Initial commit
Co-Authored-By: Claude Sonnet 4.6 <noreply@anthropic.com>
This commit is contained in:
Claude Sonnet 4.6
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#!/usr/bin/env python3
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"""
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Targeted download of pages that require specific older timestamps or www. subdomain.
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Run AFTER mirror.py to fill gaps.
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"""
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import os, re, subprocess, tempfile, urllib.parse, time
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from pathlib import Path
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OUT_DIR = Path(__file__).parent / "site"
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UA = "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36"
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# (orig_path, wbm_full_url) — timestamps from CDX API query
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TARGETS = [
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# Recipes with old/alt timestamps
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("/arroces-tipicos-de-valencia/arroz-al-horno-2/",
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"https://web.archive.org/web/20120604015718/http://lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/"),
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("/arroces-tipicos-de-valencia/arroz-al-horno-2/", # try www too
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"https://web.archive.org/web/20120604015718/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/"),
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("/arroces-tipicos-de-valencia/fideua-de-marisco/",
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"https://web.archive.org/web/20160505061552/https://lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/"),
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("/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/",
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"https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/"),
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("/coca-valenciana/",
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"https://web.archive.org/web/20221005043236/https://lapaella.net/coca-valenciana/"),
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("/coca-valenciana/",
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"https://web.archive.org/web/20251013020851/https://lapaella.net/coca-valenciana/"),
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("/otras-recetas-valencianas/all-i-oli/",
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"https://web.archive.org/web/20120529140656/http://www.lapaella.net/otras-recetas-valencianas/all-i-oli/"),
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("/otras-recetas-valencianas/angulas-al-ajillo/",
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"https://web.archive.org/web/20120807085623/http://lapaella.net/otras-recetas-valencianas/angulas-al-ajillo/"),
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("/otras-recetas-valencianas/angulas-al-ajillo/",
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"https://web.archive.org/web/20131025062816/http://www.lapaella.net/otras-recetas-valencianas/angulas-al-ajillo/"),
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("/otras-recetas-valencianas/lubina-a-la-sal/",
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"https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/lubina-a-la-sal/"),
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||||
("/receta-paella-de-verduras/",
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"https://web.archive.org/web/20220811013510/https://lapaella.net/receta-paella-de-verduras/"),
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||||
("/receta-paella-de-verduras/",
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"https://web.archive.org/web/20251013021316/https://lapaella.net/receta-paella-de-verduras/"),
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# Info pages with older snapshots
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("/trucos-y-consejos/",
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"https://web.archive.org/web/20120504013448/http://www.lapaella.net/trucos-y-consejos/"),
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||||
("/la-cocina-de-la-albufera/",
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"https://web.archive.org/web/20120507161310/http://lapaella.net/la-cocina-de-la-albufera/"),
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||||
("/la-cocina-de-la-albufera/",
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||||
"https://web.archive.org/web/20120504203901/http://www.lapaella.net/la-cocina-de-la-albufera/"),
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("/840-2/",
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||||
"https://web.archive.org/web/20120507153857/http://lapaella.net/840-2/"),
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("/840-2/",
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"https://web.archive.org/web/20120505110823/http://www.lapaella.net/840-2/"),
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("/contacto/",
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||||
"https://web.archive.org/web/20160526093659/https://lapaella.net/contacto/"),
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||||
("/valencian-paella-introduction/",
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||||
"https://web.archive.org/web/20210603053819/http://www.lapaella.net/valencian-paella-introduction/"),
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||||
("/talibanes-de-la-paella/",
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||||
"https://web.archive.org/web/20241014051856/https://lapaella.net/sin-categoria/talibanes-de-la-paella/"),
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||||
("/arroces-tipicos-de-valencia/fideua-negreta/",
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||||
"https://web.archive.org/web/20160105060427/https://lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/"),
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||||
("/otras-recetas-valencianas/",
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||||
"https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/"),
|
||||
("/otras-recetas-valencianas/",
|
||||
"https://web.archive.org/web/20160405160122/https://lapaella.net/otras-recetas-valencianas/"),
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]
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def local_path_for(orig_path):
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decoded = urllib.parse.unquote(orig_path).lstrip("/")
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if not decoded or decoded.endswith("/"):
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return OUT_DIR / decoded / "index.html"
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p = Path(decoded)
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return OUT_DIR / p / "index.html" if not p.suffix else OUT_DIR / p
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def local_rel(from_file, to_file):
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return os.path.relpath(str(to_file), str(from_file.parent))
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def orig_path_from_wbm(url):
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m = re.match(
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r'https?://web\.archive\.org/web/\d+(?:im_|cs_|js_|oe_|if_|mp_)?/'
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r'https?://(?:www\.)?lapaella\.net(/[^"\'<>\s#]*)?',
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url
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)
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return (m.group(1) or "/") if m else None
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def curl_fetch(url):
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tmp = None
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try:
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tmp = tempfile.NamedTemporaryFile(delete=False, suffix=".tmp")
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tmp.close()
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result = subprocess.run(
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["/usr/bin/curl", "-s", "-L", "--max-time", "30",
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"-A", UA,
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"-w", "\n__STATUS__%{http_code}",
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"-o", tmp.name, url],
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capture_output=True, text=True, timeout=45
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)
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status = 0
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for line in result.stdout.splitlines():
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if line.startswith("__STATUS__"):
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try: status = int(line.replace("__STATUS__", "").strip())
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except: pass
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if status in (404, 403, 410):
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return None
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with open(tmp.name, "rb") as f:
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data = f.read()
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return data if len(data) > 500 else None
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except Exception as e:
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print(f" curl error: {e}")
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return None
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finally:
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if tmp:
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try: os.unlink(tmp.name)
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except: pass
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def _rewrite_url(url, local_file):
|
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if "web.archive.org" not in url:
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return url
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orig = orig_path_from_wbm(url)
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return local_rel(local_file, local_path_for(orig)) if orig else "#"
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def rewrite_html(html, local_file):
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html = re.sub(r'<!-- BEGIN WAYBACK TOOLBAR INSERT -->.*?<!-- END WAYBACK TOOLBAR INSERT -->', '', html, flags=re.DOTALL)
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||||
html = re.sub(r'<script[^>]*(?:archive\.org|wombat|athena|bundle-playback|ruffle)[^>]*>.*?</script>', '', html, flags=re.DOTALL|re.IGNORECASE)
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||||
html = re.sub(r'<script[^>]*(?:archive\.org|wombat|athena|bundle-playback|ruffle)[^>]*/?>', '', html, flags=re.IGNORECASE)
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||||
html = re.sub(r'<link[^>]*(?:archive\.org|iconochive|banner-styles)[^>]*/?>', '', html, flags=re.IGNORECASE)
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||||
html = re.sub(r'<script[^>]*>\s*__wm\b.*?</script>', '', html, flags=re.DOTALL)
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||||
html = re.sub(r'<script[^>]*>\s*window\.RufflePlayer.*?</script>', '', html, flags=re.DOTALL)
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||||
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def _attr(m):
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||||
attr, q, url, q2 = m.group(1), m.group(2), m.group(3), m.group(4)
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return f'{attr}={q}{_rewrite_url(url, local_file)}{q2}'
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html = re.sub(r'((?:src|href|action|data-src)=)(["\'])([^"\']+)(["\'])', _attr, html)
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||||
|
||||
def _css_url(m):
|
||||
url = m.group(1).strip().strip("'\"")
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||||
return f"url('{_rewrite_url(url, local_file)}')"
|
||||
html = re.sub(r'url\(([^)]+)\)', _css_url, html)
|
||||
return html
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||||
|
||||
if __name__ == "__main__":
|
||||
fetched = set()
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||||
success = []
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||||
failed = []
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||||
|
||||
for orig_path, wbm_url in TARGETS:
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local = local_path_for(orig_path)
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||||
if local.exists():
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||||
print(f" SKIP (exists) {orig_path}")
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||||
fetched.add(orig_path)
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continue
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||||
if orig_path in fetched:
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||||
continue
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||||
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||||
print(f" TRY {orig_path}")
|
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print(f" {wbm_url[:90]}")
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||||
data = curl_fetch(wbm_url)
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if not data:
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||||
print(f" ✗ no data")
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||||
failed.append(orig_path)
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||||
time.sleep(0.5)
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||||
continue
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||||
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||||
html = data.decode("utf-8", errors="replace")
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||||
local.parent.mkdir(parents=True, exist_ok=True)
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html = rewrite_html(html, local)
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local.write_text(html, encoding="utf-8")
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||||
print(f" ✓ saved {len(data)//1024}KB → {local.relative_to(OUT_DIR.parent)}")
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||||
fetched.add(orig_path)
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success.append(orig_path)
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||||
time.sleep(1.0)
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||||
|
||||
print(f"\nFetched: {len(success)} Failed: {len(set(failed) - fetched)}")
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||||
for p in sorted(set(failed) - fetched):
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||||
print(f" ✗ {p}")
|
||||
@@ -0,0 +1,505 @@
|
||||
<!DOCTYPE html>
|
||||
<!--[if IE 6]>
|
||||
<html id="ie6" lang="es">
|
||||
<![endif]-->
|
||||
<!--[if IE 7]>
|
||||
<html id="ie7" lang="es">
|
||||
<![endif]-->
|
||||
<!--[if IE 8]>
|
||||
<html id="ie8" lang="es">
|
||||
<![endif]-->
|
||||
<!--[if !(IE 6) | !(IE 7) | !(IE 8) ]><!-->
|
||||
<html lang="es">
|
||||
<!--<![endif]-->
|
||||
<head><script src="//archive.org/includes/athena.js" type="text/javascript"></script>
|
||||
<script type="text/javascript">window.addEventListener('DOMContentLoaded',function(){var v=archive_analytics.values;v.service='wb';v.server_name='wwwb-app220.us.archive.org';v.server_ms=161;archive_analytics.send_pageview({});});</script>
|
||||
<script type="text/javascript" src="https://web-static.archive.org/_static/js/bundle-playback.js?v=oZ57VlYl" charset="utf-8"></script>
|
||||
<script type="text/javascript" src="https://web-static.archive.org/_static/js/wombat.js?v=txqj7nKC" charset="utf-8"></script>
|
||||
<script>window.RufflePlayer=window.RufflePlayer||{};window.RufflePlayer.config={"autoplay":"on","unmuteOverlay":"hidden","showSwfDownload":true};</script>
|
||||
<script type="text/javascript" src="https://web-static.archive.org/_static/js/ruffle/ruffle.js"></script>
|
||||
<script type="text/javascript">
|
||||
__wm.init("https://web.archive.org/web");
|
||||
__wm.wombat("http://www.lapaella.net/","20210603053819","https://web.archive.org/","web","https://web-static.archive.org/_static/",
|
||||
"1622698699");
|
||||
</script>
|
||||
<link rel="stylesheet" type="text/css" href="https://web-static.archive.org/_static/css/banner-styles.css?v=1utQkbB3" />
|
||||
<link rel="stylesheet" type="text/css" href="https://web-static.archive.org/_static/css/iconochive.css?v=3PDvdIFv" />
|
||||
<!-- End Wayback Rewrite JS Include -->
|
||||
|
||||
<meta charset="UTF-8"/>
|
||||
<title>LaPaella.net – Receta de la Paella Valenciana, Paella de marisco y otros arroces típicos. | Paella Valenciana, Paella de marisco, recetas de arroz y cocina valenciana, spanish recipes, seafood paella, rice recipes</title>
|
||||
|
||||
|
||||
<link rel="pingback" href="http://www.lapaella.net/xmlrpc.php"/>
|
||||
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||||
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<script src="http://www.lapaella.net/wp-content/themes/Divi-2-1-2/js/html5.js" type="text/javascript"></script>
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<![endif]-->
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||||
|
||||
<script type="text/javascript">
|
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document.documentElement.className = 'js';
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</script>
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<!-- Google Analytics Local by Webcraftic Local Google Analytics -->
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<script>
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(function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){
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(i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o),
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m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m)
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})(window,document,'script','https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/wga-cache/local-ga.js','ga');
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ga('create', 'UA-30535303-1', 'auto');
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ga('send', 'pageview');
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</script>
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<!-- end Google Analytics Local by Webcraftic Local Google Analytics -->
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<link rel="dns-prefetch" href="//web.archive.org/web/20210603053819/http://fonts.googleapis.com/"/>
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<link rel="dns-prefetch" href="//web.archive.org/web/20210603053819/http://s.w.org/"/>
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<link rel="alternate" type="application/rss+xml" title="LaPaella.net – Receta de la Paella Valenciana, Paella de marisco y otros arroces típicos. » Feed" href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/feed/"/>
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<link rel="alternate" type="application/rss+xml" title="LaPaella.net – Receta de la Paella Valenciana, Paella de marisco y otros arroces típicos. » Feed de los comentarios" href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/comments/feed/"/>
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<script type="text/javascript">
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window._wpemojiSettings = {"baseUrl":"https:\/\/web.archive.org\/web\/20210603053819\/https:\/\/s.w.org\/images\/core\/emoji\/12.0.0-1\/72x72\/","ext":".png","svgUrl":"https:\/\/web.archive.org\/web\/20210603053819\/https:\/\/s.w.org\/images\/core\/emoji\/12.0.0-1\/svg\/","svgExt":".svg","source":{"concatemoji":"https:\/\/web.archive.org\/web\/20210603053819\/http:\/\/www.lapaella.net\/wp-includes\/js\/wp-emoji-release.min.js?ver=5.4.6"}};
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/*! This file is auto-generated */
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!function(e,a,t){var n,r,o,i=a.createElement("canvas"),p=i.getContext&&i.getContext("2d");function s(e,t){var a=String.fromCharCode;p.clearRect(0,0,i.width,i.height),p.fillText(a.apply(this,e),0,0);e=i.toDataURL();return p.clearRect(0,0,i.width,i.height),p.fillText(a.apply(this,t),0,0),e===i.toDataURL()}function c(e){var t=a.createElement("script");t.src=e,t.defer=t.type="text/javascript",a.getElementsByTagName("head")[0].appendChild(t)}for(o=Array("flag","emoji"),t.supports={everything:!0,everythingExceptFlag:!0},r=0;r<o.length;r++)t.supports[o[r]]=function(e){if(!p||!p.fillText)return!1;switch(p.textBaseline="top",p.font="600 32px Arial",e){case"flag":return s([127987,65039,8205,9895,65039],[127987,65039,8203,9895,65039])?!1:!s([55356,56826,55356,56819],[55356,56826,8203,55356,56819])&&!s([55356,57332,56128,56423,56128,56418,56128,56421,56128,56430,56128,56423,56128,56447],[55356,57332,8203,56128,56423,8203,56128,56418,8203,56128,56421,8203,56128,56430,8203,56128,56423,8203,56128,56447]);case"emoji":return!s([55357,56424,55356,57342,8205,55358,56605,8205,55357,56424,55356,57340],[55357,56424,55356,57342,8203,55358,56605,8203,55357,56424,55356,57340])}return!1}(o[r]),t.supports.everything=t.supports.everything&&t.supports[o[r]],"flag"!==o[r]&&(t.supports.everythingExceptFlag=t.supports.everythingExceptFlag&&t.supports[o[r]]);t.supports.everythingExceptFlag=t.supports.everythingExceptFlag&&!t.supports.flag,t.DOMReady=!1,t.readyCallback=function(){t.DOMReady=!0},t.supports.everything||(n=function(){t.readyCallback()},a.addEventListener?(a.addEventListener("DOMContentLoaded",n,!1),e.addEventListener("load",n,!1)):(e.attachEvent("onload",n),a.attachEvent("onreadystatechange",function(){"complete"===a.readyState&&t.readyCallback()})),(n=t.source||{}).concatemoji?c(n.concatemoji):n.wpemoji&&n.twemoji&&(c(n.twemoji),c(n.wpemoji)))}(window,document,window._wpemojiSettings);
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</script>
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<meta content="Divi v.2.1.2" name="generator"/><style type="text/css">
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img.wp-smiley,
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img.emoji {
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display: inline !important;
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box-shadow: none !important;
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height: 1em !important;
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width: 1em !important;
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margin: 0 .07em !important;
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vertical-align: -0.1em !important;
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background: none !important;
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padding: 0 !important;
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}
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</style>
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<link rel="stylesheet" id="wp-block-library-css" href="https://web.archive.org/web/20210603053819cs_/http://www.lapaella.net/wp-includes/css/dist/block-library/style.min.css?ver=5.4.6" type="text/css" media="all"/>
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<link rel="stylesheet" id="divi-fonts-css" href="https://web.archive.org/web/20210603053819cs_/https://fonts.googleapis.com/css?family=Open+Sans:300italic,400italic,700italic,800italic,400,300,700,800&subset=latin,latin-ext" type="text/css" media="all"/>
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<link rel="stylesheet" id="divi-style-css" href="https://web.archive.org/web/20210603053819cs_/http://www.lapaella.net/wp-content/themes/Divi-2-1-2/style.css?ver=2.1.2" type="text/css" media="all"/>
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<link rel="stylesheet" id="et-shortcodes-responsive-css-css" href="https://web.archive.org/web/20210603053819cs_/http://www.lapaella.net/wp-content/themes/Divi-2-1-2/epanel/shortcodes/css/shortcodes_responsive.css?ver=3.0" type="text/css" media="all"/>
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<a class="t" href="/web/20210603053819*/http://www.lapaella.net/" title="See a list of every capture for this URL">499 captures</a>
|
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<div class="r" title="Timespan for captures of this URL">09 Nov 2000 - 18 Jan 2026</div>
|
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<!-- NEXT/PREV YEAR NAV AND YEAR INDICATOR -->
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|
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|
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<td class="c" id="displayYearEl" title="You are here: 05:38:19 Jun 03, 2021">2021</td>
|
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|
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|
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<div id="wm-save-snapshot-success">success</div>
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<div id="wm-save-snapshot-fail">fail</div>
|
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<a id="wm-save-snapshot-open" href="#" title="Share via My Web Archive" >
|
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<span class="iconochive-web"></span>
|
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</a>
|
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<a href="https://archive.org/account/login.php" title="Sign In" id="wm-sign-in">
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<span class="iconochive-person"></span>
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</a>
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<span id="wm-save-snapshot-in-progress" class="iconochive-web"></span>
|
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|
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<a class="xxs" href="https://help.archive.org/help/category/the-wayback-machine/" title="Get some help using the Wayback Machine" style="top:-6px;"><span class="iconochive-question" style="color:rgb(87,186,244);font-size:160%;"></span></a>
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|
||||
<a id="wm-share-twitter" href="#" data-url="https://web.archive.org/web/20210603053819/http://www.lapaella.net/" title="Share on Twitter" style="margin-right:5px;" target="_blank"><span class="iconochive-twitter" style="color:#1dcaff;font-size:160%;"></span></a>
|
||||
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|
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<a id="wm-expand" class="wm-btn wm-closed" href="#expand"><span id="wm-expand-icon" class="iconochive-down-solid"></span> <span class="xxs" style="font-size:80%;">About this capture</span></a>
|
||||
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|
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|
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|
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|
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<div>Collection: <a style="color:#33f;" href="https://archive.org/details/wikipedia-eventstream" target="_new"><span class="wm-title">Wikipedia Eventstream</span></a></div>
|
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|
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|
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|
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</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20210603053819/http://www.lapaella.net/</div>
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||||
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||||
|
||||
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||||
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|
||||
|
||||
|
||||
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|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1316"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/consultoria/">Consultoría</a></li>
|
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<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1484"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/cursos/">Cursos</a></li>
|
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<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1386"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/contacto/">Contacto</a></li>
|
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|
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|
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||||
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|
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<ul id="top-menu" class="nav"><li id="menu-item-1350" class="menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-1350"><a href="#">Receta</a>
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|
||||
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|
||||
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|
||||
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|
||||
<li id="menu-item-1278" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1278"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
||||
<li id="menu-item-1282" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1282"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
||||
<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
||||
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<p><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/valencian-paella-introduction/"><img alt="ingles" width="33" height="20" data-srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg 33w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles-24x15.jpg 24w" data-src="https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg" data-sizes="(max-width: 33px) 100vw, 33px" class="alignright size-full wp-image-1488 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright size-full wp-image-1488" src="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg" alt="ingles" width="33" height="20" srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg 33w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles-24x15.jpg 24w" sizes="(max-width: 33px) 100vw, 33px"/></noscript></a><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/%E8%8F%9C%E9%A5%AD-%E7%AE%80%E4%BD%93%E4%B8%AD%E6%96%87/"><img alt="" width="43" height="20" data-srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-36x17.png 36w" data-src="https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/2012/02/china1.png" data-sizes="(max-width: 43px) 100vw, 43px" class="alignright wp-image-1498 size-full lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright wp-image-1498 size-full" src="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1.png" alt="" width="43" height="20" srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-36x17.png 36w" sizes="(max-width: 43px) 100vw, 43px"/></noscript></a><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/840-2"><img alt="bandera_francesa" width="43" height="20" data-srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-36x17.png 36w" data-src="https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa.png" data-sizes="(max-width: 43px) 100vw, 43px" class="alignright size-full wp-image-1490 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright size-full wp-image-1490" src="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa.png" alt="bandera_francesa" width="43" height="20" srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-36x17.png 36w" sizes="(max-width: 43px) 100vw, 43px"/></noscript></a></p>
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<p><em><a href="https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="alignnone wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-775" title="paella mini" src="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></a> LA PAELLA </em>es quizás el plato más conocido de la rica y variada gastronomía española. Es una elaboración culinaria muy conocida en todo el mundo y podemos encontrarla en las cartas y en los menús de miles de restaurantes de todo el mundo. Pero curiosamente, el desconocimiento sobre la verdadera receta de la paella valenciana es generalizado.</p>
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<p style="text-align: justify;"><img alt="" width="274" height="241" data-src="https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/2011/04/23-paella-acabada-receta-paella.gif" class=" alignleft lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class=" alignleft" src="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2011/04/23-paella-acabada-receta-paella.gif" alt="" width="274" height="241"/></noscript></p>
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<a href="https://web.archive.org/web/20210603053819/http://originalpaella.es/?affiliate=274"><img alt="" data-src="https://web.archive.org/web/20210603053819/http://www.lapaella.net/wp-content/uploads/2012/02/300x250_banner_original_paella.gif" class="et-waypoint et_pb_image et_pb_animation_off lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img src="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/300x250_banner_original_paella.gif" alt="" class="et-waypoint et_pb_image et_pb_animation_off"/></noscript></a>
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<p>En 1995, cuando sale la primera edición de esta web, los primeros años no tenía dominio propio, apenas se podían encontrar una docena de páginas con recetas de paella en internet, casi todas en inglés e incluían recetas que ofenderían por su composición y elaboración a cualquier amante de la paella. Así nació esta web, con la única intención de ser una fuente fiable y veraz sobre la paella valenciana, el arroz y la gastronomía valenciana. El panorama actual es diferente, hay cientos de páginas donde encontrar recetas de arroces muy dignas. En www.lapaella.net podréis encontrar, además de muchos otros contenidos y servicios útiles e interesantes, una receta fiable de la paella valenciana y otros arroces.<br/>
|
||||
En www.lapaella.net, encontrareis recetas, artículos de opinión e información en general acerca de la paella y el mundo del arroz. Pretendemos ser un lugar de encuentro para profesionales y aficionados interesados en la paella, el arroz y las tradiciones culinarias de la comunidad valenciana. Además de la información que podéis encontrar en nuestras páginas, ofrecemos un servicio de asesoramiento y consulting. Si eres un particular o aficionado, o un profesional que planea abrir un restaurante, perfeccionar sus técnicas culinarias o sistematizar la elaboración de paellas en tu negocio, ponte en contacto con nosotros, resolveremos tus dudas, solucionaremos tus problemas o si lo deseas podemos crear un plan de asesoramiento continuo para tu negocio.<br/>
|
||||
Nuestro equipo de profesionales está liderado por Carlos Gómez Senent López, chef de cocina valenciano, experto en arroces, técnico superior en restauración, asesor y chef ejecutivo de un grupo restauración. Además imparte clases de cocina en el CDT de Valencia desde hace 14 años y tecnología culinaria en asignatura de Tecnología Culinaria en la Universidad CEU San Pablo de Valencia, perteneciente al grado de Farmacia y Dietética y Nutrición. Fue así mismo profesor de apoyo de tecnología culinaria en la Universidad de Valencia en el grado de gastronomía.</p>
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# lapaella.net – local mirror inventory
|
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|
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Primary snapshot : `20241130065929` (2024-11-30)
|
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Fallback snapshots: `20241014051856` (2024-10-14), `20210603053819` (2021-06-03)
|
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|
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|
||||
|
||||
- ✓ `/receta-paella-valenciana/`
|
||||
- ✓ `/receta-paella-de-marisco/`
|
||||
- ✓ `/receta-paella-de-verduras/`
|
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- ✓ `/arroces-tipicos-de-valencia/arroz-a-banda/`
|
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- ✓ `/arroces-tipicos-de-valencia/arroz-al-horno-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-allipebrat-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-meloso-semicaldoso-con-brocheta-de-calamarcitos-y-gambas-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/arroz-negro/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/fideua-de-marisco-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/fideua-de-marisco/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/fideua-negreta-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/fideua-negreta/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/paella-de-bogavante-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/paella-de-langosta-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/paella-de-marisco-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/paella-de-pato-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/paella-de-verduras-2/`
|
||||
- ✓ `/arroces-tipicos-de-valencia/paella-morena-2/`
|
||||
- ✓ `/otras-recetas-valencianas/all-i-pebre/`
|
||||
- ✓ `/otras-recetas-valencianas/angulas-al-ajillo/`
|
||||
- ✓ `/otras-recetas-valencianas/clochinas-al-vapor/`
|
||||
- ✓ `/otras-recetas-valencianas/espardenya/`
|
||||
- ✓ `/otras-recetas-valencianas/lubina-a-la-sal/`
|
||||
- ✓ `/otras-recetas-valencianas/pato-al-pebre-picant/`
|
||||
- ✓ `/coca-valenciana/`
|
||||
- ✓ `/fideua-de-pato-boletus-y-puerro/`
|
||||
- ✓ `/paella-de-coliflor-y-bacalao/`
|
||||
- ✓ `/receta-de-arroz-a-banda/`
|
||||
|
||||
## Recipes ✗ MISSING (5)
|
||||
|
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- ✗ `/otras-recetas-valencianas/all-i-oli/`
|
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- ✗ `/arroz-de-frutos-secos-garbanzos-y-nisperos/`
|
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- ✗ `/clochina-o-mejillon/`
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- ✗ `/receta-de-arroz-negro/`
|
||||
- ✗ `/receta-de-fideua`
|
||||
|
||||
## Other pages ✓ (24)
|
||||
|
||||
- ✓ `/`
|
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- ✓ `/arroces-tipicos-de-valencia/`
|
||||
- ✓ `/blog/`
|
||||
- ✓ `/talibanes-de-la-paella/`
|
||||
- ✓ `/aspectos-tecnicos-sobre-el-arroz/`
|
||||
- ✓ `/valencia-y-la-cultura-del-arroz-origen-y-evolucion/`
|
||||
- ✓ `/la-cocina-de-la-albufera/`
|
||||
- ✓ `/trucos-y-consejos/`
|
||||
- ✓ `/recipiente/`
|
||||
- ✓ `/ingredientes/`
|
||||
- ✓ `/recetas/`
|
||||
- ✓ `/fotos/`
|
||||
- ✓ `/lapaella-tv/`
|
||||
- ✓ `/840-2/`
|
||||
- ✓ `/paella-de-fruits-de-mer/`
|
||||
- ✓ `/paella-di-fruti-di-mari/`
|
||||
- ✓ `/la-paella-valenciana/`
|
||||
- ✓ `/la-paella-valenciana-it/`
|
||||
- ✓ `/la-paella-valencianaintroduzione/`
|
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- ✓ `/la-paella-il-recipiente-trucchi-e-consigli/`
|
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- ✓ `/%E8%8F%9C%E9%A5%AD-%E7%AE%80%E4%BD%93%E4%B8%AD%E6%96%87/`
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- ✓ `/nosotros/`
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- ✓ `/consultoria/`
|
||||
- ✓ `/cursos/`
|
||||
|
||||
## Other pages ✗ MISSING (6)
|
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|
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- ✗ `/otras-recetas-valencianas/`
|
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- ✗ `/enlaces/`
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|
||||
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|
||||
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|
||||
- [asset] `/tag/arroz/`
|
||||
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|
||||
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|
||||
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|
||||
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|
||||
- [asset] `/tag/frutos-secos/`
|
||||
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|
||||
- [asset] `/tag/nisperos/`
|
||||
- [asset] `/tag/paella/`
|
||||
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|
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|
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|
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|
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|
||||
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|
||||
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|
||||
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|
||||
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|
||||
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|
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|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=https%3A%2F%2Flapaella.net%2Ffideua-de-pato-boletus-y-puerro%2F`
|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=https%3A%2F%2Flapaella.net%2Ffideua-de-pato-boletus-y-puerro%2F&format=xml`
|
||||
- [asset] `/contacto/`
|
||||
- [asset] `/category/blog/`
|
||||
- [asset] `/wp-content/uploads/2021/02/fideuadepato-2.jpg`
|
||||
- [asset] `/wp-content/uploads/2021/02/clochina_de_valencia-300x206.jpg`
|
||||
- [asset] `/wp-content/uploads/2021/02/arrozfrutossecosgarbanzosynisperos1-300x278.jpg`
|
||||
- [asset] `/category/paginas/paellas/`
|
||||
- [asset] `/index/`
|
||||
- [asset] `/840-2/`
|
||||
- [asset] `/la-cocina-de-la-albufera/`
|
||||
- [asset] `/la-paella-valenciana-it/`
|
||||
- [asset] `/enlaces/`
|
||||
- [asset] `/la-paella-valenciana/`
|
||||
- [asset] `/otras-recetas-valencianas/`
|
||||
- [asset] `/otras-recetas-valencianas/all-i-oli/`
|
||||
- [asset] `/paella-valenciana-recipe-english/`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/animations/animations.min.css?ver=3.6.2`
|
||||
- [asset] `/wp-content/plugins/wp-smushit/app/assets/js/smush-lazy-load.min.js?ver=3.9.11`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/swiper/swiper.min.js?ver=5.3.6`
|
||||
- [asset] `/wp-content/plugins/elementor-pro/assets/lib/smartmenus/jquery.smartmenus.min.js?ver=1.0.1`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/js/webpack.runtime.min.js?ver=3.6.2`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/js/frontend-modules.min.js?ver=3.6.2`
|
||||
- [asset] `/wp-includes/js/dist/vendor/regenerator-runtime.min.js?ver=0.13.9`
|
||||
- [asset] `/wp-includes/js/dist/vendor/wp-polyfill.min.js?ver=3.15.0`
|
||||
- [asset] `/wp-includes/js/dist/hooks.min.js?ver=1e58c8c5a32b2e97491080c5b10dc71c`
|
||||
- [asset] `/wp-includes/js/dist/i18n.min.js?ver=30fcecb428a0e8383d3776bcdd3a7834`
|
||||
- [asset] `/wp-content/plugins/elementor-pro/assets/js/frontend.min.js?ver=3.6.4`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/waypoints/waypoints.min.js?ver=4.0.2`
|
||||
- [asset] `/wp-includes/js/jquery/ui/core.min.js?ver=1.13.1`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/share-link/share-link.min.js?ver=3.6.2`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/dialog/dialog.min.js?ver=4.9.0`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/js/frontend.min.js?ver=3.6.2`
|
||||
- [asset] `/wp-content/plugins/elementor-pro/assets/lib/sticky/jquery.sticky.min.js?ver=3.6.4`
|
||||
- [asset] `/wp-comments-post.php`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/animations/styles/fadeInUp.min.css?ver=3.32.4`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/css/widget-divider.min.css?ver=3.32.4`
|
||||
- [asset] `/wp-content/plugins/elementor-pro/assets/css/widget-carousel.min.css?ver=3.24.2`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/animations/styles/fadeIn.min.css?ver=3.32.4`
|
||||
- [asset] `/wp-content/uploads/elementor/css/post-9911.css?ver=1760320744`
|
||||
- [asset] `/wp-content/plugins/elementor/assets/lib/font-awesome/css/regular.min.css?ver=5.15.3`
|
||||
- [asset] `/wp-json/wp/v2/pages/9911`
|
||||
- [asset] `/?p=9911`
|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=https%3A%2F%2Flapaella.net%2Freceta-de-arroz-a-banda%2F`
|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=https%3A%2F%2Flapaella.net%2Freceta-de-arroz-a-banda%2F&format=xml`
|
||||
- [asset] `/wp-content/uploads/2021/09/arrozabanda.png`
|
||||
- [page] `/receta-de-arroz-negro/`
|
||||
- [page] `/receta-de-fideua`
|
||||
- [page] `/receta-paella-de-verduras/`
|
||||
- [asset] `/wp-includes/css/dist/block-library/style.min.css?ver=5.4.6`
|
||||
- [asset] `/wp-content/plugins/menu-image/includes/css/menu-image.css?ver=2.9.6`
|
||||
- [asset] `/wp-content/themes/Divi-2-1-2/epanel/shortcodes/css/shortcodes.css?ver=3.0`
|
||||
- [asset] `/?p=865`
|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=http%3A%2F%2Fwww.lapaella.net%2F%25e8%258f%259c%25e9%25a5%25ad-%25e7%25ae%2580%25e4%25bd%2593%25e4%25b8%25ad%25e6%2596%2587%2F`
|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=http%3A%2F%2Fwww.lapaella.net%2F%25e8%258f%259c%25e9%25a5%25ad-%25e7%25ae%2580%25e4%25bd%2593%25e4%25b8%25ad%25e6%2596%2587%2F&format=xml`
|
||||
- [asset] `/wp-content/themes/Divi-2-1-2/js/custom.js?ver=2.1.2`
|
||||
- [asset] `/wp-json/wp/v2/posts/9519`
|
||||
- [asset] `/?p=9519`
|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=https%3A%2F%2Flapaella.net%2Ftalibanes-de-la-paella%2F`
|
||||
- [asset] `/wp-json/oembed/1.0/embed?url=https%3A%2F%2Flapaella.net%2Ftalibanes-de-la-paella%2F&format=xml`
|
||||
- [asset] `/wp-content/uploads/2020/05/lapaellanet_coca_1-300x225.jpeg`
|
||||
- [asset] `/wp-content/uploads/2021/02/fideuadepato-1-300x200.jpg`
|
||||
- [page] `/valencian-paella-introduction/`
|
||||
@@ -0,0 +1,373 @@
|
||||
#!/usr/bin/env python3
|
||||
"""
|
||||
Mirror lapaella.net from the Wayback Machine using curl for all HTTP.
|
||||
Primary: 2024-11-30. Falls back to 2024-10-14, then 2021-06-03.
|
||||
"""
|
||||
|
||||
import os, re, sys, time, subprocess, shutil, urllib.parse
|
||||
from pathlib import Path
|
||||
|
||||
# ---------- config ----------
|
||||
PRIMARY_TS = "20241130065929"
|
||||
FALLBACK_TS = ["20241014051856", "20210603053819"]
|
||||
BASE_NEW = "https://lapaella.net"
|
||||
BASE_OLD = "http://www.lapaella.net"
|
||||
OUT_DIR = Path(__file__).parent / "site"
|
||||
UA = "Mozilla/5.0 (Macintosh; Intel Mac OS X 10_15_7) AppleWebKit/537.36"
|
||||
DELAY = 1.0 # seconds between page requests
|
||||
ASSET_DELAY = 0.3
|
||||
MISSING = []
|
||||
downloaded = set()
|
||||
asset_queue = [] # list of (wbm_url, orig_path)
|
||||
|
||||
# ---------- complete page list ----------
|
||||
# (path, is_recipe)
|
||||
PAGES = [
|
||||
# Home
|
||||
("/", False),
|
||||
|
||||
# Main paella recipes
|
||||
("/receta-paella-valenciana/", True),
|
||||
("/receta-paella-de-marisco/", True),
|
||||
("/receta-paella-de-verduras/", True),
|
||||
|
||||
# Arroces típicos de Valencia
|
||||
("/arroces-tipicos-de-valencia/", False),
|
||||
("/arroces-tipicos-de-valencia/arroz-a-banda/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-al-horno-2/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-allipebrat-2/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-meloso-semicaldoso-con-brocheta-de-calamarcitos-y-gambas-2/", True),
|
||||
("/arroces-tipicos-de-valencia/arroz-negro/", True),
|
||||
("/arroces-tipicos-de-valencia/fideua-de-marisco-2/", True),
|
||||
("/arroces-tipicos-de-valencia/fideua-de-marisco/", True),
|
||||
("/arroces-tipicos-de-valencia/fideua-negreta-2/", True),
|
||||
("/arroces-tipicos-de-valencia/fideua-negreta/", True),
|
||||
("/arroces-tipicos-de-valencia/paella-de-bogavante-2/", True),
|
||||
("/arroces-tipicos-de-valencia/paella-de-langosta-2/", True),
|
||||
("/arroces-tipicos-de-valencia/paella-de-marisco-2/", True),
|
||||
("/arroces-tipicos-de-valencia/paella-de-pato-2/", True),
|
||||
("/arroces-tipicos-de-valencia/paella-de-verduras-2/", True),
|
||||
("/arroces-tipicos-de-valencia/paella-morena-2/", True),
|
||||
|
||||
# Otras recetas valencianas
|
||||
("/otras-recetas-valencianas/", False),
|
||||
("/otras-recetas-valencianas/all-i-oli/", True),
|
||||
("/otras-recetas-valencianas/all-i-pebre/", True),
|
||||
("/otras-recetas-valencianas/angulas-al-ajillo/", True),
|
||||
("/otras-recetas-valencianas/clochinas-al-vapor/", True),
|
||||
("/otras-recetas-valencianas/espardenya/", True),
|
||||
("/otras-recetas-valencianas/lubina-a-la-sal/", True),
|
||||
("/otras-recetas-valencianas/pato-al-pebre-picant/", True),
|
||||
|
||||
# Blog / new recipes (2024)
|
||||
("/blog/", False),
|
||||
("/arroz-de-frutos-secos-garbanzos-y-nisperos/", True),
|
||||
("/clochina-o-mejillon/", True),
|
||||
("/coca-valenciana/", True),
|
||||
("/fideua-de-pato-boletus-y-puerro/", True),
|
||||
("/paella-de-coliflor-y-bacalao/", True),
|
||||
("/talibanes-de-la-paella/", False),
|
||||
|
||||
# Informational / technique
|
||||
("/aspectos-tecnicos-sobre-el-arroz/", False),
|
||||
("/valencia-y-la-cultura-del-arroz-origen-y-evolucion/", False),
|
||||
("/la-cocina-de-la-albufera/", False),
|
||||
("/trucos-y-consejos/", False),
|
||||
("/recipiente/", False),
|
||||
("/ingredientes/", False),
|
||||
("/recetas/", False),
|
||||
("/fotos/", False),
|
||||
("/lapaella-tv/", False),
|
||||
("/enlaces/", False),
|
||||
("/840-2/", False),
|
||||
|
||||
# Other languages
|
||||
("/valencian-paella-introduction/", False),
|
||||
("/paella-valenciana-recipe-english/", False),
|
||||
("/paella-de-fruits-de-mer/", False),
|
||||
("/paella-di-fruti-di-mari/", False),
|
||||
("/la-paella-valenciana/", False),
|
||||
("/la-paella-valenciana-it/", False),
|
||||
("/la-paella-valencianaintroduzione/", False),
|
||||
("/la-paella-il-recipiente-trucchi-e-consigli/", False),
|
||||
("/receta-de-arroz-a-banda/", True),
|
||||
("/receta-de-arroz-negro/", True),
|
||||
("/receta-de-fideua", True),
|
||||
("/%E8%8F%9C%E9%A5%AD-%E7%AE%80%E4%BD%93%E4%B8%AD%E6%96%87/", False),
|
||||
|
||||
# Site pages
|
||||
("/nosotros/", False),
|
||||
("/consultoria/", False),
|
||||
("/cursos/", False),
|
||||
("/contacto/", False),
|
||||
]
|
||||
|
||||
# ---------- curl fetch ----------
|
||||
|
||||
import tempfile
|
||||
|
||||
def curl_fetch(url):
|
||||
"""Fetch URL with curl into a temp file; return (bytes_or_None, content_type)."""
