Paella Negra David Chiriqui Panama

By admin | November 8th, 2008

My introduction to Paella was in Miami Florida in a Cuban restaurant. It was not something I expected to find in Panama but it is here, at the Renegado in David Panama they do a variation I had not seen before; Paella Negra.



Paella (IPA: [pa'e?a]) is an internationally known dish of white rice, meat, seafood, beans and vegetables (depending on the recipe) originating in Spain’s Valencian region near lake Albufera, a lagoon in eastern Spain.[1] Spaniards view it as one of their country’s national dishes.

The word paella derives from the Latin word patella for pan. Patella is also akin to the French poêle, the Welsh padell, the Italian padella, the Old Spanish padilla and the New Mexican Spanish puela.

Valencian (a Catalan dialect) refer to both the dish and the specialized shallow pan in which it is cooked as paella. However, outside of the Valencian region, paellera is the proper word for the pan. The paellera is traditionally a round, shallow pan, made of polished steel with two handles.

The two most widely known types of paella are Valencian paella and seafood paella. Valencian paella consists of white rice, green vegetables, meat, beans and seasoning. Seafood paella replaces meat with seafood and omits beans and green vegetables. The varieties of rice used are usually Calasparra or Bomba. Other key ingredients include saffron, and olive oil.

This dish has gained considerable popularity throughout most of the Spanish-speaking world, including the Hispanic regions of the United States. It also enjoys moderate popularity throughout Western Europe.

What distinguishes Paella Negra is the addition of squid ink, hence the black color. The chief at El Renegado insisted we drink a Chardonnay wine with the Paella, he actually brought our free cups of wine to demonstrate how much the flavor was altered by the wine. It was excellent.

David Panama is capital of the Chiriqui Provence of Western Panama and is about 50 KM east of the frontier with Costa Rica. David is accessible by air from Panama City and San Jose Costa Rica, there are also well appointed buses from both cities.

Here is an English translation of a recipe

Recipe to prepare Paella Negra

Ingredientes: Ingredients:

30 tintas de pulpo. 30 octopus ink.

8 Kg. 8 Kg. de calamar limpio. Clean squid.

6 Kg. 6 kg. de camarón. shrimp.

3 Kg. 3 Kg. de pulpo cocido. of octopus cooked.

8 pimientos morrones. 8 pimento.

3 jitomates bola. 3 tomatoes ball.

1/2 cabeza de ajos. 1 / 2 head of garlic.

5 Kgs. 5 Kgs. de arroz para paella o previamente cocido. of rice for paella or pre-cooked.

1 Litro de aceite de oliva. 1 liter of olive oil.

Agua (la necesaria). Water (the necessary).

3 Kg. 3 Kg. de almeja. clam.

2 Kg. 2 Kg. de mejillones. mussels.

Procedimiento: Procedure:

Se pica el ajo y luego la cebolla y se ponen a freír en el aceite de oliva, luego se muele en la licuadora el pimiento morrón y se sofríe durante 30 minutos. Pica is garlic and onion and then put to fry in olive oil, then grind in blender the pimento and sauté for 30 minutes.

Se le agregan los 3 jitomates picados para que se frían también, esto luego se aparta. Will add 3 chopped tomatoes for the fry as well, then it departs. En la paellera se pone medio litro de aceite y los pulpos, los calamares y el camarón a freír durante 20 minutos. In the paellera gets half a liter of oil and octopus, squid and shrimp fry for 20 minutes. Después se le agrega el preparado del pimiento, la tinta de los pulpos sacada y se cubre todo con agua, se deja cocer 30 minutos a 45 grados de temperatura, con el que fin de que absorba el agua y se cueca el arroz. Then he adds the preparation of pepper, the ink of octopuses put out and everything is covered with water, let cook for 30 minutes at 45 degrees in temperature, with the aim of absorbing water and cook rice. Al final se tapa con papel aluminio. At the end is plugged with foil.

Nota: Si se ve que la paella está muy seca se le puede agregar el resto del aceite de oliva y se deja otros 10 minutos para que puede poco grasosa. Note: If you see that the paella is very dry you can add the remaining olive oil and left another 10 minutes so it can be somewhat greasy.

Original recipe source link




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