I tried to eat a clock once — it was time consuming…
So I guess I turned 7, my cake day was yesterday, crazy. It seems like one year ago I turned 6, oh wait…
Well anyway, I’ve cooked up another screenshot topic with the finest spices for y’all, enjoy!
recipe for Paella (Spain’s National Dish)
Also the details for my flight:
Route One
EDDM — CYYZ
Air Canada Boeing 777-300ER
Flight time = 9 hours
Route Two
MMMX — KMIA — CYYZ
Air Canada Boeing 767-300
Flight time ≈ 2 + 4 Hours
Route three
EKCH - EBBR
SAS Cityline Bombardier CRJ-700
Flight time = 1.5 Hours
Route Four
LDSP — LDZA
Croatia Airlines Bombardier Dash-8 Q400
Flight Time = 1 hour
Route Five
KEGE - KASE
D-FDAK Cessna 208 Grand Caravan
Flight time: 30 minutes
And now, the recipe you all were waiting for:
A traditional Spanish paella, especially the Paella Valenciana from Valencia, uses authentic ingredients and cooking methods for a flavorful, iconic dish. Here’s a recipe that captures the essence of this Spanish classic:
Traditional Paella Valenciana Recipe
Ingredients
(Serves 4-6)
• 3-4 tbsp extra virgin olive oil
• 1/2 lb (225g) chicken, cut into pieces
• 1/2 lb (225g) rabbit, cut into pieces (optional but authentic)
• 1/4 lb (110g) green beans (like flat green beans)
• 1/4 lb (110g) white beans (lima or butter beans)
• 1/2 cup grated tomato (or 1 large tomato, peeled and grated)
• 1/2 tsp smoked Spanish paprika
• A pinch of saffron threads (or substitute with a bit of turmeric, though saffron is best)
• 4 cups (1 liter) chicken stock (or water)
• 1 1/2 cups (300g) short-grain rice (Bomba or Calasparra rice if available)
• Salt to taste
• 1 sprig of rosemary (for traditional flavor, optional)
Optional Ingredients
• Snails (if you want an even more traditional touch)
• 1 red bell pepper, sliced (for garnish)
• Lemon wedges (for serving)
Instructions
1. Heat the Olive Oil: In a large, shallow paella pan, heat the olive oil over medium heat.
2. Brown the Meats: Season the chicken and rabbit with salt, then add them to the pan. Brown the meat well on all sides, about 5-8 minutes. This step builds flavor.
3. Add the Vegetables: Once the meat is browned, add the green beans and white beans, and sauté for a few minutes until they begin to soften.
4. Add the Tomato and Paprika: Add the grated tomato and paprika, stirring well to combine. Let it cook for about 2-3 minutes until the tomato reduces slightly and flavors meld.
5. Infuse with Saffron: Crumble the saffron threads between your fingers, then add them to the pan, stirring to release their color and aroma.
6. Add the Stock or Water: Pour in the chicken stock or water, bringing everything to a boil. Add salt to taste. Allow it to cook for about 10-15 minutes, letting the flavors blend.
7. Add the Rice: Evenly distribute the rice across the pan without stirring. The rice should be submerged in the liquid. Lower the heat to medium-low, and let it simmer gently. Do not stir the rice as it cooks—paella is meant to be undisturbed to develop a crispy bottom layer (known as socarrat).
8. Simmer and Reduce: Let the paella cook for about 18-20 minutes. If the liquid absorbs too quickly, add a bit more stock or water. If you’re using rosemary, place the sprig on top of the rice during the last 10 minutes of cooking for extra flavor.
9. Rest and Serve: Once the liquid is absorbed and the rice is tender, remove the pan from heat. Cover with a clean kitchen towel, and let it rest for 5-10 minutes.
10. Garnish and Serve: Garnish with lemon wedges and red pepper strips if desired. Serve the paella straight from the pan, allowing everyone to scoop up their portions.
Tips for Authentic Paella
• Rice: Use Bomba or Calasparra rice. These varieties absorb liquid without becoming mushy.
• Do Not Stir: After adding rice, avoid stirring to allow the rice to form a crispy layer on the bottom (socarrat), which is highly prized in authentic paella.
• Outdoor Cooking: Traditionally, paella is cooked over an open fire, which adds a unique smoky flavor. If you can, try cooking it outdoors over a grill.
• Avoid Substitutions: While seafood paellas and other variations exist, Paella Valenciana is about the local ingredients of Valencia, especially chicken, rabbit, and vegetables.
Enjoy your authentic Spanish Paella Valenciana!
~ ChatGPT
Had a staring competition, safe to say I went undefeated 👑
view from catering truck
go-pro shot anyone?
I hope you brought sunglasses 🕶️
mom van of the sky
Keeping the trend of putting tradional foods in my topics, I’ll ask @ElYuainXD or any other Spanish person who reads this, have you had paella, what do you like about it?
Anyways, that’s all for today, here’s to seven years 🍻, thanks for supporting my topics, let me know your favourite.
Peace ✌️
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