{"id":5242,"date":"2021-03-14T20:41:53","date_gmt":"2021-03-15T02:41:53","guid":{"rendered":"https:\/\/www.passportacapulco.com.mx\/?p=5242"},"modified":"2021-08-23T08:24:27","modified_gmt":"2021-08-23T08:24:27","slug":"temporada-de-paellas","status":"publish","type":"post","link":"https:\/\/masternews.online\/reason2go\/a-comer\/temporada-de-paellas\/","title":{"rendered":"\u00a1Temporada de paellas!"},"content":{"rendered":"<h2>La paella surge en las zonas rurales de Valencia entre los siglos XV y XVI,\u00a0<strong>por la necesidad de los campesinos y pastores de una comida f\u00e1cil de preparar\u00a0<\/strong>y con los ingredientes que ten\u00edan a mano en el campo<\/h2>\n<p>No hay receta \u00fanica para prepara una paella, en sus or\u00edgenes <strong>los ingredientes eran, las aves, el conejo de campo o liebre, las verduras frescas<\/strong>\u00a0que se tuvieran al alcance, arroz, azafr\u00e1n y aceite de oliva que se mezclaban en la paella con el agua y se cocinaban lentamente a un fuego efectuado con le\u00f1a de ramas de naranjos, que al mismo tiempo dan sabor y un olor caracter\u00edstico.<\/p>\n<p>La paella es uno de esos platos que admite pr\u00e1cticamente cualquier ingrediente, cada\u00a0<em>maestrillo<\/em>\u00a0utiliza el que m\u00e1s le gusta y nunca hay una paella igual a otra.\u00a0<strong>No existe una receta que unifique la gran variedad de posibilidades de este plato<\/strong>.<\/p>\n<p>Los campesinos utilizaban los caracoles que encontraban en el campo, la paella valenciana puede incluir tambi\u00e9n conejo, pato, pollo, carne, tomates, frijoles, pimientos, calabazas y cebollas. El azafr\u00e1n fue agregado para dar el plato m\u00e1s sabor y la aroma.<\/p>\n<p>Son muchos los que las prefieren de pescados y mariscos e incluso mixtas, paellas secas, arroces caldosos, este plato admite cualquier combinaci\u00f3n.<\/p>\n<p>Aunque los valencianos afirman que una verdadera debe contener: <strong>aceite de oliva virgen extra, pollo, conejo, ejotes, tomate, agua, sal, azafr\u00e1n y arroz.<\/strong><\/p>\n<h2>\u00abPaella\u00bb, el gran secreto<\/h2>\n<p>En Valencia, a la sart\u00e9n se le llama &#8216;paella&#8217;, de ah\u00ed viene el nombre del plato m\u00e1s famoso de la cocina espa\u00f1ola. Aunque la Real Academia Espa\u00f1ola de la Lengua admite tambi\u00e9n la palabra \u00abpaellera\u00bb. Y este es el gran secreto, la paella, que no es m\u00e1s que una sart\u00e9n, normalmente realizada en acero pulido, a la que se le ha quitado el mango y en su lugar se le han fijado dos asas para que soporte el peso del guiso. Ha de ser de un di\u00e1metro m\u00ednimo de unos 22 cm. y no muy honda, con unos bordes de 5 a 10 cm., dependiendo de su di\u00e1metro.<\/p>\n<p>Te\u00f3ricamente<strong>\u00a0cada paella est\u00e1 dimensionada para una cantidad de arroz<\/strong>, aunque las dimensiones var\u00edan mucho seg\u00fan el gusto o forma de elaborar las paellas de cada cocinero.<\/p>\n<p>Tradicionalmente la paella se com\u00eda, y se come, en el mismo recipiente en que se cocinaba. Todo para ahorrar trabajo. Lleg\u00f3 la temporada, qu\u00e9 tal empezar esta temporada cocinando una para nuestros seres queridos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La paella surge en las zonas rurales de Valencia entre los siglos XV y XVI,\u00a0por la necesidad de los campesinos y pastores de una comida f\u00e1cil de preparar\u00a0y con los ingredientes que ten\u00edan a mano en el campo No hay receta \u00fanica para prepara una paella, en sus or\u00edgenes los ingredientes eran, las aves, el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,131],"tags":[484,485],"class_list":["post-5242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-comer","category-gourmet","tag-ingredientes","tag-paella"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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