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TL Red Paella Rubin


TL Red Paella Rubin
Photo Information
Copyright: Lucio Red (Redrubin) Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 760 W: 41 N: 1714] (10735)
Genre: Places
Medium: Color
Date Taken: 2008-08-23
Categories: Food
Exposure: f/2.8, 1/200 seconds
More Photo Info: [view]
Photo Version: Original Version, Workshop
Theme(s): Friday Theme 2008/08/22 "Dinner Time", Let's Eat!, Redrubin Food, TL ...letters [view contributor(s)]
Date Submitted: 2008-08-24 0:36
Viewed: 370
Points: 64
[Note Guidelines] Photographer's Note
YAYAYAYAYA
Yesterday I made was really dream to do in my life!! To cook!!
Lot of people and lot of hungry people waiting.
I cooked for 5 hours and prepared two paellas one for me and friend s and one for my mother with friend
total 42 people!!!
terrible day
Was destroyed but cooking I reserve a place to think to you all Good appetite and good TL

Ciao
Happy sunday to all

La paella nacque come piatto umile della cucina popolare della campagna della Comunità Valenciana. Veniva preparato in casa, condito con gli ingredienti a disposizione. Alla fine del XIX secolo cominciò ad essere proposto nei menù delle osterie e dei chioschi delle spiagge di Valencia e Alicante.

La cucina valenciana è rinomata per i piatti a base di riso. Oltre alle numerose versioni della paella, si possono citare arròs a banda (riso allo zafferano servito con zuppa di pesce e salsa allioli), arròs amb fesols i naps (riso con fagioli e rape), arròs al forn (riso al forno), arròs amb costra (riso in crosta). Si tratta di ricette molto antiche; una preparazione simile, l'arròs en cassola al forn, compare già nel Llibre de Coch di Robert de Nola del 1520.

In Spagna la paella è tuttora percepita come specialità regionale valenciana, pur essendo diffuso il suo consumo nelle altre zone del paese. A livello internazionale, la paella è associata indissolubilmente alla cucina spagnola, di cui è probabilmente la preparazione più famosa.

PL

Paella to potrawa hiszpańska pochodząca z Walencji. Powstała w bardzo wielu odmianach. Podstawowa wersja dania składa się z ryżu, warzyw. Mieszana jest zazwyczaj z drobiem, mięsem królika lub hiszpańskimi kiełbaskami czosnkowymi, rodzynkami francuskimi oraz rozmaitymi owocami morza. W tym ostatnim przypadku zwykle określana jest jako Paella Marinara. Jej składnikami są wówczas najczęściej małże, kalmary, krewetki, niekiedy również w droższej odmianie tego dania składnikiem jest przecięty na pół homar lub langusta. Zaliczana do narodowych potraw hiszpańskich, ze względu na walory smakowe jest jedną z najlepiej znanych na świecie (obok zupy gazpacho) potraw pochodzącących z Hiszpanii.

Nazwa potrawy pochodzi od dużej patelni, czyli paellery, na której jest ona zazwyczaj przygotowywana.

ENG USA
Paella is cooked in a paella pan, which is a large, shallow, flat pan. An important part of the flavor comes from the addition of saffron and the sofrito, or the combination of tomatoes, and garlic (and sometimes peppers). First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice.) Later, after checking the obtained broth flavour and adding salt if required, the rice is added. The rice in Valencian paella is never stir-fried in oil, as pilau, though the paella made further southwest of Valencia often is. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, but before the rice burns, the heat is removed once again. The paella is ready to be served after having cooled for several minutes.

F
La paella (du valencien-catalan paella [pa'e·ʎa], poêle) est un plat d'origine valencienne, qui tire son nom de la grande poêle qui sert à la cuisiner.

Le plus connu des plats de la cuisine espagnole naquit, en effet, voici des siècles dans les campagnes de Valence, et c'est le riz des marais voisins de l'Albufera que les paysans de la région apprirent à accommoder à leur manière.

