety of seafood to go with your seafood paella recipes. Shrimp is a very popular choice and can be used in many different ways. It can be grilled, broiled, roasted, fried or served as a salad. Likewise, you can also make stuffed shrimp which is an excellent choice for any seafood lover.
For seafood, you can start with shrimp, catfish, striped bowls, mackerel, swordfish, lobster and crab. Once you become familiar with preparing these dishes, you can begin to expand this menu. As with any seafood dish, you can dress your paella recipes with a variety of sauces. These include spicy tomato sauces, lemon sauces and more. Just be sure not to overdo it, or your seafood paella recipes will become dry and boring.
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