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RE: Flamenco Food Thread
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mark indigo
Posts: 3625
Joined: Dec. 5 2007
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 RE: Flamenco Food Thread (in reply to Miguel de Maria)
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quote:
I want to say it was called "papas revueltos", but that might be something that just came to mind in the intervening 9 years.
sounds like revueltos. I ate a lot of revueltos around Ronda, with baby broad beans, with asparagus, with chorizo, with morcilla, different combinations, and yes, with fried potatoes. I have an egg threshold, I don't like eggs on their own, but I love tortilla and revueltos.
a friend of mine spanish family but grew up in UK introduced me to the (dubious) delights of tortilla with (heinz) tomato ketchup....
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REPORT THIS POST AS INAPPROPRIATE |
Date Dec. 13 2012 16:27:34
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NormanKliman
Posts: 1143
Joined: Sep. 1 2007
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RE: Flamenco Food Thread (in reply to C. Vega)
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I'm surprised nobody's mentioned paella. Some background information: The word most people use to describe the wide shallow pan in which it's cooked is "paellera," but it's one of those things that everyone says wrong, and if you try to use the right word ("paella" for the pan and the food) you'll just sound like a know-it-all. Might be a different story on the eastern coast, though, where paella comes from. The only thing you need to make a decent paella is short-grain rice. Lots of bars and restaurants in Spain will use the long-grain variety because it's cheaper. I'm not usually so picky about these things, but I think the long-grain variety has a mealy texture and, as far as I can tell, most households use short-grain rice. So I recommend taking the trouble to find it. The "paellera" is also important, but you can improvise. The important thing is to spread the rice over a broad cooking surface in a very thin layer (rather than heaping it into a pile). It's also important to know how much water to use in order for it to be completely absorbed by the rice. If the paella comes out soupy or you have to add water during cooking, adjust your measurement accordingly. I use three times as much water as rice, but results may vary with the kind of rice you use, the water in your area, etc.
Apparently, the authentic recipe doesn't include garlic, onion, chicken or seafood. Here's mine, which is very similar to most others:
Salt pieces of chicken, brown them in a pan (very important to get them good and brown, not just a little brown) and set them aside on a plate. Sautee onion and garlic in the same pan, add water (broth is better) and salt to taste. If you're going to add green beans and you want them to be tender, do it now and let them cook for a bit. Add the saffron (nearly everyone in Spain uses food dye), stir the liquid and add the rice, making sure it settles to the bottom of the pan. Add unshelled mussels if you like (scrape 'em clean), the browned chicken and anything else you like (squid rings are standard fare in Madrid, some people add peas). Make sure the rice is not sitting on top of other ingredients. Add shelled shrimp in the last few minutes of cooking time. Ideally, they should only change color, otherwise they'll be overcooked.
The key to this dish lies is the harmonious coordination of measurements and cooking time. It's a real delight when everything comes out tender and there's no extra liquid.
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REPORT THIS POST AS INAPPROPRIATE |
Date Dec. 15 2012 9:23:56
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There has been some classics over the years for sure