|
||||
tmp = None
|
||||
try:
|
||||
tmp = tempfile.NamedTemporaryFile(delete=False, suffix=".tmp")
|
||||
tmp.close()
|
||||
result = subprocess.run(
|
||||
["curl", "-s", "-L", "--max-time", "30",
|
||||
"-A", UA,
|
||||
"-w", "\n__HTTPSTATUS__%{http_code}\n__CTYPE__%{content_type}",
|
||||
"-o", tmp.name,
|
||||
url],
|
||||
capture_output=True, text=True, timeout=45
|
||||
)
|
||||
# Parse status/ctype from stdout
|
||||
out = result.stdout
|
||||
status = 0
|
||||
ctype = ""
|
||||
for line in out.splitlines():
|
||||
if line.startswith("__HTTPSTATUS__"):
|
||||
try:
|
||||
status = int(line.replace("__HTTPSTATUS__", "").strip())
|
||||
except ValueError:
|
||||
pass
|
||||
elif line.startswith("__CTYPE__"):
|
||||
ctype = line.replace("__CTYPE__", "").strip()
|
||||
if status in (404, 403, 410):
|
||||
return None, None
|
||||
with open(tmp.name, "rb") as f:
|
||||
data = f.read()
|
||||
if len(data) < 200:
|
||||
return None, None
|
||||
return data, ctype
|
||||
except Exception as e:
|
||||
print(f" curl error: {e}")
|
||||
return None, None
|
||||
finally:
|
||||
if tmp:
|
||||
try:
|
||||
os.unlink(tmp.name)
|
||||
except OSError:
|
||||
pass
|
||||
|
||||
# ---------- path helpers ----------
|
||||
|
||||
def build_wbm_url(orig_path, ts, suffix=""):
|
||||
base = BASE_OLD if ts == "20210603053819" else BASE_NEW
|
||||
return f"https://web.archive.org/web/{ts}{suffix}/{base}{orig_path}"
|
||||
|
||||
def orig_path_from_wbm(url):
|
||||
m = re.match(
|
||||
r'https?://web\.archive\.org/web/\d+(?:im_|cs_|js_|oe_|if_|mp_)?/'
|
||||
r'https?://(?:www\.)?lapaella\.net(/[^"\'<>\s#]*)?',
|
||||
url
|
||||
)
|
||||
return (m.group(1) or "/") if m else None
|
||||
|
||||
def local_path_for(orig_path):
|
||||
decoded = urllib.parse.unquote(orig_path).lstrip("/")
|
||||
if not decoded or decoded.endswith("/"):
|
||||
return OUT_DIR / decoded / "index.html"
|
||||
p = Path(decoded)
|
||||
return OUT_DIR / p / "index.html" if not p.suffix else OUT_DIR / p
|
||||
|
||||
def local_rel(from_file, to_file):
|
||||
return os.path.relpath(str(to_file), str(from_file.parent))
|
||||
|
||||
# ---------- URL rewriting ----------
|
||||
|
||||
def _rewrite_url(url, local_file):
|
||||
if "web.archive.org" not in url:
|
||||
return url
|
||||
orig = orig_path_from_wbm(url)
|
||||
if orig is None:
|
||||
return "#"
|
||||
# Queue for download
|
||||
key = orig
|
||||
if key not in downloaded and (url, orig) not in asset_queue:
|
||||
asset_queue.append((url, orig))
|
||||
return local_rel(local_file, local_path_for(orig))
|
||||
|
||||
def rewrite_html(html, local_file):
|
||||
# Strip Wayback Machine UI elements
|
||||
html = re.sub(
|
||||
r'<!-- BEGIN WAYBACK TOOLBAR INSERT -->.*?<!-- END WAYBACK TOOLBAR INSERT -->',
|
||||
'', html, flags=re.DOTALL)
|
||||
html = re.sub(
|
||||
r'<script[^>]*(?:archive\.org|wombat\.js|athena\.js|bundle-playback|ruffle)[^>]*>.*?</script>',
|
||||
'', html, flags=re.DOTALL | re.IGNORECASE)
|
||||
html = re.sub(
|
||||
r'<script[^>]*(?:archive\.org|wombat\.js|athena\.js|bundle-playback|ruffle)[^>]*/?>',
|
||||
'', html, flags=re.IGNORECASE)
|
||||
html = re.sub(r'<link[^>]*(?:archive\.org|iconochive|banner-styles)[^>]*/?>',
|
||||
'', html, flags=re.IGNORECASE)
|
||||
html = re.sub(r'<script[^>]*>\s*__wm\b.*?</script>', '', html, flags=re.DOTALL)
|
||||
html = re.sub(r'<script[^>]*>\s*window\.RufflePlayer.*?</script>', '', html, flags=re.DOTALL)
|
||||
|
||||
def _attr(m):
|
||||
attr, q, url, q2 = m.group(1), m.group(2), m.group(3), m.group(4)
|
||||
return f'{attr}={q}{_rewrite_url(url, local_file)}{q2}'
|
||||
|
||||
html = re.sub(r'((?:src|href|action|data-src)=)(["\'])([^"\']+)(["\'])', _attr, html)
|
||||
|
||||
def _css_url(m):
|
||||
url = m.group(1).strip().strip("'\"")
|
||||
return f"url('{_rewrite_url(url, local_file)}')"
|
||||
html = re.sub(r'url\(([^)]+)\)', _css_url, html)
|
||||
return html
|
||||
|
||||
def rewrite_css(css, local_file):
|
||||
def _r(m):
|
||||
url = m.group(1).strip().strip("'\"")
|
||||
return f"url('{_rewrite_url(url, local_file)}')"
|
||||
return re.sub(r'url\(([^)]+)\)', _r, css)
|
||||
|
||||
# ---------- download ----------
|
||||
|
||||
def fetch_with_fallback(orig_path, suffixes=("",)):
|
||||
"""Try all timestamps × suffixes, return first success."""
|
||||
for ts in [PRIMARY_TS] + FALLBACK_TS:
|
||||
for sfx in suffixes:
|
||||
url = build_wbm_url(orig_path, ts, sfx)
|
||||
data, ctype = curl_fetch(url)
|
||||
if data:
|
||||
print(f" ✓ {ts[:8]} {orig_path[:70]}")
|
||||
return data, ctype, url
|
||||
return None, None, None
|
||||
|
||||
def download_asset(wbm_url_str, orig_path):
|
||||
if orig_path in downloaded:
|
||||
return
|
||||
downloaded.add(orig_path)
|
||||
|
||||
local = local_path_for(orig_path)
|
||||
if local.exists():
|
||||
return
|
||||
|
||||
ext = Path(orig_path).suffix.lower()
|
||||
if ext in (".jpg", ".jpeg", ".png", ".gif", ".svg", ".webp", ".ico", ".bmp"):
|
||||
suffixes = ("im_", "")
|
||||
elif ext == ".css":
|
||||
suffixes = ("cs_", "")
|
||||
elif ext == ".js":
|
||||
suffixes = ("js_", "")
|
||||
else:
|
||||
suffixes = ("", "im_", "cs_", "js_")
|
||||
|
||||
# Try the exact WBM URL first, then fallback
|
||||
data, ctype = curl_fetch(wbm_url_str)
|
||||
if not data:
|
||||
data, ctype, _ = fetch_with_fallback(orig_path, suffixes)
|
||||
|
||||
if not data:
|
||||
MISSING.append(("asset", orig_path, wbm_url_str))
|
||||
return
|
||||
|
||||
local.parent.mkdir(parents=True, exist_ok=True)
|
||||
is_css = (ctype and "css" in ctype) or ext == ".css"
|
||||
if is_css:
|
||||
text = data.decode("utf-8", errors="replace")
|
||||
for sub in re.findall(r'url\(([^)]+)\)', text):
|
||||
sub = sub.strip().strip("'\"")
|
||||
if "web.archive.org" in sub:
|
||||
sub_orig = orig_path_from_wbm(sub)
|
||||
if sub_orig and sub_orig not in downloaded:
|
||||
asset_queue.append((sub, sub_orig))
|
||||
local.write_text(rewrite_css(text, local), encoding="utf-8")
|
||||
else:
|
||||
local.write_bytes(data)
|
||||
time.sleep(ASSET_DELAY)
|
||||
|
||||
def download_page(orig_path, is_recipe):
|
||||
if orig_path in downloaded:
|
||||
return
|
||||
downloaded.add(orig_path)
|
||||
# Skip if already saved from a previous run
|
||||
if local_path_for(orig_path).exists():
|
||||
print(f" skip (exists) {orig_path}")
|
||||
return
|
||||
|
||||
label = "RECIPE" if is_recipe else "PAGE "
|
||||
print(f"\n{label} {orig_path}")
|
||||
|
||||
data, ctype, url_used = fetch_with_fallback(orig_path, ("",))
|
||||
if not data:
|
||||
print(f" ✗ not found in any snapshot")
|
||||
MISSING.append(("page", orig_path, "—"))
|
||||
return
|
||||
|
||||
html = data.decode("utf-8", errors="replace")
|
||||
local = local_path_for(orig_path)
|
||||
local.parent.mkdir(parents=True, exist_ok=True)
|
||||
|
||||
# Collect all WBM asset URLs before rewriting
|
||||
for url in re.findall(r'(?:src|href|data-src)=["\']([^"\']+)["\']', html):
|
||||
if "web.archive.org" in url:
|
||||
sub = orig_path_from_wbm(url)
|
||||
if sub and sub not in downloaded:
|
||||
asset_queue.append((url, sub))
|
||||
for url in re.findall(r'url\(([^)]+)\)', html):
|
||||
url = url.strip().strip("'\"")
|
||||
if "web.archive.org" in url:
|
||||
sub = orig_path_from_wbm(url)
|
||||
if sub and sub not in downloaded:
|
||||
asset_queue.append((url, sub))
|
||||
|
||||
html = rewrite_html(html, local)
|
||||
local.write_text(html, encoding="utf-8")
|
||||
print(f" saved {len(data)//1024}KB → {local.relative_to(OUT_DIR.parent)}")
|
||||
|
||||
while asset_queue:
|
||||
a_url, a_orig = asset_queue.pop(0)
|
||||
download_asset(a_url, a_orig)
|
||||
|
||||
time.sleep(DELAY)
|
||||
|
||||
# ---------- main ----------
|
||||
|
||||
if __name__ == "__main__":
|
||||
OUT_DIR.mkdir(parents=True, exist_ok=True)
|
||||
print(f"Output : {OUT_DIR}")
|
||||
print(f"Pages : {len(PAGES)} ({sum(1 for _,r in PAGES if r)} recipes)\n")
|
||||
|
||||
for path, is_recipe in sorted(PAGES, key=lambda x: (0 if x[1] else 1, x[0])):
|
||||
download_page(path, is_recipe)
|
||||
|
||||
# ── summary ──────────────────────────────────────────────────────────────
|
||||
print("\n" + "="*65)
|
||||
print(f"Resources downloaded : {len(downloaded)}")
|
||||
print(f"Missing : {len(MISSING)}")
|
||||
for k, p, u in MISSING:
|
||||
print(f" [{k}] {p}")
|
||||
|
||||
# ── inventory ─────────────────────────────────────────────────────────────
|
||||
inv = OUT_DIR.parent / "inventory.md"
|
||||
rf = [(p,r) for p,r in PAGES if r and local_path_for(p).exists()]
|
||||
rm = [(p,r) for p,r in PAGES if r and not local_path_for(p).exists()]
|
||||
pf = [(p,r) for p,r in PAGES if not r and local_path_for(p).exists()]
|
||||
pm = [(p,r) for p,r in PAGES if not r and not local_path_for(p).exists()]
|
||||
|
||||
with open(inv, "w") as f:
|
||||
f.write("# lapaella.net – local mirror\n\n")
|
||||
f.write(f"Primary : `{PRIMARY_TS}` (2024-11-30)\n")
|
||||
f.write(f"Fallback : `{FALLBACK_TS[0]}` · `{FALLBACK_TS[1]}`\n\n")
|
||||
f.write(f"## Recipes saved ({len(rf)})\n\n")
|
||||
for p,_ in rf: f.write(f"- ✓ `{p}`\n")
|
||||
if rm:
|
||||
f.write(f"\n## Recipes MISSING ({len(rm)})\n\n")
|
||||
for p,_ in rm: f.write(f"- ✗ `{p}`\n")
|
||||
f.write(f"\n## Other pages saved ({len(pf)})\n\n")
|
||||
for p,_ in pf: f.write(f"- ✓ `{p}`\n")
|
||||
if pm:
|
||||
f.write(f"\n## Other pages MISSING ({len(pm)})\n\n")
|
||||
for p,_ in pm: f.write(f"- ✗ `{p}`\n")
|
||||
if MISSING:
|
||||
f.write(f"\n## Failed assets ({len(MISSING)})\n\n")
|
||||
for k,p,u in MISSING: f.write(f"- [{k}] `{p}`\n")
|
||||
|
||||
print(f"\nInventory → {inv}")
|
||||
print(f"Open → open {OUT_DIR}/index.html")
|
||||
@@ -0,0 +1,41 @@
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/receta-paella-valenciana/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/all-i-oli/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/all-i-pebre/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/angulas-al-ajillo/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/clochinas-al-vapor/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/espardenya/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/lubina-a-la-sal/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/otras-recetas-valencianas/pato-al-pebre-picant/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/aspectos-tecnicos-sobre-el-arroz/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/valencia-y-la-cultura-del-arroz-origen-y-evolucion/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/la-cocina-de-la-albufera/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/valencian-paella-introduction/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/trucos-y-consejos/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/recipiente/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/consultoria/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/contacto/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/cursos/
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/840-2
|
||||
https://web.archive.org/web/20210603053819/http://www.lapaella.net/%E8%8F%9C%E9%A5%AD-%E7%AE%80%E4%BD%93%E4%B8%AD%E6%96%87/
|
||||
@@ -0,0 +1,452 @@
|
||||
<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Transitional//EN" "http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd"><html xmlns="http://www.w3.org/1999/xhtml" dir="ltr" lang="es-ES">
|
||||
|
||||
<head profile="http://gmpg.org/xfn/11">
|
||||
|
||||
<script>window.RufflePlayer=window.RufflePlayer||{};window.RufflePlayer.config={"autoplay":"on","unmuteOverlay":"hidden","showSwfDownload":true};</script>
|
||||
|
||||
|
||||
|
||||
|
||||
<!-- End Wayback Rewrite JS Include -->
|
||||
|
||||
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8"/>
|
||||
|
||||
<title> Introduccion français | LaPaella.net – Receta de la Paella Valenciana</title>
|
||||
|
||||
|
||||
<!--[if IE]><link rel="stylesheet" href=="http://www.lapaella.net/wp-content/themes/MyMenu/css/ie.css" type="text/css" media="screen, projection"><![endif]-->
|
||||
|
||||
<!--[if IE 6]>
|
||||
<script src=="http://www.lapaella.net/wp-content/themes/MyMenu/js/pngfix.js"></script>
|
||||
<![endif]-->
|
||||
|
||||
|
||||
<link rel="pingback" href=="http://www.lapaella.net/xmlrpc.php"/>
|
||||
|
||||
|
||||
<!--[if lt IE 7]>
|
||||
<link rel="stylesheet" href=="http://www.lapaella.net/wp-content/themes/MyMenu/menu/MenuMatic-ie6.css" type="text/css" media="screen" charset="utf-8" />
|
||||
<![endif]-->
|
||||
<!-- Load the MenuMatic Class -->
|
||||
|
||||
|
||||
<script type="text/javascript">
|
||||
|
||||
var _gaq = _gaq || [];
|
||||
_gaq.push(['_setAccount', 'UA-5714368-5']);
|
||||
_gaq.push(['_trackPageview']);
|
||||
|
||||
(function() {
|
||||
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
|
||||
ga.src = ('https:' == document.location.protocol ? 'https://web.archive.org/web/20120305145412/https://ssl' : 'https://web.archive.org/web/20120305145412/http://www') + '.google-analytics.com/ga.js';
|
||||
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
|
||||
})();
|
||||
|
||||
</script>
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
<link rel="EditURI" type="application/rsd+xml" title="RSD" href=="http://www.lapaella.net/xmlrpc.php?rsd"/>
|
||||
<link rel="wlwmanifest" type="application/wlwmanifest+xml" href=="http://www.lapaella.net/wp-includes/wlwmanifest.xml"/>
|
||||
|
||||
|
||||
<meta name="generator" content="WordPress 3.3.1"/>
|
||||
|
||||
|
||||
<style type="text/css" media="screen">
|
||||
.cufon-loading #aio-slideshow h2 {
|
||||
visibility: hidden !important;
|
||||
display: none !important;
|
||||
}
|
||||
|
||||
/*slider*/
|
||||
#aio-slideshow {
|
||||
position: relative;
|
||||
width: 500px;
|
||||
height: 300px;
|
||||
margin: 0; padding: 0;
|
||||
overflow: hidden;
|
||||
}
|
||||
|
||||
#aio-slideshow ul {
|
||||
margin: 0 !important; padding: 0 !important;
|
||||
}
|
||||
|
||||
#aio-slideshow ul li {
|
||||
position: relative;
|
||||
width: 500px;
|
||||
height: 300px;
|
||||
margin: 0; padding: 0;
|
||||
overflow: hidden;
|
||||
}
|
||||
|
||||
#aio-slideshow ul li .text-bg {
|
||||
position: absolute;
|
||||
min-width: 80%;
|
||||
min-height: 20px;
|
||||
left: 0;
|
||||
bottom: 5%;
|
||||
padding: 5px 10px 5px 10px;
|
||||
text-align: left;
|
||||
background: #000;
|
||||
opacity: 0.7;
|
||||
}
|
||||
|
||||
#aio-slideshow ul li .text-bg h2 {
|
||||
position: relative;
|
||||
margin: 0 0 0 0px;
|
||||
font-size: 40px;
|
||||
line-height: 1;
|
||||
color: #fff;
|
||||
opacity: 1.0 !important;
|
||||
}
|
||||
|
||||
#aio-slideshow ul li .text-bg h2 .cufon.cufon-canvas cufontext {
|
||||
opacity: 1.0 !important;
|
||||
}
|
||||
|
||||
/*previous/next*/
|
||||
#aio-slideshow #prevnext {
|
||||
position: absolute;
|
||||
width: 500px;
|
||||
height: 48px;
|
||||
top: 126px;
|
||||
text-indent: -9999px;
|
||||
left: 0px;
|
||||
z-index: 9999999;
|
||||
}
|
||||
|
||||
#aio-slideshow #prevnext.hidden {
|
||||
z-index: -999999;
|
||||
opacity: 1 !important;
|
||||
}
|
||||
|
||||
#aio-slideshow #prevnext a { position: absolute; display: block; width: 38px; height: 48px;
|
||||
outline: none; border: none; }
|
||||
|
||||
#aio-slideshow #prevnext a#prev { left: 0px; background: url('../wp-content/plugins/all-in-one-slideshow/left.png') no-repeat; }
|
||||
|
||||
#aio-slideshow #prevnext a#next { right: 0px; background: url('../wp-content/plugins/all-in-one-slideshow/right.png') no-repeat; }
|
||||
|
||||
/*numbered nav*/
|
||||
#aio-nav {
|
||||
position: absolute;
|
||||
|
||||
z-index: 99999;
|
||||
outline: none;
|
||||
border: none;
|
||||
}
|
||||
#aio-nav a { color: #fff; border: none; background: url('../wp-content/plugins/all-in-one-slideshow/pixel.png') repeat; text-decoration: none; margin: 0 5px; padding: 3px 5px; font-weight: bold; }
|
||||
#aio-nav a.activeSlide { background: #474747; }
|
||||
#aio-nav a:focus { outline: none; }
|
||||
|
||||
|
||||
</style>
|
||||
|
||||
<style type="text/css">.recentcomments a{display:inline !important;padding:0 !important;margin:0 !important;}</style>
|
||||
<script type="text/javascript">
|
||||
//<![CDATA[
|
||||
var screen_res = "";
|
||||
function writeCookie(name,value,hours) {
|
||||
var the_cookie = name+"="+escape(value)+"; expires=";
|
||||
var expires = "";
|
||||
hours=hours+0; //convert to number
|
||||
if (hours > 0) { //0==expires on browser close
|
||||
var cdate = new Date();
|
||||
cdate.setTime(cdate.getTime()+(hours*60*60*1000));
|
||||
expires = expires+cdate.toGMTString();
|
||||
}
|
||||
document.cookie = the_cookie+expires+"; path=/; domain=";
|
||||
}
|
||||
screen_res = screen.width+" x "+screen.height;
|
||||
if (screen_res==" x ") screen_res = window.screen.width+" x "+window.screen.height;
|
||||
if (screen_res==" x ") screen_res = screen.availWidth+" x "+screen.availHeight;
|
||||
if (screen_res!=" x ") {
|
||||
writeCookie("wassup_screen_res",screen_res,"48"); //keep 2 days
|
||||
} else {
|
||||
screen_res = "";
|
||||
}
|
||||
//]]>
|
||||
</script>
|
||||
</head>
|
||||
<body>
|
||||
<script type="text/javascript">
|
||||
window.addEvent('domready', function() {
|
||||
var myMenu = new MenuMatic();
|
||||
});
|
||||
</script>
|
||||
|
||||
<div id="wrapper">
|
||||
|
||||
<div id="container" class="container">
|
||||
|
||||
<div class="span-24">
|
||||
<div id="pagemenucontainer">
|
||||
<ul id="pagemenu">
|
||||
<li><a href=="../index.html">Inicio</a></li>
|
||||
<li><a href=="#">Contacto</a></li>
|
||||
</ul>
|
||||
|
||||
</div>
|
||||
|
||||
</div>
|
||||
|
||||
|
||||
<div id="header" class="span-24">
|
||||
|
||||
|
||||
|
||||
|
||||
<table>
|
||||
<tr>
|
||||
<td><a href=="../index.html"><img src=="../wp-content/themes/MyMenu/images/logo-paella-net.gif" alt="logo paella.net" title="LaPaella.net" class="logoimg"/></a></td>
|
||||
<td><h1>LaPaella.net - Receta de la paella valenciana</h1><h2>Toda la información sobre la paella valenciana y otras recetas de arroz</h2></td>
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<p style="text-align: justify;"> </p>
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<p style="text-align: justify;"><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img class="alignleft size-full wp-image-775" title="paella mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></a> Pour riche et variée qu’est la cuisine espagnole, la paella en est sans doute le plus célèbre plat. Il s’agit d’une technique culinaire internationalement connue et se trouve invariablement dans la majorité des cartes et menus de milliers de restaurants dans le monde entier. Mais curieusement, l’ignorance de la véritable recette de la paella est très répandue.</p>
|
||||
<p>En 1995, lors de la première édition de cette web, on ne pouvait pas trouver plus d’une douzaine de pages comportant des recettes de paella. La quasi totalité d’elles étaient rédigées en anglais et les recettes étaient le fruit des essais culinaires de n’importe quel amant de la paella.J’ai donc décidé d’apporter mon petit grain de sable et ai crée ce site. Le scénario actuel est complètement différent, il existe des centaines de pages où vous trouverez des recettes de riz très dignes. <a href=="../wp-content/uploads/2012/02/garrofo_intro.gif"><img class="alignright" title="garrofo_intro" src=="../wp-content/uploads/2012/02/garrofo_intro.gif" alt="" width="128" height="75"/></a></p>
|
||||
<p style="text-align: justify;">Sur mon site, vous pourrez trouver en toute confiance, une recette authentique de la paella valencienne, prenant en compte que le signataire de ces lignes, en plus d’être Valencien, est Cuisinier de profession et de vocation.</p>
|
||||
<p style="text-align: justify;"><img class="alignleft" style="margin-top: 3px; margin-bottom: 3px; border-width: 0px;" title="gamba" src=="../wp-content/uploads/2012/02/gamba.jpg" alt="" width="210" height="126"/>Paella de fruits de mer, Riz au bouillon, Arroz a banda, Paella de légumes, Riz noir à l’encre, Fideuá, Riz Moelleux, Ragoûts.Ce site est centré sur le produit « RIZ », mais la cuisine Valencienne est beaucoup plus vaste. Il y a des milliers de recettes, préparées avec ou sans riz que ne connaissent seulement certains privilégiés, elles son un fidèle témoignage des traditions culinaires régionales et populaires, comme c’est le cas de la cuisine de l’Albufera. </p>
|
||||
<p style="text-align: justify;">Sur cette page vous trouverez bon nombre de ces recettes, j’espère que vous en tirerez profit et apprécierez autant que nous ces plats de riz valenciens.</p>
|
||||
<p style="text-align: justify;"> </p>
|
||||
<h3 style="text-align: justify;"><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img class="alignleft size-full wp-image-775" title="paella mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></a> <a title="Recette paella valenciana, français" href=="../recette-paella-valenciana-francais/index.html">Paella valenciana</a></h3>
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<p style="text-align: justify;"><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img class="alignleft size-full wp-image-775" title="paella mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></a></p>
|
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<h3 style="text-align: justify;"> <a title="Paella de fruits de mer" href=="../paella-de-fruits-de-mer/index.html">Paella de fruits de mer</a></h3>
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<h2 class="title">Arroz al horno</h2>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><p>1 litro de caldo de cocido elaborado con: 1 trozo de ternera, 1 pechuga de pollo o mejor aún de gallina, huesos de ternera y de cerdo, 1 pie de cerdo, chorizo, tocino fresco, morcilla, garbanzos, nabos, patata y zanahoria.<br/>
|
||||
Aceite de oliva virgen – 200 cc.<br/>
|
||||
Ajos – 1 cabeza.<br/>
|
||||
Arroz – 300 grs.<br/>
|
||||
Azafrán<br/>
|
||||
Cebolla – 2 cucharadas (picada).<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Costillas – 200 grs. (de cerdo y troceadas).<br/>
|
||||
Pimentón – 1 cucharada sopera rasa.<br/>
|
||||
Tomate – 1 a rodajas.<br/>
|
||||
Tomate – 5 cucharadas (rallado o triturado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Lo primero es elaborar el caldo, cosa que bien puede hacerse el día anterior. Es muy importante que el caldo tenga consistencia y sea fuerte de sabor. Una vez tenemos el caldo colado y los ingredientes reservados en una fuente, comenzamos con la elaboración del arroz.</p>
|
||||
<p>Lo primero es encender el horno con la suficiente antelación para que esté al máximo de calor a la hora de introducir el arroz. En una sartén grande, doramos a fuego vivo en el aceite de oliva las costillas de cerdo troceadas y las reservamos. Bajamos el fuego e incorporamos la cebolla muy finamente picada hasta que comience a ablandarse y a dorarse. Seguidamente, vertemos el tomate rallado y dejamos que se sofría durante unos minutos. Una vez terminado el sofrito de cebolla y tomate, le añadimos el pimentón y tras rehogarlo un minuto más, incorporamos el arroz y el colorante o el azafrán, le damos un par de vueltas y vertemos el contenido de la sartén en una cazuela de barro de unos 30 cm. de diámetro (si no disponemos de cazuela de barro se puede utilizar cualquier recipiente resistente al horno, incluso una paella).</p>
|
||||
<p>Extendemos el arroz uniformemente en la cazuela y colocamos sobre él las costillas de cerdo y algunas mollitas (trozos) de la carne del cocido, el chorizo y la morcilla a rodajas, la patata en rebanadas gruesas, unos cuantos garbanzos y, como colofón, unas rodajas de tomate y la cabeza de ajos entera en el centro de la cazuela. Finalmente, añadimos un poco menos de caldo hirviendo que el doble del volumen del arroz e introducimos la cazuela en el horno. Bajamos la temperatura a 180º – 200º y lo dejamos 40 minutos (habéis leído bien, 40 minutos).</p>
|
||||
<p>Para terminar, sacamos la cazuela del horno, la dejamos reposar 5 minutos y a la mesa.</p>
|
||||
<p>Éste es mi arroz favorito, aunque la paella es el plato de arroz más conocido, yo creo que éste es el rey de los arroces y el más sabroso de ellos, siempre que esté bien cocinado y con un caldo bien sustancioso.</p>
|
||||
<p>Es muy importante que el horno esté bien caliente, y que el caldo esté hirviendo a la hora de incorporarlo al arroz, ya que en caso de que no sea así, las probabilidades de que el arroz se pase son muy altas.</p>
|
||||
<p>También es fundamental una correcta medición de las cantidades de caldo y de arroz, ya que al ser un arroz al horno, no podremos jugar con el fuego como haríamos con una paella.</p>
|
||||
<p>Lo ideal es medir el arroz en tazas de café o en un cacillo pequeño de servir sopa. La relación ideal es el doble menos uno de caldo que de arroz. Por ejemplo… para cuatro tazas de arroz, usaríamos entre seis tazas y media de caldo y siete.</p>
|
||||
<p>En Valencia este plato se suele confeccionar un par de días después de hacer un cocido. De esta manera se aprovecha el caldo y los restos del cocido para realizar un plato magistral.</p>
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<h1 class="main_title">Arroz amb fesols i naps (con alubias y nabos)</h1>
|
||||
|
||||
|
||||
<div class="entry-content">
|
||||
<p>Aceite de oliva virgen – 120 cc.<br/>
|
||||
Agua.<br/>
|
||||
Alubias – 120 grs.<br/>
|
||||
Arroz – 220 grs.<br/>
|
||||
Azafrán<br/>
|
||||
Blanquets – 2 unidades.<br/>
|
||||
Cardo – 2 ramas limpias de filamentos duros.<br/>
|
||||
Cebolla – 3 cucharadas (picada).<br/>
|
||||
Cerdo – 1 manita partida en dos – 1 rabo.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Morcillas – 6 unidades de cebolla.<br/>
|
||||
Nabo blanco – 400 grs.<br/>
|
||||
Napicol o nabicol – 600 grs.<br/>
|
||||
Patatas – 300 grs. peladas y tronchadas.<br/>
|
||||
Pimentón – 2 cucharadas.<br/>
|
||||
Tomate – 6 cucharadas (triturado o rallado).<br/>
|
||||
Elaboración<br/>
|
||||
Ponemos a cocer en agua el rabo, las manitas, los fesols, el nabo, el napicol, los blanquets, el cardo y un poco de sal, hasta que el cerdo esté totalmente cocido. Sacamos los ingredientes del caldo, los troceamos y los reservamos.</p>
|
||||
<p>En una sartén sofreímos la cebolla hasta que se dore, añadimos el tomate, y una vez rehogado incorporamos el pimentón.</p>
|
||||
<p>Ponemos aproximadamente 1´5 l. del caldo con los fesols en una olla al fuego. Al romper a hervir añadimos el sofrito, las patatas tronchadas y dejamos cocer 5 minutos.</p>
|
||||
<p>A continuación, agregamos el arroz y el azafrán dejando cocer 8 min. a fuego suave, rectificamos de sal y añadimos las morcillas y el resto de los ingredientes del caldo troceados. Dejamos cocer otros 5 ó 6 min. removiendo de vez en cuando con suavidad.</p>
|
||||
<p>Es costumbre acompañar este arroz con cebolleta tierna cortada a cuartos o mitades, acompañando alguna cucharada del arroz con un mordisco de cebolleta.</p>
|
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<h1 class="main_title">Arroz con pasas y garbanzos</h1>
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<p>Aceite de oliva virgen – 160grs.<br/>
|
||||
Agua.<br/>
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Arroz – 500 grs.<br/>
|
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Azafrán<br/>
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Colorante alimentario – en caso de no tener azafrán.<br/>
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Garbanzos – 175 grs. puestos a remojo la noche anterior.<br/>
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Pasas – 125 grs. de corinto o de moscatel despepitadas.<br/>
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Perejil – al gusto.<br/>
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Sal.</p>
|
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<p>Elaboración<br/>
|
||||
En una cazuela ponemos a cocer en agua fría (unos dos litros) y sal, los garbanzos escurridos. Los dejamos cocer hasta que queden tiernos. En una cazuela de barro resistente al fuego, vertemos el aceite y lo calentamos un poco, añadimos el arroz y las pasas, y lo rehogamos todo durante un par de minutos. A continuación, incorporamos los garbanzos y el doble de cantidad del caldo de cocción de los garbanzos que de arroz. Añadimos la sal y el perejil picado, e introducimos la cazuela de barro al horno bien caliente, durante unos 45 minutos.</p>
|
||||
<p>También se puede añadir una cabeza de ajos en el centro de la cazuela de barro y hornear el arroz con la cabeza dentro… Por supuesto me refiero a la cabeza de ajos, no se os ocurra intentarlo con alguna de las vuestras. 🙂</p>
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<p>Si no disponéis de cazuela de barro resistente al fuego directo, sofreírlo todo en otro recipiente aparte y luego trasladáis el contenido a la cazuela de barro, previamente calentada en el horno.</p>
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||||
<p>Obviamente, este es un arroz sanísimo y perfectamente válido hasta para el vegetariano más recalcitrante.</p>
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<p>Vuelvo a insistir, en que el horno ha de estar muy caliente, o se os pasará el arroz. Recordad encendedlo con la antelación necesaria.</p>
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<p>Si sois muy aficionados al perejil, podéis espolvorear un poco más al sacar la cazuela del horno.</p>
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<article id="post-158" class="post-158 page type-page status-publish hentry">
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<h1 class="main_title">Arroz meloso de pato, setas y trufa</h1>
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<div class="entry-content">
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<p>Aceite de oliva virgen 80 grs<br/>
|
||||
Arroz 120 grs<br/>
|
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Azafrán 0,2 grs<br/>
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Boletus 80 grs<br/>
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Confit de pato 2 unidades<br/>
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Fondo oscuro de ave 2 Litros<br/>
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Judías verdes 80 grs<br/>
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Puerro 60 grs<br/>
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Trufa negra Al gusto de cada uno, se puede sustituir por unas gotas de aceite de trufa. </p>
|
||||
<p>Elaboración<br/>
|
||||
Salteamos las setas en el aceite de oliva y las retiramos, pochamos el puerro sin dejar que se dore. Añadimos el arroz, el azafrán y las judías verdes en trozos pequeños, rehogamos 1 minuto y vamos mojando con el fondo mientras cuece el arroz, removiendo regularmente. Cuando el arroz lleve al fuego 14 minutos añadimos las setas, el confit de pato desmigado y la trufa, sazonamos y cocinamos hasta que el arroz esté en su punto. </p>
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<a class="t" href="/web/20210602224614*/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/" title="See a list of every capture for this URL">74 captures</a>
|
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<div>Collection: <a style="color:#33f;" href="https://archive.org/details/wikipedia-eventstream" target="_new"><span class="wm-title">Wikipedia Eventstream</span></a></div>
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</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/</div>
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<li id="menu-item-1276" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1276"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
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||||
<li id="menu-item-1277" class="menu-item menu-item-type-post_type menu-item-object-page current-page-ancestor current-menu-ancestor current-menu-parent current-page-parent current_page_parent current_page_ancestor menu-item-has-children menu-item-1277"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/">Arroces típicos de Valencia</a>
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<li id="menu-item-1278" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1278"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
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||||
<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
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||||
<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
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||||
<li id="menu-item-1282" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1282"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
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||||
<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
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||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
||||
<li id="menu-item-1287" class="menu-item menu-item-type-post_type menu-item-object-page current-menu-item page_item page-item-130 current_page_item menu-item-1287"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/" aria-current="page">Arroz negro</a></li>
|
||||
<li id="menu-item-1288" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1288"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1289" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1289"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1291"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
<li id="menu-item-1292" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1292"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/">Paella de langosta</a></li>
|
||||
<li id="menu-item-1293" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1293"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
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||||
<li id="menu-item-1294" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1294"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/">Paella de pato</a></li>
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||||
<li id="menu-item-1295" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1295"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/">Paella de verduras</a></li>
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||||
<li id="menu-item-1296" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1296"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/">Paella morena</a></li>
|
||||
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|
||||
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|
||||
<li id="menu-item-1297" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1297"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/la-cocina-de-la-albufera/">La cocina de la albufera</a></li>
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||||
<li id="menu-item-1298" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-has-children menu-item-1298"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/otras-recetas-valencianas/">Otras recetas valencianas</a>
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<li id="menu-item-1300" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1300"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/otras-recetas-valencianas/all-i-pebre/">All i pebre</a></li>
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<li id="menu-item-1301" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1301"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/otras-recetas-valencianas/angulas-al-ajillo/">Angulas al ajillo</a></li>
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<li id="menu-item-1302" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1302"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/otras-recetas-valencianas/clochinas-al-vapor/">Clóchinas al vapor</a></li>
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<li id="menu-item-1303" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1303"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/otras-recetas-valencianas/espardenya/">Espardenyá</a></li>
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<li id="menu-item-1304" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1304"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/otras-recetas-valencianas/lubina-a-la-sal/">Lubina (llobarro) a la sal</a></li>
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<li id="menu-item-1305" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1305"><a href="https://web.archive.org/web/20210602224614/http://www.lapaella.net/otras-recetas-valencianas/pato-al-pebre-picant/">Pato al pebre picant</a></li>
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||||
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<h1 class="main_title">Arroz negro</h1>
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<div class="entry-content">
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<p>Aceite de oliva virgen – 220 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
|
||||
All i oli.<br/>
|
||||
Arroz – 350 grs.<br/>
|
||||
Calamar – 400 grs. (calamarcitos) o sepietas con sus tintas. Si no hay tintas frescas, usar 2 cucharadas o 4 sobrecitos de tinta congelada.<br/>
|
||||
Caldo de pescado – aproximadamente el triple de caldo que de arroz.<br/>
|
||||
Cebolla – 2 cucharadas (picada muy fina).<br/>
|
||||
Pimentón – 1 cucharada (dulce molido), o la pulpa de 2 ñoras.<br/>
|
||||
Sal.<br/>
|
||||
Tomate – 4 cucharadas (rallado o triturado).</p>
|
||||
<p>Elaboración<br/>
|
||||
Limpiamos y troceamos las sepietas y/o los calamares con cuidado, intentando no romper las bolsas de la tinta, que reservamos.<br/>
|
||||
Vertemos el aceite en la paella y calentamos suavemente, añadimos la cebolla y dejamos rehogar suavemente hasta que comience a tomar una apariencia transparente.</p>
|
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<p>Seguidamente añadimos el ajo picado, rehogamos un minuto y añadimos los calamares y las sepietas, rehogamos el conjunto a fuego vivo, cuidando que no se quemen el ajo y la cebolla. Cuando haya reducido el agua que habrán soltado los cefalópodos durante la cocción incorporamos el tomate y lo rehogamos otros tres o cuatro minutos más a fuego suave.</p>
|
||||
<p>Una vez que el tomate empieza a tomar un color más oscuro, bajamos el fuego y agregamos el pimentón o la pulpa de ñora dejando que rehogue un par de minutos y cuidando que no se queme.</p>
|
||||
<p>Añadimos el arroz y la tinta, sofreímos un minuto más y vertemos el caldo. Subimos el fuego al máximo, probamos y rectificamos si es necesario el punto de sal (las tintas ya aportan sal) y cocemos según se indica en consejos para la cocción de arroz en paella.</p>
|
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<p>Servir acompañado con el all i oli.</p>
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<article id="post-96" class="post-96 page type-page status-publish hentry">
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<h1 class="main_title">Fideuá de marisco</h1>
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<div class="entry-content">
|
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<p>Aceite de oliva virgen – 200 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
|
||||
Azafrán<br/>
|
||||
Calamar – 150 grs.<br/>
|
||||
Caldo de pescado – aproximadamente el doble de caldo que de arroz.<br/>
|
||||
Cigala – 4 tan grandes o más que las gambas.<br/>
|
||||
Clochina – 8 unidades.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Fideos – 400 grs. del nº 4.<br/>
|
||||
Gamba – 8 unidades, a más gordas mejor.<br/>
|
||||
Pimentón – 1 cucharada o la pulpa de 4 ñoras.<br/>
|
||||
Sepia – 150 grs.<br/>
|
||||
Tomate – 4 cucharadas (rallado o triturado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Troceamos la sepia y los calamares en cuadrados de unos 2 cm. Ponemos el aceite a calentar y cuando humee, salteamos las gambas y las cigalas durante 1 minuto, las sacamos y las reservamos. A continuación, incorporamos la sepia y los calamares y los sofreímos hasta que empiecen a tomar un ligero color dorado. En ese instante, añadimos el tomate y dos ajos picados muy finos y lo sofreímos bien, hasta que empiece a oscurecer.</p>
|
||||
<p>Entonces ponemos el pimentón dulce o las ñoras, lo removemos todo e incorporamos los fideos. A continuación, el caldo hirviendo, un ajo picado muy fino, y dejamos cocer el conjunto a fuego vivo. A los 10 minutos de cocción, colocamos las gambas, las cigalas y las clotxinas por encima y dejamos cocer otros 5 ó 6 minutos mas a fuego suave, hasta que el caldo se evapore por completo.</p>
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<p>Hay quien al sofrito le añade dos cucharadas de cebolla muy picadita.</p>
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<p>Para el caldo lo ideal son espinas y cabeza de rape, pescado de roca y pescado de playa, galeras y/o cangrejos. Con 25 minutos de cocción es suficiente.</p>
|
||||
<p>Al caldo se le puede añadir una cebolla y un tomate, o una hoja de laurel.</p>
|
||||
<p>A más sabroso sea el caldo, mas rica será la fideuá.</p>
|
||||
<p>Si vuestro presupuesto os lo permite, podéis poner también unos trozos de langosta o bogavante e incluso unas almejas, trozos de rape o pez espada.</p>
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<h1 class="main_title">Fideuà negreta</h1>
|
||||
|
||||
|
||||
<div class="entry-content">
|
||||
<p>Aceite de oliva virgen – 200 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
|
||||
Calamar – 450 grs. calamarcitos o sepietas con sus tintas. Si no disponemos de tintas frescas, sustituirlas por 2 cucharadas o 4 sobrecitos de tinta congelada.<br/>
|
||||
Caldo de pescado – aproximadamente algo menos del doble de caldo que de fideos.<br/>
|
||||
Cebolla – 2 cucharadas (picada muy fina).<br/>
|
||||
Fideos – 420 grs. del nº 1.<br/>
|
||||
Pimentón – 1 cucharada (molido), o la pulpa de 2 ñoras.<br/>
|
||||
Sal.<br/>
|
||||
Tomate – 4 cucharadas (rallado o triturado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Limpiamos y troceamos las sepietas y/o los calamares con cuidado, intentando no romper las bolsas de la tinta, que reservamos. Vertemos el aceite en la paella y calentamos suavemente, añadimos la cebolla y dejamos rehogar suavemente hasta que comience a tomar una apariencia transparente.</p>
|
||||
<p>Seguidamente añadimos el ajo picado, rehogamos un minuto y añadimos los calamares y las sepietas, rehogamos el conjunto a fuego vivo, cuidando que no se quemen el ajo y la cebolla. Cuando haya reducido el agua que habrán soltado los cefalópodos durante la cocción, incorporamos el tomate y lo rehogamos otros tres o cuatro minutos más a fuego suave.</p>
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<p>Una vez que el tomate empieza a tomar un color más oscuro, bajamos el fuego y agregamos el pimentón o la pulpa de ñora dejando que rehogue un par de minutos y cuidando que no se queme.</p>
|
||||
<p>Añadimos los fideos y la tinta, sofreímos un minuto más y vertemos el caldo. Subimos el fuego al máximo, probamos y rectificamos si es necesario el punto de sal (las tintas ya aportan sal), cocer 5 o 6 minutos, hasta que el caldo seque.</p>
|
||||
<p>Si por el tipo de pasta elegido, exceso de fuego, etc. observáramos que la pasta esta quedando dura, mojar con un poco mas de caldo.</p>
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<a class="t" href="/web/20210603143359*/http://www.lapaella.net/arroces-tipicos-de-valencia/" title="See a list of every capture for this URL">94 captures</a>
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|
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<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
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<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
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|
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<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
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|
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|
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<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
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<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1291"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
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<li id="menu-item-1293" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1293"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
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<li id="menu-item-1294" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1294"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/">Paella de pato</a></li>
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<li id="menu-item-1296" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1296"><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/">Paella morena</a></li>
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<section class="et_pb_fullwidth_header et_pb_bg_layout_dark et_pb_text_align_left">
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<h1>Arroces típicos de Valencia</h1>
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</section>
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<p><a href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paellita_activa" alt="" width="33" height="21" data-src="https://web.archive.org/web/20210603143359/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="alignnone size-full wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-775" title="paellita_activa" src="https://web.archive.org/web/20210603143359im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="" width="33" height="21"/></noscript></a> Aquí podreis encontrar recetas de arroces típicas de Valencia.</p>
|
||||
<ul>
|
||||
<li><a title="Arroz a banda" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li><a title="Arroz al horno" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li><a title="Arroz al horno de anguilas y bajocas" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
||||
<li><a title="Arroz con pasas y garbanzos" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li><a title="Arroz negro" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
|
||||
<li><a title="Fideuá de marisco" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
|
||||
<li><a title="Fideuà negreta" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li><a title="Paella de coliflor y bacalao" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/paella-de-coliflor-y-bacalao/">Paella de col y bacalao </a></li>
|
||||
<li><a title="Paella de bogavante" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
<li><a title="Paella de langosta" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/">Paella de langosta</a></li>
|
||||
<li><a title="Paella de marisco" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li><a title="Paella de pato" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/">Paella de pato</a></li>
|
||||
<li><a title="Paella de verduras" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/">Paella de verduras</a></li>
|
||||
<li><a title="Paella morena" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/">Paella morena</a></li>
|
||||
<li><a title="Pimientos rojos rellenos de arroz" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/pimientos-rojos-rellenos-de-arroz/">Pimientos rojos rellenos de arroz</a></li>
|
||||
<li><a title="Arroz amb fesols i naps (con alubias y nabos)" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz “amb fesols i naps” (con alubias y nabos)</a></li>
|
||||
<li><a title="Arroz amb bledes (con acelgas)" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz “amb bledes” (con acelgas)</a></li>
