[jnews_block_14 number_post=”3″ post_offset=”0″][jnews_block_17 compatible_column_notice=”” header_type=”heading_5″ number_post=”6″ post_offset=”0″ excerpt_length=”20″ first_title=”Artículos gastronómicos”][jnews_block_23 compatible_column_notice=”” number_post=”4″ post_offset=”0″ include_category=”367,650″ excerpt_length=”20″ first_title=”Trucos de cocina”][jnews_block_23 compatible_column_notice=”” number_post=”4″ post_offset=”0″ include_category=”367,650″ excerpt_length=”20″ first_title=”Recetas”][jnews_block_6 compatible_column_notice=”” number_post=”4″ post_offset=”0″ include_category=”673,670,674″ excerpt_length=”20″ first_title=”Mis apuntes”][/jnews_block_6][jnews_block_23 compatible_column_notice=”” number_post=”4″ post_offset=”0″ include_category=”677″ excerpt_length=”20″ first_title=”Libros”]
[jnews_element_ads ads_type=”image” ads_image_new_tab=”yes” ads_image_link=”http://bit.ly/jnewsio”][/jnews_element_ads]
[jnews_element_header compatible_column_notice=”” header_type=”heading_5″ header_align=”center” first_title=”Historia de:” second_title=”.La Paella Valenciana” url=”https://josecunat.com/category/historia-de-la-paella-valenciana/”][jnews_carousel_1 compatible_column_notice=”” number_item=”4″ margin=”20″ autoplay_delay=”3000″ number_post=”5″ post_offset=”0″ include_category=”371,375,372,376,373,374″ enable_autoplay=”true” nav_alignment=”nav_center”]

HISTORIA de la paella en Timeline

[jnews_element_ads ads_type=”image” ads_image_new_tab=”yes” ads_image_link=”http://bit.ly/jnewsio”][/jnews_element_ads]

Paella tradicional Ingredientes desde 1850 a 1950 (sobre 4 recetas)

Arroz 40%
pollo 40%
conejo 40%
“vaquetes” (caracoles) 20%
Garrofón 0%
Tavella 0%
judías 10%
Aceite 30%
Manteca 30%
Ajo 20%
Tomate 30%
Pimentón 40%
Azafrán 30%
Sal 30%
Romero 0%
Anguilas 40%
Cerdo 30%
chorizo. longaniza. salchicha 30%
jamón 20%
pichón ó perdiz 30%
Pimientos 30%
Pato 20%
Perejil 20%
Pimienta 20%
Clavo 10%
Alcachofas 40%
Guisantes 40%
Termera 20%
Almeja 10%
Cebolla 10%
Congrio 10%
Calamar 10%
Espárrago 10%