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Paella is the pan. Just don't call it Paella Valenciana and anything is really fair game tbh. And remember, even Paella Valenciana wasn't originally painstakingly designed with all these rules people make now, they used what they had on hand
Because the sugar you can collect from the so called "ciderkin" isnt enough for a good vinegar. Natural density of ciderkin is about 1020 to 1030 which would make an only about 3-4%acidic vinegar, not good for market. Better to feed livestock with it
Recently, I’ve been eating a can of sardines in olive oil, once a day. For variety, I sometimes put smoked paprika on them. What other recommendations do people have for canned sardines in terms of things to put on them?
I think the reddish paste was called "Sofrito" in the ingredients list :) In Paella, the Sofrito is a mix of onion, peppers, tomatoes, garlic, and paprika. Typically I'll sautee the onion and peppers in a generous amount of olive oil until the onions are translucent, then I'll add in garlic and paprika, and then either some tomatoes you've put through a food processor or grater, or some canned fire roasted diced tomatoes would work nicely as well. After the liquid from the tomatoes reduces significantly, you can end up with a sofrito with a pasty consistency kind of like this. I'm not 100% sure, but the person in the video may have put all of the ingredients into a food processor or used an immersion blender to get that consistency, but you don't necessary half to. When I do it, I just sautee the onions and peppers, finely diced or microplaned garlic and paprika, and then add in some roma tomatoes I put through a grater, and reduce that. Also, a sofrito can be comprised of many combinations of ingredients, but that combo is what I personally use when I make it for Paella!
Dans ces cas, il n'y a pas de présentation finale car il ne s'agit pas d'une recette mais d'une technique générale applicable aux poissons, volailles, etc. Merci de votre soutien!