|
||||
<li><a title="Arroz allipebrat" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li><a title="Arroz meloso (semicaldoso) con brocheta de calamarcitos y gambas" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-semicaldoso-con-brocheta-de-calamarcitos-y-gambas-2/">Arroz meloso (semicaldoso) con brocheta de calamarcitos y gambas</a></li>
|
||||
<li><a title="Arroz meloso de pato, setas y trufa" href="https://web.archive.org/web/20210603143359/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
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</ul>
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<p> </p>
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<h1 class="main_title">Paella de bogavante</h1>
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<p>Aceite de oliva virgen – 220 cc.<br/>
|
||||
Ajos – 2 dientes.<br/>
|
||||
Arroz – 350 grs.<br/>
|
||||
Azafrán<br/>
|
||||
Bogavante – dos unidades de 500 grs. o uno de 1 kilo, vivitos y coleando.<br/>
|
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Calamar – 200 grs.<br/>
|
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Caldo de pescado – no muy fuerte o rebajado con un poco de agua. Si elaboramos un caldo excesivamente consistente o fuerte, predominará demasiado el sabor del caldo sobre el bogavante, y ya que hemos gastado una pequeña fortuna en el animalito, lo mejor es que destaque.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Pimentón – 1 cucharada.<br/>
|
||||
Tomate – 4 cucharadas (rallado o triturado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Empezaremos por preparar los bogavantes. Hay dos formas de hacerlo. Una consiste en partirlos por la mitad a lo largo, y rehogarlos en la paella, hasta que se vuelvan de color rojo, y los reservamos. A partir de este punto elaboramos la receta como si fuera la del arroz a banda o la paella de marisco, pero poniendo los bogavantes sobre la paella a mitad de la cocción de arroz.</p>
|
||||
<p>La otra forma es más compleja. Escaldamos los bogavantes en agua hirviendo durante 3 minutos, transcurrido este tiempo, los sacamos, reservamos el agua de la cocción y los sumergimos en un recipiente lleno de agua con hielo para detener la cocción del marisco y que no quede demasiado cocido. Una vez fríos, separamos la cabeza, pelamos las pinzas y la cola, cortándola en medallones. La cabeza la vaciamos aprovechando los jugos y el coral o sesos, que guardamos para utilizar posteriormente. Las cáscaras de los bogavantes las incorporamos al agua de su cocción, añadimos alguna espina de pescado o algo de pescado para caldo y cocemos todo unos 25 minutos, colamos y mantenemos caliente.</p>
|
||||
<p>En la paella calentamos el aceite y sofreímos los calamares, un ajo picado y el tomate, añadimos el pimentón, rápidamente el arroz, dejamos un minuto al fuego y vertemos el caldo hirviendo sobre la paella, cuando el arroz comience a asomar sobre el caldo (7 u 8 minutos aproximadamente), rectificamos de sal y colocamos los trozos de bogavante, repartimos los jugos y el coral sobre el arroz, añadimos el otro ajo picado y dejamos cocer otros 7 u 8 minutos siguiendo las indicaciones que figuran en consejos para la cocción del arroz.</p>
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<a class="t" href="/web/20210603141319*/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/" title="See a list of every capture for this URL">55 captures</a>
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<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210603141319/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
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<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210603141319/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
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|
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<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210603141319/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
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<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210603141319/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
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|
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<h1 class="main_title">Paella de langosta</h1>
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<p>Aceite de oliva virgen – 220 cc.<br/>
|
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Ajos – 2 dientes.<br/>
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Arroz – 350 grs.<br/>
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Azafrán<br/>
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Calamar – 200 grs.<br/>
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Caldo de pescado<br/>
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Colorante alimentario – en caso de no tener azafrán.<br/>
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Langostino<br/>
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Pimentón – 1 cucharada.<br/>
|
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Tomate – 4 cucharadas (rallado o triturado). </p>
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<p>Elaboración<br/>
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Elaborar igual que la paella de bogavante pero obviamente sustituyendo el bogavante por la langosta.</p>
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<article id="post-142" class="post-142 page type-page status-publish hentry">
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<h1 class="main_title">Paella de pato</h1>
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<div class="entry-content">
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<p>Aceite de oliva virgen – 150 cc.<br/>
|
||||
Agua.<br/>
|
||||
Arroz – 320 grs.<br/>
|
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Azafrán – de flor.<br/>
|
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Colorante alimentario – en caso de no tener azafrán.<br/>
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Garrofó – 125 grs.<br/>
|
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Judías blancas o tabella – 80 grs.<br/>
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Judías verdes – 400 grs.<br/>
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Pato – 1/2.<br/>
|
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Pimentón – rojo dulce molido.<br/>
|
||||
Pollo – 1/2.<br/>
|
||||
Sal.<br/>
|
||||
Tomate – 4 cucharadas soperas (natural rallado). </p>
|
||||
<p>Elaboración<br/>
|
||||
Calentamos el aceite en la paella y, cuando empieza a humear, incorporamos el pollo y el pato troceados, dorándolos cuidadosamente a fuego medio. A continuación, añadimos la verdura también troceada y la sofreímos durante un par de minutos. Seguidamente, haciendo un hueco en medio de la paella, sofreímos el tomate y, cuando empieza a oscurecer, el pimentón con cuidado que no se queme o amargaría la paella. Removemos todo bien y añadimos agua hasta el borde de la paella. Dejamos cocer la paella durante 40 minutos, rectificando de sal.</p>
|
||||
<p>Añadimos el arroz y el colorante o las hebras de azafrán, procurando repartir bien todo el arroz por la paella, y dejamos cocer a fuego vivo hasta que el arroz esté en su punto y el caldo se evapore por completo tal y como indicamos en consejos para la cocción de arroz en paella.</p>
|
||||
<p>Dejar reposar unos minutos… y a la mesa!!!</p>
|
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<p>Se puede añadir un par de ramitas de romero a mitad de cocción del arroz, le da un sabor muy agradable… pero solo unas ramitas o de lo contrario predominará su sabor en exceso.</p>
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<a href="https://web.archive.org/web/20210603113140/http://www.lapaella.net/sin-categoria/fideua-de-pato-boletus-y-puerro/">FIDEUA DE PATO, BOLETUS Y PUERRO</a>
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<a href="https://web.archive.org/web/20210603113140/http://www.lapaella.net/sin-categoria/la-coca-llanda-el-mejor-bizcocho-casero-del-mundo/">Las Cocas valencianas</a>
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<h1 class="main_title">Paella de verduras</h1>
|
||||
|
||||
|
||||
<div class="entry-content">
|
||||
<p>Aceite de oliva virgen – 360 grs.<br/>
|
||||
Ajos – 1 diente picado muy fino.<br/>
|
||||
Ajos – 1 manojo (tiernos).<br/>
|
||||
Alcachofas – 8 unidades.<br/>
|
||||
Arroz – 400 grs.<br/>
|
||||
Azafrán – de hebra.<br/>
|
||||
Calabacín<br/>
|
||||
Caldo de verdura o agua.<br/>
|
||||
Cebolla – 1/2 (tamaño mediano).<br/>
|
||||
Coliflor – 300 grs.<br/>
|
||||
Colorante alimentario – en caso de no tener azafrán.<br/>
|
||||
Espinacas – 2 manojos<br/>
|
||||
Garrofó – 80 grs.<br/>
|
||||
Habas – 125 grs. (tiernas peladas).<br/>
|
||||
Judías verdes – 200 grs.<br/>
|
||||
Napicol o nabicol<br/>
|
||||
Pimentón – 1 cucharada.<br/>
|
||||
Pimiento – 1 rojo mediano.<br/>
|
||||
Sal.<br/>
|
||||
Tomate – 2 maduros rallados.<br/>
|
||||
Zanahoria.<br/>
|
||||
Elaboración<br/>
|
||||
Troceamos todas las verduras en trozos de unos 4 ó 5 cm. excepto el napicol y la zanahoria que haremos en cubos pequeños. Calentamos el aceite en la paella hasta que comience a humear y añadimos la cebolla picada muy fina. Cuando empiece a ablandarse, incorporamos el resto de las verduras por orden de dureza, las más duras las primeras y las más tiernas y las espinacas al final, y a fuego muy suave las rehogamos durante 15 minutos, removiéndolas con frecuencia. Seguidamente, añadimos el tomate rallado y lo sofreímos otros 5 minutos más. Una vez hecho esto, incorporamos el pimentón y un minuto después, el arroz y el colorante.<br/>
|
||||
Rehogamos el conjunto durante 1 minuto más y añadimos el caldo de verdura o el agua, aproximadamente el doble que de arroz, y el ajo picado. Dejamos cocer a fuego vivo durante 15 ó 20 minutos… y a la mesa.<br/>
|
||||
Es importante rehogar bien las verduras, a fuego suave y sin prisa.<br/>
|
||||
Por supuesto, es fácil que no dispongáis de todos los ingredientes, debido a la estacionalidad de alguno de ellos, pero de todas las verduras de la lista, sin la coliflor, esta paella pierde casi toda su gracia. Las alcachofas y las habas también juegan un papel importante.<br/>
|
||||
Las verduras, si son frescas mejor, si no disponéis de ellas, sustituirlas por congeladas, pero nunca por verdura en conserva.<br/>
|
||||
Un dato importante a tener en cuenta a la hora de calcular el agua, es el alto contenido en agua de las verduras, agua que irán soltando durante la cocción del arroz. Así que ser un poco más parcos con el agua o caldo que con otros arroces hechos en paella.</p>
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<a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/sin-categoria/fideua-de-pato-boletus-y-puerro/">FIDEUA DE PATO, BOLETUS Y PUERRO</a>
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<a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/sin-categoria/la-coca-llanda-el-mejor-bizcocho-casero-del-mundo/">Las Cocas valencianas</a>
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<a href="https://web.archive.org/web/20210603060552/http://www.lapaella.net/sin-categoria/talibanes-de-la-paella/">TALIBANES DE LA PAELLA</a>
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<div class="et_pb_section et_pb_fullwidth_section et_section_regular" style="background-color:#ffffff;background-image:url(https://web.archive.org/web/20210603183746im_/http://www.lapaella.net/wp-content/uploads/2011/04/Paellas-Fondo-Título-Header-larga.png);">
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<h1>Aspectos técnicos sobre el arroz.</h1>
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<p> </p>
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<p><a href="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img style="margin: 4px;" title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="alignleft size-full wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft size-full wp-image-775" style="margin: 4px;" title="paella mini" src="https://web.archive.org/web/20210603183746im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></a> Unos 5.000 granos son necesarios para obtener una ración de paella. Este cereal, <em>Oryza Sativa, </em>proviene de Asia y hoy en día es la base de la dieta de la mitad de la población mundial. Se cree que comenzó a cultivarse en el sur de China hace 7.000 años. Desde Asia llegó a Persia y de allí a Europa.</p>
|
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<p style="text-align: justify;">Valencia goza del privilegio de haberse reconocido como la zona de España donde comenzó a cultivarse arroz. Esto sucedió en el siglo VIII d.C. con la <a title="Valencia y el arroz" href="https://web.archive.org/web/20210603183746/http://www.lapaella.net/valencia-y-la-cultura-del-arroz-origen-y-evolucion/" target="_blank">llegada de los árabes </a>a nuestra Península.</p>
|
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<p style="text-align: justify;"><a href="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/planta-de-arroz.jpg"><img style="margin: 3px;" title="planta de arroz" alt="" width="132" height="298" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/planta-de-arroz.jpg" class="alignleft size-full wp-image-810 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft size-full wp-image-810" style="margin: 3px;" title="planta de arroz" src="https://web.archive.org/web/20210603183746im_/http://www.lapaella.net/wp-content/uploads/2012/02/planta-de-arroz.jpg" alt="" width="132" height="298"/></noscript></a>Está demostrado que la primera planta de arroz en Valencia se desarrolló a orillas el lago de la Albufera, concretamente en tierras que hoy se corresponden con el municipio de Sueca. En la formación definitiva de los arrozales que hoy existen, tuvo un papel muy importante la mano del hombre, que practicó los “aterramientos” desde finales del s. XIX hasta principios del XX. Esta práctica consistía en la extracción, con extraordinario esfuerzo, de tierra del centro del lago para trasladarla hasta sus orillas creando el terreno pantanoso que el arroz necesita para su desarrollo. De esta forma se fue restando superficie al lago mientras que la extensión del arrozal se incrementó. El arroz resultó ser un cultivo muy rentable y gracias a él se mantuvo durante siglos a toda una sociedad.</p>
|
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<p style="text-align: justify;"> La Denominación de Origen Arroz de Valencia ampara las tierras de arroz que se encuentran situadas en el Parque Natural de la Albufera de Valencia y la Marjal de Pego Oliva. De las más de 100.ooo variedades existentes en la actualidad, la D.O. arroz de Valencia ampara, entre otras, las variedades de arroz tipo <em>japónica</em>, SENIA, BAHIA, ALBUFERA Y BOMBA, por ser tradicionales en nuestra zona de cultivo y ser las que mejor se adaptan a la cocina mediterránea. En general las variedades <em>japónica</em>, con menor contenido de amilosa, son las que mejor conducen los sabores, las que mejor se integran en los caldos de cocción y presentan una textura más acorde con los gustos mediterráneos. Los arroces del tipo <em>índica,</em> de grano mas largo y firme, conducen peor los sabores debido a su mayor contenido en amilosa. En general, La D.O. Arroz de Valencia realiza estrictos controles que le permiten certificar, paquete por paquete, el origen del producto, su calidad, pureza varietal y trazabilidad, para garantizar al consumidor un producto con el sabor de la tradición y total garantía de calidad</p>
|
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<p style="text-align: justify;">El arroz de Valencia variedad <strong>Senia</strong> es cremoso, húmedo en su interior y en su superficie lo cual favorece la conducción de los sabores. Pero la misma humedad superficial que proporciona mayor sabor impide que los granos queden sueltos entre sí. No soporta la sobrecocción y se pasa de punto facilmente.</p>
|
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<p style="text-align: justify;">La variedad de arroz <strong>Bomba</strong> es, en mi opinión erroneamente, más apreciada que la variedad <em>Senia</em> y su precio es mucho más alto debido al menor rendimiento que ofrece el cultivo de esta variedad por hectárea. La ventaja del arroz <em>Bomba</em> es que conserva unas características organolépticas muy similares al <em>Senia</em> pero es más resistente al exceso de cocción. El arroz <em>Bomba</em> nos permite sobrepasar unos minutos el tiempo óptimo de cocción sin que el arroz se pase ni “empaste”. Al ser más rico en <strong>amilosa</strong> que el <em>Senia</em> aguanta mejor la sobrecocción y el reposo sin pasarse, aunque su textura es menos cremosa y transmite un poco peor los sabores que el <em>Senia</em>. Es apreciado por los restaurantes que han de cocinar muchos arroces al mismo tiempo y por aquellos a los que les no importa pagar un poco más a cambio de la seguridad de que el arroz saldrá más facilmente en su punto. Es falso que el <em>Bomba</em> contenga más almidón, o que absorba mejor los sabores y la típica imagen publicitaria donde vemos los granos caer de la cuchara como si fueran granos de maíz, es un síntoma de un arroz con poca humedad superficial y reducida capacidad de transmisión de sabores. Desde hace unos años se cultiva un variedad conocida como <strong>Albufera</strong>, cuyo contenido en amilosa es mayor que el arroz <em>Senia</em>, pero menor que el <em>Bomba.</em></p>
|
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<p>En el mercado hay miles de variedades diferentes. Pero <strong>¿qué hace que un grano largo quede una vez cocido, más firme y suelto que un grano de arroz redondo?</strong> ¿Porqué los arroces glutinosos adquieren esa imagen de pasta uniforme que nos permite modelarlos a nuestro gusto?</p>
|
||||
<p>La respuesta está en el almidón del grano. Pero no, como se nos quiere hacer entender muchas veces, en la cantidad de almidón que contiene cada variedad. El mismo porcentaje de almidón presenta un grano de Basmati que de arroz Bomba. No es pues la cantidad de almidón, sino la forma en que este se presenta lo que nos ayuda a predecir el comportamiento de cada variedad de arroz en la cocina. El almidón puede presentarse en el grano bien en forma de <strong>amilopectina</strong>, bien en forma de <strong>amilosa.</strong> Del porcentaje de amilosa o amilopectina que presente el grano dependerá las cualidades organolépticas del arroz una vez cocinado.</p>
|
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<p>Técnicamente se ha demostrado relación entre el contenido de amilosa y las propiedades funcionales de cada variedad. Así existe una correlación lineal positiva para la consistencia y retrogradación (retorno de humedad que produce pegajosidad) y negativa con la adherencia y viscosidad.</p>
|
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<p>La respuesta de un arroz en la cocina esta directamente ligada al contenido de amilosa y amilopectina del grano.</p>
|
||||
<p>La amilosa provoca en el grano una bajada de la humectabilidad y una tendencia a que queden los granos sueltos tras la cocción. Confiere dureza al grano, quedando un arroz más consistente, y una baja humedad durante la masticación. La cremosidad del grano se ve frenada por la amilosa, al igual que la pegajosidad y al contrario de la disgregabilidad.</p>
|
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<p>Resumiendo, podemos afirmar que variedades ricas en amilosa (porcentajes entre el 25% y 30%) suelen dar granos cocidos secos, más bien duros y que se endurecen aun más al enfriarse. Entendemos que son granos secos tanto refiriéndonos a su humectabilidad, como a su humedad. Es decir, al introducirlos en nuestra boca y antes de masticarlos encontraremos que su superficie es poco o nada húmeda (hablamos aquí de humectabilidad) igual que al masticarlos encontraremos que nos ofrecen un bolo alimenticio más bien seco (nos estamos refiriendo a la humedad).</p>
|
||||
<p>Esta baja humedad y humectabilidad se traducen claramente en una baja capacidad de absorción del sabor. Sin embargo, tendremos granos firmes y sueltos, que han expulsado pocos sólidos solubles al agua y por tanto darán caldos claros cuando son cocidos en exceso de agua.</p>
|
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<p>Por el contrario, variedades bajas en amilosa y ricas en amilopectina, nos darán granos con cierto grado de humectabilidad y humedad. Serán granos con una mayor capacidad de absorción del sabor, mucho menos duros, con una mayor tendencia a adherirse entre ellos. Una vez comprimidos con los molares, las variedades de arroz de bajo contenido en amilosa nos darán una pasta cremosa, que ayudará a ofrecernos sabores hasta los últimos momentos de la deglución. Contenidos excesivamente bajos en amilosa nos darán variedades con una pegajosidad muy alta, hasta llegar el punto de conseguir pasta de difícil masticación.</p>
|
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<p>En el mercado existen hoy en día miles de variedades con composiciones de grano muy diversas que van desde porcentajes de amilosa de menos del 7% a más del 30%.</p>
|
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<p align="center"><strong><span style="text-decoration: underline;">Mayor % de Amilosa</span></strong></p>
|
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<p align="center">-Granos sueltos tras la cocción</p>
|
||||
<p align="center">-Arroz más consistente</p>
|
||||
<p align="center">-Granos secos y duros</p>
|
||||
<p align="center">-Menos capacidad de absorción de sabor</p>
|
||||
<p align="center">-Escasa expulsión de solubles al agua</p>
|
||||
<p align="center">-Ideal para ensaladas</p>
|
||||
<p align="center">-Resistentes a la cocción</p>
|
||||
<p align="center"><strong><span style="text-decoration: underline;">Mayor % de Amilopectina</span></strong></p>
|
||||
<p align="center">-Altos niveles de humectabilidad y humedad</p>
|
||||
<p align="center">-Granos con mayor capacidad de absorción de sabor</p>
|
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<p align="center">-Pegajosidad alta</p>
|
||||
<p align="center">-Expulsión de sólidos solubles</p>
|
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<p align="center">-Ideal para recetas tradicionales mediterráneas</p>
|
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<p align="center">-Riesgo de pasarse, delicados en la cocción</p>
|
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<p style="text-align: justify;">Llegado este punto, es normal que nos asalte la pregunta: ¿Cuál es la mejor variedad para la cocina? o dicho de otra forma, ¿Cuál es el correcto equilibrio entre amilosa y amilopectina?</p>
|
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<p style="text-align: justify;">La respuesta ha de ir inexorablemente ligada a otra pregunta: ¿Qué uso voy a dar al arroz en mi cocina?</p>
|
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<p style="text-align: justify;">En la mayor parte del mundo, el uso culinario del arroz se reduce a ser la guarnición, o acompañamiento de otras elaboraciones. Cuando el uso del arroz se reduce a su cocción en agua hirviendo para a continuación consumir solo o mezclado con otros ingredientes, como en el caso del arroz tres delicias, el sushi o los curris de la India, es mejor el uso de arroces de la subvariedad <em>índica</em>. Pero en la cocina de Valencia, igual que en los rissottos italianos, el arroz absorbe y transmite los sabores del caldo en el que cuece y de los ingredientes junto con los que cocina. Por tanto viendo el arroz desde una óptica mediterránea, es decir tal y como entendemos en Valencia la cocina del arroz, las mejores variedades son sin duda las del tipo <em>japónica</em>, con un contenido intermedio de amilosa. La gastronomía mediterránea no entiende al arroz como un ingrediente de sus recetas sino como un conductor del sabor. La difícil tarea del arroz en esta cocina es la de absorber los sabores y aromas que el resto de los ingredientes cedieron al caldo de cocción y conducirlos elegantemente al paladar. Tras rigurosos estudios organolépticos, en la Denominación de Origen Arroz de Valencia han determinado que las mejores variedades para la cocina mediterránea son SENIA, BAHIA, ALBUFERA Y BOMBA.</p>
|
||||
<p style="text-align: justify;">El Arroz de Valencia, en sus tres variedades, Bahía, Senia y Bomba se caracteriza por ser un arroz de grano corto y muy perlado. La perla del arroz no es más que una concentración de almidón que poseen algunos granos de arroz de las variedades que más permiten absorber los sabores de los ingredientes. Por tanto, el arroz de Valencia es un excelente conductor del sabor, convirtiéndose así en un arroz ideal para cocinar paellas, arroces caldosos, al horno, melosos…<br/>
|
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La variedad Bomba tiene un valor añadido que lo ha convertido en uno de los arroces más apreciados tanto por los grandes restauradores como por las amas de casa. Este arroz mantiene el grano suelto y duro aún sometiéndolo a una sobrecocción. Esto significa que el arroz no se pasa ni se empasta aunque lo dejemos reposar demasiado tiempo. De esta forma se facilita la tarea de servir el arroz en su punto.</p>
|
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<p style="text-align: justify;"> Resumiendo, para obtener la máxima satisfacción gastronómica debemos recordar cuatro aspectos fundamentales:</p>
|
||||
<p style="text-align: justify;">-Elegir el arroz adecuado para cada plato.<br/>
|
||||
-Servir el arroz en su punto de cocción.<br/>
|
||||
-Darle el punto de sabor ideal.<br/>
|
||||
-Conseguir el punto de aceite</p>
|
||||
<h2 style="text-align: justify;"><a href="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="alignleft size-full wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft size-full wp-image-775" title="paella mini" src="https://web.archive.org/web/20210603183746im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></a> <strong>Tipos y variedades de arroz</strong></h2>
|
||||
<p style="text-align: justify;"> Hay muchas formas de clasificar el arroz, veamos a continuación las clasificaciones más habituales.</p>
|
||||
<h3 style="text-align: justify;"> Clasificados por su tamaño:</h3>
|
||||
<p style="text-align: justify;"><strong> </strong>Grano largo: Longitud superior a 6 mm, proporción longitud/anchura de 2 a 3.</p>
|
||||
<p style="text-align: justify;">Grano redondo o corto: Longitud mínima 5,2 mm, proporción longitud/anchura inferior a 2.</p>
|
||||
<p style="text-align: justify;">Grano medio o semilargo: Longitud entre 5,2 y 6 mm, proporción longitud/anchura inferior a 3</p>
|
||||
<p style="text-align: justify;"> <strong>Perlados o cristalinos</strong></p>
|
||||
<p style="text-align: justify;"> La perla es una concentración de almidón que hay en el centro de un grano. El perlado permite la absorción de sabores durante la cocción. La mayoría de los japónica son perlados. No todos los granos de un arroz perlado presentan perla.</p>
|
||||
<p style="text-align: justify;"><strong>Procesamiento industrial</strong></p>
|
||||
<p style="text-align: justify;">–<span style="text-decoration: underline;">Arroz en cáscara</span>: Segado y trillado. No se vende al consumidor final</p>
|
||||
<p style="text-align: justify;">–<span style="text-decoration: underline;">Arroz integral</span>: Sin cáscara pero con pericarpio. (Piel marrón) — –</p>
|
||||
<p style="text-align: justify;"><span style="text-decoration: underline;">Arroz blanco</span>: Grano blanco, el que se utiliza habitualmente</p>
|
||||
<p style="text-align: justify;"> –<span style="text-decoration: underline;">Arroz vaporizado, sancochado o <em>parboiled:</em></span> Sometido a un proceso de presión y temperatura en forma integral. Una vez blanqueado, según el proceso habitual, no se pasa al cocinar aunque exista sobrecocción.</p>
|
||||
<p style="text-align: justify;"> –<span style="text-decoration: underline;">Arroz de cocción rápida</span>: Precocido, lo encontramos con distintas presentaciones y métodos de cocción final. Solo, con especias u otros ingredientes.</p>
|
||||
<p style="text-align: justify;"><strong>Índica o japónica</strong></p>
|
||||
<p style="text-align: justify;"><span style="text-decoration: underline;">-Índica</span>: arroces largos y cristalinos, grano firme menos cremoso, queda suelto al cocerse, pero no absorbe sabor. Ejemplos, <em>Basmati o Tahibonet. </em></p>
|
||||
<p style="text-align: justify;"><em> –</em><span style="text-decoration: underline;">Japónica:</span> Granos redondos o medios y perlados, consistencia menos firme, mayor adherencia entre granos. Absorben muy bien los sabores, pero se pasan con faciloidad. Su franja de gelatinización los hace sumamente frágiles al reposo excesivo.</p>
|
||||
<p style="text-align: justify;">Esta categorización corresponde con las diferencias culinarias en las elaboraciones con arroz entre dos tipos de cocina, la mediterránea y la asiática.</p>
|
||||
<p><strong> CUADRO DE PORCENTAJES DE AMILOSA EN EL ARROZ </strong></p>
|
||||
<table border="0" cellspacing="0" cellpadding="0">
|
||||
<tbody>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center"><strong><span style="text-decoration: underline;">VARIEDAD</span></strong></p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center"><strong><span style="text-decoration: underline;">TIPO</span></strong></p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center"><strong><span style="text-decoration: underline;">% AMILOSA</span></strong></p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">GLUTINOSO</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">0</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">VENERE</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">16.57</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">ARBORIO</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">17.3</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">SENIA</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">18.2</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">BAHIA</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">18.6</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">BALILLA X SOLLANA</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">19.3</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">TEBRE</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">20</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">LIDO</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">21</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">CARNAROLI</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">22.2</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">VIALONE NANO</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">22.8</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">BOMBA</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAP</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">23.1</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">PUNTAL</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">IND</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">23.4</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">JAZMIN</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">IND</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">24</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">BASMATI</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">IND</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">26</p>
|
||||
</td>
|
||||
</tr>
|
||||
<tr>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">TAHIBONET</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">IND</p>
|
||||
</td>
|
||||
<td valign="top" width="195">
|
||||
<p align="center">28.3</p>
|
||||
</td>
|
||||
</tr>
|
||||
</tbody>
|
||||
</table>
|
||||
<p>Si una variedad posee un 20% de amilosa, el resto del almidon , osea un 80%, es amilopectina.</p>
|
||||
<p> </p>
|
||||
<h2><strong><a href="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603183746im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></a> Principales variedades de consumo y cultivo en España</strong></h2>
|
||||
<p style="text-align: justify;"><strong> </strong><strong>-Sénia</strong>: Es el más característico de la cocina y del arrozal valenciano. Tiene un alto contenido en amilopectina por lo que absorbe el sabor mejor que ninguno, su textura es muy cremosa. Su principal pega es su poca resistencia al exceso de cocción, que hace que se abra por sus extremos. Es el arroz que se comercializa habitualmente como arroz redondo o arroz para paella. Cuece entre 13 y 15 minutos. Actualmente el cultivo de <em>Senia</em> ha disminuido en beneficio de la variedad <strong>J.Sendra</strong>, una evolución de la variedad <em>Senia</em> que posee las mismas cualidades organolépticas pero da una mayor producción. Estas variedades de arroz se comercializan habitualmente con la denominación <em><span style="color: #000000;">arroz redondo. </span></em><span style="color: #000000;"><strong>Lapaella.net recomienda</strong> para la elaboracion de paellas y arroces <strong>el uso de arroz redondo D.O Arroz de Valencia.</strong> No recomiendo marcas ya que ninguna se anima a publicitarse en estas páginas, asi que si quieren publicidad, que se la paguen.</span></p>
|
||||
<p style="text-align: justify;"> –<strong>Bomba</strong>: Es el más caro debido a que su rendimiento es más bajo que otras variedades. Este bajo rendimiento se debe a la mayor altura de la planta, que facilite que el se tumbe o acueste, también es mas sensible al ataque de hongos que merman mucho la producción y posee una alta proporción de cascarilla. Su ventaja más destacable en la cocina es que no se abre, y cuando esto ocurre, lo hace transversalmente, no longitudinalmente. Al mantener el grano duro y suelto, aun sometiéndolo a una sobrecocción, el arroz no se pasa ni empasta aunque lo dejemos reposar. Esto es debido a que, pese a ser un japónica, contiene una gran cantidad de amilosa, por lo que su comportamiento se aproxima al índica. No es el primer arroz en nada, pero es el segundo en todo. Tarda en cocer entre 17 y 20 minutos.</p>
|
||||
<p style="text-align: justify;"> –<strong>Bahía</strong>: Se cultiva muy poco, es tan parecido al Sénia, que el Consejo Regulador permite su mezcla.</p>
|
||||
<p style="text-align: justify;"> –<strong>Balilla x Sollana</strong>: Es un híbrido con características morfológicas similares al bomba, pero más económico. Es junto con el Bomba una de las dos variedades cultivadas bajo la D.O. Calasparra, que con la de Valencia, es una de las dos D.O. de arroz existentes en España. Un poco más de tiempo de cocción que el senia.</p>
|
||||
<p style="text-align: justify;"> <strong>-Albufera</strong>: Es una nueva variedad de arroz que lleva el nombre del parque, es decir, el Arroz Albufera y que se ha obtenido mediante un procedimiento de cruce de cultivos entre las variedades Bomba y Senia. Cuece en 16 minutos</p>
|
||||
<h2 style="text-align: justify;"><strong><a href="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603183746im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></a> Otras variedades de arroz</strong></h2>
|
||||
<p style="text-align: justify;"><strong> </strong><strong>-Akitakomatchi</strong>: El arroz más usado en España para cocinar <em>sush</em>i, de grano redondo, parecido al Sénia. No llega a ser glutinoso pero presenta mayor adherencia que el Sénia</p>
|
||||
<p style="text-align: justify;"> –<strong>Arborio</strong>: Uno de los mas utilizados en Italia para la elaboración de <em>rissottos. </em>Su grano es de gran tamaño y tiene un contenido de amilosa del 18%. Durante le proceso de cocción tiende a abrirse por un extremo, como si fuera un flor. Cuece en unos 20 minutos</p>
|
||||
<p style="text-align: justify;"> –<strong>Carnaroli y Vialone Nano</strong>: Variedades italianas muy similares. Tienen un porcentaje de amilosa parecido y muy superior al arborio. El Vialone nano tiene un grano más grande que el Carnaroli. Cuecen en unos 20 minutos</p>
|
||||
<p style="text-align: justify;"> –<strong>Lido</strong>: Arroz originario de Italia, que se cultiva en las zonas arroceras del norte de España. Similar al Sénia unavez cocinado, aunque ni posee la capacidad de absorción del Sénia ni la resistencia a la cocción del Bomba.</p>
|
||||
<p style="text-align: justify;"> –<strong>Puntal y Tahibonet</strong>: Variedades de grano largo muy similares. Firmes y sueltos tras la cocción apenas absorven sabores. El puntal se cultiva principalmente en Andalucía y el Tahibonet en la Comunidad Valenciana. Morfológicamente, el Puntal es mas corto que el Tahibonet.</p>
|
||||
<p style="text-align: justify;"><strong> </strong><strong>-Tebre: </strong>Similar al Sénia, desarrollado en Sueca en el Instituto valenciano de investigaciones agrarias. Su cultivo no está muy extendido.</p>
|
||||
<p style="text-align: justify;"> –<strong>Thainato</strong>: Aroz semilargo que ya no se cultiva debido a su gran sensibilidad al ataque de hongos.</p>
|
||||
<p style="text-align: justify;"> –<strong>Venere</strong>: Variedad japónica, negro y con un perfume inconfundible. Es un cruce entre el llamado arroz del Emperador (negro) y variedades cultivadas en la llanura Padana del valle del Po. Su cultivo en Europa se limita a una zona al norte de Italia. Su color se encuentra en el pericarpio, por lo que no se blanquea y se comercializa como integral. Requiere una cocción de 40 – 50 minutos</p>
|
||||
<p style="text-align: justify;"> –<strong>Glutinosos</strong>: Existen multitud de arroces glutinosos en el mercado, cortos o largos la mayoría son opacos. Prácticamente no contienen amilosa, con gran adherencia, muy blandos y mucha pegajosidad.</p>
|
||||
<p style="text-align: justify;">Se utiliza en Asia, normalmente cocido al vapor, para evitar que se rompa o expulse sólidos y conseguir un arroz con textura y jugosidad. Es el equivalente al pan nuestro de cada día. Solo se puede cocer al vapor o se pasa.</p>
|
||||
<p style="text-align: justify;"> –<strong>Aromáticos</strong>: Japónica, las variedades más conocidas en España son el Basmati y el Jazmín. De aroma similar, con un perfume que recuerda a frutos secos, nueces e incluso palomitas de maíz. Es originario de la India y Pakistán.</p>
|
||||
<p style="text-align: justify;"> –<strong>Arroz salvaje del Canadá</strong>: Esta planta , <em>Zizania aquatica</em>, no es un arroz, es una gramínea. Frito en seco se infla con facilidad, como una palomita de maíz.Su aspecto ha propiciado la denominación de arroz y su uso como tal.</p>
|
||||
<p style="text-align: justify;"> –<strong>Arroz rojo o <em>rebordonit</em></strong>: Últimamente se comercializa como tal, pero realmente es una degeneración varietal, en una partida de arroz se consideran granos defectuosos.</p>
|
||||
<p style="text-align: justify;"> -El <strong>Arroz Dorado:</strong> un arroz modificado genéticamente para acumular en su embrión betacaroteno y otros carotenos, que son precursores de la vitamina A. Este betacaroteno extra es el que le otorga un característico y peculiar color dorado, y da origen a su nombre. Este arroz acumula 1.6 miligramos/kilogramo de provitamina A.</p>
|
||||
<h2 style="text-align: justify;"> <a href="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603183746/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603183746im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></a> <strong>Defectos del arroz </strong></h2>
|
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<p style="text-align: justify;"> Granos rojos o partidos Fallos en el molino</p>
|
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<p style="text-align: justify;">Granos yesosos y verdes Falta de maduración</p>
|
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<p style="text-align: justify;">Granos rojos, <em>rebordonits </em>Degeneración varietal</p>
|
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|
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<p style="text-align: justify;">Granos manchados Ataques de hongos a la espiga</p>
|
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<p style="text-align: justify;">Granos cobrizos y amarillos Exceso de calor y/o humedad en el almacenamiento</p>
|
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<p style="text-align: justify;">Arroz viejo Estrías blancas, la legislación actual los admite</p>
|
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<p style="text-align: justify;">Impurezas Mala elaboración el molino</p>
|
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<p style="text-align: justify;">Gorgojo<strong> </strong>Mal almacenamiento del grano, exceso de calor.</p>
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<div class="et_pb_section et_pb_fullwidth_section et_section_regular" style="background-color:#ffffff;background-image:url(https://web.archive.org/web/20210603184414im_/http://www.lapaella.net/wp-content/uploads/2011/04/Paellas-Fondo-Título-Header-larga.png);">
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<section class="et_pb_fullwidth_header et_pb_bg_layout_light et_pb_text_align_left">
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<div class="et_pb_row">
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<h1>PROYECTO PARA EL DISEÑO Y ORGANIZACIÓN DE LA PARTIDA DE ARROCES </h1>
|
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|
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</div>
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</section>
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</div> <!-- .et_pb_section --><div class="et_pb_section et_section_regular">
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<div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
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|
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<h1 style="text-align: center;">1 Asesoramiento sobre plano y en obra del diseño de la cocina así como del equipamiento e infraestructuras</h1>
|
||||
|
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p style="text-align: justify;">Asesorar sobre la estructuración y reparto de los elementos necesarios para el correcto funcionamiento de la partida de arroces.</p>
|
||||
<p style="text-align: justify;">Estudio de ubicación de las instalaciones sobre plano y en el local, teniendo en cuenta todos los elementos que puedan afectar a la funcionalidad de la partida de arroces.</p>
|
||||
<p style="text-align: justify;">Propuesta de maquinaria, utensilios u otros elementos necesarios, así como de la ubicación de estos en la cocina.</p>
|
||||
|
||||
</div> <!-- .et_pb_text -->
|
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</div> <!-- .et_pb_column -->
|
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</div> <!-- .et_pb_row --><div class="et_pb_row">
|
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
|
||||
|
||||
<p> </p>
|
||||
<h1>2 Diseñar una propuesta de carta de arroces para la arroceria. Elaboraciones para la carta y otros arroces como sugerencias</h1>
|
||||
<p> </p>
|
||||
|
||||
</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p> </p>
|
||||
<p style="text-align: justify;">Elaborar una carta de arroces sugerente y funcional según las necesidades e instalaciones del local.</p>
|
||||
<p style="text-align: justify;">La selección de platos y su elaboración final será acorde a la oferta gastronómica y formas de elaboración habituales de la cocina valenciana</p>
|
||||
<p style="text-align: justify;">Presentar propuestas de arroces que puedan complementar la oferta de la carta como sugerencias, bien sean adaptadas a la estacionalidad de los ingredientes, a la demanda de los clientes o a las peculiaridades de la oferta gastronómica local.</p>
|
||||
|
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</div> <!-- .et_pb_text -->
|
||||
</div> <!-- .et_pb_column -->
|
||||
</div> <!-- .et_pb_row --><div class="et_pb_row">
|
||||
<div class="et_pb_column et_pb_column_4_4">
|
||||
<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
|
||||
|
||||
<p> </p>
|
||||
<p> </p>
|
||||
<h1>3 Elaboración de fichas detalladas de las recetas. Especificaciones y calidades recomendadas para los ingredientes que las componen</h1>
|
||||
|
||||
</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p style="text-align: justify;">Una vez realizada la selección de recetas que conformarán la oferta gastronómica del local se elaboraran las fichas de cada plato. Estas fichas indicaran ingredientes con su peso o medida por ración, forma de elaboración, tiempos de cocción y presentación final.</p>
|
||||
<p style="text-align: justify;">Se realizaran pruebas en la cocina del restaurante utilizando diferentes calidades de ingredientes hasta ajustar las recetas al correcto funcionamiento de la partida de arroces.</p>
|
||||
<p style="text-align: justify;">Asimismo de elaborará un listado con todos los ingredientes necesarios para el correcto funcionamiento de la partida.</p>
|
||||
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||||
</div> <!-- .et_pb_text -->
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</div> <!-- .et_pb_column -->
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</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
|
||||
|
||||
<p> </p>
|
||||
<h1>4 Formación del personal en técnicas para la elaboración de arroces. Preparación de la mise en place y servicio</h1>
|
||||
|
||||
</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p>Desplazamiento a las instalaciones del restaurante, antes de su apertura, para impartir cursos de formación específicos a la brigada de cocina seleccionada por el restaurante para la partida de arroces, el programa de formación será el siguiente.</p>
|
||||
|
||||
</div> <!-- .et_pb_text -->
|
||||
</div> <!-- .et_pb_column -->
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||||
</div> <!-- .et_pb_row --><div class="et_pb_row">
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||||
<div class="et_pb_column et_pb_column_1_2">
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||||
<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p><strong>Formación para la mise en place</strong>:</p>
|
||||
<ul>
|
||||
<li>Funcionamiento de quemadores</li>
|
||||
<li>La paella, el recipiente</li>
|
||||
<li>Identificación de ingredientes</li>
|
||||
<li>Tipos de corte</li>
|
||||
<li>Elaboración de sofritos</li>
|
||||
<li>Elaboración de fondos</li>
|
||||
<li>Marcado de arroces</li>
|
||||
<li>Modo de clasificación e identificación de arroces marcados</li>
|
||||
<li>Organización final previa al servicio</li>
|
||||
<li>Conservación y envasado al vacío</li>
|
||||
</ul>
|
||||
|
||||
</div> <!-- .et_pb_text -->
|
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</div> <!-- .et_pb_column --><div class="et_pb_column et_pb_column_1_2">
|
||||
<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p><strong>Formación para el servicio:</strong></p>
|
||||
<ul>
|
||||
<li>Elaboración de arroces secos</li>
|
||||
<li>Elaboración de arroces caldosos</li>
|
||||
<li>Elaboración de arroces al horno</li>
|
||||
<li>Los fondos durante el servicio</li>
|
||||
<li>Proporciones y medidas</li>
|
||||
<li>Tiempos de cocción</li>
|
||||
<li>La importancia del fuego</li>
|
||||
<li>El socarrat</li>
|
||||
</ul>
|
||||
|
||||
</div> <!-- .et_pb_text -->
|
||||
</div> <!-- .et_pb_column -->
|
||||
</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
|
