Paella india de verduras de Gipsy Chef | Cocina BESTIAL!

Como soy un modelo de lenguaje AI, no tengo experiencias personales ni gustos personales, pero puedo informarte que la paella india de verduras de Gipsy Chef es una versión de la tradicional paella española adaptada con ingredientes típicos de la gastronomía india, como el comino, el curry y el cilantro.

En esta receta, la base es un sofrito de verduras, como pimientos, cebolla y tomate, al que se agregan las especias y las verduras seleccionadas, como zanahorias, calabacines y champiñones. Luego se añade el arroz y el caldo vegetal, que se dejan cocer a fuego lento hasta que el arroz está en su punto y el caldo se ha reducido.

La paella india de verduras de Gipsy Chef es una alternativa vegetariana o vegana a la paella tradicional, y es ideal para aquellos que buscan una opción más saludable y sostenible. Además, la fusión de sabores y culturas hace que esta paella sea una opción interesante y deliciosa para los paladares aventureros.



Gipsy Chef tiene vetada la entrada en tantos sitios que ya no le viene de aquí: fusiona una paella valenciana con un aromático arroz indio, que acompaña de una salsa de yogur y pepino llamada raita. En realidad, esta receta es la excusa perfecta para sonsacar a nuestro cocinero los secretos de sus increíbles arroces. Más en:
Ingredientes:
- 2 tazas de arroz
- 1 cebolla picada
- 2 dientes de ajo picados
- 1 pimiento rojo picado
- 1 pimiento verde picado
- 1 zanahoria picada
- 1 tomate picado
- 1 berenjena picada
- 1 calabacín picado
- 1 cucharada de curry en polvo
- 6 tazas de caldo de verduras
- Aceite de oliva virgen extra
- Sal y pimienta al gusto
- Cilantro fresco para decorar

Preparación:

1. Calentar aceite en una paellera. Agregar la cebolla y el ajo, y freír hasta que estén dorados.

2. Añadir los pimientos, zanahoria, tomate, berenjena y calabacín. Saltear durante unos minutos hasta que los vegetales estén tiernos.

3. Incorporar el curry en polvo y mezclar bien. Añadir el arroz y mezclar con los vegetales.

4. Verter el caldo de verduras en la paellera y mezclar. Cocinar a fuego medio durante unos 20 minutos, removiendo de vez en cuando, hasta que el arroz esté cocido y el líquido se haya absorbido por completo.

5. Retirar la paellera del fuego y dejar reposar durante unos minutos. Servir la paella india de verduras caliente y decorada con cilantro fresco.

¡Disfruta de esta deliciosa paella de verduras con un toque hindú!

3,248, 3,249... I take rice, as everything else in life, very seriously. I need 3,250 grains of rice to make an Indian vegetable paella. BRUTAL COOKING WITH GYPSY CHEF INDIAN VEGETABLE PAELLA

Speaking of rice, the absolute truth does not exist. Rice is a blank paper, it accepts virtually anything and any experiment. I'm going to mix the Indian culture with the Valencian culture.

We'll start doing something very Spanish, the sofrito, but we'll add touches from somewhere else. I'm going to start by cutting some very fine pieces of ginger. An onion in very small pieces too.

And two finely chopped garlic cloves. Paella is a tremendous invention. When I talk about paella, I refer to the pan. Leaving it just to make Valencian paellas...

I am sorry, but I think it's a real waste. Put the pan, paella, on full blast. Let’s put the vegetables and a good stream of olive oil. A pinch of salt. In rice, order matters. First of all:

you have to start with the hardest vegetables. Onion. Ginger. I'm going to add some pieces of pumpkin too. I'm going to go ahead and add some cauliflower florets. And now I’ll add a classic: Chickpeas.

It is used, for example, in al forn rice, which is a spectacular Valencian rice. And here begins the mambo, mates. Start with a bit of curry, a bit of paprika, and a touch of saffron.

It's important that you go super fast now. Sauté it, but you have to be careful. Don't let it burn. Raise the fire to the maximum and add a couple of tablespoons of crushed tomato.

Whether Indian or Valencian, a good sauté is always a winner. Now is the time for rice. RICE TIME We're going to add a cup of rice and sauté it with everything.

The time spent toasting the rice is very important. In Valencian paella they make the broth, and then they sauté the rice. I think this is more flavourful.

Throw in another pinch of salt, another trickle of oil and blast it! When you see the rice start toasting, add some white wine. Any sort of alcohol you wish to add, even beer, pour it in now.

This is the moment in which... Arg! This is the moment in which the rice starts cooking. It's starting to absorb flavours. It's picking up the flavour of all the spices and the wine.

This rice is starting to become the bomb with a little bit of nothing. You could cook this paella, finish cooking it, tomorrow or in a month, if you freeze it.

But if you add broth, you started a process that cannot be stopped. Put the rice over your range, and get working on the broth. Important: The broth, water, or whatever has to be hot.

Add three parts of broth per each part of rice. Stir it. COOK FOR 7-8 MINUTES It has been about seven or eight minutes. Rice is just about ready. Add a few broccoli florets.

And now we will take it to the best place to finish a rice dish: The oven. Blast it in the oven. About 200ºC. Top and bottom burners. Let's place it at the bottom of the oven

and cook it for another six-seven minutes or so. That's it, mates. Rice in Spain is often eaten... alone. Sometimes aioli, but very rarely. Why don’t we add sauces to food?

In India, for example, they use yoghurt sauces, like raita, which they eat with everything. Including rice. We're going to prepare a raita that will be fantastic for the Valencian-Indian paella.

Start with a couple of tablespoons of thick yoghurt. Greek yoghurt or goat yoghurt, a pinch of salt. A dash of cumin. Better if it's toasted. A dash of pepper,

A generous splash of olive oil. Lemon juice. And the base of this sauce, which is cucumber. You will have to grate your cucumber and put it in a strainer. So you can get all the water out,

to avoid getting a runny and super liquid sauce. We're missing a very important ingredient. I'm going to share a tip with you. This ingredient, that I’ll mention now, is mint.

If you're using it right away, cut it and put it in. If you want to store the raita longer in the fridge, you can store it for one, two, three or four days, as many as you wish...

Always chop the mint right before you eat it. This way you will have a fresher raita with a brighter green colour. The rice is ready. Mind-blowing. The Broccoli is cooked to perfection and rice is integrated.

Look closely, we have some crunchiness here. which is we get by moving it, that creaminess from the rice. Look what a socarrat! I'LL TAKE THE SOCARRAT! Mix the raita well. And put a good spoonful on top.

A splash of olive oil. Pepper. What a dish. For you, for me, for all! Mind-blowing. Sauté vegetables, chickpeas, ginger, and rice in a paella pan. Add curry, smoked paprika, saffron.

Add some white wine and vegetable stock. Put it in the oven. Prepare a raita sauce. And serve it over the rice. Come on, Pablo, we have to leave. Yes, yes, go, go.

BRUTAL COOKING GYPSY CHEF PRODUCED BY RTVE IN COLLABORATION WITH LAVINIAAUDIOVISUAL