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The paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of Valencia, method also applied to the modern variants of arroz a la valenciana. [1] The method of preparing Valencian rice has been practiced since the colonial era and is found in Argentine , Colombian , Cuban , Filipino , Nicaraguan ...
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6] The dish is sometimes seasoned with whole rosemary branches.
Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage a pork sausage (embutido) similar to a chorizo. Mojama: Andalusia: seafood filleted salt-cured tuna originating in ...
María Mestayer de Echagüe – also known as "Marquesa de Parabere", the author of a two-volume cooking encyclopaedia entitled La Cocina Completa [87] [self-published source] Ángel Muro – a 19th-century food expert and author of the book Practicón [88] Simone and Ines Ortega – authors of 1080 recetas (1080 Recipes) [89]
Arroz valenciana or arroz a la valenciana is sometimes regarded as a separate dish. It originates from the Latin American adaptation of paella. But like other Filipino paelyas, it uses glutinous rice. It primarily uses chicken and chorizo de bilbao, but can also include pork or beef. [7]
Cuban dish of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca with beer Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain.
Bistek tagalog is made of strips of beef sirloin or tenderloin, usually flattened with a meat tenderizing tool, it is marinated then braised in soy sauce, calamansi juice (or some other citrus fruit like lime or lemon), smashed whole garlic cloves, ground black pepper, bay leaves, caramelized red onion rings, and (optionally) muscovado or brown ...
Common additions include tajadas (fried plantain slices) or a fried egg, and both of these variants have acquired slang names.A pabellón con barandas (baranda is Spanish for guard rail) is served with tajadas because the long plantain slices placed on the sides are humorously considered to be keeping the food from falling off from the plate. [2]