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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttp://www.lapaella.net/receta-paella-valenciana/",
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{
  "trx_id": "a53fee92eb2caea3e0a90993a4e4a3de5b4b9ae0",
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      "author": "chefignasi",
      "permlink": "la-paella-original-2-chef-ignasi",
      "title": "La paella original #2 Chef Ignasi",
      "body": "Hola amigos, aquí esta mi primera receta que como no podía ser de otra manera es el plato típico de mi tierra, la paella valenciana.\n\nINGREDIENTES para 4 personas:\n\nPollo (700 grs. Unos 8 o 10 trozos medianos)\n\nConejo (300 grs. Unos 4 o 6 trozos medianos.)\n\nUna cucharada sopera de mezcla de pimentón rojo dulce y picante molido \n\nHebras de azafrán al gusto \n\n3 tomates naturales rallados\n\njudía verde ancha (400 grs.).\n\nGarrofón (100 grs.) que habra que hidratar con 12h de antelación\n\nAgua\n\nAceite de oliva virgen (15 cl. o 150 grs.)\n\nArroz (320 grs.)\n\nSal\n\nELABORACION:\n\n![1-verter-aceite-receta-paella.gif](https://steemitimages.com/DQmWMMWP7TuSW469eCCkWFbxkXHiExzPu8EEirsa9HvKEjH/1-verter-aceite-receta-paella.gif)\n\n![image004.jpg](https://steemitimages.com/DQmTvtTmnKgDenwn3Te1UuYtPcy5zBRfjDMLbyiFT7HgxVY/image004.jpg)\n\nVertemos el aceite en el centro de la paella, la nivelamos, encendemos el fuego y calentamos el aceite.\n\n![image006.jpg](https://steemitimages.com/DQmcpUFd35LsxNAQrAvwjimcmNgmEmMho91hz9RB2QQvSxj/image006.jpg)\n\n![image0081.jpg](https://steemitimages.com/DQmSWAcv9nyB1TM9kBCQ9dxgnh6KBhuoygvTcz7TbsYeUyN/image0081.jpg)\n\nCuando el aceite comienza a humear, incorporamos el pollo y el conejo troceados y ligeramente salados, dorándolos cuidadosamente a fuego medio. Si el fuego es excesivo, podemos espolvorear un poco de sal en el borde de la paella, en aquellas zonas en las que no hay aceite, para evitar que se queme.\n\n![image010.jpg](https://steemitimages.com/DQmcgGTrez1kC8az4YZSV73vSZFTQUcPUd6bG7T1saMET3T/image010.jpg)\n\n![6-pollo-frito-receta-paella.gif](https://steemitimages.com/DQmdMdsptCzmZWWeM1aWghdCeiyF87Wqx4NPath2mPEyeqK/6-pollo-frito-receta-paella.gif)\n\n Es muy importante que toda la carne esté muy dorada, el éxito de la paella depende mucho de esta etapa de la elaboración\n\n![image0142.jpg](https://steemitimages.com/DQmcLLVkD8CQCWZgYGEd1BCYjJSYJXasjKLJtjbBfwXqjxb/image0142.jpg)\n\n![image0165.jpg](https://steemitimages.com/DQmXSCvrvwXLBh2PSxhmwmYn4UfEUR3nB4jya7RputFhenv/image0165.jpg)\n\nAñadimos la verdura troceada y la rehogamos unos minutos\n\n![image0183.jpg](https://steemitimages.com/DQmT8XThshCVwktiDWoa6m6dKUtNQ9bzpzWxceNprzPd3yF/image0183.jpg)\n\n![image0202.jpg](https://steemitimages.com/DQmQ9JAZEXwRDNhcSTt77FUKGPsv6tGRUbFSUV6udFQNqzz/image0202.jpg)\n\nHacemos un hueco en el centro de la paella apartando la carne y la verdura, en este hueco incorporamos el  tomate, lo sofreímos hasta que pierda todo el liquido y añadimos el pimentón. Dejamos rehogar un minuto más. Es importante que el fuego sea suave en el momento de poner el pimentón, ya que corremos el riesgo de que se queme y la paella resulte amarga.\n\n![image0221.jpg](https://steemitimages.com/DQmUox3m4XdUbTwq3Q9FcajPZTbGALofAErkz3eqbxcNKct/image0221.jpg)\n\n![image024.jpg](https://steemitimages.com/DQmUTLdM9EoMU25LpgfhZKCG5dVjuKHTjRTQ1B8bFFKE5ki/image024.jpg)\n\n Es el momento de verter agua hasta casi el borde, tal y como se puede apreciar en la fotografía. Si no disponeis de una paella con clavos, en una de 4 raciones que suele ser pequeña calcular unas 3 partes de agua por parte de arroz.