Spicy Latin Paella by T. D. Deutsch

Tiease D. Deutsch

P. O. Box 5043

Charlotte, N. C. 28299

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             There are various varieties of Paella:

 

Have a good time investigating the many amazing variations of Paella this traditional Moorish-Latin dish.

Basics of Paella                           
    
To prepare Paella, follow these basic rules:

Cook Over a Fire - Paella is best prepared over an open fire, charcoal BBQ or gas paella burner. Use a round kettle-style BBQ, such as a Weber brand. The reason for this is so that the heat is evenly distributed and because the heat should gradually decrease as you are cooking it.

First, the fire must be very hot to brown the meat, then it should be lower to simmer the rice.
If you prepare paella often, you may want to invest in a Paella Burner & Adjustable Tripod Stand, designed specifically for cooking paella outside.

They usually come with two ring burners and allow adjusting each ring separately. These burners connect to a propane tank via a hose and regulator.


Use a Paella Pan - A traditional paella pan is a necessity. The pan is sometimes called a paella, although there is some disagreement among Spaniards about the use of this word. It is a large, flat, open round steel pan with handles.


Use Medium-Grain Rice – For best results, use a medium-grain rice rather than a long grain rice. The medium-grain rice absorbs a lot of liquid, which makes it particularly suitable for paella.                       

How to Season a Paella Pan

Before cooking in a paella pan, be sure to season the pan. Although there are different ways to do this, the simplest method is to first wash the pan with warm water and soap and dry with a soft cloth immediately. While the pan is still warm, using a soft cloth or paper towel, rub olive oil over the entire inside of the pan. If the pan is not warm after washing, place it in the oven on warm for a few minutes, then rub the oil on it.

It is very important to thoroughly clean the pan immediately after each use. Then, before storing it, rub it with olive oil to prevent it from rusting.

If you ever pull out your pan and it has begun to rust, don’t panic and run out to buy a new one! Simple use a soapy steel wool pad to gently wash it and rub off the rust. Then, rub with olive oil to season it again.

 After an amazing dinner try a refreshing, low calories fruit Slush!


 
How To Make Agua Fresca - low fat recipe
            
This marvelous drink is a low-fat refreshing fruit drink made from your favorite fruit in season combined with your choice of sweetener and aqua. A regenerating and aloof alternative to traditional hot weather drinks!

Watermelon Agua  Fresca Recipe
 
Yields: 2 servings
Prep time: 5 min

                Ingredients:

2 cups cold water


2 cups watermelon, rind removed, seeded and chopped


2 tablespoons granulated sugar


Juice of 1/2 lime, no more than 1 tablespoon
Ice cubes or crushed ice (optional)

Pre-cut watermelon can be covered & refrigerator approximately 4 days at the most; depending on how fresh the fruit was to start and your method of storage.

Your amount of sweetener depends on your personal preference and depends on the natural sugar already in your choice of fruit you are using. Sugar substitutes may be used to reduce calories further.

                                                                Preparation:

Cut your watermelon into roughly 1-inch cubes. If you're using other fruits, prepare them accordingly, removing seeds or skins and cutting into small pieces if necessary.

In your blender combine water, watermelon, sweetener, and lime juice until smooth.

Point: Traditionally authentic frescas are prepared by hand; adding the water & sweetener, but personally I believe in quick and easy so using a blender is cool with me.

Pour mixture through a strainer into a pitcher, allowing for the pulp. Chill at least 30 minutes before serving. Serve with crushed ice cubes. As a decorative touch, add cocktail umbrella and/or slices or chunks fruit prior to serving.

Makes 2 servings.

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© Tiease D. Deutsch    3/15/2012
    Creative Consultant/Artist/Writer/RN