{"id":144270,"title":"Tavuklu paella","modified":"2026-06-16T14:50:13+02:00","plain":"Paella nedir ve \u0130spanya’da neden bu kadar sevilir?\n\n\n\nPaella, en basit h\u00e2liyle et ve sebzeyle zenginle\u015ftirilen, pirin\u00e7 temelli bir \u0130spanyol yeme\u011fidir. Y\u00fczy\u0131llard\u0131r yap\u0131lan geleneksel bir yemektir. K\u00f6keni 13. y\u00fczy\u0131la kadar uzan\u0131r. \u0130lk zamanlarda a\u00e7\u0131k ate\u015fte pi\u015firilir, geleneksel olarak pirin\u00e7le haz\u0131rlan\u0131rd\u0131; daha da \u00f6nemlisi, i\u00e7inde deniz \u00fcr\u00fcn\u00fc bulunmazd\u0131. Lin\u00e7 edilme korkusuyla burada duray\u0131m ama bug\u00fcn birbirinden lezzetli y\u00fczlerce farkl\u0131 \u00e7e\u015fidi var: tavuklu paella, deniz mahsull\u00fc paella, m\u00fcrekkep bal\u0131\u011f\u0131 m\u00fcrekkepli paella vb.\n\n\n\nPaella, \u0130spanya’n\u0131n en sevilen yemeklerinden biridir.  Bunun ba\u015fl\u0131ca nedeni, yap\u0131m\u0131n\u0131n olduk\u00e7a kolay olmas\u0131 ve iyi bir lezzet yakalamak i\u00e7in gereken malzemelerin ger\u00e7ekten hesapl\u0131 olmas\u0131d\u0131r. \u00dcstelik paella, say\u0131s\u0131z malzeme, yorum ve aromayla haz\u0131rlanabilir. Puristlerin ho\u015funa gitmese de bu \u00e7ok y\u00f6nl\u00fcl\u00fck, ba\u015far\u0131s\u0131n\u0131n as\u0131l sebebidir.\n\n\n\nM\u00fckemmel tavuklu paella nas\u0131l yap\u0131l\u0131r?\n\n\n\nAz \u00f6nce kolay oldu\u011funu s\u00f6ylemi\u015f olsam da beni art\u0131k tan\u0131yorsunuz; ben bu yeme\u011fin potansiyelini sonuna kadar ortaya \u00e7\u0131karmak istiyorum. Kusursuz bir tavuklu paella yapmak i\u00e7in zaman, sab\u0131r ve dikkat gerekir.\n\n\n\n\u0130spanya’n\u0131n her b\u00f6lgesinin, kendine \u00f6zg\u00fc malzemeler ve pi\u015firme y\u00f6ntemleriyle haz\u0131rlanan ayr\u0131 bir paella yorumu vard\u0131r; bu da yabanc\u0131lar\u0131n kusursuz bir paella yapmay\u0131 \u00f6\u011frenmesini zorla\u015ft\u0131r\u0131r, \u00e7\u00fcnk\u00fc her b\u00f6lge kendi tarifini tek do\u011fru kabul eder. \n\n\n\nBen ise Valensiya usul\u00fc paellay\u0131 temel al\u0131p tav\u015fan\u0131 \u00e7\u0131karacak, buna kar\u015f\u0131l\u0131k tavu\u011fun lezzetini olabildi\u011fince \u00f6ne \u00e7\u0131karaca\u011f\u0131m. Yani deniz \u00fcr\u00fcns\u00fcz bir paella yapaca\u011f\u0131z. Hatta bir bak\u0131ma i\u00e7ine chorizo bile girecek (ta\u015flar\u0131n\u0131z\u0131 bekliyorum).\n\n\n\n\nPirin\u00e7: Paella i\u00e7in geleneksel pirin\u00e7 kullan\u0131n (yuvarlak taneli pirin\u00e7 veya \u201cbomba\u201d). Elinizde ba\u015fka se\u00e7enek yoksa bile yasemin ya da basmati gibi pirin\u00e7lere y\u00f6nelmeyin; paella i\u00e7in hi\u00e7 uygun de\u011filler.