La Paella
Deliciously Authentic Rice Dishes from Spain's Mediterranean Coast
Published on 12. July 2016
144 pages
978-1-4521-5960-7 (ISBN)
Description
Dig into the king among rice dishes-from everyday simple to extravagant variations-plus recipes for the cazuela and caldero, and desserts.
The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law's Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.
"Koehler does an excellent job of deconstructing paella, an often intimidating dish." - Publishers Weekly
The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law's Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.
"Koehler does an excellent job of deconstructing paella, an often intimidating dish." - Publishers Weekly
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Book
09/2006
Chronicle Books
€24.00
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Person
Jeff Koehler has written about food and travel for numerous publications, including Gourmet, Food & Wine, Eating Well, the Washington Post, and the Los Angeles Times, and has photographed books on the cuisines of Spain and Seattle's Pike Place Market. After years of travel, he settled in Barcelona, where he has lived for most of the past ten years.
Content
- Intro
- Cover
- Title
- Copyright
- Contents
- Introduction
- Basics
- The Four Key Elements
- One: The Pan
- La paella
- La cazuela
- El caldero
- Two: The Rice
- Spanish Varieties
- Non-Spanish Options
- Cooking Times
- Three: The Bases
- El sofrito
- La picada
- Four: The Liquid
- Fish Stock
- Chicken Stock
- Vegetable Stock
- Other Key Ingredients
- Olive Oil
- Salt
- Saffron
- Pimentón
- Snails
- Mushrooms
- Rabbit
- Shrimp and Prawns
- Cuttlefish and Squid
- Techniques for Excellent Paellas
- Paella's Four Golden Rules
- Heat Sources: Stoves, Grills, Burners, and Wood
- Finishing The Paella in the Oven
- Socarrat
- Al Punto
- Resting the Paella before Serving
- Serving
- Preparing Ahead
- Increasing and Decreasing Quantities
- Paellas
- Paella valenciana
- The Original Valencian Paella
- Paella a la marinera
- Fishermen's Paella
- Paella de marisco de Rosa
- Rosa's Shellfish Paella
- Paella de pescado
- Fish Paella
- Paella de pescado azul
- Bluefish Paella
- Paella mixta
- Mixed Poultry and Seafood Paella
- Paella de conejo y alcachofas
- Paella with Rabbit and Artichokes
- Paella de costillas de cerdo y nabos
- Paella with Pork Ribs and Turnips
- Paella de masia
- Farmhouse Paella with Rabbit, Chicken, and Pork Ribs
- Paella de verduras
- Garden Vegetable Paella
- Paella de setas
- Paella with Wild Mushrooms
- Paella de primavera
- Spring Paella
- Arròs negre amb allioli
- Black Rice with Allioli
- Allioli
- Arroz a banda
- Rice with the Fish Served Separately
- Arroz a banda con gambas y ajo
- Rice with the Shrimp and Garlic Served Separately
- Arrossejat d'escamarlans
- Catalan Toasted Rice with Prawns
- Rice Dishes from the Cazuela and Caldero
- Arroz blanco con hierbas
- White Rice with Herbs
- Arroz de mar y montaña
- "Sea and Mountain" Rice with Chicken, Pork Ribs, Shrimp, and Calamari
- Arroz de bacalao y verdures
- Rice with Salt Cod and Vegetables
- Arroz con sardinas
- Rice with Sardines
- Arroz de rape, gambas, y almejas
- Rice with Monkfish, Shrimp, and Clams
- Arroz de pollo
- Rice with Chicken
- Arroz de cazadores
- Hunter's Rice with Rabbit and Quail
- Arroz de pichón y setas
- Rice with Squab and Wild Mushrooms
- Arroz caldoso de verdures y almejas
- Soupy Rice with Vegetables and Clams
- Arroz caldoso de pato y rebozuelos
- Soupy Rice with Duck and Chanterelles
- Arroz caldoso de bogavante
- Soupy Rice with Lobster
- Caldero de arroz de pescado de roca y tallarines de sepia
- Caldron of Soupy Rice with Rockfish and Strips of Cuttlefish
- Rice Desserts
- Arroz con leche
- Rice Pudding
- Menjar blanc
- Rice Flour and Almond Pudding
- Sources
- Where to Buy Paella Pans and Other Rice-Making Equipment in Spain
- Where to Eat Authentic Paellas and Other Rice Dishes in Spain
- Select Bibliography
- Acknowledgments
- Index
- Table of Equivalents
- Liquid/Dry Measures
- Length
- Oven Temperature
- About the Author
- Chronicle Ebooks