Il existe aujourd'hui presque autant de recettes de paella que de villages en Espagne. Mais les Valenciens dénient à toute autre préparation que la leur le droit de s'appeler paella valenciana (ou riz "à la paella", puisque ce mot désigne seulement la poêle en fer à deux anses qui sert à la cuisson). Dans celle-ci, la vraie, il ne saurait y avoir comme viandes que du poulet, du lapin et (ou) du canard, que l'on fait dorer avec de l'huile d'olive. Il faut ensuite ajouter de la tomate écrasée (ou de la purée de tomates), des ferradures (haricots verts), quelques garrofónes (haricots de Lima, de très gros haricots blancs) et/ou tavelles (haricots frais en grain), certains ajoutent des baquetes (petits escargots des champs), des artichauts, du pimentón et/ou un peu d'ail. C'est le moment de verser l'eau dans laquelle tout va bouillir jusqu'à cuisson des légumes, ainsi qu'une branche de romarin. Un peu de safran (en brins).


Ajout du rizDu riz (AOC Arroz de Valencia), enfin, qui doit cuire jusqu'à absorption de l'eau. La paella sera servie avec du citron afin d'y verser du jus si on le souhaite. La coloration jaune du riz provient du safran (ou bien d'un colorant alimentaire à base de maïs). Rien de commun entre cette recette et les paellas "modernes", où s'entremêlent viandes et poissons, fruits de mer, et cochonnailles. Les puristes affirmeront qu'il ne s'agit alors que de "riz" à ceci ou à cela.

La paella (mais pas la valencienne !) peut être soit à base de viandes blanches, de volaille, de lapin, de saucisse : chorizo ou encore de poisson ou de fruits de mer comme le calamar, moules, gambas, ou peut offrir de multiples combinaisons.

A l'instar d'autres grandes spécialités internationales, (pizza, couscous...) la paella était à l'origine un plat populaire dont la recette variait en fonction des ingrédients à disposition, et dont la finalité était d'accommoder les "restes".

TSILLA
"פאייה" הוא בולנסית, שם משמעו "מחבת". אולם המנה הפכה כה פופולרית עד שבספרדית המלה "פאלרה" הפכה שם נרדף למחבת.

לפאייה בדרך כלל מוסיפים ירקות, בשר ופירות ים. שלושת המרכיבים העיקריים של המנה הם אורז, זעפרן ושמן זית.

במסעדות ספרדיות, אף כי הפאייה רשומה בתפריט, בדרך כלל ניתן לקבלה רק ביום ראשון, או שדרושה לפחות שעה להכנתה.


[עריכה] קישורים חיצוניים


P
A paella (em castelhano, catalão) é um prato a base de arroz, típico da gastronomia da Espanha que tem as suas origens na comunidade de Valência, por isso em Portugal freqüentemente é conhecida como arroz à valenciana.

