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#spanishfood — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #spanishfood, aggregated by home.social.

  1. Spanish Paella Day 🥘

    The most important rule: never stir once the rice is added.

    Stirring breaks grains, releases starch, turns it sticky. Let the socarrat form — that caramelized crust on the bottom.

    The ratio: 2:1 liquid to rice
    Rest: 8-10 minutes after cooking

    Chicken, pork ribs, tomato, green pepper, saffron, rice. Serves 12.

    worldfoodwine.com/recipe/simpl

    #food #paella #SpanishFood #rice #cooking

  2. Spanish Paella Day 🥘

    The most important rule: never stir once the rice is added.

    Stirring breaks grains, releases starch, turns it sticky. Let the socarrat form — that caramelized crust on the bottom.

    The ratio: 2:1 liquid to rice
    Rest: 8-10 minutes after cooking

    Chicken, pork ribs, tomato, green pepper, saffron, rice. Serves 12.

    worldfoodwine.com/recipe/simpl

    #food #paella #SpanishFood #rice #cooking

  3. Spanish Paella Day 🥘

    The most important rule: never stir once the rice is added.

    Stirring breaks grains, releases starch, turns it sticky. Let the socarrat form — that caramelized crust on the bottom.

    The ratio: 2:1 liquid to rice
    Rest: 8-10 minutes after cooking

    Chicken, pork ribs, tomato, green pepper, saffron, rice. Serves 12.

    worldfoodwine.com/recipe/simpl

    #food #paella #SpanishFood #rice #cooking

  4. Spanish Paella Day 🥘

    The most important rule: never stir once the rice is added.

    Stirring breaks grains, releases starch, turns it sticky. Let the socarrat form — that caramelized crust on the bottom.

    The ratio: 2:1 liquid to rice
    Rest: 8-10 minutes after cooking

    Chicken, pork ribs, tomato, green pepper, saffron, rice. Serves 12.

    worldfoodwine.com/recipe/simpl

    #food #paella #SpanishFood #rice #cooking

  5. Spanish Paella Day 🥘

    The most important rule: never stir once the rice is added.

    Stirring breaks grains, releases starch, turns it sticky. Let the socarrat form — that caramelized crust on the bottom.

    The ratio: 2:1 liquid to rice
    Rest: 8-10 minutes after cooking

    Chicken, pork ribs, tomato, green pepper, saffron, rice. Serves 12.

    worldfoodwine.com/recipe/simpl

    #food #paella #SpanishFood #rice #cooking

  6. The perfect tapas board ratio:

    🧀 40% cheese — firm, soft, and bold varieties
    🥓 30% cured meat — jamón, chorizo, lomo
    🫒 20% preserved goods — olives, peppers, tinned fish
    🥖 10% bread, nuts, fresh fruit

    Each element has a job: cheese anchors, meat adds umami, olives cleanse the palate, bread carries everything.

    Per person: 60-80g cheese, 45-60g meat.

    Wine: cava, Rioja, or fino sherry.

    worldfoodwine.com/worldly/anat

    #food #tapas #SpanishFood #CheeseBoard #entertaining

  7. Le Petit Chef Is An Immersive Meal And Show With A 6cm-Tall Chef

    Credit: Le Petit Chef Would you believe us if we said that the world’s tiniest chef, at just 6cm tall, can cook up a storm? Well, meet Le Petit Chef, the ‘chef’ in the…
    #dining #cooking #diet #food #Frenchmeals #dinner #fixedmenu #francais #france #French #frenchfood #frenchmeals #ItalianFood #JapaneseFood #meals #SpanishFood
    diningandcooking.com/2221301/l