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Spanish to English: Paella with chorizo General field: Other Detailed field: Cooking / Culinary
Source text - Spanish Paella con chorizo
http://www.hayrecetas.com/paella-con-chorizo/6958
Ingredientes para preparar la receta
100 grs. de chorizo sin piel y en rodajas
12 tomatitos cereza partidos por la mitad
2 cucharadas de agua caliente
2 cucharaditas de estragón fresco picado
1 ½ litros de caldo de pescado o agua
½ cucharadita de cayena molida
Sal y pimienta
100 grs. de solomillo de cerdo, cortado en trozos
1 cucharada de perejil picado
12 gambas grandes
2 dientes de ajo majados
½ cucharadita de hebras de azafrán
375 grs. de arroz redondo
½ cucharadita de Pimentón dulce
100 grs. de pechuga de pollo sin piel ni huesos, cortada en trocitos
1 pimiento rojo y 1 verde despepitados y en rodajas
3 cucharadas de aceite de oliva
1 cebolla roja grande picada
Como se prepara la receta
Lo primero que se debe hacer es calentar el caldo. Echar las gambas y a los dos minutos sacarlas y reservarlas.
Dejar el caldo a fuego lento. En una taza remojar las hebras de azafrán con un poco de agua caliente.
Sazonar el pollo y el solomillo. En una paella calentar el aceite y a fuego medio y sin dejar de remover sofreírlos junto con el chorizo 5 minutos.
Agregar la cebolla y sofreír, añadir el ajo, la cayena, el pimentón y el azafrán con el agua del remojo y rehogar un minuto, removiendo constantemente.
Adicionar el pimiento y los tomates, sin dejar de remover, rehogar dos minutos.
Agregar el arroz, el perejil y el estragón y sofreír un minuto. Verter en la paella 1 ¼ litros de caldo de pescado y llevar a ebullición.
Cocinar 10 minutos sin tapar y sin remover pero sacudir a veces la paella.
Sazonar a gusto y seguir la cocción 10 minutos más. Poner las gambas y dejar la paella al fuego otros dos minutos.
Una vez que todo el líquido se absorba sacar la paella del fuego, tapar con papel de aluminio y dejar reposar 5 minutos, servir.
Translation - English Paella with chorizo
http://www.hayrecetas.com/paella-con-chorizo/6958
Ingredients
100 grams (3.5 ounces) chorizo, peeled and cut into pieces
12 cherry tomatoes cut in half
2 tablespoons hot water
2 teaspoons fresh sliced tarragon
1 1/2 litres (about 6 cups) fish stock or water
1/2 teaspoon ground cayenne pepper
Salt and pepper
100 grams (3.5 ounces) pork tenderloin, cut in pieces
1 tablespoon sliced parsley
12 large prawns
2 cloves garlic, crushed
1/2 teaspoon saffron strands
375 grams (about 13 ounces) Spanish round rice
1/2 teaspoon paprika
100 grams (3.5 ounces) boneless skinless chicken breast, cut into small pieces
1 red pepper and 1 green pepper, deseeded and sliced
3 tablespoons olive oil
1 large red onion, sliced
Preparation
Heat up the stock. Add the prawns. Cook for two minutes, then take them off the heat and set aside.
Leave the stock on low heat. Soak the saffron strands in a cup with a small amount of hot water.
Season the chicken and pork. Heat the oil on medium heat in a paella pan and sauté with the chorizo for 5 minutes.
Lightly sauté the onion. Add the garlic, cayenne pepper, paprika, and saffron-water mixture and fry lightly for a minute, stirring constantly.
Add the red and green peppers and the tomatoes without removing anything and fry lightly for two minutes.
Add the rice, parsley, and tarragon and sauté for a minute. Pour 1 1/4 litres of fish stock into the paella pan and bring to a boil.
Cook for 10 minutes uncovered, stirring occasionally.
Season to taste and cook for 10 more minutes. Add the prawns and cook the paella on the hob for 2 more minutes.
Once all of the liquid has been absorbed, take the paella off the hob, cover with aluminium foil, and leave for 5 minutes. Serve.
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Master's degree - University of East Anglia
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Years of experience: 17. Registered at ProZ.com: Jul 2007.
Spanish-English
Specialisation in literary translation
• Master of Arts degree in Literary Translation
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