Paella Valenciana (Spain)

Ingredients:

250 g. Rabbit meat.

250 g. squid.

250 g. clam.

250 g. shrimp.

250 g. mussels.

4 chicken pieces.

1 glass of white wine.

1 liter of vegetable broth.

2 stalks scallions

1 ½ cups of rice.

Saffron threads.

1 onion.

Salt to taste.

Olive oil.

1 red bell pepper.

Preparation:

Finely chop the onion, paprika, garlic chives and diced.

In a hot pan with olive oil, brown the chicken and rabbit, once cooked remove from heat and set aside.

Cut the squid into rings, peel and clean the prawns to book them well chilled and covered.

In same skillet chicken cooked rabbit and saute the onion, paprika and chives, season with a little salt, when they start to wilt add garlic.

Then add the rice and saute until it looks transparent.

Add the wine and saffron and then cover with 3 cups.

Leave it to cook a couple of minutes and add the clams and mussels, lower heat slightly and cover, simmer it until they open clams and mussels.

Place the chicken and rabbit cooked previously.

Recap and now I let it cook for about 15 minutes.

When 3 minutes before cooking add the squid into rings and finally the prawns, wait for 5 minutes and off, I leave covered for 5 minutes.

To serve you can add some sherry.

The idea is that each dish contains pieces of all meats.

Practical advice:

The base of this dish is rice which should be called "Arroz a la Paella" as it is called paella pan wide two short and sloping walls used to prepare this popular recipe for the Valencia region of Spain sleeves. The origin of the word always refers to the old padilla words, pan, payecha from different areas of Spain or the Italian and French padella 

3 Cheese Empanadas

Ingredients:

130 gr. Munster cheese (whole).

130 gr. Mozzarella cheese (whole).

120 gr. Queso Criollo (integer).

2 ½ cups of water.

2 cups corn flour.

½ tsp. salt.

1 tbsp. sugar and 2 tbsp. pasteboard (grated).

1 tbsp. wheat flour.

A touch of oil to the dough.

Enough oil for frying.

Preparation:

Put the water into a bowl, salt, sugar or newsprint and wheat flour and dissolves fine.

Then slowly add the corn flour and finally the oil.

Knead until smooth and incorporate the other ingredients.

Form a compact mass and keep covered with a damp cloth.

In another bowl, mix grated cheeses.

Making small pieces of dough and shaped into ball.

Extends a plastic or paper film and over, crushes the ball of dough.

Place 2 tablespoons of the cheese filling on one side, fold the plastic together and the dough over itself, covering it.

To close the pie, with the help of a bowl, mark well the edge and remove excess dough.

Fry in hot oil until browned on both sides.

Fry patties in maximum 2 each batch.

Drain excess oil on absorbent paper.

To serve, let stand a little, because it is ideal to be eaten warm.

Salsa de mango y ají dulce

Ingredientes:

• 1 naranja
• 1 mango cortado en cubitos
• 4 ajíes dulces amarillos
• 4 cucharadas de aceite de oliva
• 1 pizca de sal

Preparación:

1. Mezcla todos los ingredientes.
2. El ají dulce convierte esta salsa en una opción sin picante.

Consejo Práctico:

 La salsa es ideal para acompañar pasapalos 

Mini Quiches Plumrose® Wieners Sausages and Spinach

Ingredients:

For the mass:

1 cup self-rising flour

1 tsp salt

1 tsp oregano

50 g butter

½ cup water

For the filling:

2 tbsp oil

6 Sausages

1 cup spinach leaves shredded

1 clove garlic, crushed

1 egg beaten

120 ml heavy cream

100g grated year

1 tablespoon cornstarch

3 tbsp butter

Salt and black pepper to taste

Preparation:

For the mass:

Une flour with salt and oregano, then go mixing it with butter using the tip of

your fingers, to form like crumbs. Then add the water gradually, kneading,

dough until smooth, smooth. 

Forra 6-8 small tartlets with molds for the mass and bring to a preheated oven

at 250 ° F, about 20 minutes.