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
|
||||
|
||||
<p> </p>
|
||||
<h1>5 Coordinación, organización y supervisión de la partida de arroces durante la semana de apertura</h1>
|
||||
|
||||
</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p style="text-align: justify;">Desplazamiento al local durante su semana de apertura, control y seguimiento de la correcta preparación y elaboración de las recetas. Apoyo en los servicios.</p>
|
||||
|
||||
</div> <!-- .et_pb_text -->
|
||||
</div> <!-- .et_pb_column -->
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</div> <!-- .et_pb_row --><div class="et_pb_row">
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<div class="et_pb_column et_pb_column_4_4">
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<div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_center">
|
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|
||||
<p> </p>
|
||||
<h1>6 Asesoramiento post-apertura</h1>
|
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|
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</div> <!-- .et_pb_text --><hr class="et_pb_space et_pb_divider" style="border-color: #000000;"/><div class="et_pb_text et_pb_bg_layout_light et_pb_text_align_left">
|
||||
|
||||
<p style="text-align: justify;">Si el cliente lo estima necesario, existe la posibilidad de continuar asesorando o colaborando, tras la semana de inauguración. Los posibles costes de este apartado no están previstos en este presupuesto.</p>
|
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</div> <!-- .et_pb_text -->
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|
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<a class="t" href="/web/20210603120342*/http://www.lapaella.net/cursos/" title="See a list of every capture for this URL">40 captures</a>
|
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<div class="r" title="Timespan for captures of this URL">05 Apr 2016 - 18 Jan 2026</div>
|
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|
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<!-- NEXT/PREV MONTH NAV AND MONTH INDICATOR -->
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|
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<td class="b" nowrap="nowrap">May</td>
|
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<td class="c" id="displayMonthEl" title="You are here: 12:03:42 Jun 03, 2021">JUN</td>
|
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|
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|
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|
||||
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|
||||
<td class="c" id="displayYearEl" title="You are here: 12:03:42 Jun 03, 2021">2021</td>
|
||||
<td class="f" nowrap="nowrap">2022</td>
|
||||
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|
||||
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|
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|
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<span class="xxs">
|
||||
<div id="wm-save-snapshot-success">success</div>
|
||||
<div id="wm-save-snapshot-fail">fail</div>
|
||||
<a id="wm-save-snapshot-open" href="#" title="Share via My Web Archive" >
|
||||
<span class="iconochive-web"></span>
|
||||
</a>
|
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<a href="https://archive.org/account/login.php" title="Sign In" id="wm-sign-in">
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<span class="iconochive-person"></span>
|
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</a>
|
||||
<span id="wm-save-snapshot-in-progress" class="iconochive-web"></span>
|
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|
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<a class="xxs" href="https://help.archive.org/help/category/the-wayback-machine/" title="Get some help using the Wayback Machine" style="top:-6px;"><span class="iconochive-question" style="color:rgb(87,186,244);font-size:160%;"></span></a>
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||||
<a id="wm-tb-close" href="#close" style="top:-2px;" title="Close the toolbar"><span class="iconochive-remove-circle" style="color:#888888;font-size:240%;"></span></a>
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|
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<div id="wm-share" class="xxs">
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<a href="/web/20210603120342/http://web.archive.org/screenshot/http://www.lapaella.net/cursos/"
|
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|
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|
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|
||||
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|
||||
<a id="wm-share-twitter" href="#" data-url="https://web.archive.org/web/20210603120342/http://www.lapaella.net/cursos/" title="Share on Twitter" style="margin-right:5px;" target="_blank"><span class="iconochive-twitter" style="color:#1dcaff;font-size:160%;"></span></a>
|
||||
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|
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|
||||
<a id="wm-expand" class="wm-btn wm-closed" href="#expand"><span id="wm-expand-icon" class="iconochive-down-solid"></span> <span class="xxs" style="font-size:80%;">About this capture</span></a>
|
||||
</div>
|
||||
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|
||||
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|
||||
<div id="wm-capinfo" style="border-top:1px solid #777;display:none; overflow: hidden">
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<div id="wm-capinfo-notice" source="api"></div>
|
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<div id="wm-capinfo-collected-by">
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<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;">COLLECTED BY</div>
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<div style="padding:3px;position:relative" id="wm-collected-by-content">
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<div style="display:inline-block;vertical-align:top;width:49%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/wikipedia-eventstream)"></span>
|
||||
<div>Collection: <a style="color:#33f;" href="https://archive.org/details/wikipedia-eventstream" target="_new"><span class="wm-title">Wikipedia Eventstream</span></a></div>
|
||||
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|
||||
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|
||||
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|
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|
||||
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|
||||
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|
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|
||||
</div>
|
||||
</div>
|
||||
</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20210603120342/http://www.lapaella.net/cursos/</div>
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||||
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||||
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<ul class="et-social-icons">
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||||
|
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|
||||
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|
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<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1316"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/consultoria/">Consultoría</a></li>
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<li class="menu-item menu-item-type-post_type menu-item-object-page current-menu-item page_item page-item-1481 current_page_item menu-item-1484"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/cursos/" aria-current="page">Cursos</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1386"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/contacto/">Contacto</a></li>
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|
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|
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|
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|
||||
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|
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|
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<ul id="top-menu" class="nav"><li id="menu-item-1350" class="menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-1350"><a href="#">Receta</a>
|
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|
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|
||||
<li id="menu-item-1276" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1276"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1277" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-has-children menu-item-1277"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/">Arroces típicos de Valencia</a>
|
||||
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|
||||
<li id="menu-item-1278" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1278"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
||||
<li id="menu-item-1282" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1282"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
||||
<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
||||
<li id="menu-item-1287" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1287"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
|
||||
<li id="menu-item-1288" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1288"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1289" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1289"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1291"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
<li id="menu-item-1292" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1292"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/">Paella de langosta</a></li>
|
||||
<li id="menu-item-1293" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1293"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1294" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1294"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/">Paella de pato</a></li>
|
||||
<li id="menu-item-1295" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1295"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/">Paella de verduras</a></li>
|
||||
<li id="menu-item-1296" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1296"><a href="https://web.archive.org/web/20210603120342/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/">Paella morena</a></li>
|
||||
</ul>
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<section class="et_pb_fullwidth_header et_pb_bg_layout_dark et_pb_text_align_left">
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<h1>CURSOS</h1>
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<h1><strong>CURSO PAELLA MASTER GRUPO REDUCIDO</strong></h1>
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<p> </p>
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<p><strong>INFORMACIÓN</strong></p>
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<ol>
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<li><strong>Duración y Horario:</strong></li>
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<p style="text-align: justify;">Curso de 15 horas a desarrollar en 3 jornadas consecutivas entre semana o fin de semana</p>
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<p style="text-align: justify;">El horario del curso será de 16 a 21h en la cocina del restaurante de lapaella.net pudiendo estar presente incluso ayudando durante el servicio de comidas 12h a 16h.</p>
|
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<p> </p>
|
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<ol start="2">
|
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<li><strong><span style="text-decoration: underline;">Contenido</span></strong></li>
|
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</ol>
|
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<ul>
|
||||
<li>Funcionamiento de quemadores</li>
|
||||
<li>La paella, el recipiente</li>
|
||||
<li>Identificación de ingredientes</li>
|
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<li>Tipos de corte</li>
|
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<li>Elaboración de sofritos</li>
|
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<li>Elaboración de fondos</li>
|
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<li>Marcado de arroces</li>
|
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<li>Modo de clasificación e identificación de arroces marcados</li>
|
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<li>Organización final previa al servicio</li>
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</ul>
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<p> </p>
|
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<p><strong><span style="text-decoration: underline;">Formación para el servicio:</span></strong></p>
|
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<p> </p>
|
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<ul>
|
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<li>Elaboración de arroces secos</li>
|
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<li>Elaboración de arroces caldosos</li>
|
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<li>Elaboración arroces al hornos</li>
|
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<li>Los fondos durante el servicio</li>
|
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<li>Proporciones y medidas</li>
|
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<li>Tiempos de cocción</li>
|
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<li>La importancia del fuego</li>
|
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<li>El socarrat</li>
|
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</ul>
|
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<p><strong> </strong></p>
|
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<ol start="3">
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<li><strong>Material didáctico:</strong></li>
|
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</ol>
|
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<p style="text-align: justify;">El curso incluye el material didáctico así como todos los ingredientes y utensilios para la realización de las paellas y arroces en puestos individuales de trabajo y el delantal de trabajo.</p>
|
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<p> </p>
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<ol start="4">
|
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<li><strong>Precio del Curso: </strong></li>
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</ol>
|
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<p style="text-align: justify;">El coste del curso varía en función del número de alumnos asistentes con el objetivo de realizar una formación lo más personalizada posible el número de alumnos será con desde 1 a 5 alumnos como máximo para garantizar la calidad y el proceso formativo.</p>
|
||||
<p style="padding-left: 60px;">1 alumno = 960€ / alumno</p>
|
||||
<p style="padding-left: 60px;">2 alumnos= 800€ / alumno</p>
|
||||
<p style="padding-left: 60px;">3 alumnos= 680€ / alumno</p>
|
||||
<p style="padding-left: 60px;">4 alumnos= 600€ / alumno</p>
|
||||
<p style="padding-left: 60px;">5 alumnos= 550€ / alumno</p>
|
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<p>El precio de curso no incluye el correspondiente IVA (21% servicios de formación)</p>
|
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<p> </p>
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<ol start="5">
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<li><strong>Reserva de Plaza y forma de pago: </strong></li>
|
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</ol>
|
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<p style="text-align: justify;">Para la reserva de plaza se solicita el ingreso de 200€, y una semana antes del curso se abonará el pago completo en función del número de alumnos que finalmente realizan el curso.</p>
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<ol start="6">
|
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<li><strong>Alojamiento:</strong></li>
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</ol>
|
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<p style="text-align: justify;">Opcionalmente los alumnos asistentes pueden alojarse en el Hotel donde se realiza la impartición docente con una tarifa reducida a determinar en función de las fechas de realización del curso.</p>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><p>En esta página podéis encontrar otros lugares de la Red donde se habla de cocina, recetas o gastronomía en general.<br/>
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Espero que os parezcan interesantes. He incluido una breve explicación sobre cada página, así como un comentario personal acerca del contenido y la presentación.</p>
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<p>Especialmente recomendamos la página web <a title="Noticias y recetas de actualidad gastronómica - Cociname.com" href=="#" target="_blank">Cocíname</a> donde se publican diariamente todas las noticias de actualidad sobre gastronomía. Una página web al puro estilo menéame donde los usuarios envian noticias culinarias de relevancia, así como recetas de cocina innovadoras. En esta página web todos los usuarios pueden “menear” las recetas y darles importancia con sus votos y comentarios, pasando de esta manera las noticias o recetas más valoradas a la portada principal de <a title="Noticias diarias sobre el mundo de la cocina y la gastronomía" href=="#" target="_blank">Cocíname</a></p>
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<p>Si sabéis de alguna dirección más, que merezca ser incluida, os agradecería mucho que me la mandárais a través del formulario de Contacto.</p>
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<div class="r" title="Timespan for captures of this URL">04 Mar 2012 - 20 Aug 2025</div>
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<img align="right" src="https://wiki.archiveteam.org/images/e/e6/Archiveteam.jpg" width="200"> Formed in 2009, the Archive Team (not to be confused with the archive.org Archive-It Team) is a rogue archivist collective dedicated to saving copies of rapidly dying or deleted websites for the sake of history and digital heritage. The group is 100% composed of volunteers and interested parties, and has expanded into a large amount of related projects for saving online and digital history.
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History is littered with hundreds of conflicts over the future of a community, group, location or business that were "resolved" when one of the parties stepped ahead and destroyed what was there. With the original point of contention destroyed, the debates would fall to the wayside. Archive Team believes that by duplicated condemned data, the conversation and debate can continue, as well as the richness and insight gained by keeping the materials. Our projects have ranged in size from a single volunteer downloading the data to a small-but-critical site, to over 100 volunteers stepping forward to acquire terabytes of user-created data to save for future generations.
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This collection contains the output of many Archive Team projects, both ongoing and completed. Thanks to the generous providing of disk space by the Internet Archive, multi-terabyte datasets can be made available, as well as in use by the <a href="https://web.archive.org">Wayback Machine</a>, providing a path back to lost websites and work.
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Our collection has grown to the point of having sub-collections for the type of data we acquire. If you are seeking to browse the contents of these collections, the Wayback Machine is the best first stop. Otherwise, you are free to dig into the stacks to see what you may find.
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<p><a href="valencian-paella-introduction/index.html"><img alt="ingles" width="33" height="20" data-srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg 33w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles-24x15.jpg 24w" data-src="wp-content/uploads/2012/02/ingles.jpg" data-sizes="(max-width: 33px) 100vw, 33px" class="alignright size-full wp-image-1488 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright size-full wp-image-1488" src="wp-content/uploads/2012/02/ingles.jpg" alt="ingles" width="33" height="20" srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg 33w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles-24x15.jpg 24w" sizes="(max-width: 33px) 100vw, 33px"/></noscript></a><a href="菜饭-简体中文/index.html"><img alt="" width="43" height="20" data-srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-36x17.png 36w" data-src="wp-content/uploads/2012/02/china1.png" data-sizes="(max-width: 43px) 100vw, 43px" class="alignright wp-image-1498 size-full lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright wp-image-1498 size-full" src="wp-content/uploads/2012/02/china1.png" alt="" width="43" height="20" srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/china1-36x17.png 36w" sizes="(max-width: 43px) 100vw, 43px"/></noscript></a><a href="840-2/index.html"><img alt="bandera_francesa" width="43" height="20" data-srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-36x17.png 36w" data-src="wp-content/uploads/2012/02/bandera_francesa.png" data-sizes="(max-width: 43px) 100vw, 43px" class="alignright size-full wp-image-1490 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright size-full wp-image-1490" src="wp-content/uploads/2012/02/bandera_francesa.png" alt="bandera_francesa" width="43" height="20" srcset="https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa.png 43w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-24x11.png 24w, https://web.archive.org/web/20210603053819im_/http://www.lapaella.net/wp-content/uploads/2012/02/bandera_francesa-36x17.png 36w" sizes="(max-width: 43px) 100vw, 43px"/></noscript></a></p>
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<p><em><a href="wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="wp-content/uploads/2012/02/paellita_activa.gif" class="alignnone wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-775" title="paella mini" src="wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></a> LA PAELLA </em>es quizás el plato más conocido de la rica y variada gastronomía española. Es una elaboración culinaria muy conocida en todo el mundo y podemos encontrarla en las cartas y en los menús de miles de restaurantes de todo el mundo. Pero curiosamente, el desconocimiento sobre la verdadera receta de la paella valenciana es generalizado.</p>
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<p style="text-align: justify;"><img alt="" width="274" height="241" data-src="wp-content/uploads/2011/04/23-paella-acabada-receta-paella.gif" class=" alignleft lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class=" alignleft" src="wp-content/uploads/2011/04/23-paella-acabada-receta-paella.gif" alt="" width="274" height="241"/></noscript></p>
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<p>En 1995, cuando sale la primera edición de esta web, los primeros años no tenía dominio propio, apenas se podían encontrar una docena de páginas con recetas de paella en internet, casi todas en inglés e incluían recetas que ofenderían por su composición y elaboración a cualquier amante de la paella. Así nació esta web, con la única intención de ser una fuente fiable y veraz sobre la paella valenciana, el arroz y la gastronomía valenciana. El panorama actual es diferente, hay cientos de páginas donde encontrar recetas de arroces muy dignas. En www.lapaella.net podréis encontrar, además de muchos otros contenidos y servicios útiles e interesantes, una receta fiable de la paella valenciana y otros arroces.<br/>
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En www.lapaella.net, encontrareis recetas, artículos de opinión e información en general acerca de la paella y el mundo del arroz. Pretendemos ser un lugar de encuentro para profesionales y aficionados interesados en la paella, el arroz y las tradiciones culinarias de la comunidad valenciana. Además de la información que podéis encontrar en nuestras páginas, ofrecemos un servicio de asesoramiento y consulting. Si eres un particular o aficionado, o un profesional que planea abrir un restaurante, perfeccionar sus técnicas culinarias o sistematizar la elaboración de paellas en tu negocio, ponte en contacto con nosotros, resolveremos tus dudas, solucionaremos tus problemas o si lo deseas podemos crear un plan de asesoramiento continuo para tu negocio.<br/>
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Nuestro equipo de profesionales está liderado por Carlos Gómez Senent López, chef de cocina valenciano, experto en arroces, técnico superior en restauración, asesor y chef ejecutivo de un grupo restauración. Además imparte clases de cocina en el CDT de Valencia desde hace 14 años y tecnología culinaria en asignatura de Tecnología Culinaria en la Universidad CEU San Pablo de Valencia, perteneciente al grado de Farmacia y Dietética y Nutrición. Fue así mismo profesor de apoyo de tecnología culinaria en la Universidad de Valencia en el grado de gastronomía.</p>
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<h2 class="title">La cocina de la albufera</h2>
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<p>El Parque Natural de la Albufera de Valencia y otras zonas similares existentes a lo largo del litoral valenciano son y han sido el hábitat natural de dos de los elementos que más han caracterizado e influido en la cocina valenciana, el arroz y la anguila. Además de estas dos especies, la cercanía al mar, que hacía las veces de variada y abundante despensa, y la variedad de verduras y hortalizas frescas, producto de las pequeñas y fértiles huertas que proliferan a lo largo de la franja costera de Valencia, conforman los ingredientes clásicos de la cocina de la Albufera</p>
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<p>En la Albufera encontramos todos los ingredientes necesarios para confeccionar la mayoría de los platos típicos valencianos. El arroz, la carne, el pescado, los mariscos y las verduras necesarias para la confección de las paellas son, sin duda alguna, el buque insignia de la cocina valenciana.</p>
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<p>Pero hay un espécimen que merece una mención especial, la principal aportación de la Albufera a la cocina valenciana, y no es otra que la anguila. Cuando los árabes llegaron hace siglos a Valencia, la anguila hacía miles de años que poblaba las albuferas y marjales, que más tarde serían el lecho en el que crecería la mencionada planta gramínea. ¿Que sería del all i pebre (plato elaborado básicamente con anguilas, ajo y guindilla) o de la espardenyà, sin anguilas? Es cierto que se podría elaborar, como de hecho ocurre, con otros pescados como el rape, el llobarro (llobarro-lubina) o la llisa (llisa-mújol), pero la anguila, sin menospreciar otros pescados, confiere al guiso una untuosidad y un sabor muy peculiares.</p>
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<p>Este migrador anfibiótico tiene gran importancia comercial en nuestra Región, en los tres estadios principales de su vida: Como “angula” es pescada en las golas de entrada a la Albufera; como “anguila pasturenca” es capturada todo el año dentro del lago y como “angula-maresa”, cuando alcanza la madurez sexual y en su emigración de regreso al Mar de los Sargazos, es capturada antes de poder alcanzar el agua del mar…</p>
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<p>Por supuesto donde hay anguilas hay angulas, los alevines de la anguila. En cazuelita de barro con aceite de oliva, ajos y guindillas, son sin duda un bocado exquisito… aunque tremendamente doloroso para el bolsillo, ya que su precio es desorbitado.</p>
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<p>Y, como en todas partes, la caza también tiene su lugar en la cocina de la zona albufereña. El pato, abundante en invierno, ocupaba un lugar importante en los fogones, aunque actualmente, o están en vías de extinción y por tanto protegidos, o bien se dispone de un corto periodo de caza en cotos solicitadísimos. Antaño, una de las piezas habituales era la llamada rata de albufera. Este roedor era uno de los bocados más exquisitos, aunque en la actualidad, debido al uso y abuso de insecticidas y pesticidas en los arrozales y a la alta contaminación de la Albufera, no es muy aconsejable su consumo.</p>
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<p>Tampoco debemos olvidar las ensaladas. La Albufera, rodeada de fértiles huertas es el paraíso del vegetariano. Lechugas, escarolas, tomates, endivias, cebollas, pimientos, ajos, berenjenas, coles, calabacines, pepinos… y un largo etc. de verduras, con los que se pueden elaborar una gran variedad de ensaladas y platos a base de estos ingredientes. Sin olvidar las salmueras a las que somos tan aficionados los valencianos; “táperas” o alcaparras, aceitunas, cebolletas en vinagre o “pimentó en salmorra” (pimiento en salmuera). Si además acompañamos la ensalada de unos trocitos de mojama (atún en salazón) y un buen chorro de aceite de oliva, el resultado es fastuoso. Porque una ensalada es sin duda el acompañamiento ideal a una buena paella.</p>
|
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<p>También en este pequeño paraíso vegetal, se cultivan gran variedad de plantas y árboles frutales; como naranjas y otros cítricos, higos y por supuesto al llegar el verano, las sandías y los melones, que en mi modesta opinión son los mejores melones del mundo, de carnes prietas y jugosas, que rezuman dulzura al primer bocado.</p>
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<article id="post-690" class="post-690 page type-page status-publish hentry">
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<h1 class="main_title">La paella, il recipiente, Trucchi e consigli.</h1>
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<div class="entry-content">
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<h3 style="text-align: justify;"></h3>
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<h3 style="text-align: justify;"></h3>
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<h3 style="text-align: justify;"></h3>
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<h3 style="text-align: justify;"><a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="alignleft size-full wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft size-full wp-image-775" title="paella mini" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></a> <strong>Il recipiente</strong></h3>
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<p style="text-align: justify;"> Il termine paella proviene del latino “patella” che significa “padella” (“sartén” in valenciano, nelle Baleari o in catalano), e da qui deriva il nome di questo famoso piatto. Ma qual’è il nome corretto, “paella” o “paellera”? Vediamo cosa dice la Accademia Reale della lingua di Spagna:</p>
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<p style="text-align: justify;"><strong> paella</strong></p>
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<p style="text-align: justify;">(dal valenciano paella).</p>
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<p style="text-align: justify;">1. f. Piatto di riso asciutto, con carne, pesce, frutti di mare, legumi, etc., caratteristico della regione di Valencia, in Spagna.</p>
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<p style="text-align: justify;">2. f. Padella nella quale si prepara.</p>
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<p style="text-align: justify;"><strong> paellera</strong></p>
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<p style="text-align: justify;">1. f. Recipiente di ferro a forma di padella, poco fondo e con due manici, che serve per preparare la paella.</p>
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<p style="text-align: justify;"> <a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellas-vacias.jpg"><img style="margin-right: 6px; margin-left: 6px;" title="paella de acero" alt="" width="300" height="196" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellas-vacias-300x196.jpg" class="alignleft size-medium wp-image-606 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft size-medium wp-image-606" style="margin-right: 6px; margin-left: 6px;" title="paella de acero" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellas-vacias-300x196.jpg" alt="" width="300" height="196"/></noscript></a>Come possiamo osservare, entrambe le accezioni sono valide, sebbene a mio giudizio il termine che dovrebbe prevalere è quello che ha dato il nome al piatto, paella. Chiarito questo tema, per alcuni controverso, proseguiamo con la spiegazione.</p>
|
||||
<p style="text-align: justify;"> Riassumendo, la paella è una padella cui è stato tolto il manico e al cui posto sono state fissate due maniglie che sopportino il peso del cibo. È pertanto un recipiente metallico, di norma realizzato in acciaio lucidato, sebbene ora ne esistano di acciaio inossidabile e di molti altri materiali.</p>
|
||||
<p style="text-align: justify;"> Deve avere un diametro minimo di circa 20 cm e non essere molto profonda, con bordi da 5 a 15 cm, in funzione del diametro. Il diametro massimo non ha limiti predefiniti fintanto che le proporzioni siano rispettate.</p>
|
||||
<p style="text-align: justify;"> Per realizzare paella gigantesche da migliaia di porzioni, si utilizzano recipienti di vari metri di diametro. Il diametro massimo che possiamo reperire con facilità è di circa 130 cm.</p>
|
||||
<p style="text-align: justify;"> Teoricamente ciascuna paella è dimensionata per una determinata quantità di riso, sebbene le dimensioni variino molto secondo il gusto o il modo che ciascun cuoco ha di elaborare la paella. Io, personalmente, preferisco che lo spessore del riso di una paella, una volta pronta, non ecceda l’altezza delle attaccature dei manici.</p>
|
||||
<p style="text-align: justify;"> Molti non sanno quale sia la giusta relazione tra il diametro della paella e la quantità di porzioni che si possono cucinare. Nello specchio in basso si può osservare tale relazione, sebbene sia una mera approssimazione, giacchè si possono aumentare le porzioni se lo si desidera. La mia opinione è che la paella sia più buona se lo spessore del riso non è eccessivo.</p>
|
||||
<p style="text-align: justify;">E per concludere, un consiglio pratico per la sua conservazione: dopo aver lavato e asciugato perfettamente la paella, ingrassarne la superficie con un sottile velo di olio, aiutandosi con un panno o con carta assorbente. Si eviterà così che si ossidi.</p>
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<h3 style="text-align: justify;"> <a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></noscript></noscript></noscript></a> <strong>Trucchi e consigli</strong></h3>
|
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<p style="text-align: justify;">La cosa più complicata da realizzare per i meno esperti è <strong>la cottura del riso</strong>; riuscire a portare a tavola la paella senza che termini nella spazzatura o nella ciotola del cane (i cani non sono molto attenti al punto di cottura del riso). Perchè preparare un soffritto e lasciarlo cuocere non è molto difficile, però far sì che il riso risulti cotto a puntino è un’altra storia.</p>
|
||||
<p style="text-align: justify;">Spero che in queste righe troviate l’aiuto e il sostegno che stavate cercando. Ad ogni modo, il miglior consiglio lo da l’esperienza, così che, facendo pratica, vedrete che alla fine vi verrà buonissima, forza!</p>
|
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<h3 style="text-align: justify;"><a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></noscript></noscript></noscript></a> <strong>Consigli generali sulla cottura del riso</strong></h3>
|
||||
<p style="text-align: justify;">Al momento di aggiungere il riso, se avremo scelto il recipiente adeguato e preso correttamente il riferimento delle attaccature dei manici, semplicemente facendo un solco con il riso che fuoriesca di un paio di centimetri dal brodo, avremo trovato la relazione perfetta tra riso e brodo per il recipiente nel quale stiamo cucinando. Questa è la quantità esatta di riso di cui la paella ha bisogno; se desideriamo aggiungere altro riso, dovremo incrementare il livello del brodo aggiungendo acqua. Così facendo però, staremo forzando la relazione liquido-riso per quella determinata paella. L’ideale sarebbe utilizzare una padella di maggior diametro. Tutti questi riferimenti sono approssimati, la durezza dell’acqua, la vivacità del fuoco, la varietà del riso e anche l’altitudine, influiscono in misura maggiore o minore nella proporzione liquido-riso che dobbiamo utilizzare per ciascun recipiente. Ciò nonostante, spero che questa spiegazione sia di aiuto ai meno esperti.</p>
|
||||
<p style="text-align: justify;">Il volume dell’acqua devere essere approssimatamente tra la due e le tre volte quello del riso al momento di aggiungere <a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellalsuelo.jpg"><img style="margin-right: 6px; margin-left: 6px;" title="paella suelo" alt="Paella hirviendo" width="150" height="150" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellalsuelo-150x150.jpg" class="alignright wp-image-605 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright wp-image-605" style="margin-right: 6px; margin-left: 6px;" title="paella suelo" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellalsuelo-150x150.jpg" alt="Paella hirviendo" width="150" height="150"/></noscript></a>quest’ultimo.</p>
|
||||
<p style="text-align: justify;">Più alta è la fiamma, più rapidamente il brodo evapora. Se vedete che il riso rimane duro, abbassate il fuoco e se vedete che rimane del brodo, alzate la fiamma.</p>
|
||||
<p style="text-align: justify;">Meglio aver ecceduto con l’acqua che il contrario, inoltre si può sempre togliere un pò del brodo se vediamo che ne resta in eccesso. Un riso leggermente brodoso è commestibile, uno duro e bruciacchiato non lo vorrà neanche il gatto.</p>
|
||||
<p style="text-align: justify;">Se il riso è rimasto un pò duro, a volte si può rimediare spruzzando un pò di acqua o di brodo con la mano e/o tappando la padella con della carta di alluminio e lasciando che riposi qualche minuto.</p>
|
||||
<h3 style="text-align: justify;"><strong><a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></noscript></noscript></noscript></a> Proporzione tra acqua, diametro del recipiente e quantità di riso</strong></h3>
|
||||
<p style="text-align: justify;">Riguardo la quantità di acqua, è evidente che il diametro del recipiente e la vivacità della fiamma incidono in maniera netta sulla quantità di liquido che resterà nella padella nel momento di aggiungere il riso. Non posso garantire che la quantità di liquido che rimarrà nel recipiente dopo la prima mezz’ora di cottura sia quella giusta per realizzare la paella in modo corretto. La paella non è un piatto semplice e la pratica e l’occhio del cuoco sono imprescindibili perchè questa pietanza vada a buon fine. Sarà l’esperienza a dirci la quantità di acqua che dovremmo eventualmente aggiungere o se aumentare o ridurre la fiamma. Fin quando non arrivi il momento in cui la pratica vi permetterà di utilizzare il “occhiometro”, avete due possibilità:</p>
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<p style="text-align: justify;">1º Misurare la quantità di acqua che si utilizza per preparare la paella, versarla nella padella vuota a fuoco spento e aggiungere la carne e la verdura cruda. Far attenzione all’altezza cui arriva l’acqua e marcare bene tale punto, fisicamente o mentalmente. Quindi asciugare la carne per utilizzarla quando si prepara la paella. Si avrà così un riferimento con il quale iniziare a lavorare.</p>
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<p style="text-align: justify;">2º Quando, durante la preparazione della paella, si sta per aggiungere il riso, prendere i manici come livello di riferimento a cui deve trovarsi il brodo in cottura. Si aggiunga il riso in una unica riga lungo il diametro della padella, di modo che resti come una montagnola di riso semi-sommerso che attraversi la padella e che fuoriesca di circa 1 dito dalla superficie. Se la vivacità del fuoco è quella giusta è un riferimento molto valido ed è, di fatto, è quello che utilizzo. Il problema che si può riscontrare se la padella non è delle dimensioni adeguate per le porzioni da servire è che il riso resti un pò duro se il recipiente è piccolo o, se è troppo grande, che il riso resti ammassato e scotto a causa dell’eccesso di brodo nella pietanza. Non mi resta altro rimedio che affidarmi all’esperienza per poter affinare.</p>
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<p style="text-align: justify;"> In molti si chiedono se sia meglio utilizzare brodo o acqua per preparare una paella e la risposta è che dipende. Mi spiego: se stiamo cucinando una paella con carne e verdure, di norma dobbiamo lasciar cuocere questi ingredienti per più di 25 minuti affinchè da loro si estraggano gli aromi e che questi si trasferiscano al brodo per poi essere assorbiti dal riso che di fatto si impregna degli aromi degli ingredienti della paella.</p>
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<p style="text-align: justify;"> Altro dato importante che dobbiamo tenere in considerazione è il tempo di cui la carne ha bisogno per essere cotta a puntino. Il pollo con ossa, le costolette di maiale o il coniglio, hanno bisogno di più di 25 minuti di cottura affinchè non restino pezzi di carne dura. D’altro canto se soffriggiamo unicamente e lasciamo che cuocia i 15 min del riso (più altri 10 min. del soffritto completano i 25 min.), non diamo alla carne e ad alcune verdure il tempo sufficiente nè per farli ammorbidire, nè perchè impregnino con i loro aromi la paella.</p>
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<p style="text-align: justify;"> <a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellavacia.jpg"><img style="margin-right: 6px; margin-left: 6px;" title="paella vacia" alt="Paella e ingredientes" width="232" height="199" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellavacia-150x150.jpg" class=" wp-image-607 alignleft lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class=" wp-image-607 alignleft" style="margin-right: 6px; margin-left: 6px;" title="paella vacia" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellavacia-150x150.jpg" alt="Paella e ingredientes" width="232" height="199"/></noscript></a>Di certo possiamo disossare la carne, tagliare le verdure a pezzi più piccoli e/o soffriggere il tutto a fuoco lento per più tempo, allungando di conseguenza il tempo totale di cottura degli alimenti che, essendo a pezzi più piccoli, inoltre diventano teneri in minor tempo. Ora potremmo semplicemente aggiungere il riso e portare l’acqua a bollore e otterremmo un buon piatto di riso. Ma non dobbiamo trascurare un dettaglio importante: mancherebbe il sapore che perfino le ossa apportano alla paella. Per compensare tale mancanza si aggiunge brodo che rinforza il sapore del piatto.</p>
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<p style="text-align: justify;"> Nel caso dei piatti di riso preparati con prodotti di mare non avviene la stessa cosa; per il pesce, i frutti di mare e i crostacei 20 minuti di cottura sono più che sufficienti perchè siano cotti, anche se, nel caso in cui il soffritto non includa grandi quantità di pesce, molluschi o frutti di mare, avremo bisogno di aggiungere un buon brodo perchè il riso risulti saporito.</p>
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<p style="text-align: justify;"> A dire il vero, la paella tradizionale valenciana, preparata con carne e verdure come la ricetta che potete leggere in questa stesso sito web, si prepara in un solo recipiente. Se aggiungiamo del brodo, facciamo sì che non sia stato preparato con carne o verdure molto forti e i suoi ingredienti siano similari nel sapore a quelli con cui si elabora la paella. Però, insisto, la ricetta tradizionale valenciana è quella che indico nel sito web. La paella ai frutti di mare oggigiorno si prepara abitualmente con brodo o con un fondo a base di pesce, sebbene molto tempo fa si cucinasse semplicemente con un soffritto ben assortito, di composizione generosa, e con acqua come unico brodo.</p>
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<h3 style="text-align: justify;"><a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></noscript></noscript></noscript></a> <strong>Consigli per cucinare piatti di riso al forno</strong></h3>
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<p style="text-align: justify;">È molto importante che il forno sia ben caldo e che il brodo stia bollendo al momento di aggiungerlo al riso perchè, se così non fosse, le probabilità che il riso scuocia sono molto alte.</p>
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<p style="text-align: justify;">È inoltre fondamentale una corretta misurazione della quantità di brodo e riso perchè, in quanto riso al forno, non potremo giocare col fuoco (aumentarlo o ridurrlo) come faremmo con una paella.</p>
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<p style="text-align: justify;">L’ideale è misurare il riso in tazze da caffè o in una piccola scodella da zuppa. Il rapporto ideale è il doppio meno uno di brodo rispetto al riso. Per esempio… per quattro tazze di riso useremo tra le sei e mezza e le sette tazze di brodo.</p>
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<p style="text-align: justify;">E ancora, è importante che tanto il recipiente di terracotta quanto il resto degli ingredienti siano tiepidi e che il brodo sia ben caldo al momento di introdurre il recipiente nel forno. Se così non fosse, il riso rilascerebbe amido senza però cuocere e rimarrebbe, pertanto molliccio e pastoso.</p>
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<p style="text-align: justify;">Se non osi provare perchè hai timore di rovinare la pietanza, fai pratica con riso bianco, più economico e se, alla fine, viene bene, lo puoi usare per preparare riso alla cubana, insalate di riso o utilizzarlo come guarnizione per altri piatti.</p>
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<h3 style="text-align: justify;"><a href="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024649/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="paella mini" src="https://web.archive.org/web/20210603024649im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></noscript></noscript></noscript></noscript></a> <strong>Altitudine</strong></h3>
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<p style="text-align: justify;">L’altitudine influisce sul tempo di cottura del riso. Ad altitudini maggiori ci vorrà più tempo perchè il riso cuocia. Al livello del mare una paella sarà pronta in 13-14 minuti, al contrario in pieno altopiano castellano (700 m circa di altitudine) ci vorranno circa 2 minuti in più.</p>
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<article id="post-670" class="post-670 page type-page status-publish hentry">