\n\n![image026.jpg](https://steemitimages.com/DQmQRuHJ6tZP1XDHhzaCWscQgeYhqr1DxoGEr4dUreavcsY/image026.jpg)\n\n![image028.jpg](https://steemitimages.com/DQmbGzyw1D9AawMpf4JKmrTZ2pxyD82khCMGCwBu2CGVcdx/image028.jpg)\n\n Añadimos algo de sal y la dejamos cocer unos 20 minutos, añadiendo más agua si fuera necesario.\n\n![image030.jpg](https://steemitimages.com/DQmaEFQFWDoRoAEmSPv4854HYQc3g4xQRdvNKzzMfrAzAo1/image030.jpg)\n\n![image032.jpg](https://steemitimages.com/DQmNxBEo7paqE7aDRbJKGWD7mDWZtrQnHQ7dHTp6g5D2UKn/image032.jpg)\n\n Transcurridos los 20 minutos, hemos de procurar que el caldo de la paella llegue justo hasta la mitad de los remaches de las asas, al y como indican las flechas de la fotografía. Seguidamente probamos de sal, el caldo deberá estar muy sabroso, ligeramente salado, ya que el arroz, durante la cocción, absorberá parte de la sal. Es una buena idea dar a probar el caldo a alguno de los invitados, si finalmente la paella sale sosa o salada podremos culpar al incauto que la cató.\n\n![image0341.jpg](https://steemitimages.com/DQmThLnL4FZrwKnKBMBzAty5XwvM6TtSzhE5G4C5BMs21Nw/image0341.jpg)\n\n![image0362.jpg](https://steemitimages.com/DQmT4c8dyc9SFZMQFhutKXM7P8VxQBzsxdSxALZH3oXcTCj/image0362.jpg)\n\nEste es el momento de incorporar el arroz. Si hemos tomado correctamente la  referencia de los remaches de las asas, simplemente  haciendo un surco con el arroz que sobresalga un par de centímetros sobre el caldo, habremos conseguido la relación perfecta de arroz y caldo para el recipiente en el que estamos cocinando, esa es la medida exacta del arroz que necesita la paella, si deseamos añadir más arroz, deberemos subir el nivel del caldo agregando agua. Pero ya estaremos forzando la relación liquido-arroz para esa paella, lo ideal sería utilizar una paella de mayor diámetro. Todas estas referencias son aproximadas,  la potencia del fuego, la variedad de arroz e incluso la altitud modifican en mayor o menor medida las proporciones liquido-arroz que debemos utilizar para cada recipiente. No obstante, espero que sirva esta pequeña explicación como ayuda para las personas más inexpertas.\n\n![image038.jpg](https://steemitimages.com/DQmRV1xhmpMbdKAgGtmYMXe46AnEzzEmjG1EvT4jgafe693/image038.jpg)\n\n![image040.jpg](https://steemitimages.com/DQmbtyHXYY3oRFTSTLWd1utmrnQ7cjXUsbpKZJuxFseierF/image040.jpg)\n\n Agregamos el azafrán o el colorante sobre el arroz, para evitar la aparición de los grumos de colorante que se forman cuando este producto es de baja calidad. Con el azafrán no existe este problema y podemos incorporarlo a la paella como consideremos oportuno  (en hebras, tostado, molido, diluido…). Mezclamos uniformemente el arroz en el recipiente y procuramos que no queden granos de arroz sobre la carne o la verdura sin estar sumergidos en el caldo. Cocemos a fuego muy fuerte durante 8 minutos aproximadamente, o hasta que el arroz medio cocido comience a asomar, tal y como se ve en la foto de la derecha.