They should not brown.

Remove and let cool.

For the filling:

1. In a skillet over high heat, heat oil, add the sausages  spinach and garlic,

saute until browned sausages. This leads to a bowl and stir you add the beaten

egg, cream, cheese and cornstarch diluted in a little cold water.

2. Mix well.

3. dough and precooked, add the filling and bring it back in the oven at 250 ° F

for about 15 minutes until golden.

4. Remove from oven and serve hot or at room temperature.

Practical advice:

You can keep quiches refrigerated, tightly covered with transparent plastic wrap

and can last up to three days

Cream of carrot soup with ginger and honey

Ingredients:

• 1500 gr. carrot.

• 80 gr. chives (fresh).

• 2 medium white onions.

• 1 piece of fresh ginger (grated).

• 2 liters. chicken broth.

• honey bees to taste.

• 0.5 teaspoons extra virgin olive oil.

• Salt and white pepper to taste.

Preparation:

1. Remove with a potato peeler carrot skin

2. Cut into medium pieces.

3. Clean white onion and chives.

4. Sauté in extra virgin olive oil, along with ginger:

5. Place in a saucepan.

6. Add the chicken broth, cook over medium heat for 50 minutes.

7. Add salt and white pepper to taste.

8. liquefy and pass through a fine sieve.

Emplatado

1. After the cream is served in bowl and splashed with threads of honey.

Practical advice:

The carrot is one of the sweetest and most used vegetables in the kitchen. They are rich in carotene, especially beta carotene, an anti oxidant compound that converts to vitamin A upon entering the human body.

Ceviche (Perú)

Ingredientes:

• 1 filete de pescado blanco.
• 3 limones grandes.
• 1 cebolla roja.
• 1 ají limo.
• Culantro o cilantro.

Preparación:

1. Limpiar el pescado, verificar que no tenga ninguna espina ni escama y cortar en trozos pequeños a gusto.
2. Cortar la cebolla en juliana, el ají limo en pequeño cuadritos y el cilantro o culantro también muy picadito.
3. Colocar todo en un recipiente de vidrio y agregar el jugo de tres limones.
4. Se puede complementar con una pizca de sal al gusto y dejar en cocción apenas entre 5 y 8 minutos.

Consejo Práctico:

Se pueden incluir mariscos o conchas, lo que requerirá según sea el caso mayor o menor cocción siempre a gusto del comensal.

Ensalada de Gallina

Con diciembre llegan nuestros platos tradicionales decembrinos. La ensalada de gallina es el acompañante que no puede faltar en ningún plato navideño. Aprende cómo hacer esta deliciosa ensalada para disfrutarla durante la cena de Nochebuena.

Ingredientes

2 pechugas de gallina

½ kg de zanahorias

½ kilo de papas

1 lata de guisantes verdes

1 pote de mayonesa

½ cucharadita de mostaza

2 huevos

½ cucharadita de azúcar

1 manzana

Preparación

Lo primero que tenemos que hacer es cocer las pechugas de gallina sin piel y deshuesadas en una olla con agua y sal, durante al menos 1 hora. Cuando estén listas, las desmenuzamos.

Mientras tanto, en otra olla con agua y sal colocamos las papas y las zanahoria a cocinar hasta que se ablanden. Cuando estén listas, les quitamos la concha y las cortamos en cuadritos.

Ponemos los vegetales en una ensaladera, le agregamos la lata de guisantes verdes y el pollo desmenuzado. Paralelamente, cocemos los huevos y cuando estén listos los cortamos en trozos.

En otro recipiente mezclamos la mayonesa con la cucharadita de mostaza y el azúcar y lo mezclamos. Al tenerla lista se la echamos a la ensalada y revolvemos muy bien para que todos los ingredientes queden llenos de salsa.

Picamos la manzana en cuadritos y la bañamos en jugo de limón. Luego, se la agregamos a la ensalada y seguimos revolviendo hasta que se complementen todos los ingredientes.

La refrigeramos mínimo unas cuatro horas antes de servirla.