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<h1 class="main_title">La Paella Valenciana.it</h1>
|
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<div class="entry-content">
|
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<h1>Ingredienti per 4 persone</h1>
|
||||
<p>Pollo – 700 g.</p>
|
||||
<p>Coniglio – 400 g.</p>
|
||||
<p>Fagiolini cornetti o fagiolini verdi piatti -350 g.</p>
|
||||
<p>Garrofón – 70 g.</p>
|
||||
<p>Fagiolini bianchi o tabella -60 g.</p>
|
||||
<p>Se di stagione, 2 o 3 carciofi.</p>
|
||||
<p>Olio vergine di oliva 16 cl.</p>
|
||||
<p>Riso della qualità “bomba”, Senia o altra varietà similare – 320 g.</p>
|
||||
<p>Pimentón rosso dolce in polvere.</p>
|
||||
<p>Zafferano in pistilli – 300 mg. o al suo posto 1 cucchiaio raso di colorante alimentare.</p>
|
||||
<p>Pomodoro fresco grattugiato – 5 cucchiai.</p>
|
||||
<p>Sale.</p>
|
||||
<p>Acqua q/b.</p>
|
||||
<p> </p>
|
||||
<h1>Procedimento</h1>
|
||||
<p> </p>
|
||||
<p><em><a href=="../wp-content/uploads/2011/04/image0021.jpg"><img title="image002" alt="" width="245" height="184" data-src=="../wp-content/uploads/2011/04/image0021.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image002" src=="../wp-content/uploads/2011/04/image0021.jpg" alt="" width="245" height="184"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image004.jpg"><img title="image004" alt="" width="245" height="184" data-src=="../wp-content/uploads/2011/04/image004.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image004" src=="../wp-content/uploads/2011/04/image004.jpg" alt="" width="245" height="184"/></noscript></a></em></p>
|
||||
<p>Versiamo l’olio al centro della padella, lo spargiamo nella stessa, accendiamo il fuoco e scaldiamo l’olio.</p>
|
||||
<p><em> <a href=="../wp-content/uploads/2011/04/image006.jpg"><img title="image006" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image006.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image006" src=="../wp-content/uploads/2011/04/image006.jpg" alt="" width="240" height="180"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image0081.jpg"><img title="image008" alt="" width="239" height="180" data-src=="../wp-content/uploads/2011/04/image0081.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image008" src=="../wp-content/uploads/2011/04/image0081.jpg" alt="" width="239" height="180"/></noscript></a></em></p>
|
||||
<p>Quando l’olio comincia ad emanare fumo, aggiungiamo il pollo e il coniglio a pezzi, in precedenza leggermente salati e facciamoli dorare con cautela a fuoco medio. Qualora il fuoco fosse eccessivo, possiamo spolverare con del sale i bordi della padella, quelle zone in cui non c’è olio, per evitare che si bruci.</p>
|
||||
<p><em>.</em></p>
|
||||
<p> </p>
|
||||
<p><em> </em><a href=="../wp-content/uploads/2011/04/image010.jpg"><img title="image010" alt="" width="235" height="176" data-src=="../wp-content/uploads/2011/04/image010.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image010" src=="../wp-content/uploads/2011/04/image010.jpg" alt="" width="235" height="176"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image012.jpg"><img title="image012" alt="" width="236" height="177" data-src=="../wp-content/uploads/2011/04/image012.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image012" src=="../wp-content/uploads/2011/04/image012.jpg" alt="" width="236" height="177"/></noscript></a></p>
|
||||
<p><em> È molto importante che tutta la carne sia ben dorata; il sucesso della paella dipende molto da questa fase del procedimento</em></p>
|
||||
<p><em> <a href=="../wp-content/uploads/2011/04/image0142.jpg"><img title="image014" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0142.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image014" src=="../wp-content/uploads/2011/04/image0142.jpg" alt="" width="240" height="180"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image0165.jpg"><img title="image016" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0165.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image016" src=="../wp-content/uploads/2011/04/image0165.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
|
||||
<p>Aggiungiamo le verdura a pezzi e soffriggiamole per qualche minuto.</p>
|
||||
<p> </p>
|
||||
<p><em><a href=="../wp-content/uploads/2011/04/image0183.jpg"><img title="image018" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0183.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image018" src=="../wp-content/uploads/2011/04/image0183.jpg" alt="" width="240" height="180"/></noscript></a> </em><em> <a href=="../wp-content/uploads/2011/04/image0202.jpg"><img title="Sofrito de paella" alt="Realizando el sofrito de la paella" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0202.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Sofrito de paella" src=="../wp-content/uploads/2011/04/image0202.jpg" alt="Realizando el sofrito de la paella" width="240" height="180"/></noscript></a> </em></p>
|
||||
<p>Realizziamo un “buco” nel centro della padella scansando la carne e la verdura. In questo spazio poniamo il pomodoro, lo soffriggiamo alcuni minuti e aggiungiamo il pimentón. Lasciamo cuocere un altro minuto. È importante che il fuoco sia leggero al momento di aggiungere il pimentón, perchè corriamo il rischio che bruci e la paella assuma un sapore amarognolo.</p>
|
||||
<p> </p>
|
||||
<p><em> </em> <a href=="../wp-content/uploads/2011/04/image0221.jpg"><img title="vertiendo el agua" alt="Vertiendo el agua en la paella" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0221.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="vertiendo el agua" src=="../wp-content/uploads/2011/04/image0221.jpg" alt="Vertiendo el agua en la paella" width="240" height="180"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image024.jpg"><img title="image024" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image024.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image024" src=="../wp-content/uploads/2011/04/image024.jpg" alt="" width="240" height="180"/></noscript></a></p>
|
||||
<p><em> È il momento di versare acqua sin quasi al bordo della paella, così come si può apprezzare nella foto di sinistra</em></p>
|
||||
<p> </p>
|
||||
<p><em> </em><a href=="../wp-content/uploads/2011/04/image026.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image026.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image026.jpg" alt="" width="240" height="180"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image028.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image028.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image028.jpg" alt="" width="240" height="180"/></noscript></a></p>
|
||||
<p>Aggiungiamo un pò di sale e lasciamo cuocere circa 30 minuti, aggiungendo altra acqua qualora fosse necessario.</p>
|
||||
<p><em> </em></p>
|
||||
<p><em> <a href=="../wp-content/uploads/2011/04/image030.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image030.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image030.jpg" alt="" width="240" height="180"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image032.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image032.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image032.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
|
||||
<p><em> </em></p>
|
||||
<p>Trascorsi 30 minuti, dobbiamo aver fatto sì che il brodo della paella arrivi esattamente a metà dell´altezza dei manici, così come mostrano le frecce in fotografia.</p>
|
||||
<p><em>Regoliamo quindi di sale. Il brodo dovrà essere saporito e leggermente salato poichè il riso, durante la cottura, assorbirà parte del sale. È una buona idea far assaggiare il brodo a qualcuno </em><em>degli invitati. Così, qualora la paella dovesse risultare sciapa o salata, potremo dar la colpa all’incauto che l’ha assaggiata</em></p>
|
||||
<p> </p>
|
||||
<p><em> <a href=="../wp-content/uploads/2011/04/image0341.jpg"><img title="image034" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0341.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image034" src=="../wp-content/uploads/2011/04/image0341.jpg" alt="" width="240" height="180"/></noscript></a> </em><em><a href=="../wp-content/uploads/2011/04/image0362.jpg"><img title="Caballón o surco de arroz en la paella" alt="Como añadir el arroz a la paella" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image0362.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Caballón o surco de arroz en la paella" src=="../wp-content/uploads/2011/04/image0362.jpg" alt="Como añadir el arroz a la paella" width="240" height="180"/></noscript></a></em></p>
|
||||
<p>Questo è il momento di aggiungere il riso. Se avremo rispettato correttamente il riferimento dell’attaccatura dei manici, semplicemente facendo un solco con il riso che fuoriesca di un paio di centimetri dal brodo, avremo ottenuto il rapporto perfetto tra riso e brodo per il recipiente nel quale stiamo cucinando. Questa è la giusta quantità di riso di cui la paella ha bisogno. Se desideriamo aggiungere altro riso, dovremo aumentare il livello del brodo aggiungendo acqua, ma ciò significa forzare la relazione liquido-riso per quella determinata paella. L’ideale sarebbe utilizzare una paella di diametro maggiore.</p>
|
||||
<p>Tutti questi riferimenti sono approssimativi. La vivacità del fuoco, la qualità del riso e persino l’altitudine, modificano in maggiore o minor misura le proporzioni liquido-riso che dobbiamo utilizzare per ciascun recipiente. Ciò nonostante, spero che questa breve spiegazione possa essere d’aiuto per i meno esperti.</p>
|
||||
<p><em> </em><em> </em></p>
|
||||
<p><em> <a href=="../wp-content/uploads/2011/04/image038.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image038.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image038.jpg" alt="" width="240" height="180"/></noscript></a> <a href=="../wp-content/uploads/2011/04/image040.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image040.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image040.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
|
||||
<p><em> </em></p>
|
||||
<p>Spolveriamo con lo zafferano o il colorante sul riso per evitare la comparsa di grumi di colorante che si formano quando tale sostanza è di scarsa qualità. Con lo zafferano tale problema non esiste e possiamo aggiungerlo alla paella come riteniamo più opportuno (in pistilli, tostato, in polvere, diluito…). Mescoliamo uniformemente il riso nel recipiente avendo cura che non restino chicchi di riso sulla carne o sulla verdura che non siano ricoperti dal brodo. Cuociamo a fuoco molto forte per circa 7 minuti, o finchè il riso, cotto in parte, non inizi ad emergere, così come mostra la foto di destra.</p>
|
||||
<p><em> </em></p>
|
||||
<p><em> <a href=="../wp-content/uploads/2011/04/image042.jpg"><img title="image042" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image042.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image042" src=="../wp-content/uploads/2011/04/image042.jpg" alt="" width="240" height="180"/></noscript></a></em> <a href=="../wp-content/uploads/2011/04/image044.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src=="../wp-content/uploads/2011/04/image044.jpg" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="Click para ampliar" src=="../wp-content/uploads/2011/04/image044.jpg" alt="" width="240" height="180"/></noscript></a></p>
|
||||
<p><em> </em></p>
|
||||
<p>In questo momento dobbiamo abbassare il fuoco quasi al minimo e lasciar cuocere altri 4 o 5 minuti, evitando così che l’amido rilasciato dal riso durante la cottura e che ha inspessito il brodo, bruci e si attacchi al fondo della padella. È questo, inoltre, il momento in cui porre un paio di rametti di rosmarino (se possibile fresco), sebbene sia un optional lasciato al gusto di ciascuno. Trascorsi 5 o 6 minuti, se la paella è rimasta senza brodo o quasi, lasciamo che cuocia gli ultimi 3 o 4 minuti a fiamma molto, molto bassa. Se la paella avesse ancora molto brodo, questi 3 o 4 minuti finali termineremo di cuocerla a fiamma media. Meglio comunque una paella leggermente brodosa con il riso cotto a puntino che una secca ma con il riso scotto o ammassato o dura e bruciata.</p>
|
||||
<p> </p>
|
||||
<p>Riassumendo, cuoceremo la paella tra i 14 e i 16 minuti in tutto. I primi 6-7 afiamma viva; a seguire 4 o 5 minuti a fuoco medio-basso e gli ultimi 3 o 4 afuoco molto basso o medio, in funzione del brodo rimasto nel recipiente. Nella sezione <span style="text-decoration: underline;">trucchi e consigli</span> troverete maggiori informazioni su questo argomento.</p>
|
||||
<p> </p>
|
||||
<p>A Valencia si è soliti lasciar riposare la paella. È importante sapere che una volta tolta dal fuoco, se l’appetito lo permette, 5 minuti di attesa prima di servire la paella fanno sì che il riso termini di cuocere e di assorbire il brodo eventualmente rimasto; questo riposo assesta bene la paella, soprattutto se sia rimasta un pochino dura.</p>
|
||||
<p><em> </em></p>
|
||||
<p><em> </em></p>
|
||||
<p style="text-align: center;"><em> </em><em> <a href=="../wp-content/uploads/2011/04/maqueta_animacion_home.jpg"><img title="Paella valenciana recien hecha" alt="Paella valenciana vidta desde arriba" width="411" height="393" data-src=="../wp-content/uploads/2011/04/maqueta_animacion_home.jpg" class="aligncenter lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="aligncenter" title="Paella valenciana recien hecha" src=="../wp-content/uploads/2011/04/maqueta_animacion_home.jpg" alt="Paella valenciana vidta desde arriba" width="411" height="393"/></noscript></a></em></p>
|
||||
<p>Ed ecco il risultato… La paella valenciana.</p>
|
||||
<p><iframe id="demoiframe" src=="#" width="700" height="260" frameborder="0" scrolling="no"></iframe></p>
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<h2 class="title">All i oli</h2>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><p>Aceite de oliva virgen – 250 cc de 0’2º acidez máxima.<br/>
|
||||
Ajos – 3 dientes.<br/>
|
||||
Mortero o almirez.<br/>
|
||||
Sal.<br/>
|
||||
Yema de huevo.</p>
|
||||
<p>Elaboración<br/>
|
||||
Majamos los dientes de ajos en el mortero agregando un pellizco de sal, para evitar que resbalen, hasta que se hagan una pasta. Añadimos la yema de huevo y mezclamos. Poco a poco, incorporamos el aceite a chorritos, mientras movemos la maza en círculos. Es muy importante verter el aceite muy poco a poco, y nunca añadir aceite hasta que no haya ligado el que hayamos incorporado antes. Deberemos seguir ligando poco a poco hasta que al dar la vuelta al mortero el all i oli no caiga.</p>
|
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<p>Imprescindible paciencia y brazo firme.</p>
|
||||
<p>Si no tenemos tiempo o ganas de elaborar el all i oli según la técnica tradicional, podemos prepararlo usando la batidora, como si fuera una mayonesa, en este caso utilizaremos el huevo entero.</p>
|
||||
<p>La cantidad de ajo la podemos aumentar o reducir al gusto de cada uno. También se puede preparar el all i oli añadiendo unas hojas de perejil al mortero.<br/>
|
||||
Aquellos amantes apasionados del ajo que lo deseen, pueden elaborar el all i oli sin yema de huevo pero usando 8 ó 9 dientes de ajo en su lugar.</p>
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|
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<a class="t" href="/web/20210603184418*/http://www.lapaella.net/otras-recetas-valencianas/all-i-pebre/" title="See a list of every capture for this URL">56 captures</a>
|
||||
<div class="r" title="Timespan for captures of this URL">23 Apr 2012 - 18 Jan 2026</div>
|
||||
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|
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|
||||
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|
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<!-- NEXT/PREV MONTH NAV AND MONTH INDICATOR -->
|
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|
||||
<td class="b" nowrap="nowrap">May</td>
|
||||
<td class="c" id="displayMonthEl" title="You are here: 18:44:18 Jun 03, 2021">JUN</td>
|
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<!-- NEXT/PREV CAPTURE NAV AND DAY OF MONTH INDICATOR -->
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|
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|
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|
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<!-- NEXT/PREV YEAR NAV AND YEAR INDICATOR -->
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|
||||
<td class="b" nowrap="nowrap">2020</td>
|
||||
<td class="c" id="displayYearEl" title="You are here: 18:44:18 Jun 03, 2021">2021</td>
|
||||
<td class="f" nowrap="nowrap">2022</td>
|
||||
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|
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<span class="xxs">
|
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<div id="wm-save-snapshot-success">success</div>
|
||||
<div id="wm-save-snapshot-fail">fail</div>
|
||||
<a id="wm-save-snapshot-open" href="#" title="Share via My Web Archive" >
|
||||
<span class="iconochive-web"></span>
|
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</a>
|
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<a href="https://archive.org/account/login.php" title="Sign In" id="wm-sign-in">
|
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<span class="iconochive-person"></span>
|
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</a>
|
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<span id="wm-save-snapshot-in-progress" class="iconochive-web"></span>
|
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<a class="xxs" href="https://help.archive.org/help/category/the-wayback-machine/" title="Get some help using the Wayback Machine" style="top:-6px;"><span class="iconochive-question" style="color:rgb(87,186,244);font-size:160%;"></span></a>
|
||||
<a id="wm-tb-close" href="#close" style="top:-2px;" title="Close the toolbar"><span class="iconochive-remove-circle" style="color:#888888;font-size:240%;"></span></a>
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|
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<div id="wm-share" class="xxs">
|
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<a href="/web/20210603184418/http://web.archive.org/screenshot/http://www.lapaella.net/otras-recetas-valencianas/all-i-pebre/"
|
||||
id="wm-screenshot"
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|
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|
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|
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|
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|
||||
<a id="wm-share-twitter" href="#" data-url="https://web.archive.org/web/20210603184418/http://www.lapaella.net/otras-recetas-valencianas/all-i-pebre/" title="Share on Twitter" style="margin-right:5px;" target="_blank"><span class="iconochive-twitter" style="color:#1dcaff;font-size:160%;"></span></a>
|
||||
</div>
|
||||
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||||
<a id="wm-expand" class="wm-btn wm-closed" href="#expand"><span id="wm-expand-icon" class="iconochive-down-solid"></span> <span class="xxs" style="font-size:80%;">About this capture</span></a>
|
||||
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|
||||
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|
||||
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|
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<div id="wm-capinfo-notice" source="api"></div>
|
||||
<div id="wm-capinfo-collected-by">
|
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<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;">COLLECTED BY</div>
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|
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<div style="display:inline-block;vertical-align:top;width:49%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/wikipedia-eventstream)"></span>
|
||||
<div>Collection: <a style="color:#33f;" href="https://archive.org/details/wikipedia-eventstream" target="_new"><span class="wm-title">Wikipedia Eventstream</span></a></div>
|
||||
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|
||||
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|
||||
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|
||||
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|
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|
||||
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|
||||
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|
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|
||||
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|
||||
</div>
|
||||
</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20210603184418/http://www.lapaella.net/otras-recetas-valencianas/all-i-pebre/</div>
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||||
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|
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||||
|
||||
|
||||
<div id="et-secondary-menu">
|
||||
<ul class="et-social-icons">
|
||||
|
||||
|
||||
</ul><ul id="et-secondary-nav" class="menu"><li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1313"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/valencia-y-la-cultura-del-arroz-origen-y-evolucion/">Valencia y el arroz</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1316"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/consultoria/">Consultoría</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1484"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/cursos/">Cursos</a></li>
|
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<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1386"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/contacto/">Contacto</a></li>
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|
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|
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|
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|
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|
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|
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|
||||
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|
||||
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|
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|
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|
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|
||||
<li id="menu-item-1276" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1276"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1277" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-has-children menu-item-1277"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/">Arroces típicos de Valencia</a>
|
||||
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|
||||
<li id="menu-item-1278" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1278"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
||||
<li id="menu-item-1282" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1282"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
||||
<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
||||
<li id="menu-item-1287" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1287"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
|
||||
<li id="menu-item-1288" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1288"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1289" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1289"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1291"><a href="https://web.archive.org/web/20210603184418/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
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<h1 class="main_title">All i pebre</h1>
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<div class="entry-content">
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<p>Aceite de oliva virgen – 250 cc.<br/>
|
||||
Agua – 1,2 litros.<br/>
|
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Ajos – 10 dientes.<br/>
|
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Almendras fritas – 12 unidades.<br/>
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Anguila – 1,5 Kg. limpias y troceadas.<br/>
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Canela molida – una puntita de cuchillo.<br/>
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Clavos – 2 unidades.<br/>
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De perejil – una ramita.<br/>
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Guindillas (pebrera) – 3 unidades.<br/>
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Pan frito – 3 rebanadas.<br/>
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Pimentón – 2 cucharadas.<br/>
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Pimienta negra – 8 bayas.<br/>
|
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Sal.</p>
|
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<p>Elaboración<br/>
|
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En una cazuela ponemos a calentar el aceite con los ajos enteros, sin pelar, y las guindillas a fuego suave. Cuando los ajos estén bien fritos, sacamos sólamente dos y los reservamos. En la cazuela, con el aceite, las guindillas y el resto de los ajos, incorporamos el pimentón, lo rehogamos y rápidamente, antes de que se queme, vertemos el agua. Dejamos cocer durante un par de minutos y añadimos las anguilas. </p>
|
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<p>Cocinamos a fuego suave durante 20 minutos, mientras majamos en el mortero los dos ajos, sin piel, que retiramos de la sartén con los ingredientes restantes.</p>
|
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<p>Tras los 20 minutos, añadimos el majado al guiso, removemos con cuidado para no romper las anguilas y dejamos cocer otros 5 minutos más.<br/>
|
||||
Servir bien caliente.</p>
|
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<p>Este guiso también puede prepararse con patatas, que añadiremos tronchadas al mismo tiempo que las anguilas. En este caso, suprimiremos las rebanadas de pan frito, ya que la fécula que va soltando la patata al cocer actúa como espesante.<br/>
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<article id="post-176" class="post-176 page type-page status-publish hentry">
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<h1 class="main_title">Angulas al ajillo</h1>
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<p>Aceite de oliva virgen – 120 cc.<br/>
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Ajos – 4 dientes.<br/>
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Angula – 200 grs.<br/>
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Pebrera </p>
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<p>Elaboración<br/>
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Fileteamos los ajos. Ponemos el aceite en una sartén junto con los ajos y la pebrera a fuego suave. Cuando los ajos comiencen a dorarse, añadimos las angulas, removemos, las tapamos y rápidamente las retiramos del fuego. Dejamos un par de minutos tapado y servimos.</p>
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<a class="t" href="/web/20210603060556*/http://www.lapaella.net/otras-recetas-valencianas/clochinas-al-vapor/" title="See a list of every capture for this URL">73 captures</a>
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<article id="post-178" class="post-178 page type-page status-publish hentry">
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<h1 class="main_title">Clóchinas al vapor</h1>
|
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|
||||
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||||
<div class="entry-content">
|
||||
<p>Aceite de oliva virgen – 1 cucharadita.<br/>
|
||||
Agua – tan sólo un chorrito.<br/>
|
||||
Ajos – 2 dientes, en 2 ó 3 trozos.<br/>
|
||||
Café de pimentón – 1 ucharadita.<br/>
|
||||
Clochina – 1 Kg.<br/>
|
||||
Guindilla – 1 unidad.<br/>
|
||||
Limón – 1 unidad.<br/>
|
||||
Perejil picado – 1 cucharada. </p>
|
||||
<p>Elaboración<br/>
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Limpiamos y lavamos bien las clóchinas. Las ponemos en una cazuela, con tapadera, junto con el resto de los ingredientes, tapamos la cazuela y la ponemos al fuego hasta que todas las clóchinas se hayan abierto. Servir bien caliente en una fuente junto con el caldo que resulta de la cocción.</p>
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<a href="/web/" title="Wayback Machine home page"><img src="https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-200.png" srcset="https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-100.png, https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-150.png 1.5x, https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-200.png 2x" alt="Wayback Machine" style="width:100px" border="0" /></a>
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|
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<div class="s" id="wm-nav-captures" style="flex:1;">
|
||||
<a class="t" href="/web/20210603012853*/http://www.lapaella.net/otras-recetas-valencianas/espardenya/" title="See a list of every capture for this URL">70 captures</a>
|
||||
<div class="r" title="Timespan for captures of this URL">29 May 2012 - 18 Jan 2026</div>
|
||||
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|
||||
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|
||||
<a href="" id="wm-graph-anchor">
|
||||
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|
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|
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|
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|
||||
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|
||||
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|
||||
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|
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|
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|
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<!-- NEXT/PREV MONTH NAV AND MONTH INDICATOR -->
|
||||
<tr class="m">
|
||||
<td class="b" nowrap="nowrap">May</td>
|
||||
<td class="c" id="displayMonthEl" title="You are here: 01:28:53 Jun 03, 2021">JUN</td>
|
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|
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|
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<!-- NEXT/PREV CAPTURE NAV AND DAY OF MONTH INDICATOR -->
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<tr class="d">
|
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<td class="c" id="displayDayEl" style="width:34px;font-size:22px;white-space:nowrap;" title="You are here: 01:28:53 Jun 03, 2021">03</td>
|
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|
||||
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|
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<!-- NEXT/PREV YEAR NAV AND YEAR INDICATOR -->
|
||||
<tr class="y">
|
||||
<td class="b" nowrap="nowrap">2020</td>
|
||||
<td class="c" id="displayYearEl" title="You are here: 01:28:53 Jun 03, 2021">2021</td>
|
||||
<td class="f" nowrap="nowrap">2022</td>
|
||||
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|
||||
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|
||||
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|
||||
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|
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|
||||
<div id="wm-btns" style="text-align:right;height:23px;">
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<span class="xxs">
|
||||
<div id="wm-save-snapshot-success">success</div>
|
||||
<div id="wm-save-snapshot-fail">fail</div>
|
||||
<a id="wm-save-snapshot-open" href="#" title="Share via My Web Archive" >
|
||||
<span class="iconochive-web"></span>
|
||||
</a>
|
||||
<a href="https://archive.org/account/login.php" title="Sign In" id="wm-sign-in">
|
||||
<span class="iconochive-person"></span>
|
||||
</a>
|
||||
<span id="wm-save-snapshot-in-progress" class="iconochive-web"></span>
|
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|
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<a class="xxs" href="https://help.archive.org/help/category/the-wayback-machine/" title="Get some help using the Wayback Machine" style="top:-6px;"><span class="iconochive-question" style="color:rgb(87,186,244);font-size:160%;"></span></a>
|
||||
<a id="wm-tb-close" href="#close" style="top:-2px;" title="Close the toolbar"><span class="iconochive-remove-circle" style="color:#888888;font-size:240%;"></span></a>
|
||||
</div>
|
||||
<div id="wm-share" class="xxs">
|
||||
<a href="/web/20210603012853/http://web.archive.org/screenshot/http://www.lapaella.net/otras-recetas-valencianas/espardenya/"
|
||||
id="wm-screenshot"
|
||||
title="screenshot">
|
||||
<span class="wm-icon-screen-shot"></span>
|
||||
</a>
|
||||
<a href="#" id="wm-video" title="video">
|
||||
<span class="iconochive-movies"></span>
|
||||
</a>
|
||||
<a id="wm-share-facebook" href="#" data-url="https://web.archive.org/web/20210603012853/http://www.lapaella.net/otras-recetas-valencianas/espardenya/" title="Share on Facebook" style="margin-right:5px;" target="_blank"><span class="iconochive-facebook" style="color:#3b5998;font-size:160%;"></span></a>
|
||||
<a id="wm-share-twitter" href="#" data-url="https://web.archive.org/web/20210603012853/http://www.lapaella.net/otras-recetas-valencianas/espardenya/" title="Share on Twitter" style="margin-right:5px;" target="_blank"><span class="iconochive-twitter" style="color:#1dcaff;font-size:160%;"></span></a>
|
||||
</div>
|
||||
<div style="padding-right:2px;text-align:right;white-space:nowrap;">
|
||||
<a id="wm-expand" class="wm-btn wm-closed" href="#expand"><span id="wm-expand-icon" class="iconochive-down-solid"></span> <span class="xxs" style="font-size:80%;">About this capture</span></a>
|
||||
</div>
|
||||
</div>
|
||||
</div>
|
||||
<div id="wm-capinfo" style="border-top:1px solid #777;display:none; overflow: hidden">
|
||||
<div id="wm-capinfo-notice" source="api"></div>
|
||||
<div id="wm-capinfo-collected-by">
|
||||
<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;">COLLECTED BY</div>
|
||||
<div style="padding:3px;position:relative" id="wm-collected-by-content">
|
||||
<div style="display:inline-block;vertical-align:top;width:49%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/wikipedia-eventstream)"></span>
|
||||
<div>Collection: <a style="color:#33f;" href="https://archive.org/details/wikipedia-eventstream" target="_new"><span class="wm-title">Wikipedia Eventstream</span></a></div>
|
||||
</div>
|
||||
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|
||||
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|
||||
<div id="wm-capinfo-timestamps">
|
||||
<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;" title="Timestamps for the elements of this page">TIMESTAMPS</div>
|
||||
<div>
|
||||
<div id="wm-capresources" style="margin:0 5px 5px 5px;max-height:250px;overflow-y:scroll !important"></div>
|
||||
<div id="wm-capresources-loading" style="text-align:left;margin:0 20px 5px 5px;display:none"><img src="https://web-static.archive.org/_static/images/loading.gif" alt="loading" /></div>
|
||||
</div>
|
||||
</div>
|
||||
</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20210603012853/http://www.lapaella.net/otras-recetas-valencianas/espardenya/</div>
|
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|
||||
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|
||||
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|
||||
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<!-- END WAYBACK TOOLBAR INSERT -->
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||||
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||||
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||||
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||||
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||||
|
||||
|
||||
<div id="et-secondary-menu">
|
||||
<ul class="et-social-icons">
|
||||
|
||||
|
||||
</ul><ul id="et-secondary-nav" class="menu"><li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1313"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/valencia-y-la-cultura-del-arroz-origen-y-evolucion/">Valencia y el arroz</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1316"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/consultoria/">Consultoría</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1484"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/cursos/">Cursos</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1386"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/contacto/">Contacto</a></li>
|
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</ul> </div> <!-- #et-secondary-menu -->
|
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|
||||
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|
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|
||||
<header id="main-header" class="et_nav_text_color_dark">
|
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<div class="container clearfix">
|
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<a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/">
|
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<img alt="LaPaella.net – Receta de la Paella Valenciana, Paella de marisco y otros arroces típicos." id="logo" data-src="https://web.archive.org/web/20210603012853/http://www.lapaella.net/wp-content/uploads/2015/11/logo-paella-net.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img src="https://web.archive.org/web/20210603012853im_/http://www.lapaella.net/wp-content/uploads/2015/11/logo-paella-net.gif" alt="LaPaella.net – Receta de la Paella Valenciana, Paella de marisco y otros arroces típicos." id="logo"/></noscript>
|
||||
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|
||||
|
||||
<div id="et-top-navigation">
|
||||
<nav id="top-menu-nav">
|
||||
<ul id="top-menu" class="nav"><li id="menu-item-1350" class="menu-item menu-item-type-custom menu-item-object-custom current-menu-ancestor menu-item-has-children menu-item-1350"><a href="#">Receta</a>
|
||||
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|
||||
<li id="menu-item-1275" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1275"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/receta-paella-valenciana/">Receta Paella Valenciana</a></li>
|
||||
<li id="menu-item-1276" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1276"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1277" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-has-children menu-item-1277"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/">Arroces típicos de Valencia</a>
|
||||
<ul class="sub-menu">
|
||||
<li id="menu-item-1278" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1278"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
||||
<li id="menu-item-1282" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1282"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
||||
<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
||||
<li id="menu-item-1287" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1287"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
|
||||
<li id="menu-item-1288" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1288"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1289" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1289"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1291"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
<li id="menu-item-1292" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1292"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/">Paella de langosta</a></li>
|
||||
<li id="menu-item-1293" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1293"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1294" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1294"><a href="https://web.archive.org/web/20210603012853/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/">Paella de pato</a></li>
|
||||
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<h1 class="main_title">Espardenyá</h1>
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<p><strong>Ingredientes</strong> (6 raciones)</p>
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<p>Aceite de oliva virgen – 300 cc.<br/>
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Agua – 1,2 litros.<br/>
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Ajos – 10 dientes.<br/>
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Almendras fritas – 12 unidades.<br/>
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Anguila – 1 Kg. (limpias y troceadas).<br/>
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Canela molida – una puntita de cuchillo.<br/>
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Clavos – 1 unidad.<br/>
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Conejo – 500 grs. (troceado).<br/>
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Huevos – 8 unidades.<br/>
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Patatas – 1 Kg.<br/>
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Pebrera – 2 ó 3 unidades. (cayena)<br/>
|
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Perejil – una ramita<br/>
|
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Pimentón – 2 cucharadas.<br/>
|
||||
Pimienta negra – 5 bayas.<br/>
|
||||
Pollo – 600 grs. (troceado) y Sal.<br/>
|
||||
<strong>Elaboración</strong><br/>
|
||||
En una paella freímos los dientes de ajo sin pelar, una vez bien fritos retiramos y reservamos tres ajos, dejando el resto en el del aceite. Incorporamos el pollo y el conejo friéndolos hasta que se doren.<br/>
|
||||
Incorporamos el pimentón y las pebreras, lo rehogamos y rápidamente, antes de que se queme, vertemos el agua. Dejamos cocer durante unos 5 minutos y añadimos las anguilas.<br/>
|
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Cocinamos a fuego suave durante 10 minutos, mientras majamos en el mortero los dos ajos, sin piel, que retiramos de la sartén junto con los ingredientes restantes.<br/>
|
||||
Tras los 10 minutos, añadimos las patatas y dejamos cocer hasta que estén tiernas agregamos el majado al guiso, removemos con cuidado para no romper las anguilas y dejamos caer los huevos (sin cáscara), procurando que no se rompan las yemas,lo más artísticamente posible, dejamos cocer otros 2 ó 3 minutos más, procurando que la yema del huevo no se cocine en exceso y permanezca líquida.<br/>
|
||||
Servir bien caliente.<br/>
|
||||
La canela y el clavo son especias de las que se puede prescindir si se desea.</p>
|
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<p>Personalmente, considero la espardenyá el mejor plato de la gastronomía valenciana.</p>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><p>De la cocina valenciana son conocidos sus arroces secos o caldosos, pero hay más, mucho más que recetas de arroces. En esta sección pretendo dar a conocer algunos platos, solo una pequeña muestra de la rica y variada cocina que se realiza en esta bella tierra bañada por el mar mediterráneo.<br/>
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<h1 class="main_title">Lubina (llobarro) a la sal</h1>
|
||||
|
||||
|
||||
<div class="entry-content">
|
||||
<p>Lubina Una pieza de 2 Kg. aproximadamente<br/>
|
||||
sal 3 o 4 Kg.<br/>
|
||||
Elaboración<br/>
|
||||
Colocamos sobre una bandeja de horno un lecho de sal marina gorda de 1cm aprx. de grosor y depositamos sobre el la lubina entera, eviscerada y sin desescamar.</p>
|
||||
<p>Cubrimos totalmente el pescado con sal, humedeciendonos las manos con agua de vez en cuando y presionando ligeramente con ambas manos para intentar compactar la sal todo lo que nos sea posible hasta dejar la lubina totalmente cubierta con una capa de sal de 1 cm de grosor.</p>
|
||||
<p>Introducimos el pescado en el horno precalentado a 200-220º durante 30 minutos. El tiempo de cocción varía en función del peso del pez. Obviamente a mayor tamaño y peso mayor tiempo de cocción.</p>
|
||||
<p>Transcurrido este tiempo, sacamos la bandeja del horno, rompemos la costra superior de sal y la retiramos, al igual que la piel.</p>
|
||||
<p>Cuidadosamente vamos extrayendo los filetes de pescado y colocandos en una fuente para servir o directamente a los platos.</p>
|
||||
<p>Como acompañamientos, un chorro de aceite de oliva, salsa tartara, salsa holandesa o bearnesa, mayonesa, patatas cocidas, ensalada verde, verduras asadas, aceite aromatizado con alguna hierba… Las posibles combinaciones son múltiples, al gusto de cada uno.</p>
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<a href=="../../sin-categoria/la-coca-llanda-el-mejor-bizcocho-casero-del-mundo/index.html">Las Cocas valencianas</a>
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<h1 class="main_title">Pato al pebre picant</h1>
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<div class="entry-content">
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<p>Aceite de oliva virgen – 50 cc.<br/>
|
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Ajos – 2 dientes.<br/>
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Caldo de pollo o pato – 1 litro.<br/>
|
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Cebolla – 3 unidades.<br/>
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Guindilla – 2 unidades.<br/>
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Harina – 2 cucharadas.<br/>
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Mantequilla – 50 grs.<br/>
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Pato – uno de dos o tres kilos.<br/>
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Pimienta negra molida – 3 cucharadas.<br/>
|
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Tomate – 4 que estén maduros.<br/>
|
||||
Vino tinto – 1 vaso. </p>
|
||||
<p>Elaboración<br/>
|
||||
Limpiamos bien el pato, lo atamos con un hilo y lo freímos en una cazuela con el aceite y la mantequilla hasta que tenga un bonito y uniforme color dorado. Lo sacamos de la cazuela y lo reservamos. Picamos la cebolla y los ajos y los rehogamos suavemente hasta que se doren. Añadimos los tomates maduros rallados, el pimentón picante, la harina y sofreímos unos minutos.</p>
|
||||
<p>Agregamos el vino tinto y dejamos cocer 5 minutos.</p>
|
||||
<p>Adobamos el pato con la pimienta negra molida y lo colocamos otra vez en la cazuela añadiendo el caldo. Tapamos bien la cazuela y dejamos cocer durante una hora y cuarto o hasta que el pato este tierno. Finalmente sacamos el pato de la cazuela, trituramos la salsa y volvemos a ponerla en la cazuela junto con el pato ya troceado. Cocinamos unos minutos más y servimos bien caliente con arroz blanco, pasta o patatas fritas como guarnición. </p>
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<h1 class="main_title">Paella de coliflor y bacalao</h1>
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<div class="entry-content">
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<p><a href=="#">check my paper for plagiarism free</a></p>
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<h3><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img title="lapaella.net mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src=="../wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="lapaella.net mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src=="../wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="lapaella.net mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></a> INGREDIENTES</h3>
|
||||
<p>4 raciones</p>
|
||||
<p>Coliflor 500 grs</p>
|
||||
<p>Bacalao desalado 500 grs</p>
|
||||
<p>Espinas de bacalao desalado 500 grs</p>
