Ana Ruiz
25 September 2014
Receta de paella valenciana (A2/B1)
Si todavía no os habéis atrevido a cocinar una paella, El Patio os muestra cómo hacerla. ¡Que os aproveche! If you haven't yet tried to make a paella, El Patio is going to show you how - isn't that what a Spanish language school is for? Enjoy!
No hay una única forma de preparar la paella, cada región, cada familia tiene su propia receta. Por otra parte los ingredientes pueden ser muy variados: paella de pescado o de la mezcla de pescado y marisco, se puede combinar con pollo o con casi cualquier ingrediente que tengamos a mano y, por supuesto, también puede ser vegetariana.
There is no single way to prepare paella, each region, each family has its own recipe. On the other hand, the ingredients can vary: fish, shellfish, or both, chicken, or anything that we have at hand. Naturally there are also vegetarian ones.
Receta para 4 personas, más o menos
Ingredientes
Limón en rodajas para adornar la paella
Pollo troceado (unos pedazos)
Bote de tomate (se agrega la mitad)
Ajo (un par de dientes)
Cebolla (una)
Pimiento rojo (uno)
Guisantes (una lata pequeña)
Azafrán (unas hebras)
Arroz (dos vasos)
Agua (el doble que de arroz)
Aceite de oliva (cuarto de litro, a gusto)
Calamares (un calamar cortado en rodajas)
Gambas (cuarto de kilo)
Almejas (un puñado)
Mejillones (diez o doce)
Preparación
Primeramente caliento el aceite y, a continuación, frío el pollo, una vez dorado lo retiro y añado en el mismo aceite el ajo, la cebolla y el pimiento rojo, todo ello picado.
Antes de terminar de freírse del todo, echo el tomate y lo dejo a fuego lento un rato más con todo el sofrito.
Ahora en el momento de poner el pollo anteriormente frito, los calamares y las almejas, lo remuevo bien y vierto también el arroz.
Después añado el caldo previamente cocido con las cáscaras de las gambas, y añado el azafrán que tengo remojándose en agua caliente y decoro la paellera con rodajas de limón.
Por último, lo dejo cocer a fuego mediano durante veinte minutos. En los últimos cinco o diez añado los mejillones y las gambas, a la vez que los guisantes si están ya cocidos.
Al final lo tapo con papel de aluminio y lo dejo reposar diez minutos. ¡¡¡Ya está lista para servir!!!
La gramática
En la receta de la paella hemos utilizado la primera persona del presente de indicativo de los verbos de abajo:
In the paella recipe we have used the first person of the present tense of the verbs in the table below.
Verbos usados en la receta
| freír | to fry |
| retirar | to put aside |
| añadir | to add |
| echar | to pour |
| dejar | to leave |
| poner | to put |
| remover | to remove |
| verter | to pour out |
| decorar | to decorate |
| tapar | to put a lid on |
El vocabulario de la comida
El limón, el pollo, el ajo, el tomate, la cebolla, el pimiento rojo, los guisantes, el azafrán, el arroz, el aceite de oliva, los calamares, las gambas, las almejas, los mejillones.
Si os atrevéis podéis buscar en el diccionario la traducción al inglés de estas palabras.
If you dare, you could look up these words in your dictionary.
Write your own!
Ahora podéis utilizar estos verbos para escribir vuestra propia receta. Mandadla a El Patio y la corregiremos.
Now you can use these verbs to write your own recipe. If you do, email it to El Patio and we will correct it for you. Use the Contact form.
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