{"id":546,"date":"2019-03-14T16:18:46","date_gmt":"2019-03-14T15:18:46","guid":{"rendered":"http:\/\/martacortez.com\/?p=546"},"modified":"2023-04-12T00:47:53","modified_gmt":"2023-04-11T23:47:53","slug":"paella-valenciana","status":"publish","type":"post","link":"https:\/\/www.martacortez.com\/en\/paella-valenciana\/","title":{"rendered":"Paella Valenciana"},"content":{"rendered":"

\"\"<\/a>
\nHIST\u00d3RIA<\/p>\n

A receita surgiu nos s\u00e9culos XV e XVI, na regi\u00e3o de Val\u00eancia, onde h\u00e1 muitos arrozais e grande produ\u00e7\u00e3o de verduras frescas. Trata-se de um prato com ra\u00edzes populares, tendo sido criado pelos camponeses que sa\u00edam para o campo e lavavam os preparativos b\u00e1sicos para a sua refei\u00e7\u00e3o: arroz, azeite, sal e a paellera ou paella, uma panela redonda, ampla e rasa onde juntavam ingredientes da ca\u00e7a (sobretudo de lebre e pato), legumes da esta\u00e7\u00e3o e a\u00e7afr\u00e3o que extra\u00edam das flores, dando o colorido amarelado ao arroz. O tomate foi acrescentado posteriormente, assim como o frango, que era muito caro para os padr\u00f5es da \u00e9poca.<\/p>\n

Com a difus\u00e3o da receita pelo litoral, foram sendo acrescentados os frutos do mar, tornando a paella num prato misto, com ingredientes da terra e do mar.<\/p>\n

O nome da receita deriva do recipiente onde \u00e9 cozinhada, sendo um utens\u00edlio j\u00e1 usado pelos Romanos para colocar as oferendas aos Deuses, em rituais de fecunda\u00e7\u00e3o da terra. O formato deste recipiente facilitava aos camponeses a prepara\u00e7\u00e3o do arroz e demais ingredientes, proporcionando um cozinhado homog\u00e9neo. No entanto, h\u00e1 tamb\u00e9m refer\u00eancias hist\u00f3ricas ao facto de os camponeses prepararem esta iguaria aos fins de semana, quando regressavam para casa, em homenagem \u00e0s suas esposas. Sendo um prato preparado \u201cPara Ellas\u201d, o nome ficou associado a este momento, marcado pela alegria do reencontro.<\/p>\n

Tradicionalmente, a Paella \u00e9 um prato que os Espanh\u00f3is comem em datas festivas (casamentos, anivers\u00e1rios, batizados, fim de ano, feriados\u2026), preferencialmente cozinhado ao ar livre e preparado pelo homem.<\/p>\n

INGREDIENTES PARA 6 PESSOAS:
\n\u00bd ch\u00e1vena (ch\u00e1) de azeite extra virgem
\n1 cebola
\n1 ch\u00e1vena (ch\u00e1) de ervilhas
\n1 colher (sopa) de a\u00e7afr\u00e3o em p\u00f3
\n1 colher (sopa) de a\u00e7afr\u00e3o em p\u00f3
\n3 ch\u00e1venas (ch\u00e1) de arroz
\n3 dentes de alho
\n300 g de camar\u00f5es
\n300 g de camar\u00f5es grandes
\n300 g de lulas cortada em an\u00e9is
\n300 g de mexilh\u00e3o com concha
\n300 g de polvo em peda\u00e7os
\n4 ch\u00e1venas (ch\u00e1) de \u00e1gua a ferver
\nsal a gosto<\/p>\n

CONFE\u00c7\u00c3O
\nCozinhe o mexilh\u00e3o na \u00e1gua a ferver, durante 10 minutos ou at\u00e9 as conchas se abrirem. Retire os mexilh\u00f5es cujas conchas permanecerem fechadas. Escorra o caldo e reserve.<\/p>\n

Aque\u00e7a o azeite e refogue a cebola picada e o alho amassado.
\nAcrescente o pimento, a ervilha, o polvo e o arroz, deixando fritar durante 2 minutos.
\nJunte o caldo do mexilh\u00e3o, o a\u00e7afr\u00e3o e o sal e leve a cozer, em lume brando, durante 10 minutos. Caso seja necess\u00e1rio, adicione um pouco mais de \u00e1gua.
\nAdicione a lula e os camar\u00f5es m\u00e9dios, deixando cozinhar 5 minutos.
\nAcrescente os camar\u00f5es grandes e o mexilh\u00e3o, tape e deixe cozinhar mais 5 minutos.
\nRetire a paella do calor e sirva<\/p>","protected":false},"excerpt":{"rendered":"

HIST\u00d3RIA A receita surgiu nos s\u00e9culos XV e XVI, na regi\u00e3o de Val\u00eancia, onde h\u00e1 muitos arrozais e grande produ\u00e7\u00e3o de verduras frescas. Trata-se de um prato com ra\u00edzes populares, tendo sido criado pelos camponeses que sa\u00edam para o campo e lavavam os preparativos b\u00e1sicos para a sua refei\u00e7\u00e3o: arroz, azeite, sal e a paellera […]<\/p>\n","protected":false},"author":9,"featured_media":816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[81],"tags":[84,82,83,85],"class_list":["post-546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacao-tradicional","tag-comida-tradicional","tag-paelha","tag-paella","tag-tradicional-food"],"acf":[],"yoast_head":"\nPaella Valenciana - Marta Cortez - Cozinheira<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/martacortez.com\/paella-valenciana\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paella Valenciana - Marta Cortez - Cozinheira\" \/>\n<meta property=\"og:description\" content=\"HIST\u00d3RIA A receita surgiu nos s\u00e9culos XV e XVI, na regi\u00e3o de Val\u00eancia, onde h\u00e1 muitos arrozais e grande produ\u00e7\u00e3o de verduras frescas. 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