Paello natural

Paello natural.

¡Hola amigos!

Hoy les presento una de las tantas versiones de el paello: «El paello natural». Sí, el paello; no la paella. Porque el paello es una nueva creación de «Cocina de to2».

Te explico. Como sabemos la paella es un plato que consiste en arroz cocinado con verduras, marisco y otras carnes como pollo, pescado ect. originario de Valencia, España.

El paello es un plato originario de la COCINA DE TO2, un sitio web creado en Alemania. Este plato consiste en un arroz amarillo sólo o cocinado con mariscos y otras carnes; pero que las verduras se le agregan crudas luego de cocinado el arroz. Es decir cuando hay ausencia de carnes en el cocinado del arroz más las verduras crudas a la hora de servirlo, se llama «paello natural» y cuando el arroz es cocinado con algún tipo de mariscos u otras carnes y se agregan las verduras crudas al momento de servirlo, se conoce con el nombre de «paello cárnico».

La receta de hoy de paello natural es más bien básica porque en dependencia de tus gustos puedes incrementar el tipo de verduras a utilizar en su elaboración.

En lo adelante voy a ir publicando diferentes recetas de paello natural así como de paello cárnico para que tengas una gama más amplia a la hora de cocinar.

En la receta de hoy sólo vamos a emplear dos verduras: tomate y pepino. Este plato lo dedico a mi vegaaudiencia.

Tomate y pepino cortados.

«PAELLO NATURAL»

INGREDIENTES (para tres personas)

a)- PARA EL ARROZ AMARILLO.

  • – 1 vaso y medio de arroz
  • – 3 vasos de agua.
  • – 2 diente de ajo triturados (opcional)
  • – media tapa de limón mediano.
  • – 4 cucharadas de aceite vegetal.
  • – 1 cucharadita de cúrcuma en polvo.
  • – 1 cucharadita de caldo de verduras en polvo. en polvo.

b)-PARA LAS VERDURAD

  • 2 tomate mediano.
  • 3 trozo de pepino de 60 cm de largo
  • 4 cucharada de aceite vegetal
  • la mitad de un limón.
  • 1 cucharada de azucar blanca.
  • 1 cucharadita de sal.

ELABORACIÓN.

a)-PARA LA VERDURA

  • Corta los trozos de opino y los tomates en cubos pequeños. Agrega el jugo de la mitad de un limón, la cucharada de azúcar, la cucharadita de sal, las tres cucharadas de aceite vegetal y remueve todo ligeramente con una cuchara.
Remueve todo con una cuchara.

b)-PARA EL ARROZ AMARILLO.

  • Echa un vaso de arroz en la vasija de la olla arrocera, lava el arroz con agua bajo la llave del fregadero, escurre el agua del lavado del arroz.
  • Añade dos vasos de agua, tres cucharadas de aceite, una cucharadita de curcuma en polvo, una cucharadita de caldo de verduras en polvo, un diente de ajo grande triturado y el jugo de la mitad de un limón.
  • Remueve todo ligeramente con una cuchara.
  • Prende la olla arrocera.
  • Coloca la vasija de la olla arrocera dentro de la olla. Tapa la olla y espera 15 minutos el pagado automático de la olla.
  • Agrega las verduras al arroz dentro y remueve todo.
  • Sirve el paello natural con ayuda del molde de servir en los platos y ¡BUEN APETITO!.
Paello natural en un moldes listo para,ser servido.
Molde con paello natural sobre el plato.
Paello natural listo para comer.

CONSEJOS CULINARIOS

  • Utiliza poca sal para el arroz.
  • Al unir arroz amarillo con las verduras, puede bajar su temperatura. Esto se soluciona con dos inútil de microondas a cada ración antes servida.

Aporta un «like» y un comenta al desarrollo de este sitio web:

Un abrazo en la distancia.

Jorge Luis

Has una valoración y registrate para las actualizaciones.

Puntuación: 1 de 5.

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