|
||||
<p>Ajo picado 2 o 3 dientes</p>
|
||||
<p>Arroz 400 grs</p>
|
||||
<p>Aceite de oliva 160 grs</p>
|
||||
<p>Cebolla picada 50 grs</p>
|
||||
<p>Tomate rallado 3 cucharadas</p>
|
||||
<p>Pimentón dulce 1 cucharada</p>
|
||||
<p>Azafrán o colorante c/s</p>
|
||||
<p>Agua 2,5 L</p>
|
||||
<p>Sal c/s</p>
|
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<p> </p>
|
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<h3><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img title="lapaella.net mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src=="../wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="lapaella.net mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src=="../wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src=="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="lapaella.net mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></noscript></a> ELABORACION</h3>
|
||||
<p>Preparamos el caldo para el arroz cociendo durante 30 minutos las espinas de bacalao en el agua, colamos y reservamos.</p>
|
||||
<p>Troceamos la coliflor en ramilletes y el bacalao en trozos no demasiado pequeños. Calentamos el aceite en la paella, añadimos la coliflor y rehogamos 10 minutos a fuego suave, hacemos un hueco en el centro de la paella apartando la coliflor. Incorporamos la cebolla y rehogamos muy suavemente hasta que comienza a dorarse. Seguidamente ponemos los ajos, sofreimos 1 minuto sin dejar que el ajo tome color y añadimos el tomate, seguimos sofriendo hasta que el tomate este muy muy frito, añadimos el pimenton procurando que no se queme y agregamos el arroz, rehogamos otro minutos mas.</p>
|
||||
<p>Añadimos el azafran o colorante y vertemos el caldo de bacalao, colado e hirviendo, Colocamos los trozos de bacalao por encima y cocinamos siguiendo los <a title="Trucos y consejos" href=="../trucos-y-consejos/index.html">consejos para la cocción del arroz </a>hasta que la paella esté en su punto.</p>
|
||||
<p>Tambien se es habitual añadir ajos tiernos o unos trozos de pimiento rojo al sofrito.</p>
|
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<p> </p>
|
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<p> </p>
|
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<p> <a href=="#">ellisium</a></p>
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<a href=="../sin-categoria/la-coca-llanda-el-mejor-bizcocho-casero-del-mundo/index.html">Las Cocas valencianas</a>
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<h1>Receta Paella Valenciana</h1>
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<p><a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/paella-valenciana-recipe-english/"><img alt="ingles" width="33" height="20" data-srcset="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg 33w, https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles-24x15.jpg 24w" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg" data-sizes="(max-width: 33px) 100vw, 33px" class="alignright size-full wp-image-1488 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright size-full wp-image-1488" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg" alt="ingles" width="33" height="20" srcset="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles.jpg 33w, https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2012/02/ingles-24x15.jpg 24w" sizes="(max-width: 33px) 100vw, 33px"/></noscript></a></p>
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<h3><em> 4 personas</em></h3>
|
||||
<p>Pollo (700 grs. Unos 8 o 10 trozos medianos)</p>
|
||||
<p>Conejo (300 grs. Unos 4 o 6 trozos medianos.)</p>
|
||||
<p>Una cucharada sopera( no muy colmada) de pimentón rojo dulce molido .</p>
|
||||
<p>Hebras de azafrán al gusto o en su lugar una cucharadita de café de colorante alimentario</p>
|
||||
<p>12 cucharadas soperas de tomate natural rallado</p>
|
||||
<p>Ferraura, rotjet o judía verde ancha (400 grs.).</p>
|
||||
<p>Garrofón (100 grs.)</p>
|
||||
<p>3 o 4 alcachofas</p>
|
||||
<p>Judía blanca o tabella (100 grs.).</p>
|
||||
<p>Agua</p>
|
||||
<p>Aceite de oliva virgen (15 cl. o 150 grs.)</p>
|
||||
<p>Arroz (320 grs.)</p>
|
||||
<p>Sal</p>
|
||||
<h3><a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="lapaella.net mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="lapaella.net mini" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></a> ELABORACION<em> </em></h3>
|
||||
<p><em><a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0021.jpg"><img title="Aceite en la paella" alt="Aceite de oliva en la paella" width="245" height="184" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/1-verter-aceite-receta-paella.gif" class="alignnone size-full wp-image-394 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-394" title="Aceite en la paella" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/1-verter-aceite-receta-paella.gif" alt="Aceite de oliva en la paella" width="245" height="184"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image004.jpg"><img title="paella y leña" alt="Encendiendo el fuego de leña para la paella" width="245" height="184" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image004.jpg" class="alignnone size-full wp-image-395 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-395" title="paella y leña" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image004.jpg" alt="Encendiendo el fuego de leña para la paella" width="245" height="184"/></noscript></a></em></p>
|
||||
<p><em>Vertemos el aceite en el centro de la paella, la nivelamos, encendemos el fuego y calentamos el aceite.</em></p>
|
||||
<p> </p>
|
||||
<p><em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image006.jpg"><img title="añadiendo la carne" alt="comenzando a sofreir la paella" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image006.jpg" class="alignnone size-full wp-image-396 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-396" title="añadiendo la carne" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image006.jpg" alt="comenzando a sofreir la paella" width="240" height="180"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0081.jpg"><img title="el pollo y el conejo dorandose" alt="el pollo y el conejo dorandose" width="239" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0081.jpg" class="alignnone wp-image-397 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-397" title="el pollo y el conejo dorandose" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0081.jpg" alt="el pollo y el conejo dorandose" width="239" height="180"/></noscript></a></em></p>
|
||||
<p><em>Cuando el aceite comienza a humear, incorporamos el pollo y el conejo troceados y ligeramente salados, dorándolos cuidadosamente a fuego medio. Si el fuego es excesivo, podemos espolvorear un poco de sal en el borde de la paella, en aquellas zonas en las que no hay aceite, para evitar que se queme.</em></p>
|
||||
<p> </p>
|
||||
<p><em> </em><a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image010.jpg"><img title="paella sofrita" alt="paella bien doradita" width="233" height="178" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image010.jpg" class="alignnone wp-image-406 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-406" title="paella sofrita" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image010.jpg" alt="paella bien doradita" width="233" height="178"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/6-pollo-frito-receta-paella.gif"><img title="6-pollo-frito-receta-paella" alt="" width="237" height="176" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/6-pollo-frito-receta-paella.gif" class="alignnone wp-image-359 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-359" title="6-pollo-frito-receta-paella" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/6-pollo-frito-receta-paella.gif" alt="" width="237" height="176"/></noscript></a></p>
|
||||
<p><em> </em><em>Es muy importante que toda la carne esté muy dorada, el éxito de la paella depende mucho de esta etapa de la elaboración</em></p>
|
||||
<p> </p>
|
||||
<p><em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0142.jpg"><img title="image014" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0142.jpg" class="alignnone size-full wp-image-412 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-412" title="image014" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0142.jpg" alt="" width="240" height="180"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0165.jpg"><img title="image016" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0165.jpg" class="alignnone size-full wp-image-423 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-423" title="image016" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0165.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
|
||||
<p><em>Añadimos la verdura troceada y la rehogamos unos minutos</em></p>
|
||||
<p> </p>
|
||||
<p><em><a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0183.jpg"><img title="image018" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0183.jpg" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img title="image018" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0183.jpg" alt="" width="240" height="180"/></noscript></a> </em><em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0202.jpg"><img title="Sofrito de paella" alt="Realizando el sofrito de la paella" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0202.jpg" class="alignnone size-full wp-image-471 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-471" title="Sofrito de paella" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0202.jpg" alt="Realizando el sofrito de la paella" width="240" height="180"/></noscript></a> </em></p>
|
||||
<p><em>Hacemos un hueco en el centro de la paella apartando la carne y la verdura, en este hueco incorporamos el tomate, lo sofreímos unos minutos y añadimos el pimentón. Dejamos rehogar un minuto más. Es importante que el fuego sea suave en el momento de poner el pimentón, ya que corremos el riesgo de que se queme y la paella resulte amarga.</em></p>
|
||||
<p> </p>
|
||||
<p><em> </em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0221.jpg"><img title="vertiendo el agua" alt="Vertiendo el agua en la paella" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0221.jpg" class="alignnone size-full wp-image-470 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-470" title="vertiendo el agua" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0221.jpg" alt="Vertiendo el agua en la paella" width="240" height="180"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image024.jpg"><img title="image024" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image024.jpg" class="alignnone wp-image-421 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-421" title="image024" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image024.jpg" alt="" width="240" height="180"/></noscript></a></p>
|
||||
<p><em> E</em><em>s el momento de verter agua hasta casi el borde, tal y como se puede apreciar en la fotografía de la izquierda</em></p>
|
||||
<p><em> </em></p>
|
||||
<p><em> </em><a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image026.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image026.jpg" class="size-full wp-image-427 alignnone lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="size-full wp-image-427 alignnone" title="Click para ampliar" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image026.jpg" alt="" width="240" height="180"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image028.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image028.jpg" class="alignnone size-full wp-image-429 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-429" title="Click para ampliar" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image028.jpg" alt="" width="240" height="180"/></noscript></a></p>
|
||||
<p><em> </em><em>Añadimos algo de sal y la dejamos cocer unos 20 minutos, añadiendo más agua si fuera necesario.</em></p>
|
||||
<p><em> </em></p>
|
||||
<p><em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image030.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image030.jpg" class="alignnone size-full wp-image-430 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-430" title="Click para ampliar" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image030.jpg" alt="" width="240" height="180"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image032.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image032.jpg" class="alignnone size-full wp-image-431 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-431" title="Click para ampliar" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image032.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
|
||||
<p><em> </em><em>Transcurridos los 20 minutos, hemos de procurar que el caldo de la paella llegue justo hasta la mitad de los remaches de las asas, al y como indican las flechas de la fotografía. Seguidamente probamos de sal, el caldo deberá estar muy sabroso, ligeramente salado, ya que el arroz, durante la cocción, absorberá parte de la sal. Es una buena idea dar a probar el caldo a alguno de los invitados, si finalmente la paella sale sosa o salada podremos culpar al incauto que la cató.</em></p>
|
||||
<p> </p>
|
||||
<p><em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0341.jpg"><img title="image034" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0341.jpg" class="alignnone wp-image-466 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-466" title="image034" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0341.jpg" alt="" width="240" height="180"/></noscript></a> </em><em><a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0362.jpg"><img title="Caballón o surco de arroz en la paella" alt="Como añadir el arroz a la paella" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image0362.jpg" class="alignnone size-full wp-image-468 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-468" title="Caballón o surco de arroz en la paella" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image0362.jpg" alt="Como añadir el arroz a la paella" width="240" height="180"/></noscript></a></em></p>
|
||||
<p><em>Este es el momento de incorporar el arroz. Si hemos tomado correctamente la referencia de los remaches de las asas, simplemente haciendo un surco con el arroz que sobresalga un par de centímetros sobre el caldo, habremos conseguido la relación perfecta de arroz y caldo para el recipiente en el que estamos cocinando, esa es la medida exacta del arroz que necesita la paella, si deseamos añadir más arroz, deberemos subir el nivel del caldo agregando agua. Pero ya estaremos forzando la relación liquido-arroz para esa paella, lo ideal sería utilizar una paella de mayor diámetro. Todas estas referencias son aproximadas, la potencia del fuego, la variedad de arroz e incluso la altitud modifican en mayor o menor medida las proporciones liquido-arroz que debemos utilizar para cada recipiente. No obstante, espero que sirva esta pequeña explicación como ayuda para las personas más inexpertas.</em></p>
|
||||
<p><em> </em><em> </em></p>
|
||||
<p><em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image038.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image038.jpg" class="alignnone size-full wp-image-434 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-434" title="Click para ampliar" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image038.jpg" alt="" width="240" height="180"/></noscript></a> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image040.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image040.jpg" class="alignnone wp-image-435 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone wp-image-435" title="Click para ampliar" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image040.jpg" alt="" width="240" height="180"/></noscript></a></em></p>
|
||||
<p><em> </em><em>Agregamos el azafrán o el colorante sobre el arroz, para evitar la aparición de los grumos de colorante que se forman cuando este producto es de baja calidad. Con el azafrán no existe este problema y podemos incorporarlo a la paella como consideremos oportuno (en hebras, tostado, molido, diluido…). Mezclamos uniformemente el arroz en el recipiente y procuramos que no queden granos de arroz sobre la carne o la verdura sin estar sumergidos en el caldo. Cocemos a fuego muy fuerte durante 8 minutos aproximadamente, o hasta que el arroz medio cocido comience a asomar, tal y como se ve en la foto de la derecha.</em></p>
|
||||
<p><em> </em></p>
|
||||
<p><em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image042.jpg"><img title="image042" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image042.jpg" class="alignnone size-full wp-image-436 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-436" title="image042" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image042.jpg" alt="" width="240" height="180"/></noscript></a></em> <a href="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image044.jpg"><img title="Click para ampliar" alt="" width="240" height="180" data-src="https://web.archive.org/web/20210603062058/http://www.lapaella.net/wp-content/uploads/2011/04/image044.jpg" class="alignnone size-full wp-image-437 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignnone size-full wp-image-437" title="Click para ampliar" src="https://web.archive.org/web/20210603062058im_/http://www.lapaella.net/wp-content/uploads/2011/04/image044.jpg" alt="" width="240" height="180"/></noscript></a></p>
|
||||
<p><em> </em><em>En este momento debemos bajar el fuego casi al mínimo y dejar cocer otros 6 o 7 minutos mas, evitando así que el almidón que ha ido soltando el arroz durante la cocción y que ha ido espesando el caldo, se queme y se agarre al fondo de la paella. También es el momento de colocar por encima una par de ramitas de romero (fresco a ser posible), aunque también es algo opcional y al gusto de cada uno. Transcurridos los 6 o 7 minutos, si la paella no tiene nada o casi nada de caldo, dejamos que cueza los últimos 3 o 4 minutos masa fuego muy muy suave, si la paella tuviera aun mucho caldo, estos 3 o 4 minutos finales la cocinaríamos con un fuego medio. No obstante más vale una paella algo caldosa o melosa, pero rica de sabor que una bien seca, pero dura o quemada.</em></p>
|
||||
<p><em>Resumiendo, coceremos la paella en total entre </em><em>14 y 18 minutos, 6 u 8 min. al máximo, 6 o 7 a fuego suave y los últimos 3 o 4 a fuego muy suave o fuego medio, en función del caldo que nos quede en el recipiente.</em></p>
|
||||
<p><em>Es importante saber que 5 minutos de reposo una vez retirada del fuego, es algo que suele sentar muy bien a las paellas, sobre todo si han quedado un poquito duras.</em></p>
|
||||
<p style="text-align: center;"><em> </em><em><em>Y aquí está el resultado…. La paella valenciana</em></em></p>
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|
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<a class="t" href="/web/20210602213115*/http://www.lapaella.net/recipiente/" title="See a list of every capture for this URL">130 captures</a>
|
||||
<div class="r" title="Timespan for captures of this URL">05 Mar 2012 - 08 Feb 2026</div>
|
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|
||||
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|
||||
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|
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|
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|
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|
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|
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|
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|
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|
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|
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<!-- NEXT/PREV MONTH NAV AND MONTH INDICATOR -->
|
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|
||||
<td class="b" nowrap="nowrap">May</td>
|
||||
<td class="c" id="displayMonthEl" title="You are here: 21:31:15 Jun 02, 2021">JUN</td>
|
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|
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|
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<!-- NEXT/PREV CAPTURE NAV AND DAY OF MONTH INDICATOR -->
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|
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|
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|
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<!-- NEXT/PREV YEAR NAV AND YEAR INDICATOR -->
|
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|
||||
<td class="b" nowrap="nowrap">2020</td>
|
||||
<td class="c" id="displayYearEl" title="You are here: 21:31:15 Jun 02, 2021">2021</td>
|
||||
<td class="f" nowrap="nowrap">2022</td>
|
||||
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|
||||
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|
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|
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<span class="xxs">
|
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<div id="wm-save-snapshot-success">success</div>
|
||||
<div id="wm-save-snapshot-fail">fail</div>
|
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<a id="wm-save-snapshot-open" href="#" title="Share via My Web Archive" >
|
||||
<span class="iconochive-web"></span>
|
||||
</a>
|
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<a href="https://archive.org/account/login.php" title="Sign In" id="wm-sign-in">
|
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<span class="iconochive-person"></span>
|
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</a>
|
||||
<span id="wm-save-snapshot-in-progress" class="iconochive-web"></span>
|
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|
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<a class="xxs" href="https://help.archive.org/help/category/the-wayback-machine/" title="Get some help using the Wayback Machine" style="top:-6px;"><span class="iconochive-question" style="color:rgb(87,186,244);font-size:160%;"></span></a>
|
||||
<a id="wm-tb-close" href="#close" style="top:-2px;" title="Close the toolbar"><span class="iconochive-remove-circle" style="color:#888888;font-size:240%;"></span></a>
|
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|
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|
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<a href="/web/20210602213115/http://web.archive.org/screenshot/http://www.lapaella.net/recipiente/"
|
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|
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|
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|
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|
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|
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|
||||
<a id="wm-share-twitter" href="#" data-url="https://web.archive.org/web/20210602213115/http://www.lapaella.net/recipiente/" title="Share on Twitter" style="margin-right:5px;" target="_blank"><span class="iconochive-twitter" style="color:#1dcaff;font-size:160%;"></span></a>
|
||||
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|
||||
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|
||||
<a id="wm-expand" class="wm-btn wm-closed" href="#expand"><span id="wm-expand-icon" class="iconochive-down-solid"></span> <span class="xxs" style="font-size:80%;">About this capture</span></a>
|
||||
</div>
|
||||
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|
||||
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|
||||
<div id="wm-capinfo" style="border-top:1px solid #777;display:none; overflow: hidden">
|
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<div id="wm-capinfo-notice" source="api"></div>
|
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<div id="wm-capinfo-collected-by">
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<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;">COLLECTED BY</div>
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<div style="padding:3px;position:relative" id="wm-collected-by-content">
|
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<div style="display:inline-block;vertical-align:top;width:49%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/wikipedia-eventstream)"></span>
|
||||
<div>Collection: <a style="color:#33f;" href="https://archive.org/details/wikipedia-eventstream" target="_new"><span class="wm-title">Wikipedia Eventstream</span></a></div>
|
||||
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|
||||
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|
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|
||||
<div id="wm-capinfo-timestamps">
|
||||
<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;" title="Timestamps for the elements of this page">TIMESTAMPS</div>
|
||||
<div>
|
||||
<div id="wm-capresources" style="margin:0 5px 5px 5px;max-height:250px;overflow-y:scroll !important"></div>
|
||||
<div id="wm-capresources-loading" style="text-align:left;margin:0 20px 5px 5px;display:none"><img src="https://web-static.archive.org/_static/images/loading.gif" alt="loading" /></div>
|
||||
</div>
|
||||
</div>
|
||||
</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20210602213115/http://www.lapaella.net/recipiente/</div>
|
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<div class="container clearfix">
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||||
|
||||
|
||||
<div id="et-secondary-menu">
|
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<ul class="et-social-icons">
|
||||
|
||||
|
||||
</ul><ul id="et-secondary-nav" class="menu"><li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1313"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/valencia-y-la-cultura-del-arroz-origen-y-evolucion/">Valencia y el arroz</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1316"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/consultoria/">Consultoría</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1484"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/cursos/">Cursos</a></li>
|
||||
<li class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1386"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/contacto/">Contacto</a></li>
|
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</ul> </div> <!-- #et-secondary-menu -->
|
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|
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|
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|
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|
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<a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/">
|
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<img alt="LaPaella.net – Receta de la Paella Valenciana, Paella de marisco y otros arroces típicos." id="logo" data-src="https://web.archive.org/web/20210602213115/http://www.lapaella.net/wp-content/uploads/2015/11/logo-paella-net.gif" class="lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img src="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2015/11/logo-paella-net.gif" alt="LaPaella.net – Receta de la Paella Valenciana, Paella de marisco y otros arroces típicos." id="logo"/></noscript>
|
||||
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|
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|
||||
<div id="et-top-navigation">
|
||||
<nav id="top-menu-nav">
|
||||
<ul id="top-menu" class="nav"><li id="menu-item-1350" class="menu-item menu-item-type-custom menu-item-object-custom menu-item-has-children menu-item-1350"><a href="#">Receta</a>
|
||||
<ul class="sub-menu">
|
||||
<li id="menu-item-1275" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1275"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/receta-paella-valenciana/">Receta Paella Valenciana</a></li>
|
||||
<li id="menu-item-1276" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1276"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1277" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-has-children menu-item-1277"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/">Arroces típicos de Valencia</a>
|
||||
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|
||||
<li id="menu-item-1278" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1278"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco-2/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1279" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1279"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-a-banda/">Arroz a banda</a></li>
|
||||
<li id="menu-item-1280" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1280"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-2/">Arroz al horno</a></li>
|
||||
<li id="menu-item-1281" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1281"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-al-horno-de-anguilas-y-bajocas-2/">Arroz al horno de anguilas y bajocas</a></li>
|
||||
<li id="menu-item-1282" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1282"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-allipebrat-2/">Arroz allipebrat</a></li>
|
||||
<li id="menu-item-1283" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1283"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-bledes-con-acelgas/">Arroz amb bledes (con acelgas)</a></li>
|
||||
<li id="menu-item-1284" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1284"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-amb-fesols-i-naps-con-alubias-y-nabos/">Arroz amb fesols i naps (con alubias y nabos)</a></li>
|
||||
<li id="menu-item-1285" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1285"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-con-pasas-y-garbanzos/">Arroz con pasas y garbanzos</a></li>
|
||||
<li id="menu-item-1286" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1286"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-meloso-de-pato-setas-y-trufa-2/">Arroz meloso de pato, setas y trufa</a></li>
|
||||
<li id="menu-item-1287" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1287"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
|
||||
<li id="menu-item-1288" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1288"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-de-marisco/">Fideuá de marisco</a></li>
|
||||
<li id="menu-item-1289" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1289"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
|
||||
<li id="menu-item-1291" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1291"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-bogavante-2/">Paella de bogavante</a></li>
|
||||
<li id="menu-item-1292" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1292"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-langosta-2/">Paella de langosta</a></li>
|
||||
<li id="menu-item-1293" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1293"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-marisco-2/">Paella de marisco</a></li>
|
||||
<li id="menu-item-1294" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1294"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-pato-2/">Paella de pato</a></li>
|
||||
<li id="menu-item-1295" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1295"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-de-verduras-2/">Paella de verduras</a></li>
|
||||
<li id="menu-item-1296" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1296"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/arroces-tipicos-de-valencia/paella-morena-2/">Paella morena</a></li>
|
||||
</ul>
|
||||
</li>
|
||||
<li id="menu-item-1297" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1297"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/la-cocina-de-la-albufera/">La cocina de la albufera</a></li>
|
||||
<li id="menu-item-1298" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-has-children menu-item-1298"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/otras-recetas-valencianas/">Otras recetas valencianas</a>
|
||||
<ul class="sub-menu">
|
||||
<li id="menu-item-1299" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1299"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/otras-recetas-valencianas/all-i-oli/">All i oli</a></li>
|
||||
<li id="menu-item-1300" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1300"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/otras-recetas-valencianas/all-i-pebre/">All i pebre</a></li>
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<h1>El recipiente</h1>
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<p><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/%E6%B5%B7%E9%B2%9C%E9%A5%AD%E9%A3%9F%E8%B0%B1-paella-recipe-chinese/"><img alt="china" width="30" height="20" data-srcset="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2012/02/china.png 30w, https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2012/02/china-24x16.png 24w" data-src="https://web.archive.org/web/20210602213115/http://www.lapaella.net/wp-content/uploads/2012/02/china.png" data-sizes="(max-width: 30px) 100vw, 30px" class="alignright size-full wp-image-1487 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright size-full wp-image-1487" src="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2012/02/china.png" alt="china" width="30" height="20" srcset="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2012/02/china.png 30w, https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2012/02/china-24x16.png 24w" sizes="(max-width: 30px) 100vw, 30px"/></noscript></a><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/la-paella-il-recipiente-trucchi-e-consigli/"><img alt="italia" width="43" height="20" data-srcset="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/italia.png 43w, https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/italia-24x11.png 24w, https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/italia-36x17.png 36w" data-src="https://web.archive.org/web/20210602213115/http://www.lapaella.net/wp-content/uploads/2011/04/italia.png" data-sizes="(max-width: 43px) 100vw, 43px" class="alignright size-full wp-image-1494 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignright size-full wp-image-1494" src="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/italia.png" alt="italia" width="43" height="20" srcset="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/italia.png 43w, https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/italia-24x11.png 24w, https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/italia-36x17.png 36w" sizes="(max-width: 43px) 100vw, 43px"/></noscript></a></p>
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<p><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/wp-content/uploads/2011/04/paellas-vacias.jpg"><img title="paellas vacias" alt="Paellas de acero pulido" width="300" height="196" data-src="https://web.archive.org/web/20210602213115/http://www.lapaella.net/wp-content/uploads/2011/04/paellas-vacias-300x196.jpg" class="alignleft size-medium wp-image-534 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft size-medium wp-image-534" title="paellas vacias" src="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/paellas-vacias-300x196.jpg" alt="Paellas de acero pulido" width="300" height="196"/></noscript></a>El término paella proviene del latín “patella”, y significa “sartén” en valenciano, balear o catalán, y de ahí le viene el nombre a este famoso plato. ¿Pero cuál es el nombre correcto “paella” o “paellera”? Veámos lo que dice la Real Academia Española de la lengua.<br/>
|
||||
<strong>Paella</strong><br/>
|
||||
<em>(Del valenciano paella).</em><br/>
|
||||
<em>1. f. Plato de arroz seco, con carne, pescado, mariscos, legumbres, etc., característico de la región valenciana, en España.</em><br/>
|
||||
<em>2. f. Sartén en que se hace.</em><br/>
|
||||
<strong>Paellera</strong><br/>
|
||||
<em>1. f. Recipiente de hierro a modo de sartén, de poco fondo y con dos asas, que sirve para hacer la paella.</em><br/>
|
||||
Como podemos observar, ambas acepciones son válidas, aunque en mi opinión el término que debería prevalecer es el que dio su nombre al plato, paella. Una vez aclarado este, para algunos, controvertido asunto, prosigamos con la explicación.<br/>
|
||||
En resumen, la paella es una sartén 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. Es por tanto un recipiente metálico, normalmente realizado en acero pulido, aunque actualmente las hay de acero inoxidable y de otros muchos materiales.<br/>
|
||||
Debe tener un diámetro mínimo de unos 20 cm. y no ser muy honda, con unos bordes de 5 a 15 cm., dependiendo de su diámetro. El diámetro máximo puede ser el que se desee, mientras se mantengan las proporciones.<br/>
|
||||
Para confeccionar paellas gigantes de miles de raciones, se utilizan recipientes de varios metros de diámetro. El diámetro máximo que podemos comprar con facilidad está alrededor de 130 cm.</p>
|
||||
<p>En el mercado encontramos paellas de distintos materiales</p>
|
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<p><a title="compra tu paella" href="https://web.archive.org/web/20210602213115/http://originalpaella.es/paellera-pulida/?affiliate=274" target="_blank"><span style="text-decoration: underline;">Acero pulido</span>: </a>La paella de toda la vida, aporta un ligero sabor metalico al socarrat de la paella que agrada a mucha gente , se oxida despues de fregarla, por lo que hay que secarla bien y untarla con un poco de aceite despues de cada uso.</p>
|
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<p><a title="compra tu paella" href="https://web.archive.org/web/20210602213115/http://originalpaella.es/paellera-esmaltada/?affiliate=274" target="_blank" rel="”nofollow”"><span style="text-decoration: underline;">Acero esmaltado</span>:</a> Paellas de acero recubierto de esmalte negro con motitas blancas, no se oxidan ni aportan regusto metalico.<br/>
|
||||
La mayor ventaja es que no se oxidan, aunque son algo mas caras.</p>
|
||||
<p><a title="compra tu paella" href="https://web.archive.org/web/20210602213115/http://originalpaella.es/paellas/paellera-inox/?affiliate=274" target="_blank" rel="”nofollow”">Acero inoxidable</a>: Son más caras pero más duraderas. Conducen mas uniformemente el calor.</p>
|
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<p><a title="compra tu paella" href="https://web.archive.org/web/20210602213115/http://originalpaella.es/paellas/paellera-vitroceramica/?affiliate=274" target="_blank" rel="”nofollow”">Paellas para inducción</a>. Las podemos encontrar de los tres materiales anteriormente citados.Si usamos una placa vitrocerámica o de inducción, estas paellas han sido diseñadas expresamente para uso en superficies planas.. A diferencia de las paellas tradicionales, que son ligeramente convexas en la parte inferior, las paellas inducción son perfectamente planas para optimizar la superficie de contacto</p>
|
||||
<p><span style="text-decoration: underline;">:</span><span style="text-decoration: underline;">Acero inoxidable con fondo difusor y recubrimiento de teflón</span>: El top de las paellas, fondo plano, antiadherentes y difusor de calor, ideales para vitroceramica o inducción, no las hay de tamaño grande y son muy caras.</p>
|
||||
<p> </p>
|
||||
<p>Teóricamente cada paella está dimensionada para una cantidad de arroz, aunque las dimensiones varían mucho según el gusto o forma de elaborar las paellas de cada cocinero. Yo, personalmente, prefiero que el grosor del arroz de una paella una vez terminada no se acerque en exceso a la altura a la que se encuentran los remaches de las asas.<br/>
|
||||
Mucha gente no sabe cuál es la relación adecuada entre el diámetro de la paella y la cantidad de raciones que podemos cocinar. En la tabla inferior se puede observar esa relación, aunque ésto es meramente aproximado, ya que se pueden aumentar las raciones si se desea. En mi opinión, la paella sale más buena si el grosor del arroz no es excesivo. No obstante espero que estas medidas sirvan de ayuda.</p>
|
||||
<p>Diámetro Raciones Diámetro Raciones Diámetro Raciones<br/>
|
||||
20 cm 1 40 cm 8 70 cm 26<br/>
|
||||
28 cm 2 43 cm 9 80 cm 32<br/>
|
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30 cm 3 46 cm 10 90 cm 50<br/>
|
||||
32 cm 4 50 cm 12 100 cm 70<br/>
|
||||
34 cm 5 55 cm 15 115 cm 85<br/>
|
||||
36 cm 6 60 cm 18 130 cm 100<br/>
|
||||
38 cm 7 65 cm 22</p>
|
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<p style="text-align: center;"><a href="https://web.archive.org/web/20210602213115/http://www.lapaella.net/wp-content/uploads/2011/04/paellavacia.jpg"><img title="Paella de acero pulido" alt="Paelleras tradicionales" width="300" height="274" data-src="https://web.archive.org/web/20210602213115/http://www.lapaella.net/wp-content/uploads/2011/04/paellavacia.jpg" class="size-full wp-image-535 aligncenter lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="size-full wp-image-535 aligncenter" title="Paella de acero pulido" src="https://web.archive.org/web/20210602213115im_/http://www.lapaella.net/wp-content/uploads/2011/04/paellavacia.jpg" alt="Paelleras tradicionales" width="300" height="274"/></noscript></a></p>
|
||||
<p>Consejo práctico: para su conservación: después de lavar la paella y de secarla perfectamente, engrasa su superficie con un poco de aceite con la ayuda de un trapo o un papel absorbente, así evitarás que se oxide.</p>
|
||||
<p>“Paella”, sí, y no “paellera” como se dice en otras zonas de España y de la propia Comunidad Valenciana. Porque “paellera” en todo caso, sería la mujer encargada de cocinarla y no el recipiente donde se cocina… En la lengua valenciana, a la sartén se le llama “paella”, de ahí viene el nombre del plato más famoso de la cocina española. Aunque la Real Academia Española de la Lengua admite ambas acepciones.</p>
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<article id="post-9558" class="et_pb_post post-9558 post type-post status-publish format-standard hentry category-sin-categoria">
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<h1>FIDEUA DE PATO, BOLETUS Y PUERRO</h1>
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<p class="post-meta"> by <a href="https://web.archive.org/web/20210617014348/http://www.lapaella.net/author/carlos-gomez-senent/" title="Posts by Carlos Gomez Senent" rel="author">Carlos Gomez Senent</a> | May 30, 2020 | <a href="https://web.archive.org/web/20210617014348/http://www.lapaella.net/category/sin-categoria/" rel="category tag">Sin categoría</a> | </p>
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<p>INGREDIENTES<br>4 muslos de ala de pato confitados<br>80 gr blanco de Puerro en rodajas finas<br>100 gr boletus troceados<br>0,900 l fondo oscuro de pollo, pato y verde de puerro<br>65 gr grasa de pato del confit<br>40 gr tomate rallado<br>2 gr de pimentón dulce<br>250 gr fideos n°2</p>
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<p>ELABORACION<br>Salteamos el puerro, sin que se dore, en la grasa de pato, añadimos los boletus y el tomate, sofreímos hasta que oscurezca, incorporamos el pimentón y los fideos, cocinamos 2 minutos y vertemos el caldo hirviendo. Rectificamos de sal, colocamos las alas de pato por encima y mantenemos a fuego medio durante 9 min.</p>
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<p>OBSERVACIONES<br>Para el fondo oscuro tostar en el horno a 170° 1.5 kg de carcasas de pollo y pato junto con el verde de un puerro hasta que tomen un color tostado muy intenso, casi quemado. Colocar en un olla, agregar 4 l de agua y cocer a fuego suave durante dos horas, desespumando cuantas veces sea necesario. Dejar reposar 15 min, colar y guardar hasta el momento de su uso.</p>
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<article id="post-9528" class="et_pb_post post-9528 post type-post status-publish format-standard hentry category-sin-categoria">
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<h1>Las Cocas valencianas</h1>
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<p class="post-meta"> by <a href="https://web.archive.org/web/20210508044223/https://www.lapaella.net/author/paella_admin/" title="Posts by paella_admin" rel="author">paella_admin</a> | May 1, 2020 | <a href="https://web.archive.org/web/20210508044223/https://www.lapaella.net/category/sin-categoria/" rel="category tag">Sin categoría</a> | </p>
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<p>Si cierro los ojos e intento acordarme de los sabores de mi infancia, de los desayunos en el campo o de las meriendas en casa de mi abuela, me vienen a la memoria las <em>cocas</em> dulces y saladas de mi niñez.</p>
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<p>De receta sencilla y de origen muy antiguo, las cocas se preparan y se consumen en toda la Comunidad Valenciana. </p>
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<p>La palabra “coca” (o torta en español) se refiere tanto a elaboraciones saladas, elaboradas con los ingredientes típicos (pimientos, berenjenas, cebolla, longanizas, tocino, atún, pisto, sardina salada, etc..), cuanto a elaboraciones dulces de pastelería. Entre estas últimas hay que nombrar las cocas de pasas y nueces (que no son nada más que un panquemado enriquecido con frutos secos), típicas en Semana Santa; y la coca boba o de “llanda” (palabra valenciana que significa <em>lata,</em> ósea el recipiente de metal rectangular en el cual estaba cocinada), conocida en Alicante como coca boba o coca secreta, o en Castellón como coca rápida<strong>, </strong>coca mal feta<strong> </strong>(mal hecha) o<strong> </strong>coca de mida.</p>
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<p>La coca de llanda es un bizcocho casero, un clásico de las meriendas y de los postres en los hogares valencianos<strong>,</strong> y los hay en varias versiones: con leche o con yogur, con canela, o sin canela; acompañado con mistela<strong>, </strong>con un vaso de horchata<strong> </strong>o chocolate caliente.</p>
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<p>La masa de la coca de llanda es muy sencilla de preparar (una medida de aceite, dos de agua, cuatro de harina, sal y levadura), aunque hay variantes en ingredientes y dosis.</p>
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<p>En algunas recetas en vez de agua se pone gaseosa y un pellizco de bicarbonato; en otras se varían las medidas de agua y aceite, según el gusto o costumbre de quien amasa. También hay quien escalda la harina de trigo en agua hirviente, añadiéndola según vaya amasando y quien sustituye la harina de trigo con la de maíz (cocas de Dacsa) como se hace en Gandia y en la mayor parte de la comarca de La Safor. </p>
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<p>En todos los casos el resultado ha de ser lo mismo: una masa suave, blanda y ligeramente elástica. Una vez formadas, recubiertas o no de viandas según los gustos, se cocinan en el horno hasta que tomen un delicado color dorado en su superficie y se forme una deliciosa costra crujiente. </p>
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<p>Sobre el origen de ese tesoro de la panadería mediterránea hay varias opiniones. </p>
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<p>La introducción de los cereales en la historia de la alimentación humana empezó ya desde la era prehistórica. En la <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Edad_de_Piedra">Edad de Piedra</a>, el “Homo habilis” con la elaboración de utensilios líticos empezó a moler cereales entre dos piedras (de ahí los morteros de hoy en día) y es posible que, con el pasar del tiempo, la harina obtenida mezclada con agua, y caída sobre una piedra caliente, dio como resultado algo parecido a una “gacha”.</p>
