Friday, August 21, 2015
Thursday, August 20, 2015
HERBS AND SPICES: 6 - B SPANISH: SAFFRON AND PAELLA
LINK TO HERBS AND SPICES: 6 - B Saffron and Paella
First post on Saffron link - SAFFRON 6 - A Saffron
WIKI
There are some cooks and/or chefs that recommend using paprika or turmeric if you don't have saffron. That is good for the color but not for the taste. If you have ever tasted a piece of saffron you know that it has a distinct taste as I mentioned in
6 A Link above.
LINKS FOR Recipes below used saffron.
FLORENCE TYLER
GEOFFREY ZAKARIAN
RACHEL RAY
http://www.foodnetwork.com/recipes/alton-brown/paella-recipe.html
EMERIL LAGASSE
http://www.foodnetwork.com/recipes/emeril-lagasse/paella-recipe2.html
ROBERT IRVINE
http://www.foodnetwork.com/recipes/robert-irvine/paella-recipe.html
BOBBY FLAY
http://www.foodnetwork.com/recipes/bobby-flay/paella-on-the-grill-recipe.html
FOOD NETWORK 2
http://www.foodnetwork.com/recipes/seafood-paella-recipe.html
GUY FIERI
http://www.foodnetwork.com/recipes/guy-fieri/chicken-and-seafood-paella-recipe.html
NOTE: GUY FIERI IS THE ONLY ONE WHO SOAKED THE SAFFRON IN WATER AND HAD IT IN THE LIST OF INGREDIENTS LIKE YOU ARE SUPPOSED TO WRITE IN A RECIPE
First post on Saffron link - SAFFRON 6 - A Saffron
WIKI
Paella (Valencian: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa], English ) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near the Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.
Types of paella include Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.
There are some cooks and/or chefs that recommend using paprika or turmeric if you don't have saffron. That is good for the color but not for the taste. If you have ever tasted a piece of saffron you know that it has a distinct taste as I mentioned in
6 A Link above.
LINKS FOR Recipes below used saffron.
FLORENCE TYLER
GEOFFREY ZAKARIAN
RACHEL RAY
OTHER LINKS BELOW:
ALTON BROWN
http://www.foodnetwork.com/recipes/alton-brown/paella-recipe.html
EMERIL LAGASSE
http://www.foodnetwork.com/recipes/emeril-lagasse/paella-recipe2.html
ROBERT IRVINE
http://www.foodnetwork.com/recipes/robert-irvine/paella-recipe.html
BOBBY FLAY
http://www.foodnetwork.com/recipes/bobby-flay/paella-on-the-grill-recipe.html
FOOD NETWORK 2
http://www.foodnetwork.com/recipes/seafood-paella-recipe.html
GUY FIERI
http://www.foodnetwork.com/recipes/guy-fieri/chicken-and-seafood-paella-recipe.html
NOTE: GUY FIERI IS THE ONLY ONE WHO SOAKED THE SAFFRON IN WATER AND HAD IT IN THE LIST OF INGREDIENTS LIKE YOU ARE SUPPOSED TO WRITE IN A RECIPE