Surgiu na Espanha, nos séculos XV e XVI, na região de Valência, mais especificamente na região de Albufera, região de grandes arrozais e de grande produção de verduras frescas. Originalmente um prato popular, foi criada pelos camponeses que partiam para o campo com a paellera ou paella, arroz, azeite e sal e agregavam ingredientes da caça, legumes da estação e as sobras que possuíam. O tomate só foi acrescentado posteriormente, trazido da América por Cristóvão Colombo, e o frango, que era muito caro para os padrões da época.
mikolaj_cava, zomik, Matylda76, mesquens1, josediogo1958, chrisJ, MickoAna, mvdisco, tnahari, wilth, lisapw1, Teresat, cinca, zhelach, szatanowska, actagaudi has marked this note useful
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Discussions
ThreadThread Starter Messages Updated
To ChuFer: hiRedrubin 1 09-13 13:04
To actagaudi: hiRedrubin 1 09-09 09:18
To amcolli: hiRedrubin 2 09-04 15:40
To bracasha75: hiRedrubin 1 08-29 12:38
To szatanowska: hiRedrubin 2 08-29 02:45
To ioana_tm: hiRedrubin 2 08-26 02:59
To zhelach: hiRedrubin 1 08-25 22:49
To cinca: hiRedrubin 1 08-25 22:48
To jazmin: hiRedrubin 1 08-25 22:42
To socroviche: hiRedrubin 1 08-25 22:41
To ola_kwiatek: thanksRedrubin 1 08-25 22:30
To mbrito: HIRedrubin 1 08-25 09:34
To billy-m: hiRedrubin 1 08-25 02:24
To Teresat: hiRedrubin 1 08-24 21:33
To lisapw1: hiRedrubin 1 08-24 21:33
To Helkoryo: HIRedrubin 1 08-24 13:54
To cobra112: ahahahRedrubin 1 08-24 12:43
To wilth: hiRedrubin 1 08-24 12:42
To lrw1966: hiRedrubin 1 08-24 12:38
To tnahari: hiRedrubin 1 08-24 12:37
To mvdisco: merciRedrubin 1 08-24 12:36
To Silvio2006: hiRedrubin 1 08-24 05:44
To MickoAna: hiRedrubin 1 08-24 05:42
To chrisJ: hiRedrubin 1 08-24 05:41
To josediogo1958: thanksRedrubin 1 08-24 05:40
To korbee: hiRedrubin 1 08-24 05:38
To mesquens1: hiRedrubin 1 08-24 05:32
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Critiques [Translate]

Ciao Lucio! Very interesting cousine. Good idea, very good work. Funny frame. Good luck!

Ciao dear Lucio
mmmmmm..... this paella look so delicious my dear cooker, mniam.... so much colours and ingredients, great paella, great photo
ciao
Magda

  • Great 
  • zomik Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 198 W: 59 N: 173] (2405)
  • [2008-08-24 1:16]
  • [+]

Ciao Lucio :)
Super! to yum-yum! ;-)..
Nice composed with the frame, excellent photograph.
best regards
Zofia

ciao Lucio;
miammmm, wow what a dish!
it looks lovely and for sure tast very good!
so colourful and red tones;)
nice capture;
I think it was worth to cook for so many hours to prepare such a delicious meal;
tfs;
bye have a lazy sunday, Karolina

Olá Luciano,
What a great shot! I had water in mouth. It seems delicious.
Superb shot, dear friend
Cheers
Raimundo

Hahahahahahahaha!!!!!!!!!
A cook myself I know,if you are cooking,just concentrate on the cooking and stay in the kitchen,and not to much blablablavlablabla,otherwise it will be a disaster...
Funny note and tasty presentation my friend.
jan

:)
Nice my friend!
Ciao.
A.

Ciao Lucio
Delicious capture and nice cook work.
Lovely composition ,colours and details.
Thanks for the wonderful note.
Friendly greetings
J.Diogo

Ciao Lucio

Looks delicious! Wonderful color, sharpness & downward pov. I have added it to the dinner time theme. Tfs!

Hi, Lucio, I guess that you are good cooker... and from this, I suppose, great paella, you make a great photo...
Ciao!

Ciao Lucio, foto tutta da gustare, se dopo aver fatto la foto ti vuoi disfare del modello fammi sapere, arrivo subito:)
Ciao Silvio

bonjour Lucio,
Ça regarde très délicieux cet Red Paella Rubin, belle présentation et couleurs , belle composition et détails, belle note aussi..
Bon appétit..Lucio
ciao
Michel

Hi Lucio
a very colorful dish. it must be delicious as it looks. beautiful photo for cook book.
last but not least - thanks for the note in Hebrew. we appreciate it very much!
regards
tsilla & yoram

Lucio Hi;
Amazing Dinner, looks really good (both the wonderful food and the wonderful composition).
Thanks for the note
Congratulations, very nicely done
Larry
USA-tfs

  • Great 
  • wilth Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 355 W: 44 N: 471] (1745)
  • [2008-08-24 6:40]
  • [+]

Hi Lucio,
Very nice presentation. I'll bet it tasted as great as the photo looks.
I really like the POV here, the mix of colors and shapes is also very interesting.
Good brightness and sharpness too.
Well done all around,
TFS, and for the recipe.
Wilt

Coloratissima e tutta da gustare. Perchè non ti sei fotografato il volto dopo averlo immerso la dentro? A proposito, ottima nota.