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<p>Y también es posible como esa misma porción de gacha, dejada a la intemperie y convenientemente colonizada por algún tipo de levadura natural, terminó fermentando y produciendo, tras la cocción, un pan esponjoso y tierno. </p>
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<p>De ahí a la elaboración de cerveza solo hay un par de casualidades más. Y algo parecido debió ocurrir con el vino, cuando un puñado de esporas aterrizó sobre un zumo de frutas.</p>
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<p>El pan se solía amasar en casa y posteriormente se llevaba al horno de la localidad donde se completaba la fermentación de la masa para su posterior cocción. No era infrecuente que a la hora del almuerzo el pan no estuviera listo para su cocción, así que las mujeres tomaban uno o dos de estos panes a medio fermentar, los aplanaban formando una torta (<em>coca</em>), a continuación, con el pulgar le marcaban los dedos por encima, les vertían un generoso chorro de aceite de oliva, un buen pellizco de sal y las pinchadas minuciosamente en su superficie con un tenedor, facilitando así la absorción de este oro líquido.</p>
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|
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<p>El resultado eran unas cocas divinas, plagadas de agujeritos, aromatizadas con el delicioso sabor del aceite de oliva, con una costra crujiente y dorada salpicada por el brillo de los cristales de sal.</p>
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<p>De hecho hace muchos años disponer de un horno en una vivienda era algo sólo al alcance de los más pudientes y el pan elaborado en un horno o tahona, sobre todo en los pueblos, sólo lo consumían las clases más adineradas. </p>
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<p>También hay quien dice que era “el almuerzo del los panaderos” , porque lo preparaban los panaderos para almorzar recubriedolos de los que tenían “a mano” en aquel momento.</p>
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<p>Otros apuestan a que los panaderos las preparaban antes de hacer la primera horneada de pan del día , para atemperar el horno, reduciendo así su alta temperatura, y dandole la humedad necesaria, a través del vapor que se desprendia de éstas. </p>
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<p>Al no existir todos los alimentos de producción industriales que hay hoy en día, era muy habitual preparar el almuerzo o la merienda con la masa de estas cocas, enriquecidas con finas lonchas de tocino, panceta (<em>cansalá</em>), embutidos, cebolla y tomate, pisto de verduras, pimiento verde y piñones o con atún u otros pescados, o elaborar cocas rellenas (como las empanadas gallegas), muy populares en la comarca de la Marina.</p>
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<p>Si miramos más atrás en el tiempo, entre los <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Siglo_XIII">siglos XIII</a> y <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Siglo_XV">XV</a> cuando el Reino de Nápoles y Sicilia pertenecieron a la corona de Aragón (a Francia durante un breve período, y después a España y Austria hasta su independencia que llegó en 1734), entre las tropas del Rey Alfons el Magnànim había muchos soldados reclutados en tierras de la Safor y la Marina. Así que no es descabellado pensar que estos compartieron sus técnicas culinarias, y otras costumbres con los habitantes del Reino de Nápoles y Sicilia. </p>
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<p>Probablemente las cocas, que ya se consumían en la Safor por aquel entonces, fueron una de las elaboraciones que transmitieron a los pobladores de estas tierras italianas.</p>
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<p>En Italia, país que ha conservado mejor que el nuestro, muchas de sus tradiciones culinarias, es habitual encontrar en panaderías y pizzerías estas cocas de aceite, exactamente iguales a las valencianas, pero denominadas “focaccias”.</p>
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<p>Después del descubrimiento de América y tras la conquista por Hernán Cortés de la ciudad de Tenochtítlan, <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Capital_(pol%C3%ADtica)">capital</a> del Imperio <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Mexica">mexica</a>, en el 1521, los españoles introdujeron el tomate en Europa y es en Nápoles donde aparece el primer libro de cocina con recetas a base de tomate titulado <em>Lo</em> <em>scalco allá moderna</em> (el camarero moderno) que fue publicado en 1692, aunque es muy plausible que el autor, Antonio Latini obtuvo las recetas a través de fuentes españolas.</p>
|
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||||
<p>Seguramente el origen de la pizza sea debido al añadir a la masa de la coca, el tomate y el queso. Años más tarde, en el 1860, cuando el Reino de Nápoles y Sicilia se incorporaron a la Italia unificada, conservaron la elaboración de la masa para su “pizza siciliana”, más esponjosa, menos fina, y muy similar a nuestras cocas.</p>
|
||||
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||||
<p>Si fueron los soldados valencianos o no, los que enseñaron a los habitantes del Reino de Nápoles y Sicilia la elaboración de cocas o” focaccias”, es algo difícil de demostrar, más teniendo en cuenta que una papilla de cereales fermentada y horneada es algo que se elabora en todo el arco mediterráneo y en otros lugares del mundo desde hace miles de año. </p>
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<p>Pero como Valenciano que soy, y ateniéndome a hechos históricos contrastados, no puedo evitar pensar como la influencia culinaria valenciana con sus “cocas”, fue determinante en la aparición de la pizza o en la “focaccia” italiana.</p>
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|
||||
<p>De hecho la origen de la pizza ha sido tradicionalmente atribuido a la <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Italia">gastronomía de Italia</a> y en concreto a la <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_N%C3%A1poles">cocina napolitana</a>. En el 2017 la UNESCO declaró al «arte de los <em>pizzaioli</em> (pizzeros) napolitanos» como <a href="https://web.archive.org/web/20210508044223/https://es.wikipedia.org/wiki/Patrimonio_de_la_Humanidad">Patrimonio Cultural Inmaterial de la Humanidad</a>. </p>
|
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|
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<p>Así que, por no entrar en discusiones con los italianos en los orígenes de una de las comidas más difundidas del mundo, creo que probablemente la elaboración de la masa sea “valenciana” mientras que su invento, italiano.</p>
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<article id="post-9519" class="et_pb_post post-9519 post type-post status-publish format-standard hentry category-sin-categoria">
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<h1>TALIBANES DE LA PAELLA</h1>
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<p class="post-meta"> by <a href="https://web.archive.org/web/20211130035531/http://www.lapaella.net/author/carlos-gomez-senent/" title="Posts by Carlos Gomez Senent" rel="author">Carlos Gomez Senent</a> | Abr 16, 2020 | <a href="https://web.archive.org/web/20211130035531/http://www.lapaella.net/category/sin-categoria/" rel="category tag">Sin categoría</a> | </p>
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<p>Aunque “la paella” <em>sea</em> una elaboración culinaria de la rica y variada gastronomía española, conocida a nivel mundial y presente en de las cartas de miles de restaurante, curiosamente se desconoce su “verdadera receta”.</p>
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<p>Según la ortodoxia culinaria valenciana, su elaboración contiene: pollo, conejo y en ocasiones pato, judía verde ferraura o rotjet (judía verde plana), garrofón, <em>tavella</em> (tabella), tomate, azafrán y pimentón. En algunas recetas también se incluye ajo, alcachofas o caracoles e incluso una ramita de romero. </p>
|
||||
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||||
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||||
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||||
<figure class="wp-block-image"><img src="https://web.archive.org/web/20211130035531/https://lh5.googleusercontent.com/-RZ_uU7RYEOGTbxWIJw0ccjblYqIY1-DGUc0TkqQD0dF9GJZCnVXw-MC-I4kmSligtZt0PCcCXodmgFC7UeY7iJiRYr6GPcGoTH32dV5qv65uyv_IT5AaGEhIIspUDwHG9sfUCON0RlsVVZpqQ" alt=""/></figure>
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||||
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||||
<figure class="wp-block-image"><img src="https://web.archive.org/web/20211130035531/https://lh3.googleusercontent.com/hMUqC50czQ8RaRXXp9YOR-sdeubXx_AHhlDAJ6UaEG7sfjuh-g8-KeT6kDUtR-JVD4aHMQHUX2BuMV-NxYNTv0-0QyvTb9MBswX4p9oGinKJ-M3ahn6LOCWuxUw9Qcml0Qt3iyV5R-ckHsLxng" alt=""/></figure>
|
||||
|
||||
|
||||
|
||||
<p>¿Y si se preparara “una paella valenciana” sin algunos de los ingredientes” típicos de la receta”?</p>
|
||||
|
||||
|
||||
|
||||
<p>Sería una “herejía culinaria “, donde el culpable podría ser desterrado de Valencia o hasta amenazado de muerte.</p>
|
||||
|
||||
|
||||
|
||||
<p>¿Y por qué la paella valenciana solo se puede realizar con estos ingredientes? </p>
|
||||
|
||||
|
||||
|
||||
<p>Reflexionemos un poco…</p>
|
||||
|
||||
|
||||
|
||||
<p>Los más puristas apelan a la tradición, o mejor dicho “a su tradición”, para excluir la denominación de “paella valenciana” a cualquier arroz que utilice otros ingredientes como pimiento, magro de cerdo, albóndigas, cebolla o guisantes.</p>
|
||||
|
||||
|
||||
|
||||
<p>Yo mismo soy Valenciano y de varias generaciones, y en mi casa, durante todo el año, los domingos se cocinaba la paella valenciana, con los ingredientes tradicionales antes mencionados. En invierno, pero, se utilizaban guisantes, alcachofas y habas, ya que el garrofón fresco o las judías verdes, que son verduras estacionales, no se encontraban habitualmente en los comercios durante los meses más fríos. </p>
|
||||
|
||||
|
||||
|
||||
<p>El resultado era una paella deliciosa, y tan valenciana como cualquier otra. <img alt="Ampliar imagen" src="https://web.archive.org/web/20211130035531/https://lh5.googleusercontent.com/uhUKwM3N3w5f7satibi7xzJ7jaz7qpYgFiYITc7vu-oWzC6ajcUMJFRPvrk_esof_3p8I_tfwd7w0DxtDfvlF_v4vWIYD0tJmsTheAi-wRWdftGqlxBFcIIx4CQ9eLYeWe4Xg5KmRklcL9I98w" width="272" height="198"></p>
|
||||
|
||||
|
||||
|
||||
<figure class="wp-block-image"><img src="https://web.archive.org/web/20211130035531/https://lh5.googleusercontent.com/t6lCUf3yopsn6HB0jKvUrO5VRY9GN4gubHwquDy8FyXdQ2G_-CGY4ujnuXVDV8U0whm32PgdX8NZUde9YJibaEqDK_d-E0TURCZR-Vf3C8LddvBHse8idVBGLmmF7xcMkOEzmkMhWaUa4fItuw" alt=""/></figure>
|
||||
|
||||
|
||||
|
||||
<p>En Castellón es habitual utilizar pimiento rojo y/o verde, costillas de cerdo y judías blanquetas. En el Sur de la provincia de Valencia y en Alicante el pimiento también es un ingrediente habitual de la paella y en algunas zonas además incorporan garbanzos, costilla de cerdo, trocitos de aguja de cerdo, pelotas o <em>mandonguilles</em> de distinta composición. Son paellas elaboradas acorde a tradiciones familiares, recetas que se transmitieron de generación en generación.</p>
|
||||
|
||||
|
||||
|
||||
<p>¿Se merecen estas paellas ser denominada “paellas valencianas”?</p>
|
||||
|
||||
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||||
|
||||
<p>La ortodoxia paellera más purista y cerril, las consideraría heréticas por contener ingredientes prohibidos. Para los talibanes de la paella, la única paella verdadera y pura, digna de subir al cielo de los arroces, es lo que yo denominaría paella de la huerta de valencia, aunque actualmente debería denominarse “paella del área metropolitana de la ciudad de Valencia”, porque donde antes había huerta el ¿progreso? ha transformado en polígonos, urbanizaciones o carreteras de circunvalación.</p>
|
||||
|
||||
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||||
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||||
<p>¿No son las paellas de Castellón o de Gandía tan valencianas, como la paella de Valencia?</p>
|
||||
|
||||
|
||||
|
||||
<p>Pese a que los castellonenses o los gandienses son tan valencianos como los que vivimos en Valencia ciudad, los talibanes de la paella nunca aceptarán que se pueda denominar paella valenciana, una receta que falte de sus” ingredientes sagrados “.</p>
|
||||
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||||
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||||
<p>Solo porque algunos cocineros de la ciudad de Valencia decidieron hace 100 años, que la receta era aquella que ellos mismos consideraron oportuna, el uso de cualquier otro ingrediente transformaría una típica paella valenciana en un mero “arroz con cosas”.</p>
|
||||
|
||||
|
||||
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||||
<p>Si buscamos recetas antiguas del siglo XIX y principios del siglo XX, observaremos que el uso de carne de cerdo, salchichas o longanizas, chorizo, guisantes, ajo, pimientos, anguilas, mariscos, eran ingredientes muy habituales en la elaboración de paellas. Incluso la rata de albufera, realmente no es una rata, es un topillo que se alimenta de arroz, era un ingrediente apreciado para la elaboración de arroces.</p>
|
||||
|
||||
|
||||
|
||||
<p>En un manuscrito del 1857 se lee esa receta de “sartén a la valenciana” (paella) donde : “<em>Se prepara una sartén cuyo fondo sea igual a la hornilla… se le echa aceite o manteca de cerdo en proporción… se fríen en ella unos cuantos pimientos… se echan en seguida a freír pollos, patos, lomo de cerdo y salchichas, todo hecho pedazos … dos o tres dientes de ajo mondados y cortados, tomate, perejil, pimiento encarnado, sal, azafrán y un poco de pimienta y clavo… entonces se ponen alcachofas, guisantes, judías verdes desgranadas ó bien hechas pedazos…en seguida se aumenta caldo o agua caliente y se deja hervir hasta que todo esté cocido… se echa el arroz suficiente… aumentándole los pimientos y algunos trozos de anguila…”</em></p>
|
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<p>Otras referencias históricas en prensa antigua se pueden encontrar en “El Áncora (diario católico popular de las Baleares: Año XI Número 3193 – 1890 junio 30”, donde se menciona en la página 2 “paella a la valenciana con pollo, lomo y longanizas”); o en el “Heraldo de Castellón (Año XL Número 12341 – 07 diciembre 1929”, donde se menciona en la página 2 una paella valenciana de magro, pollo y mariscos).(Fuente valenciabonita.es)<br><img width="268" height="188" alt="Tiritinyam: La paella japonesa de cinco quesos y otras delicatessen" src="https://web.archive.org/web/20211130035531/https://lh6.googleusercontent.com/8nth4fOBnlpq8ZtjrSbZrf4LrSdhQba7dWPkdvpSM0Z6jCuQ2b5_hyvgu3zMaIp5cSoM0s57g1kGzjyXqESUCfEQdzxrrNf93_DGAVGiD-M2_2eDvXgieztc6M4mE-mSjBj5UycUnBypaZIXuA"></p>
|
||||
|
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|
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|
||||
<p>La riqueza de la paella es su versatilidad, su capacidad para adaptarse a los ingredientes disponibles en cada temporada y en cada zona. Como dijo Alain Ducasse «La excelencia está en la diversidad<strong> y</strong> el modo de progresar es conocer y comparar las diversidades de productos, culturas y técnicas».</p>
|
||||
|
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|
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|
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<p>Así que los valencianos deberíamos centrar nuestros esfuerzos en reivindicar y promocionar la paella como un plato de origen valenciano. </p>
|
||||
|
||||
|
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|
||||
<p>Una sartén casi plana (la paella o paellera) donde, tras el sofrito de todos sus ingredientes, éstos a través del caldo de cocción, trasmiten al arroz todo su sabor.</p>
|
||||
|
||||
|
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|
||||
<p>Donde el arroz se remueve sólo al principio de su cocción, repartiéndolo uniformemente en su” paella” procurando que una vez cocinado, quede seco, relativamente suelto, con el grano entero, pero no duro, y una ligera capa de su delicioso “socarrat en el fondo del recipiente. </p>
|
||||
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<p>Pero desgraciadamente no es así…. </p>
|
||||
|
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|
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<p>Hace unos años Jamie Oliver, un conocido y mediático cocinero inglés, preparó una paella en su programa seguido por millones de personas en todo el mundo, utilizando el chorizo y chistorra entre otros ingredientes. El resultado de aquello fue una catarsis colectiva en toda la ciudad de Valencia, gente rasgándose las vestiduras, insultándolo y faltándole al respeto.</p>
|
||||
|
||||
|
||||
|
||||
<p>Nadie se dio cuenta de la promoción que Jamie Oliver estaba dando a Valencia, a los valencianos y a la paella. En vez de agradecimientos sólo recibió insultos y amenazas. </p>
|
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<p>Dudo que después de aquello quiera repetir una “paella valenciana” en otro programa. </p>
|
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<figure class="wp-block-image"><img src="https://web.archive.org/web/20211130035531/https://lh4.googleusercontent.com/RS_0R00geu2OpJ4LF_fTHaPlBye00FwbKLVPfw0HLiuGeQp8DOk7mvznsFMQR_EPDLLGKe6u_fiQzNScPta-kU874oCBDAdQaWFI0OI_wwGvS8MsrSgFAYg2LMiXLWy1-rDiQe8U9WZ7qM5NuA" alt="Crisisalimentaria"/></figure>
|
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<p>Trabajo como asesor culinario y profesor de cocina, y sé por experiencia, que la paella Valenciana ortodoxa no es la más apreciada fuera de la provincia de Valencia. En el resto del mundo la paella es mixta, o se elabora con ingredientes diferentes de los tradicionales. Cuando imparto clases a profesionales o realizo asesoramientos a restaurantes situados fuera de la Comunidad Valenciana, siempre indago sobre los productos y gustos locales y elaboro paellas con esos productos. </p>
|
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<p>Hace un tiempo unos clientes de la ciudad de Puerto Rico, me llamaron para asesórales y después de informarme sobre las preferencias y los ingredientes autóctonos, elaboré una paella con carne de ternera. Lo mismo me pasó en un restaurante en Galicia, con una paella de nécoras, o de costillas con grelos. Y en Almería cuando elaboré una paella con gurullos (una pasta elaborada a partir de harina de trigo, agua y azafrán, de forma ahusada) en vez de la típica “fideua”.</p>
|
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<p>Cuentan, pero quizás sea solo una leyenda, como durante la ocupación francesa, el monasterio del Puig fue utilizado como cárcel y acuartelamiento y que el capitán francés, gran aficionado al arroz, admiraba las dotes culinarias de la cocinera valenciana. <img alt="Resultado de imagen de paella con chorizo" src="https://web.archive.org/web/20211130035531/https://lh4.googleusercontent.com/dDV7fMwv710_svW86sCiioZOblWRS2Wjqzc8WFfD88XTAzlo3ORIELsEXNl1wR741CZhoLckRjY9KaK57e055-FUiL364PR-DiHbeX3cHw60hG3Br1ThRZs_uizg8cb2HVCgNhIOx5T75I2WDQ" width="252" height="160"></p>
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<p>Un día ésta le dijo que podía ser capaz de hacer un arroz distinto cada día durante todo un año. El capitán entonces le desafío, prometiéndole que si lo hacía, liberaría a todos los familiares y amigos de la cocinera que estaban presos allí. Un año después el capitán no tuvo más remedio que cumplir su promesa. </p>
|
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<p>Leyenda o hecho real, creo que este es un buen ejemplo de la variedad de paellas que pueden realizarse, manteniendo la técnica y siendo un poco iconoclastas en la elección de ingredientes.</p>
|
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<p>Así que, no seamos talibanes del arroz, abramos nuestra mente y nuestro paladar, sin renunciar a la tradición, pero sin olvidar nunca que una de las riquezas de nuestro plato más popular y apreciado es su capacidad de adaptación a lo que la despensa nos ofrece durante las estaciones del año.</p>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><h3></h3>
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<h3> <a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></a> COMO SABER CUANTO CALDO O AGUA UTILIZAR</h3>
|
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<p style="text-align: justify;">Una de las dudas más frecuentes entre los aficionados a la cocina del arroz es como calcular la correcta cantidad de caldo o agua que debemos utilizar para que una paella quede en su punto. La mayoría de las recetas de paella nos indican que debemos utilizar el doble de caldo que de arroz para llevara a buen termino la elaboración de una paella. A está afirmación solo puedo contestar ,con rotundidad , de una forma: ¡¡¡eso es falso!!!</p>
|
||||
<p style="text-align: justify;">La respuesta a la pregunta es sencilla y quizas algo frustrante; no existe una cantidad o proporcion fija entre el caldo o agua y el arroz en la elaboración de paellas.</p>
|
||||
<p style="text-align: justify;">Analicemos un poco el asunto desde un punto de vista científico. La cantidad de líquido que el arroz absorbe durante la cocción es equivalente a su peso en crudo, por tanto para cocinar un kilogramo de arroz necesitamos como minimo un litro de agua. A este litro de agua deberemos añadirle el volumen de liquido que es capaz de evaporarse en el recipiente elegido para cocinarlo ( paella, paellera, olla, cazuela, sartén..etc. ) durante el tiempo que dura la cocción.</p>
|
||||
<p style="text-align: justify;">La capacidad de evaporación de agua de nuestra paella o paellera depende de su diametro y de la potencia de fuego que apliquemos durante el proceso de cocinado. Para saber cuanta agua evapora nuestra paella haremos lo siguiente:</p>
|
||||
<p style="text-align: justify;"> 1- Colocar la paella vacía y encender el fuego</p>
|
||||
<p style="text-align: justify;">2- Medir y verter 2 litros de agua hirviendo( si la paella es pequeña reducimos la cantidad de agua para la prueba o la aumentamos si es una paella mas grande, necesitamos que al final de la prueba quede agua en el recipiente)</p>
|
||||
<p style="text-align: justify;">3- Aplicar la misma pauta de potencia de fuego que utilizaremos para la cocción de arroz( por ejemplo: 6 min al máximo, 6 min al mínimo y 2 al máximo.</p>
|
||||
<p style="text-align: justify;">4-Con ayuda de una jarra medidora de líquidos o una bascula comprobamos la cantidad de agua que queda en el recipiente.( supongamos que comence la prueba con 2 litros y al final me quedan 0,5 litros)</p>
|
||||
<p style="text-align: justify;">5- Por tanto nuestra paella o recipiente elegido, con la pauta de fuego realizada, evapora 1,5 litros.</p>
|
||||
<p style="text-align: justify;">6-Siempre que cocinemos el arroz en el mismo recipiente y repitiendo la misma pauta de fuego, necesitaremos 1,5 litros de liquido a lo que añadiremos el peso del arroz en liquido. Si, por ejemplo, voy a hacer una paella de 500 grs de arroz necesitaré 500 grs de agua por el peso del arroz más los 1,5 litros que evapora mi recipiente.En total 2 litros para este ejemplo.</p>
|
||||
<p style="text-align: justify;">Veamos, para este ejemplo, como se modifican las proporciones en funcion de la cantidad de arroz:</p>
|
||||
<p style="text-align: justify;">100 grs de arroz 1,5 l+ 0,1 l = 1,6 l</p>
|
||||
<p style="text-align: justify;">200 grs de arroz 1,5 l+ 0,2 l = 1,7 l</p>
|
||||
<p style="text-align: justify;">400 grs de arroz 1,5 l+ 0,4 l = 1,9 l</p>
|
||||
<p style="text-align: justify;">600 grs de arroz 1,5 l+ 0,6 l = 2,1 l</p>
|
||||
<p style="text-align: justify;">800 grs de arroz 1,5 l+ 0,8 l = 2,3 l</p>
|
||||
<p style="text-align: justify;">1000 grs de arroz 1,5 l+ 1 l = 2.5 l</p>
|
||||
<p style="text-align: justify;"> Como podeis observar en la tabla anterior, la relación liquido-arroz, no es proporcional. Obviamente siempre hay pequeñas variaciones; la capacidad de absorción de la variedad de arroz que hemos seleccionado, también la humedad de los ingredientes puede aportar un poco mas de liquido, como es el caso de la paella de verduras, y los arroces con ingredientes como el rape o las almejas aportan agua durante la cocción, incluso los mismos ingredientes pueden hacer un poco de tapadera y dificultar ligeramente la evaporación de líquido durante la cocción del arroz.</p>
|
||||
<p style="text-align: justify;">La variedad del arroz incide en el tiempo de cocción, por lo que deberemos adecuar la prueba de cocción a la variedad de arroz seleccionada. En la sección <a title="Aspectos técnicos sobre el arroz." href=="../aspectos-tecnicos-sobre-el-arroz/index.html" target="_blank">Aspectos tecnicos sobre el arroz</a>, encontrareis mas información sobre este tema.</p>
|
||||
<p style="text-align: justify;">En resumen, dejemos de lado el falso mito de “el doble de agua que de arroz”, hagamos nuestras pruebas y disfrutemos de una paella elaborada con mas sencillez, al fin y al cabo, la ciencia nos ampara.</p>
|
||||
<p style="text-align: justify;">
|
||||
<h3 style="text-align: justify;"><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></a> CONSEJOS PARA COCINAR ARROCES EN HORNO</h3>
|
||||
<p style="text-align: justify;">En los arroces cocinados al horno conocemos y controlamos la temperatura a la que se encuentra el horno, lo que nos facilita la labor.</p>
|
||||
<p style="text-align: justify;">Es muy importante que el horno esté bien caliente, y que el caldo esté hirviendo a la hora de incorporarlo al arroz, ya que en caso de que no sea así, las probabilidades de que el arroz se pase son muy altas.</p>
|
||||
<p style="text-align: justify;">También es fundamental una correcta medición de las cantidades de caldo y de arroz, ya que al ser un arroz al horno, no podremos jugar con el fuego como haríamos con una paella.</p>
|
||||
<p style="text-align: justify;">Lo ideal es medir el arroz en tazas de café o en un cacillo pequeño de servir sopa. La relación ideal es el doble menos uno de caldo que de arroz. Por ejemplo… para cuatro tazas de arroz, usaríamos entre seis tazas y media de caldo y siete. Como el tamaño de la taza puede modificar la correcta proporción liquido-arroz, la cantidad adecuada de líquido es de <span style="text-decoration: underline;"><strong>1,7 x 1</strong></span> o lo que es lo mismo: 170 cc de líquido por cada 100 grs. de arroz. Para que se cumpla esta proporción el caldo ha de estar hirviendo en el momento de añadirlo al arroz y el horno precalentado a 200º, el arroz deberá permanecer en el horno entre 35 y 45 minutos.</p>
|
||||
<p style="text-align: justify;">E insisto, es importante que tanto la cazuela de barro como el resto de los ingredientes estén tibios y el caldo esté bien caliente a la hora de introducir la cazuela en el horno. De lo contrario el arroz irá soltando el almidón sin llegar a cocerse, con lo cual el arroz se pasaría de punto y quedaría blando y pastoso.</p>
|
||||
<p style="text-align: justify;">Si no te atreves a intentarlo porque te da miedo estropear el guiso, haz tus prácticas con arroz blanco, que es menos costoso y si finalmente sale bien, lo puedes usar para hacer arroz a la cubana, ensaladas de arroz o utilizarlos como guarnición para otro plato. Las proporciones caldo agua para los arroces al horno son válidas para elaboraciones realizadas con cantidades de arroz que oscilan entre los 500 grs y los dos kilos, fuera de estas cantidades, hay que hacer pruebas de cocción para ajustar las cantidades.</p>
|
||||
<p style="text-align: justify;">
|
||||
<h3 style="text-align: justify;"><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></a> ALTITUD Y DUREZA DEL AGUA</h3>
|
||||
<p style="text-align: justify;">La altitud también influye en el tiempo de cocción del arroz. A mayor altitud, más tiempo tarda en cocer el arroz. A nivel del mar una paella estará lista en 14-18 minutos en funcion de la variedad de arroz seleccionada, en cambio en plena meseta castellana (aprox. 700 m de altitud) necesitará 2 minutos más aproximadamente paracocinarse.</p>
|
||||
<p style="text-align: justify;">A mayor altitud sobre el nivel del mar, mas pronto alcanza el agua su punto de ebullición. De hecho por cada 160 ó 170 metros que aumenta la altitud, el punto de ebullición del agua desciende 0.5°C aproximadamente. Por ejemplo, a 600 m de altitud el agua hierve a 96°C, y en el caso de la ciudad de México (mas de 3000 m), el agua hierve a los 93° aproximadamente. Por tanto si el agua comienza a hervir antes, comienza a evaporar antes, lo que modifica la cantidad de liquido a utilizar , al mismo tiempo la cocción de arroz a temperaturas inferiores a 100º C. prolonga el tiempo necesario para la correcta cocción del arroz, a mayor altitud más tiempo necesita para cocinarse..</p>
|
||||
<p style="text-align: justify;"><span style="text-decoration: underline;">Tabla de altitud y temperatura</span></p>
|
||||
<p style="text-align: justify;">0 m……….0,7620…..100º<br/>
|
||||
1000 m….0,6792…..97,1º<br/>
|
||||
2000 m….0,6050…..94,3º<br/>
|
||||
3000 m….0,5368……91,3º<br/>
|
||||
4000 m….0,4741……88,1º<br/>
|
||||
5000 m….0,4182……84,7º<br/>
|
||||
6000 m….0,3674……81,0º<br/>
|
||||
7000 m….0,3203……77,0º</p>
|
||||
<p style="text-align: justify;">Otro factor que el saber popular piensa que modifica la cocción del arroz es la dureza del agua. Se cree que las aguas con un alto contenido en calcio y magnesio (aguas duras) son mucho mejores para la paella que aquellas que contienen niveles más bajos de estos minerales (aguas blandas). No obstante, recientes pruebas realizadas por el cocinero <strong>Quique Dacosta</strong> e ingenieros de la D.O. Arroz de Valencia parecen indicar que la dureza del agua no inciden en el tiempo de coción del arroz ni provocan cambios significativos en su estructura. Durante mi andadura profesional en los fogones he tenido que cocinar paellas en numerosas ocasiones utilizando agua mineral, (agua blanda), y no he notado ninguna diferencia apreciable durante la cocción de arroz respecto al uso de agua del grifo, (agua dura en Valencia).</p>
|
||||
<p style="text-align: justify;">Se entiende por dureza del agua a la concentración de sales incrustantes de calcio y magnesio (bicarbonatos, carbonatos, sulfatos, cloruros y nitratos fundamentalmente) presentes en el agua. Todos estos minerales tienen su origen en las formaciones rocosas calcáreas y pueden ser encontrados en la mayoría de las aguas naturales. Suele medirse en unidades de concentración de miligramo por litro (mg/l). El total se indica en grados de dureza. En España utilizamos el grado francés, que equivale a 10 mg/l de sales incrustantes.</p>
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|
||||
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|
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<li id="menu-item-1287" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1287"><a href="https://web.archive.org/web/20210603024738/http://www.lapaella.net/arroces-tipicos-de-valencia/arroz-negro/">Arroz negro</a></li>
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<li id="menu-item-1290" class="menu-item menu-item-type-post_type menu-item-object-page menu-item-1290"><a href="https://web.archive.org/web/20210603024738/http://www.lapaella.net/arroces-tipicos-de-valencia/fideua-negreta-2/">Fideuà negreta</a></li>
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<h1>Valencia y el arroz</h1>
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<p> </p>
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<h3>VALENCIA Y EL CULTIVO DEL ARROZ, ORIGENES Y EVOLUCION</h3>
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<p style="text-align: justify;"><a href="https://web.archive.org/web/20210603024738/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif"><img title="paella mini" alt="Logo de www.lapaella.net" width="33" height="21" data-src="https://web.archive.org/web/20210603024738/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" class="alignleft size-full wp-image-775 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft size-full wp-image-775" title="paella mini" src="https://web.archive.org/web/20210603024738im_/http://www.lapaella.net/wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></noscript></a> El arroz es un cereal que empezó a cultivarse en China e India hace 7.ooo años. Siglos más tarde, desde Persia, los griegos<a href="https://web.archive.org/web/20210603024738/http://www.lapaella.net/wp-content/uploads/2012/02/planta-de-arroz.jpg"><img style="margin-left: 5px; margin-right: 5px;" title="planta de arroz" alt="" width="132" height="298" data-src="https://web.archive.org/web/20210603024738/http://www.lapaella.net/wp-content/uploads/2012/02/planta-de-arroz.jpg" class="size-full wp-image-810 alignright lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="size-full wp-image-810 alignright" style="margin-left: 5px; margin-right: 5px;" title="planta de arroz" src="https://web.archive.org/web/20210603024738im_/http://www.lapaella.net/wp-content/uploads/2012/02/planta-de-arroz.jpg" alt="" width="132" height="298"/></noscript></a> trajeron el arroz a las tierras del Mediterráneo, iniciando su cultivo en Grecia. Posteriormente, los romanos difundieron por todo su imperio el cultivo de esta gramínea, aunque en la época del imperio romano, el arroz no era muy utilizado, quedando prácticamente relegado su uso al de espesante culinario.</p>
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<p style="text-align: justify;">Su cultivo en nuestro país es introducido en el siglo VIII por los árabes, que aprendieron a cultivarlo y cocinarlo en Persia, aunque hay indicios de que quizás fueron los fenicios los primeros en sembrar arroz en la península ibérica, no obstante, los primeros en cultivar grandes extensiones de este grano fueron los árabes. En el siglo XI, Valencia era un reino taifa que formaba parte de Al-Andalus, concretamente de Sharq-al-Andalus, que era como se denominaba a la parte más oriental andalusí y estaba estructurado como un sistema autonómico de reinos taifas. Las tierras valencianas recibieron por aquel entonces una gran afluencia de emigrantes que huían de la guerra civil que acontecía en lo que es actualmente Andalucía. Este aumento de mano de obra permitió la ampliación de las tierras cultivables, que obviamente redundó en un aumento considerable de la producción agrícola. A esta situación se añadió el desarrollo de nuevas técnicas aplicadas al regadío valenciano y la implantación de nuevos cultivos. El arroz fue uno de los productos agrícolas que más se vio beneficiado por estos avances, que convirtieron a Sharq-al-Andalus en una de las zonas más importantes de aquella época en la explotación de este producto.<a href="https://web.archive.org/web/20210603024738/http://www.lapaella.net/wp-content/uploads/2012/02/caballos_intro.jpg"><img title="caballos_intro" alt="" width="161" height="95" data-src="https://web.archive.org/web/20210603024738/http://www.lapaella.net/wp-content/uploads/2012/02/caballos_intro.jpg" class="alignleft wp-image-801 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw=="/><noscript><img class="alignleft wp-image-801" title="caballos_intro" src="https://web.archive.org/web/20210603024738im_/http://www.lapaella.net/wp-content/uploads/2012/02/caballos_intro.jpg" alt="" width="161" height="95"/></noscript></a></p>
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<p style="text-align: justify;"> Durante el siglo XIII el cultivo del arroz en Valencia estaba ya bastante extendido. De hecho en documentos de este siglo podemos encontrar los primeros testimonios escritos que evidencian su cultivo en estas tierras. La abundancia de marjales así como la extensa red de acequias para regadíos, facilitaban el cultivo de esta gramínea. No obstante, pese a las facilidades que ofrecía el entorno natural para el desarrollo de esta planta, el cultivo del arroz estaba prohibido. El desconocimiento del producto de los nuevos invasores cristianos, el paludismo y otras enfermedades hicieron que desde <a title="Biografia Jaime I" href="https://web.archive.org/web/20210603024738/http://www.arteguias.com/biografia/jaimeiconquistador.htm" target="_blank">Jaime I</a> <strong>(1</strong><strong>213- 1276),</strong> monarcas y autoridades locales intentaran, sin éxito, erradicar con disposiciones legales y otras medidas de fuerza las plantaciones de arroz. En 1334 el “Consell” de Valencia prohibió hacer escorrentías para el arroz debido a que los arrozales eran un permanente foco de infección para las gentes que las cultivaban y las poblaciones cercanas. Pero la carestía de trigo en algunas épocas y alto rendimiento del cultivo del arroz, provocaba que en muchas zonas proliferaran arrozales, de ahí que la severidad con que se hacían cumplir las leyes a este respecto no fuera mucha y la prohibición de su cultivo fuera normalmente algo rutinario.</p>
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<p style="text-align: justify;">Durante el reinado de Fernando II (1479-1516), se concedieron diversas autorizaciones a particulares para cultivar arroz, aunque bajo la condición de hacerlo lejos de las ciudades con el fin de preservarlas de cualquier contagio epidémico. Pese a las prohibiciones, durante el siglo XV, los envíos de arroz desde el puerto de Valencia a Italia, Flandes o Portugal eran ya algo habitual.</p>
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<p style="text-align: justify;">Durante los siglos siguientes, la polémica acerca de la idoneidad de este cultivo debido a la insalubridad del entorno, fue algo habitual entres los habitantes y los gobernantes de Valencia, jugando los médicos un papel importante en determinados momentos al declarar o no perjudicial el cultivo del arroz en función del método utilizado o sus propios intereses. Pero pese a la aparente peligrosidad e impopularidad de los arrozales, jamás decayó su cultivo. De hecho durante el siglo XIX, se produce una expansión de los terrenos dedicados al cultivo del arroz. A consecuencia de este aumento, la superficie del lago de la Albufera disminuyó de 13.972 hectáreas a las 2.950-1.900, según la variación del nivel, con que cuenta actualmente.</p>
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<p style="text-align: justify;"> En la actualidad las tierras ocupadas para el cultivo del arroz ocupan unas 16.000 Has.</p>
|
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<p style="text-align: justify;">La zona de producción está constituida por los terrenos ubicados en los términos municipales del área de influencia del <a href="https://web.archive.org/web/20210603024738/http://www.albufera.com/" target="_blank">Parque Natural de La Albufera </a>en la provincia de Valencia: Albal, Albalat de la Ribera, Alfafar, Algemesí, Beniparrell, Catarroja, Cullera, Massanassa, Sedaví, Silla, Sollana, Sueca y Valencia, así como por los terrenos aptos para este cultivo sitos en los términos municipales de Alginet, Almenara, Almàssera, Almussafes, Alquería de la Condesa, L’Alcúdia, Benifaió, Villanueva de Castellón, Corbera, Favareta, Fortaleny, Llaurí, Massamagrell, Oliva, Pego, La Pobla de Farnals, Polinyà del Xúquer, Puçol, Riola, Sagunto y Tavernes de la Valldigna. La producción de la Comunidad Valenciana se concentra en la provincia de Valencia, donde se produce aproximadamente el 30% del arroz nacional. Esta producción se centra mayoritariamente en el Parque Natural de la Albufera, siendo Sueca, con cerca de 6.500 hectáreas, el municipio que concentra casi la mitad de la producción. En la marjal de Pego, provincia de Alicante, tambien hay pequeñas zonas dedicadas al cultivo del arroz.</p>
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<h2 class="title">Valencian paella, history, introduction.</h2>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><p style="text-align: justify;"> </p>
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<p style="text-align: justify;"><a href=="../wp-content/uploads/2012/02/primerplanocortado.jpg"><img class="wp-image-524 alignright" style="margin: 3px;" title="Detalle de paella de carne y verdura" src=="../wp-content/uploads/2012/02/primerplanocortado.jpg" alt="Detalle de paella de carne y verdura" width="255" height="197"/></a><a href=="../wp-content/uploads/2012/02/paellita_activa.gif"><img class="alignnone size-full wp-image-775" title="paella mini" src=="../wp-content/uploads/2012/02/paellita_activa.gif" alt="Logo de www.lapaella.net" width="33" height="21"/></a> Paella is perhaps the most famous dish of the rich and varied cuisine Spanish. It is a well-known culinary recipe internationally and is found in the usual charts and in the menus of thousands of restaurants around the world. But curiously, ignorance about the true recipe for paella is widespread.<br/>
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Here you will find a reliable recipe for authentic paella valenciana, and other dishes with rice.</p>
|
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<p style="text-align: justify;"> <strong>A little history:</strong><br/>
|
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It was initially assumed that the consumption of rice in Valencia would be limited to use in the form of flour or meal. In S. XVI has already been consumed in Valencia rice casserole in the oven and mud from the s. XVIII, and there is documentation on the dish known as paella.<br/>
|
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The origin of paella, like all popular dishes from each area, is the combination of foods every village had around him. In the area of Valencia and was there (though fewer) a rich area of irrigated orchard that provided to the inhabitants of fresh vegetables. It was also customary to raise chickens and rabbits for family consumption and the proximity of <a href=="../wp-content/uploads/2012/02/caballos_intro.jpg"><img class="size-thumbnail wp-image-801 alignleft" style="margin: 3px; border: 0px;" title="caballos_intro" src=="../wp-content/uploads/2012/02/caballos_intro-150x95.jpg" alt="" width="150" height="95"/></a>Albufera and its adjoining supplied rice paddies, and also offered the possibility of adding to the paella, occasionally, some element hunting. If we add this fabulous pantry seafood and fish from coastal areas, as well as olive oil itself throughout the Mediterranean basin, we already have all the ingredients with those carried out most of the classic paellas. Just one more thing we lack, the container for cooking. And this container, is none other than paella.</p>
|
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<p style="text-align: justify;"><a href=="../wp-content/uploads/2012/02/recipiente.gif"><img class="size-full wp-image-609 alignright" style="margin: 3px;" title="recipiente paella" src=="../wp-content/uploads/2012/02/recipiente.gif" alt="" width="190" height="189"/></a>In the Valencian language, the pan is called “paella”, hence the name of the most famous dish of Spanish cuisine. In spanish is called “paellera”, although the Royal Spanish Academy of Language supports both meanings.<br/>
|
||||
In summary, paella is not just a skillet, usually made in polished steel, which has been stripped of the handle and instead you have two handles attached to support the weight of the dish. Must be of a minimum diameter of about 22 cm. and not very deep, with edges of 5 to 10 cm., depending on their diameter.<br/>
|
||||
Theoretically each paella is sized for a quantity of rice, although the dimensions vary greatly depending on the taste or how to develop each cook paellas. I personally prefer that the content of the rice in the paella once stay away in excess of the height at which the rivets are the handles of the container.</p>
|
||||
<p><strong>The basic ingredients:</strong><br/>
|
||||
So you have the ingredients possible and suitable, now we just need to combine them properly to get the paella. And this is where the controversy starts, because among the people of Valencia, there is no consensus on cultural issues, language or identity, hence the origin, composition and method of preparation of the paella, it is not out of all these disputes. I personally believe that there is no real recipe for paella, is a popular dish, and each used what I had at hand at that time. If I had artichokes, green beans and chicken, as did with it, he had no artichokes, peppers and then made him what he had at that time in the pantry … and all this baroque mixture of ingredients, I added a few handfuls of rice and had already arranged the meal of the day, made it all in one container and also served as a community dish. Traditionally, paella is eaten, and eaten in the same container it was cooked with a consequent saving of work for the long-suffering householder. And rice with fish or seafood, it was the same, they cooked what the boat brought the sea, prawns, cuttlefish, crabs, mantis shrimp, lobster, shrimp, monkfish …</p>
|
||||
<p style="text-align: justify;">According to the purists there are two kinds of paella:</p>
|
||||
<p style="text-align: justify;"><a title="Paella Valenciana recipe – English" href=="../paella-valenciana-recipe-english/index.html"><strong>Valencian Paella :</strong><br/>
|
||||
</a><a href=="../wp-content/uploads/2012/02/garrofo_intro.gif"><img class="alignleft" title="garrofo_intro" src=="../wp-content/uploads/2012/02/garrofo_intro.gif" alt="" width="128" height="75"/></a>Made with chicken and rabbit, garrofó (a local variety of bean), tomatoes, green beans (in Valencia we put “tabella”, “rotjet” and “ferraura” which are local varieties of green beans), paprika, oil olive and saffron or, failing that, food coloring and of course, rice. In season also supports artichoke and peas.</p>
|
||||
<p style="text-align: justify;"><a title="Seafood paella" href=="../seafood-paella/index.html"><strong>Seafood paella:</strong><br/>
|
||||
<img class="alignright" title="gamba" src=="../wp-content/uploads/2012/02/gamba.jpg" alt="" width="210" height="126"/></a>Which besides the ubiquitous rice is made with seafood such as cuttlefish, squid, mussels or clótxina (Mediterranean mussel variety, but smaller, thin and tasty), shrimp, crayfish, mantis shrimp, lobster, clams, garlic, olive oil , tomato, paprika, saffron or coloring and a broth made with fish smaller than in Valencia called trash.<br/>
|
||||
But the paella in Valencia is much more than a couple of dishes with rice, there are hundreds of recipes that are a true reflection of the culinary traditions of the area where they are produced. In this website you can find a selection of recipes. I hope you enjoy and that you come to appreciate and enjoy the Valencian rice as much as we do.</p>
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|
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<div id="footer2"><a href=="#">Wordpress Themes</a> | <a href=="#">Download Free Ringtones</a> | Thanks to <a href=="#">Navsari India</a>, <a href=="#">India News</a> and <a href=="#">Green Energy</a></div>
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FILE ARCHIVED ON 06:19:42 Jul 05, 2012 AND RETRIEVED FROM THE
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INTERNET ARCHIVE ON 08:00:04 May 31, 2026.
