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In this recipe, I will show you how to cook a Spanish paella in a cauldron on a fire. Immediately I will explain about the name “almost pilaf with seafood”. It is not entirely true, because the pilaf must consist of cereals and zirvaka. However, during the Arab conquest, Muslims brought pilaf to the Iberian Peninsula, which later became paella. Therefore, paella can be safely considered a relative of pilaf!
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=== You'll need the recipe ===
King prawns - 300g;
Argentine shrimp -6pcs;
Squid - 100g;
Mussels in the doors - 300g;
Rice - 800g;
Green peas - 100g;
Pepper sweet - 2 pieces;
Garlic - 4 tooth;
Pureed tomatoes - 200ml;
White dry wine - 1 side;
Olive oil;
Butter - 50g;
Water;
Saffron;
Freshly ground pepper;
Salt;
paella # inkazane