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The 7 Most Traditional Paella Recipes: The Way It Has Been Cooked At Home For Generations In Valencia (Spain) by [Brull, Maria, Lopez, Eduard]
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The 7 Most Traditional Paella Recipes: The Way It Has Been Cooked At Home For Generations In Valencia (Spain) Kindle Edition

3.9 out of 5 stars 30 customer reviews

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Length: 27 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews

From the Author

This paella recipe book brings me very good feelings and memories.
 
First, because it contains the traditional cooking that I always had at home. I remember my mom cooking these dishes at home since I was a kid. Some dishes were cooked during week days, like Baked Rice (more humble and affordable meal), some others on most of the Sundays and special occasions, like Valencian Paella, or mainly during summer holidays, like Seafood Paella.
 
These are the exact ways the different Paella variations are traditionally cooked in Valencia (Spain) and its surrounding counties.
 
Second, because of the quality time I spent with my mom writing them down and trying to tell the story behind each recipe. I liked how enthusiastic she was about it. For her, Internet is an unknown world and, knowing that her recipes could be reached from anywhere in the Planet she was really excited.
 
If you are interested in traditions and cooking, with some interest and patience you can taste at home the flavor of Paella as it's cooked at the shores of the Mediterranean Sea.
 
Wishing you to enjoy the good family time I had around these meals.
 
Maria Brull.

About the Author

Besides being a Classic Ballet teacher and Yoga practitioner, Maria Brull is above all a lover of Culture and Traditions.
Born in Valencia (Spain), she likes nature and healthy living. She is part of a traditional dancing group and 
she likes to cultivate and keep alive the traditions of her homeland.
In this way, she has written two books to spread the knowledge of the internationally known dish called Paella.
Maria is a loving person that will be willing to teach you more about the valencian culture.

Product Details

  • File Size: 507 KB
  • Print Length: 27 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: ELG Marketing; 2 edition (December 23, 2013)
  • Publication Date: December 23, 2013
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00993LM7Y
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #630,590 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Kindle Edition Verified Purchase
You never now how you end up with a book sometimes. This one came to be by a collision of conversations. I am an author, and I had noted that among other countries, my books are in Spain. In what I thought was an unrelated conversation, I was talking about how my wife and I are eating a lot healthier and have been enjoying dishes and recipes that are quite an adventure. Somehow the question came up about paella. Then, because a friend of a friend is connected to this particular book - it ends up on my Kindle, my wife and I get to peruse the recipes - and here I am....

Looks delicious! Admittedly, I cannot speak to the authenticity with any knowledge - but the recipes look delicious. They really do look like what I might expect to get in the kitchen of a Spanish grandmother if I were visiting Spain. As I'm reading the recipes, I can just imagine one of our old family friends in a traditional style kitchen making the dish. Perhaps that is part of why I liked this book so much - not just for the recipes themselves and how delicious they look - but for the story behind the dishes. I only have a little actual Spanish blood in me, but I have friends with family ties to Spain - and, to them, I imagine this little recipe book would spark a great many wonderful thoughts.

If you want to try authentic paella, if you want to do it like they do it in Spain, this, to me, looks like just the way to go.

It very well may be worth five stars, but I do not know authentic paella from inauthentic, so I leave that determination to someone with the background to say so. Assuming so, though, someone in whom these recipes stir more stories and memories than they do in me would very likely give it five stars.
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Format: Kindle Edition
My grandmother was Basque, and occasionally prepared a nice paella for the family on Sundays. Although most of her various paella recipes were of the seafood, (shrimp, crab, fish), variety including squid with the black ink, she was proud to be able to prepare a "real authentic" Valencian style paella. It was considered a BIG deal to prepare and serve an authentic paella Valenciano. Living in Southen California, some of the ingredients were hard to find. From the 1950's though the 1990's they only ever had real Bomba rice if someone had recenly visited Spain on a vacation or business trip and brought it back in their luggage. The big deal of a paella Valenciano was in sticking to the basic recipe of white beans, big white lima beans, big flat green beans, (grandma usually used snow pea pods), tomatoes, onions, sea salt, saffron, olive oil, springs of rosemary, and chicken.

No *fancy Spanish chorizo, no seafood, nothing else. That's why it was a big deal. It was supposed to be authentic!

This receipe book provides the plain and relatively very simple recipe for making a very authentic paella Valenciano. The book is direcly tied into their website, the website is directly tied into the Amazon Kindle link, and the whole project seems to have been done just to make an easy buck. So, that explains the slim editorial content. But heck, the recipes are authentic!

*Mexican chorizo is easy to find in Southern California. Mexican chorizo is not usable in making a mixto type paella, becasue it dissolves when it's cooked, and it's not a cured sausage as is Spanish chorizo. Spanish chorizo was considered "fancy" because it had to be made at home, or brought back in someone's carry-on luggage from Spain, (until the interwebs came about and you can now order the stuff easily).
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Format: Kindle Edition Verified Purchase
I have tried Paella once and enjoyed it very much. I have seen it made on TV cooking shows and they always make it look so easy. While it looks complicated the authors have given us recipes that have been handed down for generations in this Spanish family.

It's nice to see seafood, meat and even a vegetarian paella. It is great to see what is considered traditional and authentic recipes. Some ingredients may be more difficut to find in certain areas of the country, but acquiring them will make a difference. The photos of the different paella's are mouthwatering and attractive. I will be making two of these recipes.
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Format: Kindle Edition
My wife and I had been reminiscing about spending time in Spain a few years ago. We were at a restaurant on the coast and my wife ordered the paella, this is her favourite meal and to this day she'd never tasted anything like it. Now with the recipe's and advice in this book, she is going to enjoy having a go at making paella in her own kitchen. This is an excellent little `cookbook' full of easily workable authentic recipes.
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Format: Kindle Edition Verified Purchase
Maria's mother has been using the traditional recipes put together in this e-book all her life. What you'll in this recipe book is knowledge that's been handed down through the generations.

I thoroughly recommend downloading this e-book if you want authentic and traditional paella recipes.

Whether you've been to Valencia and tasted real paella or not set foot outside your own country but would still like to cook paella dishes as it's cooked in it's motherland, then all you need is between the pages of this e-book. You'll find paella recipes with meat, seafood, squid ink and vegetarian choices all to delight your taste buds. I like the way the author sat down with her mother and together, they cooked the dishes before writing the recipes for us.

So, buen provecho as they say in Spain - good appetite and happy cooking.
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