\n\n\n\nEt: \u0130ri ve etli tavuk but \u00fcst\u00fc kullan\u0131n; ya\u011f-et dengesi daha iyi oldu\u011fu i\u00e7in lezzeti de \u00e7ok daha g\u00fc\u00e7l\u00fc olur. A\u00e7\u0131k\u00e7as\u0131 iyi bir tavuklu paella i\u00e7in daha iyi bir se\u00e7enek d\u00fc\u015f\u00fcnemiyorum. \u0130yi bir chorizo da b\u00fcy\u00fck art\u0131d\u0131r\n\n\n\nYa\u011f : S\u0131zma zeytinya\u011f\u0131 ya da domuz ya\u011f\u0131, s\u0131\u011f\u0131r ya\u011f\u0131 gibi hayvansal ya\u011flar kullan\u0131n. Ama \u00f6zellikle ay\u00e7i\u00e7ek ya\u011f\u0131ndan ka\u00e7\u0131n\u0131n. En k\u00f6t\u00fc ihtimalle, ilk a\u015famada \u00f6rdek g\u00f6\u011fs\u00fcnde oldu\u011fu gibi tavuk derisinin ya\u011f\u0131n\u0131 k\u0131s\u0131k ate\u015fte yava\u015f yava\u015f \u00e7\u0131karabilirsiniz \n\n\n\nEt suyu : Tavuk suyu da olur, domuz suyu da. Hatta en iyisi ikisini birlikte kullanmakt\u0131r. Benim deneyimime g\u00f6re tavuk suyu lezzet katarken domuz suyu, i\u00e7erdi\u011fi jelatin sayesinde yeme\u011fe daha ho\u015f bir doku verir. Sonu\u00e7 ger\u00e7ekten harika olur. \n\n\n\nSoccarrat : Tavan\u0131n dibinde olu\u015fan karamelize pirin\u00e7 tabakas\u0131d\u0131r. \u0130spanyollar i\u00e7in tavuklu paellan\u0131n en sevilen k\u0131sm\u0131 budur. Bunu elde etmenin s\u0131rr\u0131, pi\u015firme s\u0131ras\u0131nda yeme\u011fi olabildi\u011fince az kar\u0131\u015ft\u0131rmakt\u0131r.\n\n\n\n\nChorizo meselesi\n\n\n\nBunun tart\u0131\u015fmal\u0131 bir konu oldu\u011funun fark\u0131nday\u0131m ama bu yakla\u015f\u0131m\u0131m\u0131 sevece\u011finizi d\u00fc\u015f\u00fcn\u00fcyorum. K\u0131sacas\u0131, tarifte chorizoyu ya\u011f\u0131n\u0131 ve baharat\u0131n\u0131 salmas\u0131 i\u00e7in k\u0131sa s\u00fcre k\u0131zart\u0131p sonra tavadan al\u0131yorsunuz. \u0130sterseniz oldu\u011fu gibi yiyin; bu h\u00e2liyle de nefistir. YA DA k\u00fc\u00e7\u00fck par\u00e7alara kesip taba\u011f\u0131n\u0131zdaki tavuklu paellan\u0131n \u00fczerine ekleyerek son dokunu\u015f olarak kullan\u0131n. \u0130nan\u0131n bana, sonu\u00e7 muhte\u015fem.\n\n\n\n\n\n\tTavuklu paella\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tEtler1 dilimlenmi\u015f chorizo (iste\u011fe ba\u011fl\u0131)4 tavuk \u00fcst butlar\u0131Sebzeler3 d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f enginar kalpleri100 g kar bezelyesi4 sar\u0131msak di\u015fi1 rendelenmi\u015f domates (veya domates p\u00fcresi)Baharatlar1 biraz s\u0131zma zeytinya\u011f\u01314 \u00e7ay ka\u015f\u0131\u011f\u0131 toz k\u0131rm\u0131z\u0131 biber (tercihen f\u00fcme paprika)4 biberiye dal\u01311 k\u00fc\u00e7\u00fck bir paket toz safran (yakla\u015f\u0131k 0.5 g)Ekipman ve di\u011fer malzemeler300 g paella pirinci2 L domuz ya da tavuk suyu (tercihen ev yap\u0131m\u0131)1 paella tavas\u0131 ya da kenarlar\u0131 y\u00fcksek, \u00e7ok geni\u015f bir tava1 al\u00fcminyum folyo rulosuEt suyuBirka\u00e7 birka\u00e7 domuz veya tavuk kemi\u011fisu2 soyulmu\u015f ama b\u00fct\u00fcn b\u0131rak\u0131lm\u0131\u015f so\u011fan\t\n\t\n\t\tEt suyuT\u00fcm malzemeleri kapakl\u0131 bir tencereye al\u0131n ve \u00fczerini suyla kaplay\u0131n.Orta ate\u015fte 3-4 saat boyunca a\u011f\u0131r a\u011f\u0131r pi\u015firin.