{"id":196224,"title":"Paella s ku\u0159ec\u00edm masem","modified":"2026-10-31T16:51:20+01:00","plain":"Co je paella a pro\u010d je ve \u0160pan\u011blsku tak obl\u00edben\u00e1?\n\n\n\nPaella je v z\u00e1sad\u011b \u0161pan\u011blsk\u00fd pokrm z r\u00fd\u017ee dopln\u011bn\u00e9 sm\u011bs\u00ed masa a zeleniny. Je to tradi\u010dn\u00ed j\u00eddlo, kter\u00e9 se p\u0159ipravuje u\u017e stovky let. Jej\u00ed p\u016fvod sah\u00e1 a\u017e do 13. stolet\u00ed. P\u016fvodn\u011b se va\u0159ila na otev\u0159en\u00e9m ohni a tradi\u010dn\u011b se p\u0159ipravovala z r\u00fd\u017ee, ale co je d\u016fle\u017eit\u011bj\u0161\u00ed: neobsahovala mo\u0159sk\u00e9 plody. Tady rad\u011bji skon\u010d\u00edm, abych se vyhnul lyn\u010dov\u00e1n\u00ed, ale dnes existuj\u00ed stovky r\u016fzn\u00fdch variant, jedna lahodn\u011bj\u0161\u00ed ne\u017e druh\u00e1. Paella s ku\u0159ec\u00edm masem, paella s mo\u0159sk\u00fdmi plody, se s\u00e9piov\u00fdm inkoustem atd.\n\n\n\nV Louisian\u011b m\u00e1 paella cajunskou p\u0159\u00edbuznou: jambalayu s ku\u0159ec\u00edm masem a uzenou klob\u00e1sou\n\n\n\nPaella pat\u0159\u00ed k nejobl\u00edben\u011bj\u0161\u00edm j\u00eddl\u016fm ve \u0160pan\u011blsku,  hlavn\u011b proto, \u017ee je vlastn\u011b velmi snadn\u00e1 na p\u0159\u00edpravu a suroviny na slu\u0161n\u011b chutnaj\u00edc\u00ed v\u00fdsledek jsou opravdu levn\u00e9. Nav\u00edc se d\u00e1 p\u0159ipravit s nep\u0159ebern\u00fdm mno\u017estv\u00edm surovin, v nejr\u016fzn\u011bj\u0161\u00edch podob\u00e1ch a chut\u00edch. A\u0165 se to purist\u016fm l\u00edb\u00ed, nebo ne, za sv\u016fj \u00fasp\u011bch vd\u011b\u010d\u00ed pr\u00e1v\u011b sv\u00e9 variabilit\u011b.\n\n\n\nJak p\u0159ipravit dokonalou paellu s ku\u0159ec\u00edm masem?\n\n\n\nI kdy\u017e jsem pr\u00e1v\u011b \u0159ekl, \u017ee je jednoduch\u00e1, u\u017e m\u011b trochu zn\u00e1te a v\u00edte, \u017ee chci z tohoto j\u00eddla dostat maximum. Dokonal\u00e1 paella s ku\u0159ec\u00edm masem vy\u017eaduje \u010das, trp\u011blivost a pozorn\u00e9 sledov\u00e1n\u00ed, aby se opravdu povedla.\n\n\n\nKa\u017ed\u00fd \u0161pan\u011blsk\u00fd region m\u00e1 svou vlastn\u00ed verzi paelly s vlastn\u00edmi surovinami a postupy p\u0159\u00edpravy. Pro cizince je proto velmi t\u011b\u017ek\u00e9 nau\u010dit se p\u0159ipravovat tu dokonalou, proto\u017ee ka\u017ed\u00fd region vyzdvihuje tu svou, jako by byla spasitelem. \n\n\n\nAndalusie m\u00e1 svou vlastn\u00ed klasiku, kter\u00e1 se pod\u00e1v\u00e1 ledov\u011b vychlazen\u00e1: andalusk\u00e9 gazpacho\n\n\n\nJ\u00e1 se zam\u011b\u0159\u00edm na paellu valenciana, vynech\u00e1m kr\u00e1l\u00edka a vyt\u011b\u017e\u00edm maximum chuti z ku\u0159ec\u00edho masa. Tedy paella bez mo\u0159sk\u00fdch plod\u016f. Dokonce do n\u00ed jist\u00fdm zp\u016fsobem p\u0159id\u00e1m chorizo (u\u017e \u010dek\u00e1m, a\u017e po mn\u011b za\u010dnete h\u00e1zet kameny).