Paella Alberto Herraiz: The Ultimate Guide to the Spanish Dish
Paella is one of the most famous and delicious dishes from Spain. It is a rice dish cooked with various ingredients, such as meat, seafood, vegetables, and spices. Paella can be prepared in different ways, depending on the region, the season, and the personal taste of the cook. But if you want to learn from the best, you should follow the advice of Alberto Herraiz, the ultimate paella master.
Alberto Herraiz is a chef and a restaurateur who specializes in Spanish cuisine. He is the author of Paella, a comprehensive cookbook that reveals the origins, traditions, versatility, and mouth-watering variety of this incredibly popular dish. He is also the owner of Fogon, a restaurant in Paris that serves authentic paella and tapas.
In his book, Herraiz shares more than 100 recipes for paella, ranging from the classic Valencian paella with chicken and rabbit, to the modern paella with foie gras and truffles. He also explains the history and culture of paella, the different types of rice and cooking methods, and the essential tools and ingredients for making a perfect paella.
If you want to impress your guests with a spectacular rice dish from Spain, you should get a copy of Paella by Alberto Herraiz. You will discover the secrets and tips of a paella master who has dedicated his life to this culinary art. You will also enjoy the beautiful photos and illustrations that accompany each recipe.
Paella Alberto Herraiz is more than just a cookbook. It is a celebration of a dish that has become a symbol of Spanish gastronomy and culture. It is a must-have for anyone who loves paella or wants to learn more about it.
How to Make Paella Alberto Herraiz
If you want to make paella like Alberto Herraiz, you will need some basic equipment and ingredients. First, you will need a large frying pan or a paella pan, which is a wide and shallow pan that allows the rice to cook evenly and form a crust on the bottom. Second, you will need a good quality Spanish rice, such as bomba or calasparra, which can absorb a lot of liquid and flavor without becoming mushy. Third, you will need some saffron, which is a spice that gives paella its characteristic yellow color and aroma.
Next, you will need to choose your meat and seafood. You can use any combination of chicken, rabbit, pork, chorizo, squid, shrimp, mussels, clams, or lobster. Herraiz recommends using fresh and seasonal ingredients that are available in your area. You will also need some vegetables, such as onion, garlic, red pepper, green beans, and tomatoes.
To make the paella, you will need to follow these steps:
Marinate the chicken with olive oil, paprika, oregano, salt, and pepper for a few hours or overnight.
Heat some olive oil in the paella pan over medium-high heat and fry the chorizo until crisp. Remove and set aside.
In the same pan, fry the squid for a few minutes until golden. Remove and set aside.
Add more oil if needed and brown the chicken on both sides. Remove and set aside.
Lower the heat and sautÃ the onion and garlic until soft. Add the red pepper and green beans and cook for a few minutes.
Add the rice and stir well to coat with the oil and vegetables. Sprinkle with saffron and salt.
Pour in enough hot chicken stock or water to cover the rice by about 1 cm. Bring to a boil and then lower the heat to maintain a gentle simmer. Do not stir the rice anymore.
Arrange the chicken, chorizo, squid, shrimp, mussels, clams, and lobster on top of the rice. Cover with a lid or foil and cook for about 15 to 20 minutes or until the rice is tender and the liquid is absorbed.
Remove from the heat and let it rest for 10 minutes before serving.
Garnish with chopped parsley and lemon wedges.
Enjoy your paella Alberto Herraiz with some crusty bread and a glass of sangria. Buen provecho! ec8f644aee