{"id":12301,"date":"2021-07-08T00:00:00","date_gmt":"2021-07-07T22:00:00","guid":{"rendered":"https:\/\/sitgesanytime.protectfive.com\/la-sinias-rice\/"},"modified":"2021-07-08T00:00:00","modified_gmt":"2021-07-07T22:00:00","slug":"la-sinias-rice","status":"publish","type":"post","link":"https:\/\/sitgesanytime.protectfive.com\/en\/la-sinias-rice\/","title":{"rendered":"La S\u00ednia\u2019s rice"},"content":{"rendered":"<p><span style=\"font-weight: 400\">Paella is one of Mediterranean gastronomy&#8217;s signature dishes and, at the same time, it is one of the creations with some of the most original versions to be found. Every foodie has a recipe that is the &#8220;real paella&#8221;. But seeing as this quest is highly unrealistic, <\/span><strong>Francisco Asensio<\/strong><span style=\"font-weight: 400\">, manager of <\/span><a class=\"link-blau\" href=\"http:\/\/www.lasiniarestaurant.com\/\"><strong><span style=\"font-weight: 400\">La S\u00ednia<\/span><span style=\"font-weight: 400\"> Restaurant<\/span><\/strong><\/a><span style=\"font-weight: 400\">, shares the recipe for one of the most sought-after rice dishes in Sitges.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><strong>Ingredients<\/strong><span style=\"font-weight: 400\"> for a paella for two people:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">180 gr 180 gr. of Bomba rice\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">200 gr. of squid<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">4 langoustine-type shrimp<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">80 gr. of clams<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">80 gr of mussels<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">360 ml. of <\/span><i><span style=\"font-weight: 400\">fumet (fish stock)<\/span><\/i><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/4 red bell pepper\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 green pepper\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 onion\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 gr. of \u00f1ora pepper<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">40 gr. of homemade tomato sauce<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">20 gr. of parsley<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 clove of garlic\u00a0<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Olive oil<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">We start off with the <\/span><strong>sofrito<\/strong><span style=\"font-weight: 400\"> or saut\u00e9, which is the first detail of a good foundation. We chop the onion, the red bell pepper and the green pepper and fry them in olive oil over low heat. We gradually add the \u00f1ora pepper, the tomato sauce, the parsley and the garlic, also chopped, and finally the squid. Altogether it will take about 30 minutes of cooking time.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">We move on to <\/span><strong>the paella pan<\/strong><span style=\"font-weight: 400\">, where we transfer the foundation we have prepared and stir in the rice. We will also fry the raw rice here for five minutes. Then we add the clams, that we will have been previously soaked in salty water for them to expel any sand they might contain, the mussels and the fish <\/span><i><span style=\"font-weight: 400\">fumet<\/span><\/i><span style=\"font-weight: 400\">. The <\/span><i><span style=\"font-weight: 400\">fumet<\/span><\/i><span style=\"font-weight: 400\"> itself will provide the rice with all the salt it needs, to make sure that it is properly distributed and in the best possible way. But we will have a moment to adjust the amount of salt at the end of this step in needed, while there is still plenty of stock. We let it simmer for five minutes. Add the shrimp and let it cook for another seven minutes over low heat.<\/span><\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-weight: 400\">We will give it <\/span><strong>the finishing touch<\/strong><span style=\"font-weight: 400\"> by placing the paella pan in the oven, which we will have set at maximum temperature. Ten minutes in the oven at 280 &#8211; 300 degrees will definitely give the dish the perfect texture. Francisco Asensio explains that at La S\u00ednia, the finished paella is first shown to the diners in the pan and then plated up at the tables and that, even at home, it&#8217;s not a bad idea to repeat this operation, which is very much a ritual.<\/span><\/p>\n<p><span style=\"font-weight: 400\">There are certain <\/span><strong>key<\/strong> <strong>aspects<\/strong><span style=\"font-weight: 400\"> of the personality of La S\u00ednia&#8217;s seafood paella that we can&#8217;t take home with us, because Asensio stresses that their chefs are experts in this dish. &#8220;<em>Their hands and the love they put into it are fundamental<\/em>,&#8221; he says. However, the other part of the secret is much more accessible to us. &#8220;<em>We rely on fresh, local, same-day ingredients, which, whenever possible, come from Vilanova&#8217;s fish market<\/em>,&#8221; he explains. That is the combination for success. &#8220;<em>Our intention was to focus on grilled meats. But our paellas have been very popular and we get a many requests for them. That&#8217;s because it&#8217;s a top-quality product, but also because our kitchen staff gives it an extra special treatment<\/em>,&#8221; says the proud manager of La S\u00ednia Restaurant, located at the <a class=\"link-blau\" href=\"https:\/\/www.campingelgarrofer.com\/\">El Garrofer Campsite<\/a><\/span><span style=\"font-weight: 400\">.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For many, the smell of the sea and the smell of paella are the ultimate indication that summer has arrived. Summer and, most importantly, vacation time. It is perhaps one of the most Mediterranean and, at the same time, one of gastronomy&#8217;s most customizable dishes -every chef has his or her own unique paella- but it&#8217;s always best to start out from a good foundation<\/p>\n","protected":false},"author":1,"featured_media":12299,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"categoria":[15,7],"class_list":["post-12301","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","categoria-a-prop-de-sitges","categoria-menjar-beure"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>La S\u00ednia\u2019s rice - Sitges Anytime<\/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:\/\/sitgesanytime.protectfive.com\/en\/la-sinias-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La S\u00ednia\u2019s rice\" \/>\n<meta property=\"og:description\" content=\"For many, the smell of the sea and the smell of paella are the ultimate indication that summer has arrived. Summer and, most importantly, vacation time. 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