\n\n\n\n\nR\u00fd\u017ee: S\u00e1hn\u011bte po tradi\u010dn\u00ed r\u00fd\u017ei na paellu (kulatozrnn\u00e9 nebo odr\u016fd\u011b \u201ebomba\u201c), a pokud ji nem\u00e1te, rozhodn\u011b ji nenahrazujte jasm\u00ednovou r\u00fd\u017e\u00ed nebo basmati, ty se v\u016fbec nehod\u00ed.\n\n\n\nMaso: P\u011bkn\u011b velk\u00e1 ku\u0159ec\u00ed horn\u00ed stehna: nejlep\u0161\u00ed pom\u011br tuku a masa, a tedy i chu\u0165. Up\u0159\u00edmn\u011b si pro dobrou ku\u0159ec\u00ed paellu nedok\u00e1\u017eu p\u0159edstavit nic jin\u00e9ho. Nezbytnost\u00ed je tak\u00e9 dobr\u00e9 chorizo\n\n\n\nOlej: Extra panensk\u00fd olivov\u00fd olej, p\u0159\u00edpadn\u011b s\u00e1dlo, hov\u011bz\u00ed l\u016fj nebo jin\u00fd \u017eivo\u010di\u0161n\u00fd tuk. Rozhodn\u011b ale ne slune\u010dnicov\u00fd olej. V nejhor\u0161\u00edm p\u0159\u00edpad\u011b m\u016f\u017eete v prvn\u00edm kroku pomalu p\u0159i n\u00edzk\u00e9 teplot\u011b vy\u0161kva\u0159it tuk z ku\u0159ec\u00ed k\u016f\u017ee, podobn\u011b jako u kachn\u00edch prsou \n\n\n\nV\u00fdvar: Bu\u010f ku\u0159ec\u00ed, nebo vep\u0159ov\u00fd. Je\u0161t\u011b l\u00e9pe oba. Podle m\u00fdch zku\u0161enost\u00ed dod\u00e1 ku\u0159ec\u00ed v\u00fdvar p\u0159edev\u0161\u00edm chu\u0165 a vep\u0159ov\u00fd konzistenci (d\u00edky mno\u017estv\u00ed \u017eelatiny obsa\u017een\u00e9 v obou). V hotov\u00e9m j\u00eddle je v\u00fdsledek v\u00fdjime\u010dn\u00fd. \n\n\n\nSocarrat : Zkaramelizovan\u00e1 r\u00fd\u017ee na dn\u011b n\u00e1doby. Pro \u0160pan\u011bly je to nejobl\u00edben\u011bj\u0161\u00ed \u010d\u00e1st ku\u0159ec\u00ed paelly. Vznikne tak, \u017ee j\u00eddlo b\u011bhem va\u0159en\u00ed m\u00edch\u00e1te co nejm\u00e9n\u011b.\n\n\n\n\nSpory kolem choriza\n\n\n\nUv\u011bdomuji si, \u017ee jde o velmi kontroverzn\u00ed t\u00e9ma, ale mysl\u00edm, \u017ee se v\u00e1m m\u016fj p\u0159\u00edstup bude l\u00edbit. V receptu chorizo nejprve kr\u00e1tce ope\u010dete, aby pustilo tuk a ko\u0159en\u00ed, a pak ho vynd\u00e1te. Bu\u010f ho m\u016f\u017eete rovnou sn\u00edst, proto\u017ee takhle chutn\u00e1 skv\u011ble, NEBO ho nakr\u00e1jet na mal\u00e9 kousky a pak j\u00edm dochutit ku\u0159ec\u00ed paellu p\u0159\u00edmo na tal\u00ed\u0159i. V\u011b\u0159te mi, je to bo\u017esk\u00e9.\n\n\n\n\n\n\tPaella s ku\u0159ec\u00edm masem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMaso1 chorizo nakr\u00e1jen\u00e9 na pl\u00e1tky (voliteln\u00e9)4 ku\u0159ec\u00ed horn\u00ed stehnaZelenina3 arty\u010dokov\u00e1 srd\u00ed\u010dka rozkrojen\u00e1 na 4 d\u00edly100 g lusk\u016f cukrov\u00e9ho hr\u00e1\u0161ku4 strou\u017eky \u010desneku1 nastrouhan\u00e9 raj\u010de (p\u0159\u00edpadn\u011b rozmixovan\u00e9 na pyr\u00e9)Ko\u0159en\u00ed1 trocha extra panensk\u00e9ho olivov\u00e9ho oleje4 l\u017ei\u010dky  mlet\u00e9 papriky (ide\u00e1ln\u011b uzen\u00e9)4 sn\u00edtky rozmar\u00fdnu1 mal\u00fd s\u00e1\u010dek mlet\u00e9ho \u0161afr\u00e1nu (p\u0159ibli\u017en\u011b 0.5g)Vybaven\u00ed a ostatn\u00ed300 g r\u00fd\u017ee na paellu2 l vep\u0159ov\u00e9ho nebo ku\u0159ec\u00edho v\u00fdvaru (ide\u00e1ln\u011b dom\u00e1c\u00edho)1 