Typical Spanish food by institut itaca

Paella

2017-01-16 09:57:51 UTC

The paella is from Valencia its ingredients are: Rice, prawns calamares, mussels
Ivan,Izan

Food

2017-01-17 13:11:59 UTC

Name: Iberian ham.

Where is it typical from? Iberiam ham is typical from "Castilla y León", " Extremadura" and "Teruel".

By: Lucía and Fatima

name butifarra with aubia the typical from is spain catalunya and the ingredients is butifarra and aubia the preparation with butifarra and aubia is to preparit To prepare the recipe of String beans with sausage: The first thing that we have to do is, the previous night, to put to soaking the beans. We set to cook in water the white string beans with salt and oil. When we have the white string beans newly cooked, we attack them in a frying pan with oil, garlic, parsley and bacon picadito.

2017-01-17 13:16:29 UTC

Sopa de galets

2017-01-23 07:37:50 UTC

· Name: Sopa de galets

· Where is it typical from? The soup of galets is a typical Christmas dish.

Ingredients:

Galets

Meat mince

Chiken soup

Garlic clove

Egg

Bread crumbs

Black pepper

Parsley

Preparation:
Step 1
Mix the meat with the egg ,the Avecrem seasoning and the breadcrumbs.

Step 2

Fill the previously cooked galets for about 10 minutes in water.

Step 3
Bring the broth to a boil and pour the stuffed galets, letting them cook until they are ready.

And here we have the galets soup.

Paella

2017-01-23 09:26:00 UTC

The paella is from Valencia its ingredients are: rice

We will start making prawns or Norway lobsters, when they are golden we remove them. Then add the chopped meat. I always say it but to me what I like, among other things.
When this brown we add the finely chopped garlic and we remove. Then the calamari and the tomato. Let the tomatoes reduce completely and thicken before adding the rice.

Add the rice, fry well and mojamos with the broth, which will be boiling in another pan. Thus we do not interrupt the cooking of the rice. Remove well by spreading the ingredients and level the rice.
Then we add the peas, the prawns, the saffron, the salt and finally the mussels and red peppers. We control, without stirring, just stirring the paella, which does not run out of broth before the 15 minutes of cooking. If you run out of broth, we can add a little bit.