The reunion with Spain and the trip to Madrid two years ago gave the longing for more.
I cook and create and last week it was Spain with the world's tastiest Paella from Valencia with fresh squid and seafood.
Would you like to try?
Here are the recipe for
Paella a la Valenciana
4 chicken quarters are divided into two
500 g small squid or cuttlefish,
300 g unpeeled shrimp
3 dl paellaris or avorioris
4 dl crushed tomato in a jar, preferably Mutti
1 envelope saffron
1 dice chicken broth
1 large yellow onion
2 cloves garlic
100 g peas frozen
1 red pepper
1 dl white wine
1 lemon in wedges
1 net mussels
1 clove garlic
1 yellow onion
2 dl white wine
3 tablespoons olive oil
1. PAELLAN: Fry rice in plenty of olive oil without it taking on color, put the rice in a generous paella shape
2. Fry onions, garlic and peppers in the mold
Brown the chickens on both sides, season with salt and pepper, place in the pan
4. Put green peas in the mold
5. Mix tomato, broth, white wine and saffron in a saucepan, warm up
6. Pour the tomato sauce over the chicken and rice
Bake in a 200 degree oven for 45-50 minutes. do not touch. The rice should not be mushy but a little caramelized.
8. THE MUSSLES: Brown chopped yellow onion and garlic in oil, turn on white wine and cook slowly slowly. Add the cleaned mussels and let it open just before the paella is ready.
9. Decorate with shrimp, mussels, lemon and lobster.
IF you go to Spain and travel between Madrid and the Costa del azahar on the east, you may come across the bobal grape. A relatively unknown grape outside of Spain due to the fact that very little is exported. Still, Bobal is one of Spain's most planted grapes. It grows mostly in central Spain, where it is worth it for its deep opaque purple color, high tannins and black fruit flavors.
Ordered some bottles from Systembolaget.
In the same region you will find Cuenca and the historic town ( UNESCOS world Heritage) and a really good Spanish museum of abstract art.
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