\u0130ste\u011fe ba\u011fl\u0131 olarak y\u00fczeye \u00e7\u0131kan k\u00f6p\u00fck ve tortular\u0131 al\u0131n.Kar\u0131\u015f\u0131m\u0131 s\u00fcz\u00fcn.PaellaTavay\u0131 bo\u015fken orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n.Bolca tuz serpin ve biraz s\u0131zma zeytinya\u011f\u0131 gezdirin.Tavuk \u00fcst butlar\u0131n\u0131 deri taraf\u0131 a\u015fa\u011f\u0131 bakacak \u015fekilde tavaya yerle\u015ftirin. \u0130ste\u011fe ba\u011fl\u0131 olarak bu a\u015famada dilimlenmi\u015f chorizoyu da ekleyin. 5 dakika sonra chorizoyu tavadan al\u0131n.7-10 dakika, iyice k\u0131zarana kadar pi\u015firin. 6. dakikadan sonra her taraf\u0131n\u0131n e\u015fit k\u0131zarmas\u0131 i\u00e7in biraz \u00e7evirin.Tavada biraz yer a\u00e7\u0131n ve kar bezelyelerini ekleyin. 1-2 dakika pi\u015firin.Enginar kalplerini ekleyin ve ara s\u0131ra, \u00e7ok fazla kar\u0131\u015ft\u0131rmadan 2-3 dakika pi\u015firin. Malzemelerin g\u00fczelce k\u0131zarmas\u0131na izin verin.Ate\u015fi orta seviyeye d\u00fc\u015f\u00fcr\u00fcn, sar\u0131msaklar\u0131 ekleyin ve bir kez kar\u0131\u015ft\u0131r\u0131n. 1 dakika k\u0131zart\u0131n.Toz k\u0131rm\u0131z\u0131 biberi ekleyip hafif\u00e7e kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan domatesi ekleyin. Ate\u015fi yeniden y\u00fckseltin, bir kez daha kar\u0131\u015ft\u0131r\u0131n ve 2 dakika pi\u015firin.Malzemelerin neredeyse tamam\u0131n\u0131 \u00f6rtecek kadar et suyu ekleyin. Safran\u0131 kat\u0131n. K\u0131saca kar\u0131\u015ft\u0131r\u0131n ve kaynamaya b\u0131rak\u0131n.Pirinci ekleyin ve hafif\u00e7e kar\u0131\u015ft\u0131rarak tavaya yay\u0131n.Tekrar kaynamaya ba\u015flar ba\u015flamaz bir kez kar\u0131\u015ft\u0131r\u0131n ve 10 dakika orta-y\u00fcksek ate\u015fte pi\u015firin.Ard\u0131ndan ate\u015fi orta seviyeye d\u00fc\u015f\u00fcr\u00fcn ve 6 dakika daha pi\u015firin.Tavada h\u00e2l\u00e2 biraz s\u0131v\u0131 olmal\u0131, ancak seviyesi pirincin alt\u0131na inmi\u015f olmal\u0131. Tavay\u0131 \u015fimdi al\u00fcminyum folyoyla kapat\u0131n ve k\u0131s\u0131k ate\u015fte 5 dakika pi\u015firin.Ate\u015fi kapat\u0131n ve \u00fczeri kapal\u0131 \u015fekilde 5 dakika daha dinlendirin.\t\n\t\n\t\t\t\n\t\n\t\tDivers\t\n\n\n\n\n\n\u00c7in usul\u00fc bir alternatif i\u00e7in (lol), damak \u00e7atlatan k\u0131zarm\u0131\u015f pilav tarifimi deneyin","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144270","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144270"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144270\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/1204"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}