Roberto

Hello Lucio

Paella ... hmm I absolutely love this dish and this loks very tasty. Woonderful warm colours and nice sharp detail.. I think I need to go and make some food for tea now lol

TFS kind regards Helen

I think you need to open a restaurant!! That looks delicious! I love to spend time in the kitchen too. I can cook for hours. It really relaxes me. Plus, I love eating too. It looks absolutely fabulous with plenty of vegetables and seafood.

What time is dinner tomorrow??? :D

ciao, Lisa

Boa noite Lucio
At this hour of night you make me hungry. Wonderful post and very good happy note. I think you must be a divine and happy cook. congratulations
My regards
Teresat

Hi Redrubin!
Bon apetit. Wonderful colors. Very funny frame.
Cheers!

look very good and tasty,but to hot for me ( too much chilly paprika ;)))
any way very interesting picture and I like your wish to cook:))

ti abbraccio
biljana

Terrible view for my eyes
too tasty
I m now in Spain but your is better!!
Great capture and colors
S

  •      
  • mbrito Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 1244 W: 65 N: 1704] (7027)
  • [2008-08-25 7:55]
  • [+]

Hello «Terrible Lucio»,
I knew that I should not open your gallery before lunch that is lated (in Portugal are 16h00).... I was right!...
It's a wonderful «paella», very well (extremaly well) phtographed, with delicious colours... (nnhhaaammm). Now it's urgent to have lunch and leave «TL» for later.
Thank you my friend for remind the importante things, sometimes forgatten. Keep well, mb

Hi, Lucio!

Appetizer shot, good composition, nice shot. :-)

jazmin

  • Great 
  • cinca Gold Star Critiquer/Gold Note Writer [C: 362 W: 2 N: 87] (3420)
  • [2008-08-25 14:30]
  • [+]

Non ci posso credere! Hai cucinato tutto tu e ti è rimasta anche la voglia di fotografarla a giochi conclusi? umm, sarebbe solo da assaggiare se è buona quanto è bella!!
Ciao, cinzia

Hello Lucio!
Very apettizing composition! Great cooker!
TFS, Ciao
Zorica

  • Great 
  • Koala Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 390 W: 19 N: 74] (2726)
  • [2008-08-26 0:26]

Hi Lucio!
That looks really tasty even if i have no idea what it is :)) :D you made my mouth water :)))
Very interesting idea :P

Have a beautiful day!

Alexandra

Hi dear friend,
I'm sure that it was delicious :)))
So, you are a cook now? :)))
Best wishes,
Ioana
:) soon

hehehhe !

Im hungry! thanks for this shot i must call my lover now to take me for the dinner !!!:))
I will eat horse with legs!!:D
Kisses!
Ania

Hi Lucio
Mmmmmmmmmmmmmmm..let me try a bit...mmmmmm
TFS and great launch must bee that
Cheers,Braca

beati loro. te li meriti proprio i punti non solo per la foto (che e bellissima) am anche per tutta la ftica che hai profuso nel cucinare che, si sa, e' una forma speciale di amore... ciao e congratulazionin, anzi , siccome sono a lisbona, parabens !
anna

Hi Lucio
Your Red Paella Rubin looks wonderful, just yummy. Superb coloures. Paella reminds my summer and vacations.
Regards
actagaudi

EH¡ yo he comido muchas paellas como esta,soy de España...bien...

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