What to try in Vienna with food
The national cuisine of Austria has incorporated many recipes from around the world, but at the same time remains original and not like the others. There are a number of…

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To all paella paella!
Follow me, I list clockwise, starting at twelve o'clock: peeled tomatoes, chicken stock, carabinieri shrimps, olive oil, paprika, saffron, beans, gumbo pepper, garlic, onion, chili pepper (completely, absolutely not hot…

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How Vienna waffles differ from Belgian ones
Many countries boast national recipes for original and delicious waffles. For example, England, where this dish is served as a light snack, or the Netherlands, which presented the world with…

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To all paella paella!

Follow me, I list clockwise, starting at twelve o’clock: peeled tomatoes, chicken stock, carabinieri shrimps, olive oil, paprika, saffron, beans, gumbo pepper, garlic, onion, chili pepper (completely, absolutely not hot !) lightly boiled chicken legs, chicken breast fillet and, of course, a bomb!

Don’t be so scared, why are you so scared? This is Spanish rice, a special variety, it is called a bomb!
This is a special rice intended for paella. Rather, this paella formed around this rice and products that have been available in Valencia for the past five hundred years.
When you have such magnificent rice in front of you, the appearance of which you have been waiting for several years, demanding it on the market “bring the Spanish rice bomb, bring the Spanish rice bomb”, and suddenly they bring and say “everyone, bring it, come, buy what you cook from it will you? “, in general, at such an exciting moment was it wise to forget the chorizo ​​sausage? You will forget about jamon, you will forget to drink for the success of the enterprise, not only about chorizo!
Okay, I’ll eat this sausage without paella. After all, anyway, connoisseurs of noble Spanish paella will find what to blame me for.
After all, you know the comments on pilaf recipes “well, no, this is not pilaf, this is some kind of rice porridge with meat, since you have no peers in pilaf” or “real pilaf only from …”?
In general, around paella in Spain there are exactly as many disputes as we have around real borsch, rice porridge with meat and the opposition coordination council.
Well, what should I do? I need to work on a book about pilaf, and pilaf is such a dish – pilaf spreads over the whole continent, from Korea to Spain, so it’s not always possible to talk about girls, yellow carrots and fat tail and I still have a lot of work.
Let’s start by replacing the fat tail with olive oil. Imagine some laughter – they have no fat tail there, in Spain, but there is olive oil. And so they cook paella in olive oil. Well, they say so, but in fact, what kind of oil is, they pour it. Everything is like ours!
Do you remember the onion that was fried in cottonseed oil at the very beginning, preparing pilaf? So, instead of that onion, I took the carapace shrimp shell. I’ll explain everything now!
The fact is that these prawns are an amazing product. While they are still raw, they are already red, but this is not the main thing. If I just fry them for the purpose of eating, I don’t add any spices to them and don’t even salt – their taste and aroma are so self-sufficient. But I pour a little more oil for frying these shrimps than usual – it becomes very tasty, the shrimps give their luxurious, incomparable taste to the oil and even give the oil a reddish tint. So I decided to flavor paella butter with their shells. Well, do not throw away this taste and smell just like that?
Of course, if my paella (a pan for cooking paella, which gave the name to this dish) is bigger, then you could cook these huge shrimps whole, you could also sit any lobster, a vongula, something else they would bring from the Mediterranean Sea, but here trouble – I have a small frying pan, only 34 cm in diameter, so I had to consider the volume of products and save space.
So, listen, if you do not have carabinieri, but ordinary shrimp, then all of the above does not apply to you, but read on – it might come in handy.

Flavor the oil as usual with onion and garlic until it smells good.
Yes, I completely forgot to say: live fire is also desirable under paella, as well as under pilaf. And if gas is not live, then the burner should be on two or three rings in order to distribute the heat as evenly as possible. This is very, very important!
But if you have a copper frying pan, or a cast-iron frying pan, but you have a divider and the burner is powerful enough, then everything will turn out very well, do not worry. Moreover, too much fire, as for cooking pilaf, is not needed! Fire and heating should be uniform – this is the main condition.

Do you know why I took boiled chicken legs? Even if they are not cooked to readiness, here, in the pan, they will brown and cook as expected. And then I have a chicken, as always, a village. So I removed her breasts, left them raw, and cooked the broth from the rest. Well, while the broth cooked, and chopped off his legs.
Just listen to me for a moment: if you don’t have a tomato canned in your own juice, then skin the ordinary ones, chop, and fry them. There are some cranks, they also remove tomato seeds. What for?
From peppers, seeds and partitions must be removed, otherwise they will give bitterness.

Here you go. Striped chicken breasts, green beans, salt, paprika. As soon as it fries, it just smells the oil even tastier, as …

… let’s pour the broth!
Do you understand how important it is to have a good broth and, God forbid, listen to Alexei Zimin?
Cook the chicken skeleton in a small amount of water, add the onion, carrots, peas, a couple of clove buds, a bay leaf, not to say the garnish bouquet – what is this cube? Which one is so natural?

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