{"id":2426,"date":"2021-05-20T09:00:00","date_gmt":"2021-05-20T07:00:00","guid":{"rendered":"https:\/\/vaellocampos.com\/de\/diferencias-entre-la-paella-cocinada-a-lena-y-la-paella-cocinada-a-gas\/"},"modified":"2021-06-21T13:48:10","modified_gmt":"2021-06-21T11:48:10","slug":"paella-im-freien-kochen-gasbrenner-oder-holzfeuer","status":"publish","type":"post","link":"https:\/\/vaellocampos.com\/de\/paella-im-freien-kochen-gasbrenner-oder-holzfeuer\/","title":{"rendered":"PAELLA IM FREIEN KOCHEN: GASBRENNER ODER HOLZFEUER?\u00a0"},"content":{"rendered":"\n\n\t\t\t\t\"1621496768paellavalencianalalena\"\n\t20. MAI 2021
\n PAELLA IM FREIEN KOCHEN: GASBRENNER ODER HOLZFEUER?<\/strong>\n

Zur Zubereitung von Paellas nach valencianischer Art steht heute ein breites Angebot von Produkten zur Auswahl. Wichtig ist, dass sich die Paella-Pfanne den Anforderungen der jeweiligen Zubereitungsweise perfekt anpasst. Ein Beispiel daf\u00fcr sind unsere Paella-Pfannen La Valenciana<\/a>, mit denen sich der valencianische Klassiker sowohl auf dem Gasbrenner als auch \u00fcber Holzfeuer zubereiten l\u00e4sst. Ganz gleich, f\u00fcr welche Methode Sie sich entscheiden, wenn das Kochen Spa\u00df macht und das Ergebnis schmeckt, hat die Pfanne ihren Zweck erf\u00fcllt.<\/p>\n\t

Die klassische Methode, also die Zubereitung von Paellas \u00fcber dem Holzfeuer, gewinnt heute mehr und mehr Anh\u00e4nger. Daf\u00fcr bedarf es neben der geeigneten Pfanne und einem stabilen Dreifu\u00df nat\u00fcrlich der Auswahl eines Orts, an dem im Freien sicher mit Holzfeuer gekocht werden kann.<\/p>\n

Aber was macht den besonderen Reiz von \u00fcber dem Holzfeuer gekochten Paellas aus? Oder ist alles nur ein M\u00e4rchen und mit Gasbrennern zubereitete Paellas schmecken genau so gut?<\/p>\n

    \n
  1. Die Zubereitungszeit:<\/b> Wer seine Paellas auf dem Gasbrenner kocht, wei\u00df die Vorz\u00fcge dieser Methode zu sch\u00e4tzen: es geht rasch und l\u00e4sst sich gut steuern. Bei Holzfeuern sieht die Sache anders aus, doch mit etwas Geduld und \u00dcbung gelingt auch das.<\/li>\n<\/ol>\n
      \n
    1. Die Rauchnoten:<\/b> W\u00fcrzige, typisch mediterrane H\u00f6lzer wie Orange, Olive, Mandel oder Eiche verleihen der Paella w\u00e4hrend des Kochvorgangs unvergleichliche Rauchnoten. Die R\u00e4ucheraromen des Brennholzes und die samtige Textur des Reises machen Holzfeuer-Paellas zu einem kulinarischen Erlebnis der Extraklasse. Der Reis nimmt die W\u00fcrze des Holzes auf und vereint sie mit dem vielf\u00e4ltigen Geschmack der Zutaten. Diese Technik eignet sich besonders gut f\u00fcr Paellas mit Meeresfr\u00fcchten oder Huhn.<\/li>\n
    2. Der Reis<\/b>: Mutige und experimentierfreudige K\u00f6che greifen zu erlesenen Reisen wie S\u00e9nia oder J.Sendra. Diese Sorten verf\u00fcgen \u00fcber ein herausragendes Absorptionsverhalten und erm\u00f6glichen spektakul\u00e4re Ergebnisse. . Wer noch nicht so viel \u00dcbung hat, kann zun\u00e4chst auch mit handels\u00fcblichen Rundkornreisen \u00fcben, denn hier besteht kaum Gefahr, dass der Reis zu weich wird oder verklebt.<\/li>\n<\/ol>\n\t
        \n
      1. Der Socarreat<\/i><\/b>: Paella-Liebhaber wissen, was z\u00e4hlt, sind die inneren, oder besser gesagt, die unteren Werte. Der sogenannte Socarreat<\/i>, also jene Reisschicht, die w\u00e4hrend des Kochvorgangs im direkten Kontakt mit dem Boden der Paella-Pfanne gart, ist, so sagt man, das Beste an der Paella. Fakt ist, dass sich diese w\u00fcrzig-karamellige Reisschicht, wie k\u00f6nnte es anders sein, besonders gut \u00fcber dem Holzfeuer bildet.<\/li>\n<\/ol>\n
          \n
        1. Holz ist preiswert<\/b>: Holz ist ein Naturprodukt, es ist vielerorts lokal verf\u00fcgbar und muss nicht in Gasflaschen antransportiert werden. Ein Grund mehr, es einmal \u00fcber dem Holzfeuer zu versuchen.<\/li>\n<\/ol>\n

          Haben Sie Lust bekommen? Oder gehen Sie doch lieber auf Nummer Sicher und nehmen den Gasbrenner? Wir w\u00fcrden sehr gerne Ihre Meinung erfahren.<\/p>\n

          Ganz gleich, wof\u00fcr Sie sich entscheiden, bei Vaello Campos<\/a> finden Sie geeignete Produkte f\u00fcr alle Zubereitungsweisen. Entdecken Sie uns!<\/p>\n\t\t\t\t\n\t\t<\/a>\n\n","protected":false},"excerpt":{"rendered":"

          20. MAI 2021 PAELLA IM FREIEN KOCHEN: GASBRENNER ODER HOLZFEUER? Zur Zubereitung […]<\/p>\n","protected":false},"author":1,"featured_media":2434,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_trash_the_other_posts":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"plain-container","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"disabled","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"editor_notices":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nachrichten"],"yoast_head":"\nPAELLA IM FREIEN KOCHEN: GASBRENNER ODER HOLZFEUER?\u00a0 - PAELLAS LA VALENCIANA | Kunden K\u00fcchenger\u00e4te<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vaellocampos.com\/de\/paella-im-freien-kochen-gasbrenner-oder-holzfeuer\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PAELLA IM FREIEN KOCHEN: GASBRENNER ODER HOLZFEUER?\u00a0 - PAELLAS LA VALENCIANA | Kunden K\u00fcchenger\u00e4te\" \/>\n<meta property=\"og:description\" content=\"20. 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