\n\n![image042.jpg](https://steemitimages.com/DQmeyZhc8u9AbXq3Yh7zXBRwnq1w4SspC3nfYgs8HEVd1MM/image042.jpg)\n\n![image044.jpg](https://steemitimages.com/DQmPwZbx2yzgvE5RrXW9PJ8fXkDRzd5Weco9v6ExZXmpx6u/image044.jpg)\n\n En este momento debemos bajar el fuego casi al mínimo y dejar cocer otros 6 o 7 minutos mas, evitando así que el almidón que ha ido soltando el arroz durante la cocción y que ha ido espesando el caldo, se queme y se agarre al fondo de la paella. También es el momento de colocar por encima una par de ramitas de romero (fresco a ser posible), aunque también es algo opcional y al gusto de cada uno. Transcurridos los 6 o 7 minutos, si la paella no tiene nada o casi nada de caldo, dejamos que cueza los últimos 3 o 4 minutos masa fuego muy muy suave, si la paella tuviera aun mucho caldo, estos 3 o 4 minutos finales la cocinaríamos con un fuego medio. No obstante más  vale una paella algo caldosa o melosa, pero rica de sabor que una bien seca, pero dura o quemada.\n\nResumiendo, coceremos la paella en total entre 14 y 18 minutos, 6 u 8 min. al máximo, 6 o 7 a fuego suave y los últimos 3 o 4 a fuego muy suave o fuego medio, en función del caldo que nos quede en el recipiente.\n\nEs importante saber que 5 minutos de reposo una vez retirada del fuego, es algo que suele sentar muy bien a las paellas, sobre todo si han quedado un poquito duras.\n\n Y aquí está el resultado…. La paella valenciana\n\n![maqueta_animacion_home.jpg](https://steemitimages.com/DQmYA9Qr9sH6C7sjHzHQMZ1zJvRobinb4bZc28pF1pXy29e/maqueta_animacion_home.jpg)",
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      "body": "\n**Welcome to Steemit @chefignasi :)**\n\n![Welcome Bot Banner](http://i.imgur.com/C3Gs3IS.png)\n\n[Make sure to participate in this weeks giveaway to get known in the community!](https://steemit.com/welcome/@reggaemuffin/welcome-giveaway-write-your-first-post-and-win-a-whale-vote-week-6)\n\nHere are some helpful tips to get you started: \n* [Complete Guide To What is Steem(it)](https://steemit.com/help/@reggaemuffin/complete-guide-to-what-is-steem-it)\n* [SteemPact – Do something good with one vote](https://steemit.com/steempact/@steempact/join-steempact-empowering-change-together-week-1)\n* [Get early support by tho Minnow Support Project on Discord](https://discord.gg/HYj4yvw)\n\n---\n\n[@reggaemuffin, the creator of this bot is a witness. See what a witness is and consider voting for the ones you feel are good for steem.](https://steemit.com/witness-category/@reggaemuffin/witness-reggaemuffin)\n\n",
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      "body": "Hola a toda la comunidad de steemit, mi nombre es Ignasi, soy un chef español.\n\nEn mis siguientes posts os enseñaré las recetas de la exquisita gastronomía española, tanto los clásicos platos, como los mas vanguardistas.\n\nTambién mostraré diferentes técnicas culinarias para que podáis practicar y crear vuestras propias elaboraciones.\n\nPor supuesto estaré encantando de que me sugiráis recetas que queráis aprender y que me deis vuestras opinión. \n\nSaludos a todos y como digo siempre, no solo hay que comer, también hay que disfrutar!\n\n![eNXJc1J3_400x400.jpg](https://steemitimages.com/DQmQEUsfwcpBYE5Ms4QmvP1MkLJtKVfi5qqggnDcp69xzPZ/eNXJc1J3_400x400.jpg)",
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      "body": "Gracias por la sugerencia, lo haré",
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      "body": "gracias tambien estare pendiente de tus post, y voy a montar algunos para mejorar nuestros puntajes, estoy investigando, aun somos unos pecesitos en este mar de ballenas pero trabajando juntos podremos lograr ser uno de ellos",
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