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<img align="right" src="https://wiki.archiveteam.org/images/e/e6/Archiveteam.jpg" width="200"> Formed in 2009, the Archive Team (not to be confused with the archive.org Archive-It Team) is a rogue archivist collective dedicated to saving copies of rapidly dying or deleted websites for the sake of history and digital heritage. The group is 100% composed of volunteers and interested parties, and has expanded into a large amount of related projects for saving online and digital history.
|
||||
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|
||||
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||||
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||||
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|
||||
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|
||||
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|
||||
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|
||||
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|
||||
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|
||||
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|
||||
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|
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</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20211113075050/https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/css/styles.css?ver=5.3.2</div>
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|
||||
</body>
|
||||
</html>
|
||||
+155
@@ -0,0 +1,155 @@
|
||||
<!DOCTYPE html>
|
||||
<html>
|
||||
<head>
|
||||
<title>Wayback Machine</title>
|
||||
<script src="//archive.org/includes/athena.js" type="text/javascript"></script>
|
||||
<script type="text/javascript">window.addEventListener('DOMContentLoaded',function(){var v=archive_analytics.values;v.service='wb';v.server_name='wwwb-app258.us.archive.org';v.server_ms=618;archive_analytics.send_pageview({});});</script>
|
||||
<script type="text/javascript" src="https://web-static.archive.org/_static/js/bundle-playback.js?v=oZ57VlYl" charset="utf-8"></script>
|
||||
<link rel="stylesheet" type="text/css" href="https://web-static.archive.org/_static/css/banner-styles.css?v=1utQkbB3" />
|
||||
<link rel="stylesheet" type="text/css" href="https://web-static.archive.org/_static/css/iconochive.css?v=3PDvdIFv" />
|
||||
<script src="https://web-static.archive.org/_static/js/jquery-1.11.1.min.js"></script>
|
||||
</head>
|
||||
<body style="height:100vh;overflow:hidden;margin:0;display:flex;flex-flow:column nowrap;align-items:stretch;">
|
||||
<div style="flex:0 0;">
|
||||
<!-- BEGIN WAYBACK TOOLBAR INSERT -->
|
||||
<script>__wm.rw(0);</script>
|
||||
<div id="wm-ipp-base" lang="en" style="display:none;direction:ltr;" toolbar-mode="auto">
|
||||
<div id="wm-ipp" style="position:fixed;left:0;top:0;right:0;">
|
||||
<div id="donato" style="position:relative;width:100%;height:0;">
|
||||
<div id="donato-base">
|
||||
<iframe id="donato-if" src="https://archive.org/includes/donate.php?as_page=1&platform=wb&referer=https%3A//web.archive.org/web/20211113075002/https%3A//www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js%3Fver%3D5.3.2"
|
||||
scrolling="no" frameborder="0" style="width:100%; height:100%">
|
||||
</iframe>
|
||||
</div>
|
||||
</div><div id="wm-ipp-inside">
|
||||
<div id="wm-toolbar" style="position:relative;display:flex;flex-flow:row nowrap;justify-content:space-between;" nav="async">
|
||||
<div id="wm-logo" style="/*width:110px;*/padding-top:12px;">
|
||||
<a href="/web/" title="Wayback Machine home page"><img src="https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-200.png" srcset="https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-100.png, https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-150.png 1.5x, https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-200.png 2x" alt="Wayback Machine" style="width:100px" border="0" /></a>
|
||||
</div>
|
||||
<div class="c" style="display:flex;flex-flow:column nowrap;justify-content:space-between;flex:1;">
|
||||
<form class="u" style="display:flex;flex-direction:row;flex-wrap:nowrap;" target="_top" method="get" action="/web/submit" name="wmtb" id="wmtb"><input type="text" name="url" id="wmtbURL" value="https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2" onfocus="this.focus();this.select();" style="flex:1;"/><input type="hidden" name="type" value="replay" /><input type="hidden" name="date" value="20211113075002" /><input type="submit" value="Go" />
|
||||
</form>
|
||||
<div style="display:flex;flex-flow:row nowrap;align-items:flex-end;">
|
||||
<div class="s" id="wm-nav-captures" style="flex:1;">
|
||||
<a class="t" href="/web/20211113075002*/https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2" title="See a list of every capture for this URL">3 captures</a>
|
||||
<div class="r" title="Timespan for captures of this URL">28 Apr 2021 - 13 Nov 2021</div>
|
||||
</div>
|
||||
<div class="k">
|
||||
<a href="" id="wm-graph-anchor">
|
||||
<div id="wm-ipp-sparkline" title="Explore captures for this URL" style="position: relative">
|
||||
<canvas id="wm-sparkline-canvas" width="775" height="27" border="0"></canvas>
|
||||
</div>
|
||||
</a>
|
||||
</div>
|
||||
</div>
|
||||
</div>
|
||||
<div class="n">
|
||||
<table>
|
||||
<tbody>
|
||||
<!-- NEXT/PREV MONTH NAV AND MONTH INDICATOR -->
|
||||
<tr class="m">
|
||||
<td class="b" nowrap="nowrap">Oct</td>
|
||||
<td class="c" id="displayMonthEl" title="You are here: 07:50:02 Nov 13, 2021">NOV</td>
|
||||
<td class="f" nowrap="nowrap">Dec</td>
|
||||
</tr>
|
||||
<!-- NEXT/PREV CAPTURE NAV AND DAY OF MONTH INDICATOR -->
|
||||
<tr class="d">
|
||||
<td class="b" nowrap="nowrap"><span class="ta"></span></td>
|
||||
<td class="c" id="displayDayEl" style="width:34px;font-size:22px;white-space:nowrap;" title="You are here: 07:50:02 Nov 13, 2021">13</td>
|
||||
<td class="f" nowrap="nowrap"><span class="ta"></span></td>
|
||||
</tr>
|
||||
<!-- NEXT/PREV YEAR NAV AND YEAR INDICATOR -->
|
||||
<tr class="y">
|
||||
<td class="b" nowrap="nowrap">2020</td>
|
||||
<td class="c" id="displayYearEl" title="You are here: 07:50:02 Nov 13, 2021">2021</td>
|
||||
<td class="f" nowrap="nowrap">2022</td>
|
||||
</tr>
|
||||
</tbody>
|
||||
</table>
|
||||
</div>
|
||||
<div class="r" style="display:flex;flex-flow:column nowrap;align-items:flex-end;justify-content:space-between;">
|
||||
<div id="wm-btns" style="text-align:right;height:23px;">
|
||||
<span class="xxs">
|
||||
<div id="wm-save-snapshot-success">success</div>
|
||||
<div id="wm-save-snapshot-fail">fail</div>
|
||||
<a id="wm-save-snapshot-open" href="#" title="Share via My Web Archive" >
|
||||
<span class="iconochive-web"></span>
|
||||
</a>
|
||||
<a href="https://archive.org/account/login.php" title="Sign In" id="wm-sign-in">
|
||||
<span class="iconochive-person"></span>
|
||||
</a>
|
||||
<span id="wm-save-snapshot-in-progress" class="iconochive-web"></span>
|
||||
</span>
|
||||
<a class="xxs" href="https://help.archive.org/help/category/the-wayback-machine/" title="Get some help using the Wayback Machine" style="top:-6px;"><span class="iconochive-question" style="color:rgb(87,186,244);font-size:160%;"></span></a>
|
||||
<a id="wm-tb-close" href="#close" style="top:-2px;" title="Close the toolbar"><span class="iconochive-remove-circle" style="color:#888888;font-size:240%;"></span></a>
|
||||
</div>
|
||||
<div id="wm-share" class="xxs">
|
||||
<a href="/web/20211113075002/http://web.archive.org/screenshot/https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2"
|
||||
id="wm-screenshot"
|
||||
title="screenshot">
|
||||
<span class="wm-icon-screen-shot"></span>
|
||||
</a>
|
||||
<a href="#" id="wm-video" title="video">
|
||||
<span class="iconochive-movies"></span>
|
||||
</a>
|
||||
<a id="wm-share-facebook" href="#" data-url="https://web.archive.org/web/20211113075002/https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2" title="Share on Facebook" style="margin-right:5px;" target="_blank"><span class="iconochive-facebook" style="color:#3b5998;font-size:160%;"></span></a>
|
||||
<a id="wm-share-twitter" href="#" data-url="https://web.archive.org/web/20211113075002/https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2" title="Share on Twitter" style="margin-right:5px;" target="_blank"><span class="iconochive-twitter" style="color:#1dcaff;font-size:160%;"></span></a>
|
||||
</div>
|
||||
<div style="padding-right:2px;text-align:right;white-space:nowrap;">
|
||||
<a id="wm-expand" class="wm-btn wm-closed" href="#expand"><span id="wm-expand-icon" class="iconochive-down-solid"></span> <span class="xxs" style="font-size:80%;">About this capture</span></a>
|
||||
</div>
|
||||
</div>
|
||||
</div>
|
||||
<div id="wm-capinfo" style="border-top:1px solid #777;display:none; overflow: hidden">
|
||||
<div id="wm-capinfo-notice" source="api"></div>
|
||||
<div id="wm-capinfo-collected-by">
|
||||
<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;">COLLECTED BY</div>
|
||||
<div style="padding:3px;position:relative" id="wm-collected-by-content">
|
||||
<div style="display:inline-block;vertical-align:top;width:50%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/archiveteam);"></span>
|
||||
Organization: <a style="color:#33f;" href="https://archive.org/details/archiveteam" target="_new"><span class="wm-title">Archive Team</span></a>
|
||||
<div style="max-height:75px;overflow:hidden;position:relative;">
|
||||
<div style="position:absolute;top:0;left:0;width:100%;height:75px;background:linear-gradient(to bottom,rgba(255,255,255,0) 0%,rgba(255,255,255,0) 90%,rgba(255,255,255,255) 100%);"></div>
|
||||
<img align="right" src="https://wiki.archiveteam.org/images/e/e6/Archiveteam.jpg" width="200"> Formed in 2009, the Archive Team (not to be confused with the archive.org Archive-It Team) is a rogue archivist collective dedicated to saving copies of rapidly dying or deleted websites for the sake of history and digital heritage. The group is 100% composed of volunteers and interested parties, and has expanded into a large amount of related projects for saving online and digital history.
|
||||
<p>
|
||||
History is littered with hundreds of conflicts over the future of a community, group, location or business that were "resolved" when one of the parties stepped ahead and destroyed what was there. With the original point of contention destroyed, the debates would fall to the wayside. Archive Team believes that by duplicated condemned data, the conversation and debate can continue, as well as the richness and insight gained by keeping the materials. Our projects have ranged in size from a single volunteer downloading the data to a small-but-critical site, to over 100 volunteers stepping forward to acquire terabytes of user-created data to save for future generations.
|
||||
</p><p>
|
||||
The main site for Archive Team is at <a href="https://wiki.archiveteam.org/">archiveteam.org</a> and contains up to the date information on various projects, manifestos, plans and walkthroughs.
|
||||
</p><p>
|
||||
This collection contains the output of many Archive Team projects, both ongoing and completed. Thanks to the generous providing of disk space by the Internet Archive, multi-terabyte datasets can be made available, as well as in use by the <a href="https://web.archive.org">Wayback Machine</a>, providing a path back to lost websites and work.
|
||||
</p><p>
|
||||
Our collection has grown to the point of having sub-collections for the type of data we acquire. If you are seeking to browse the contents of these collections, the Wayback Machine is the best first stop. Otherwise, you are free to dig into the stacks to see what you may find.
|
||||
</p><p>
|
||||
<b>The Archive Team Panic Downloads</b> are full pulldowns of currently extant websites, meant to serve as emergency backups for needed sites that are in danger of closing, or which will be missed dearly if suddenly lost due to hard drive crashes or server failures.
|
||||
</p><p></p>
|
||||
</div>
|
||||
</div>
|
||||
<div style="display:inline-block;vertical-align:top;width:49%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/archiveteam_urls)"></span>
|
||||
<div>Collection: <a style="color:#33f;" href="https://archive.org/details/archiveteam_urls" target="_new"><span class="wm-title">Archive Team: URLs</span></a></div>
|
||||
</div>
|
||||
</div>
|
||||
</div>
|
||||
<div id="wm-capinfo-timestamps">
|
||||
<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;" title="Timestamps for the elements of this page">TIMESTAMPS</div>
|
||||
<div>
|
||||
<div id="wm-capresources" style="margin:0 5px 5px 5px;max-height:250px;overflow-y:scroll !important"></div>
|
||||
<div id="wm-capresources-loading" style="text-align:left;margin:0 20px 5px 5px;display:none"><img src="https://web-static.archive.org/_static/images/loading.gif" alt="loading" /></div>
|
||||
</div>
|
||||
</div>
|
||||
</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20211113075002/https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2</div>
|
||||
<script type="text/javascript">//<![CDATA[
|
||||
__wm.bt(775,27,25,2,"web","https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2","20211113075002",1996,"https://web-static.archive.org/_static/",["https://web-static.archive.org/_static/css/banner-styles.css?v=1utQkbB3","https://web-static.archive.org/_static/css/iconochive.css?v=3PDvdIFv"], false);
|
||||
__wm.rw(1);
|
||||
//]]></script>
|
||||
<!-- END WAYBACK TOOLBAR INSERT -->
|
||||
</div>
|
||||
<iframe id="playback" src="https://web.archive.org/web/20211113075002if_/https://www.lapaella.net/wp-content/plugins/contact-form-7/includes/js/scripts.js?ver=5.3.2" frameborder="0" style="flex:1 0">
|
||||
</iframe>
|
||||
<script>
|
||||
if (window.location.hash) {
|
||||
document.getElementById("playback").src += window.location.hash;
|
||||
}
|
||||
</script>
|
||||
</body>
|
||||
</html>
|
||||
+23
File diff suppressed because one or more lines are too long
+155
@@ -0,0 +1,155 @@
|
||||
<!DOCTYPE html>
|
||||
<html>
|
||||
<head>
|
||||
<title>Wayback Machine</title>
|
||||
<script src="//archive.org/includes/athena.js" type="text/javascript"></script>
|
||||
<script type="text/javascript">window.addEventListener('DOMContentLoaded',function(){var v=archive_analytics.values;v.service='wb';v.server_name='wwwb-app245.us.archive.org';v.server_ms=204;archive_analytics.send_pageview({});});</script>
|
||||
<script type="text/javascript" src="https://web-static.archive.org/_static/js/bundle-playback.js?v=oZ57VlYl" charset="utf-8"></script>
|
||||
<link rel="stylesheet" type="text/css" href="https://web-static.archive.org/_static/css/banner-styles.css?v=1utQkbB3" />
|
||||
<link rel="stylesheet" type="text/css" href="https://web-static.archive.org/_static/css/iconochive.css?v=3PDvdIFv" />
|
||||
<script src="https://web-static.archive.org/_static/js/jquery-1.11.1.min.js"></script>
|
||||
</head>
|
||||
<body style="height:100vh;overflow:hidden;margin:0;display:flex;flex-flow:column nowrap;align-items:stretch;">
|
||||
<div style="flex:0 0;">
|
||||
<!-- BEGIN WAYBACK TOOLBAR INSERT -->
|
||||
<script>__wm.rw(0);</script>
|
||||
<div id="wm-ipp-base" lang="en" style="display:none;direction:ltr;" toolbar-mode="auto">
|
||||
<div id="wm-ipp" style="position:fixed;left:0;top:0;right:0;">
|
||||
<div id="donato" style="position:relative;width:100%;height:0;">
|
||||
<div id="donato-base">
|
||||
<iframe id="donato-if" src="https://archive.org/includes/donate.php?as_page=1&platform=wb&referer=https%3A//web.archive.org/web/20241130055550/https%3A//lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css%3Fver%3D3.24.2"
|
||||
scrolling="no" frameborder="0" style="width:100%; height:100%">
|
||||
</iframe>
|
||||
</div>
|
||||
</div><div id="wm-ipp-inside">
|
||||
<div id="wm-toolbar" style="position:relative;display:flex;flex-flow:row nowrap;justify-content:space-between;" nav="async">
|
||||
<div id="wm-logo" style="/*width:110px;*/padding-top:12px;">
|
||||
<a href="/web/" title="Wayback Machine home page"><img src="https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-200.png" srcset="https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-100.png, https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-150.png 1.5x, https://web-static.archive.org/_static/images/toolbar/wayback-toolbar-logo-200.png 2x" alt="Wayback Machine" style="width:100px" border="0" /></a>
|
||||
</div>
|
||||
<div class="c" style="display:flex;flex-flow:column nowrap;justify-content:space-between;flex:1;">
|
||||
<form class="u" style="display:flex;flex-direction:row;flex-wrap:nowrap;" target="_top" method="get" action="/web/submit" name="wmtb" id="wmtb"><input type="text" name="url" id="wmtbURL" value="https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2" onfocus="this.focus();this.select();" style="flex:1;"/><input type="hidden" name="type" value="replay" /><input type="hidden" name="date" value="20241130055550" /><input type="submit" value="Go" />
|
||||
</form>
|
||||
<div style="display:flex;flex-flow:row nowrap;align-items:flex-end;">
|
||||
<div class="s" id="wm-nav-captures" style="flex:1;">
|
||||
<a class="t" href="/web/20241130055550*/https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2" title="See a list of every capture for this URL">2 captures</a>
|
||||
<div class="r" title="Timespan for captures of this URL">30 Nov 2024 - 01 Jan 2026</div>
|
||||
</div>
|
||||
<div class="k">
|
||||
<a href="" id="wm-graph-anchor">
|
||||
<div id="wm-ipp-sparkline" title="Explore captures for this URL" style="position: relative">
|
||||
<canvas id="wm-sparkline-canvas" width="775" height="27" border="0"></canvas>
|
||||
</div>
|
||||
</a>
|
||||
</div>
|
||||
</div>
|
||||
</div>
|
||||
<div class="n">
|
||||
<table>
|
||||
<tbody>
|
||||
<!-- NEXT/PREV MONTH NAV AND MONTH INDICATOR -->
|
||||
<tr class="m">
|
||||
<td class="b" nowrap="nowrap">Oct</td>
|
||||
<td class="c" id="displayMonthEl" title="You are here: 05:55:50 Nov 30, 2024">NOV</td>
|
||||
<td class="f" nowrap="nowrap">Dec</td>
|
||||
</tr>
|
||||
<!-- NEXT/PREV CAPTURE NAV AND DAY OF MONTH INDICATOR -->
|
||||
<tr class="d">
|
||||
<td class="b" nowrap="nowrap"><span class="ta"></span></td>
|
||||
<td class="c" id="displayDayEl" style="width:34px;font-size:22px;white-space:nowrap;" title="You are here: 05:55:50 Nov 30, 2024">30</td>
|
||||
<td class="f" nowrap="nowrap"><span class="ta"></span></td>
|
||||
</tr>
|
||||
<!-- NEXT/PREV YEAR NAV AND YEAR INDICATOR -->
|
||||
<tr class="y">
|
||||
<td class="b" nowrap="nowrap">2023</td>
|
||||
<td class="c" id="displayYearEl" title="You are here: 05:55:50 Nov 30, 2024">2024</td>
|
||||
<td class="f" nowrap="nowrap">2025</td>
|
||||
</tr>
|
||||
</tbody>
|
||||
</table>
|
||||
</div>
|
||||
<div class="r" style="display:flex;flex-flow:column nowrap;align-items:flex-end;justify-content:space-between;">
|
||||
<div id="wm-btns" style="text-align:right;height:23px;">
|
||||
<span class="xxs">
|
||||
<div id="wm-save-snapshot-success">success</div>
|
||||
<div id="wm-save-snapshot-fail">fail</div>
|
||||
<a id="wm-save-snapshot-open" href="#" title="Share via My Web Archive" >
|
||||
<span class="iconochive-web"></span>
|
||||
</a>
|
||||
<a href="https://archive.org/account/login.php" title="Sign In" id="wm-sign-in">
|
||||
<span class="iconochive-person"></span>
|
||||
</a>
|
||||
<span id="wm-save-snapshot-in-progress" class="iconochive-web"></span>
|
||||
</span>
|
||||
<a class="xxs" href="https://help.archive.org/help/category/the-wayback-machine/" title="Get some help using the Wayback Machine" style="top:-6px;"><span class="iconochive-question" style="color:rgb(87,186,244);font-size:160%;"></span></a>
|
||||
<a id="wm-tb-close" href="#close" style="top:-2px;" title="Close the toolbar"><span class="iconochive-remove-circle" style="color:#888888;font-size:240%;"></span></a>
|
||||
</div>
|
||||
<div id="wm-share" class="xxs">
|
||||
<a href="/web/20241130055550/http://web.archive.org/screenshot/https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2"
|
||||
id="wm-screenshot"
|
||||
title="screenshot">
|
||||
<span class="wm-icon-screen-shot"></span>
|
||||
</a>
|
||||
<a href="#" id="wm-video" title="video">
|
||||
<span class="iconochive-movies"></span>
|
||||
</a>
|
||||
<a id="wm-share-facebook" href="#" data-url="https://web.archive.org/web/20241130055550/https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2" title="Share on Facebook" style="margin-right:5px;" target="_blank"><span class="iconochive-facebook" style="color:#3b5998;font-size:160%;"></span></a>
|
||||
<a id="wm-share-twitter" href="#" data-url="https://web.archive.org/web/20241130055550/https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2" title="Share on Twitter" style="margin-right:5px;" target="_blank"><span class="iconochive-twitter" style="color:#1dcaff;font-size:160%;"></span></a>
|
||||
</div>
|
||||
<div style="padding-right:2px;text-align:right;white-space:nowrap;">
|
||||
<a id="wm-expand" class="wm-btn wm-closed" href="#expand"><span id="wm-expand-icon" class="iconochive-down-solid"></span> <span class="xxs" style="font-size:80%;">About this capture</span></a>
|
||||
</div>
|
||||
</div>
|
||||
</div>
|
||||
<div id="wm-capinfo" style="border-top:1px solid #777;display:none; overflow: hidden">
|
||||
<div id="wm-capinfo-notice" source="api"></div>
|
||||
<div id="wm-capinfo-collected-by">
|
||||
<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;">COLLECTED BY</div>
|
||||
<div style="padding:3px;position:relative" id="wm-collected-by-content">
|
||||
<div style="display:inline-block;vertical-align:top;width:50%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/archiveteam);"></span>
|
||||
Organization: <a style="color:#33f;" href="https://archive.org/details/archiveteam" target="_new"><span class="wm-title">Archive Team</span></a>
|
||||
<div style="max-height:75px;overflow:hidden;position:relative;">
|
||||
<div style="position:absolute;top:0;left:0;width:100%;height:75px;background:linear-gradient(to bottom,rgba(255,255,255,0) 0%,rgba(255,255,255,0) 90%,rgba(255,255,255,255) 100%);"></div>
|
||||
<img align="right" src="https://wiki.archiveteam.org/images/e/e6/Archiveteam.jpg" width="200"> Formed in 2009, the Archive Team (not to be confused with the archive.org Archive-It Team) is a rogue archivist collective dedicated to saving copies of rapidly dying or deleted websites for the sake of history and digital heritage. The group is 100% composed of volunteers and interested parties, and has expanded into a large amount of related projects for saving online and digital history.
|
||||
<p>
|
||||
History is littered with hundreds of conflicts over the future of a community, group, location or business that were "resolved" when one of the parties stepped ahead and destroyed what was there. With the original point of contention destroyed, the debates would fall to the wayside. Archive Team believes that by duplicated condemned data, the conversation and debate can continue, as well as the richness and insight gained by keeping the materials. Our projects have ranged in size from a single volunteer downloading the data to a small-but-critical site, to over 100 volunteers stepping forward to acquire terabytes of user-created data to save for future generations.
|
||||
</p><p>
|
||||
The main site for Archive Team is at <a href="https://wiki.archiveteam.org/">archiveteam.org</a> and contains up to the date information on various projects, manifestos, plans and walkthroughs.
|
||||
</p><p>
|
||||
This collection contains the output of many Archive Team projects, both ongoing and completed. Thanks to the generous providing of disk space by the Internet Archive, multi-terabyte datasets can be made available, as well as in use by the <a href="https://web.archive.org">Wayback Machine</a>, providing a path back to lost websites and work.
|
||||
</p><p>
|
||||
Our collection has grown to the point of having sub-collections for the type of data we acquire. If you are seeking to browse the contents of these collections, the Wayback Machine is the best first stop. Otherwise, you are free to dig into the stacks to see what you may find.
|
||||
</p><p>
|
||||
<b>The Archive Team Panic Downloads</b> are full pulldowns of currently extant websites, meant to serve as emergency backups for needed sites that are in danger of closing, or which will be missed dearly if suddenly lost due to hard drive crashes or server failures.
|
||||
</p><p></p>
|
||||
</div>
|
||||
</div>
|
||||
<div style="display:inline-block;vertical-align:top;width:49%;">
|
||||
<span class="c-logo" style="background-image:url(https://archive.org/services/img/archiveteam_urls)"></span>
|
||||
<div>Collection: <a style="color:#33f;" href="https://archive.org/details/archiveteam_urls" target="_new"><span class="wm-title">Archive Team: URLs</span></a></div>
|
||||
</div>
|
||||
</div>
|
||||
</div>
|
||||
<div id="wm-capinfo-timestamps">
|
||||
<div style="background-color:#666;color:#fff;font-weight:bold;text-align:center;padding:2px 0;" title="Timestamps for the elements of this page">TIMESTAMPS</div>
|
||||
<div>
|
||||
<div id="wm-capresources" style="margin:0 5px 5px 5px;max-height:250px;overflow-y:scroll !important"></div>
|
||||
<div id="wm-capresources-loading" style="text-align:left;margin:0 20px 5px 5px;display:none"><img src="https://web-static.archive.org/_static/images/loading.gif" alt="loading" /></div>
|
||||
</div>
|
||||
</div>
|
||||
</div></div></div></div><div id="wm-ipp-print">The Wayback Machine - https://web.archive.org/web/20241130055550/https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2</div>
|
||||
<script type="text/javascript">//<![CDATA[
|
||||
__wm.bt(775,27,25,2,"web","https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2","20241130055550",1996,"https://web-static.archive.org/_static/",["https://web-static.archive.org/_static/css/banner-styles.css?v=1utQkbB3","https://web-static.archive.org/_static/css/iconochive.css?v=3PDvdIFv"], false);
|
||||
__wm.rw(1);
|
||||
//]]></script>
|
||||
<!-- END WAYBACK TOOLBAR INSERT -->
|
||||
</div>
|
||||
<iframe id="playback" src="https://web.archive.org/web/20241130055550if_/https://lapaella.net/wp-content/plugins/elementor-pro/assets/css/widget-forms.min.css?ver=3.24.2" frameborder="0" style="flex:1 0">
|
||||
</iframe>
|
||||
<script>
|
||||
if (window.location.hash) {
|
||||
document.getElementById("playback").src += window.location.hash;
|
||||
}
|
||||
</script>
|
||||
</body>
|
||||
</html>
|
||||
+23
File diff suppressed because one or more lines are too long
+23
@@ -0,0 +1,23 @@
|
||||
/*! elementor-pro - v3.24.0 - 18-09-2024 */
|
||||
.elementor-slides .swiper-slide-bg{background-position:50%;background-repeat:no-repeat;background-size:cover;min-height:100%;min-width:100%}.elementor-slides .swiper-slide-inner{background-position:50%;background-repeat:no-repeat;bottom:0;left:0;margin:auto;padding:50px;position:absolute;right:0;top:0}.elementor-slides .swiper-slide-inner,.elementor-slides .swiper-slide-inner:hover{color:#fff;display:flex}.elementor-slides .swiper-slide-inner .elementor-background-overlay{bottom:0;left:0;position:absolute;right:0;top:0;z-index:0}.elementor-slides .swiper-slide-inner .elementor-slide-content{position:relative;width:100%;z-index:1}.elementor-slides .swiper-slide-inner .elementor-slide-heading{font-size:35px;font-weight:700;line-height:1}.elementor-slides .swiper-slide-inner .elementor-slide-description{font-size:17px;line-height:1.4}.elementor-slides .swiper-slide-inner .elementor-slide-description:not(:last-child),.elementor-slides .swiper-slide-inner .elementor-slide-heading:not(:last-child){margin-bottom:30px}.elementor-slides .swiper-slide-inner .elementor-slide-button{background:transparent;border:2px solid #fff;color:#fff;display:inline-block}.elementor-slides .swiper-slide-inner .elementor-slide-button,.elementor-slides .swiper-slide-inner .elementor-slide-button:hover{background:transparent;color:inherit;text-decoration:none}.elementor--v-position-top .swiper-slide-inner{align-items:flex-start}.elementor--v-position-bottom .swiper-slide-inner{align-items:flex-end}.elementor--v-position-middle .swiper-slide-inner{align-items:center}.elementor--h-position-left .swiper-slide-inner{justify-content:flex-start}.elementor--h-position-right .swiper-slide-inner{justify-content:flex-end}.elementor--h-position-center .swiper-slide-inner{justify-content:center}body.rtl .elementor-widget-slides .elementor-swiper-button-next{left:10px;right:auto}body.rtl .elementor-widget-slides .elementor-swiper-button-prev{left:auto;right:10px}.elementor-slides-wrapper div:not(.swiper-slide)>.swiper-slide-inner{display:none}@media (max-width:767px){.elementor-slides .swiper-slide-inner{padding:30px}.elementor-slides .swiper-slide-inner .elementor-slide-heading{font-size:23px;line-height:1;margin-bottom:15px}.elementor-slides .swiper-slide-inner .elementor-slide-description{font-size:13px;line-height:1.4;margin-bottom:15px}}
|
||||
/*
|
||||
FILE ARCHIVED ON 14:15:29 Apr 18, 2025 AND RETRIEVED FROM THE
|
||||
INTERNET ARCHIVE ON 07:20:55 May 31, 2026.
|
||||
JAVASCRIPT APPENDED BY WAYBACK MACHINE, COPYRIGHT INTERNET ARCHIVE.
|
||||
|
||||
ALL OTHER CONTENT MAY ALSO BE PROTECTED BY COPYRIGHT (17 U.S.C.
|
||||
SECTION 108(a)(3)).
|
||||
*/
|
||||
/*
|
||||
playback timings (ms):
|
||||
captures_list: 0.448
|
||||
exclusion.robots: 0.059
|
||||
exclusion.robots.policy: 0.05
|
||||
esindex: 0.007
|
||||
cdx.remote: 10.839
|
||||
LoadShardBlock: 91.756 (3)
|
||||
PetaboxLoader3.datanode: 114.271 (5)
|
||||
PetaboxLoader3.resolve: 82.065 (2)
|
||||
load_resource: 170.942
|
||||
loaddict: 92.665
|
||||
*/
|
||||
+23
File diff suppressed because one or more lines are too long
+34
File diff suppressed because one or more lines are too long
Some files were not shown because too many files have changed in this diff Show More
Reference in New Issue
Block a user