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Paella recipes there are certainly as many as there are Valencians. Paella is available only with meat (pork, poultry, rabbit), only with seafood (prawns, clams, cuttlefish, and sometimes fish that is otherwise too small for sale) or just mixed as in my recipe.
Presumably, the origin was a poor man’s food as with so many famous recipes in the by-catch of the fisherman, a not quite youthful chicken or the ubiquitous poor man’s...
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This is a Tuscan recipe that I have adapted to my needs. This is done with all kinds of chicken parts, the most common is chicken breast. Since this dries too quickly for me, I used chicken legs. They should lose their skin before braising, I left it on and put the legs under the grill again after braising to get them crispy. The bell pepper doesn't really belong in there either, but since I didn't want a salad, the bell pepper...
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The idea I stole from my Italian rosemary chicken. An eviscerated chicken is either cut at the back or on the belly side and laid flat in a baking pan. For grilled chicken, I have developed a liquid seasoning that I just brush with a pastry brush to the skin side of the chicken.
You can cut the chicken at the breast side or along the back. Although the chicken then something looks raped, is the better way along the back, because you...
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Chicken salad is a deli salad, which you can find in every German supermarket side by side with the Fleischsalat. The problem is, they boil the chicken breast so long, that it gots too dry and you’ll only have dust in your mouth. Without the mayonnaise this salad would be inedible. So I make this salad by myself with soft and juicy chicken breast and fresh fruit. Getting fresh peas is perfect, but they are only two or three weeks...
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Because you can buy on every corner ready grilled chicken now, it’s a bit out of fashion to make it at home. So why should I do the effort?
Because the barbecue seasoning doesn’t tastes me and because I’d rather have my food glutamate free! And what is even important, through my grilling time the chicken breast is still juicy and not completely dry. 2 servings Ingredients:
1 chicken of 1000 to 1200 g
2 tablespoons olive...
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Chicken in sherry also belongs to the sort of tapas that were discovered much later. Depending on how much sauce is cooked, it's not that easy to eat with a toothpick. You need a knife and fork and a piece of bread or a spoon.
In addition, the preparation must pay particular attention to the meat. If it is not fried through, you can quickly make the acquaintance of salmonella, is it too through, it can get dry very quickly....
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The chicken I’ve seen the first time in a restaurant in Northern Greece. This was at Easter in the early 1980s and a wall with whole lambs, goats and even these chickens, all were grilled on vertical heating elements. The waiter asked the guest what he wanted to eat, the guest pointed at one of the roasts and called the spot, leg, belly, or what else, which then was served with a peasant salad and optionally, bread or Patatas, the...
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