p\u00e1nev na paellu nebo velmi \u0161irok\u00e1 p\u00e1nev se zv\u00fd\u0161en\u00fdm okrajem1 role alobaluV\u00fdvarN\u011bkolik vep\u0159ov\u00fdch nebo ku\u0159ec\u00edch kost\u00ed Voda2 oloupan\u00e9 cibule (ponechan\u00e9 vcelku)\t\n\t\n\t\tV\u00fdvarV\u0161e vlo\u017ete do hrnce s poklic\u00ed a zalijte vodou tak, aby byly suroviny pono\u0159en\u00e9Nechte m\u00edrn\u011b probubl\u00e1vat na st\u0159edn\u00edm ohni 3-4 hodinyVoliteln\u011b: sb\u00edrejte ne\u010distoty, kter\u00e9 vyplavou na povrchV\u0161e p\u0159ece\u010ftePaellaPr\u00e1zdnou p\u00e1nev rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m ohniP\u0159idejte po\u0159\u00e1dnou d\u00e1vku soli a trochu olivov\u00e9ho olejeVlo\u017ete horn\u00ed stehna (k\u016f\u017e\u00ed dol\u016f). Voliteln\u011b: v tuto chv\u00edli p\u0159idejte chorizo nakr\u00e1jen\u00e9 na pl\u00e1tky. Po 5 min pl\u00e1tky vyjm\u011bte.Op\u00e9kejte 7-10 min, maso mus\u00ed b\u00fdt opravdu p\u011bkn\u011b dohn\u011bda. Po 6 min stehna postupn\u011b ot\u00e1\u010dejte, aby se opekla ze v\u0161ech stranUd\u011blejte v p\u00e1nvi trochu m\u00edsta a p\u0159idejte fazolky. Op\u00e9kejte 1-2 min.P\u0159idejte arty\u010dokov\u00e1 srd\u00ed\u010dka a op\u00e9kejte 2-3 min za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed, ale opravdu jen st\u0159\u00eddm\u011b. V\u0161e se mus\u00ed p\u011bkn\u011b op\u00e9ct dohn\u011bdaSt\u00e1hn\u011bte ohe\u0148 na st\u0159edn\u00ed a p\u0159idejte strou\u017eky \u010desneku. Kr\u00e1tce prom\u00edchejte. Nechte 1 min op\u00e9kat dohn\u011bdaP\u0159idejte mletou papriku, trochu prom\u00edchejte a p\u0159idejte raj\u010de. Zvy\u0161te ohe\u0148 na siln\u00fd a kr\u00e1tce prom\u00edchejte. Nechte 2 min op\u00e9kat dohn\u011bdaP\u0159ilijte v\u00fdvar, m\u011bl by t\u00e9m\u011b\u0159 v\u0161e zakr\u00fdt. P\u0159idejte \u0161afr\u00e1n. Kr\u00e1tce prom\u00edchejte a p\u0159ive\u010fte k varuP\u0159isypte r\u00fd\u017ei a jemn\u011b prom\u00edchejte, aby se trochu rozprost\u0159ela.Jakmile sm\u011bs za\u010dne znovu v\u0159\u00edt, kr\u00e1tce prom\u00edchejte a va\u0159te na st\u0159edn\u011b siln\u00e9m ohni 10 minSt\u00e1hn\u011bte ohe\u0148 na st\u0159edn\u00ed a va\u0159te dal\u0161\u00edch 6 minV p\u00e1nvi by je\u0161t\u011b m\u011bla b\u00fdt tekutina, ale jej\u00ed hladina u\u017e m\u00e1 b\u00fdt pod r\u00fd\u017e\u00ed. Nyn\u00ed p\u00e1nev zakryjte alobalem a st\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd. Va\u0159te 5 minut.Vypn\u011bte ohe\u0148 a nechte p\u0159ikryt\u00e9 odpo\u010d\u00edvat dal\u0161\u00edch 5 min\t\n\t\n\t\t\t\n\t\n\t\tDivers\t\n\n\n\n\n\nPokud chcete \u010d\u00ednskou alternativu (haha), vyzkou\u0161ejte mou sma\u017eenou r\u00fd\u017ei, edici chu\u0165ov\u00fd orgasmus","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196224"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196224\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1204"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}