When vegetables, rice and liquid chicken legs are combined, we get a dish that will be more and more often on your menus. What do you say to a paella with an authentic Touch Touch?
Ingredients:
chicken legs
RICE
eggplants
zucchini
onions
garlic
ground smoked pepper
sol
pepper
oil
fresh tomatoes
Preparation:
Peel a squash, grate it and chop it into small pieces. Cut the chicken legs into bone along their entire length. Chop the onion. In a skillet or skillet that will later be placed in the oven, lightly fry all the ingredients. Add the rice and triple the amount of water compared to the rice. Add salt and smoked pepper. Mix everything and place in preheated oven at 175 degrees Celsius. Bake for about 45 minutes. Serve with fresh tomatoes.
Where does paella come from?
Paella is a traditional Spanish risotto, in which you can mix countless different ingredients – from seafood, meat to a variety of vegetables. The main ingredients are, of course, rice and saffron, which gives the dish a typical yellow color.
There are as many recipes for the best paella as there are ideas, so you will find yours with every Spanish housewife. The fact is that different flavors can be combined in one paella – seafood, meat and vegetables. And while it raises doubts at first glance, the mix of meat and seafood is a real blast of perfection.
Paella Valencia
Paella is said to have originated in Valencia. Here is another special recipe in order to enjoy the originality of paella at home.
Ingredients:
50 dag chicken meat AVE
50 dag rabbit meat
30 branches of rice
10 dag flat beans
10 branches of fresh tomatoes
tomato puree
3 cloves garlic
1 carrot
1 red pepper
3 sprigs of fresh rosemary
2 teaspoons salt
1 teaspoon saffron
1 teaspoon red pepper
4 tablespoons olive oil
Catalan creams:
a cup of sugar
8 yellow
7 dcl milk
3 dcl sweet cream
pod vanilla
cinnamon sticks
1 tablespoon cornstarch
1 tablespoon lemon juice
1 tablespoon orange juice
Preparation:
At the same time, we can start preparing both paella and Catalan cream.
For the paella place the meat in the heated olive oil, add a few cloves of whole garlic, add a little salt and let it cook. When the meat gets a nice color, add the grains, leave on medium heat for about 15 minutes and stir a few times in between. After 15 minutes, add the white beans, minced tomatoes, peppers and sliced carrots, a tablespoon of red peppers, tomato puree, saffron and hot water and cook for about half an hour (ratio rice: water should life 1: 4). After this time, add more rice and cook for another 15 to 17 minutes, set aside and serve.
For the Catalan cream, first add the milk. While this is warming up, separate the yellows from the whites. Add half of the sugar to the milk and half to the yolks. Beat the eggs together with the sugar.
Add the vanilla, cinnamon stick and minced peel of a lemon to the milk while heating. Just before the milk boils, set it aside and add the egg yolk cream. Then pour the cream into fireproof glasses. Fill the container containing the glasses with water to form a water bath. Place in the oven at 130 degrees Celsius and bake for about 20 to 25 minutes. The cups are then placed in the refrigerator to cool our cream, then sprinkled with sugar, caramelized with a kitchen lighter and served.
Paella allows a lot of culinary freedom, which means you can play with different flavors and combinations. So there are no wrong steps.
So the biggest hurdle is choosing low quality ingredients that will completely ruin your idea of the best Spanish risotto.
If you decide to have a Spanish dinner with friends, paella will definitely be the queen of the evening.
How to choose the best ingredients for the perfect paella?
First of all, it is important to choose ingredients that are proven to be fresh and, if possible, of Slovenian origin.
Where do selected vegetables come from? How long did it take her to get to your plate? Read the basic information on the packaging statement:
date
Origin
Quality certificate
Harsh information
If you love chicken, your first choice should be Prekmurje AVE chicken, as it is the only chicken in Slovenia that feeds on locally produced foods without GMOs. Why is this important? It is because of the excellent food that it boasts of full flavor and exceptional liquidity. Quality food has a positive effect on the growth and development of chicken, so eating such meat is more enjoyable. Inadequate food of poorer quality can add to the chicken’s unpleasant taste.
If you prefer lean white meat, mix the chicken breast in your paella – it can be bone and skin or just fillets. Chickens and chickens will create an even more pronounced chicken flavor. But you can make a real chicken mix that everyone will enjoy – each with its favorite and most juicy piece of AVE chicken.
Quick and delicious recipes with Prekmurje AVE chicken:
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