{"id":5722,"date":"2026-03-20T11:40:09","date_gmt":"2026-03-20T11:40:09","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=5722"},"modified":"2026-03-20T11:40:11","modified_gmt":"2026-03-20T11:40:11","slug":"receta-e-vertete-per-paellen-autentike-perfeksion-per-adhuruesit-e-ushqimeve-te-detit","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/03\/20\/receta-e-vertete-per-paellen-autentike-perfeksion-per-adhuruesit-e-ushqimeve-te-detit\/","title":{"rendered":"Receta e v\u00ebrtet\u00eb p\u00ebr paell\u00ebn autentike: Perfeksion p\u00ebr adhuruesit e ushqimeve t\u00eb detit"},"content":{"rendered":"\n<p>Ndryshe nga rizoto, paella nuk duhet t\u00eb p\u00ebrzihet vazhdimisht sepse kjo \u00e7liron niseshten\u00eb dhe e b\u00ebn orizin ngjit\u00ebs. Mund ta p\u00ebrzieni orizin (si bomba, p\u00ebr shembull) vet\u00ebm n\u00eb fillim, nd\u00ebrsa membrana \u00ebsht\u00eb e mbyllur, por duhet ta ndaloni p\u00ebr 5-6 minutat e fundit&#8230;<\/p>\n\n\n\n<p>Paella origjinale e ka origjin\u00ebn n\u00eb zon\u00ebn p\u00ebrreth&nbsp;<br><strong>Valencias<\/strong>&nbsp;, ku p\u00ebrgatitej nga pun\u00ebtor\u00ebt e fush\u00ebs 300-400 vjet m\u00eb par\u00eb. Meqen\u00ebse i kalonin dit\u00ebt duke gjuajtur dhe ktheheshin vet\u00ebm n\u00eb mbr\u00ebmje, ata gatuanin at\u00eb q\u00eb kapnin n\u00eb fshat: nj\u00eb lepur ose nj\u00eb pul\u00eb, dhe sillnin me vete fasule t\u00eb thata dhe p\u00ebrb\u00ebr\u00ebs t\u00eb tjer\u00eb. Ata i vendosnin p\u00ebrb\u00ebr\u00ebsit n\u00eb nj\u00eb tigan t\u00eb gjer\u00eb e t\u00eb ul\u00ebt, t\u00eb quajtur paellera, dhe i gatuanin t\u00eb gjitha n\u00eb pak uj\u00eb.Vet\u00eb pjata mban emrin e tenxheres n\u00eb t\u00eb cil\u00ebn p\u00ebrgatitet. P\u00ebrve\u00e7 Valencias, variante t\u00eb paell\u00ebs gjenden n\u00eb Alicante, Murcia, Katalonja dhe gjetk\u00eb, dhe n\u00eb var\u00ebsi t\u00eb rajonit dhe shefit t\u00eb kuzhin\u00ebs, ato p\u00ebrgatiten t\u00eb thata, kremoze ose me sup\u00eb &#8211; mund\u00ebsit\u00eb jan\u00eb t\u00eb shumta. Ajo q\u00eb t\u00eb gjitha kan\u00eb t\u00eb p\u00ebrbashk\u00ebt \u00ebsht\u00eb se pjes\u00ebn m\u00eb t\u00eb madhe t\u00eb koh\u00ebs e kalojn\u00eb duke p\u00ebrgatitur p\u00ebrb\u00ebr\u00ebsit, si\u00e7 \u00ebsht\u00eb prerja e perimeve dhe er\u00ebzave dhe zierja e l\u00ebngut t\u00eb perimeve.<\/p>\n\n\n\n<p>Ndryshe nga rizoto, paella&nbsp;<strong>nuk duhet t\u00eb p\u00ebrzihet vazhdimisht<\/strong>&nbsp;, pasi kjo \u00e7liron niseshten\u00eb dhe e b\u00ebn orizin ngjit\u00ebs. Mund ta p\u00ebrzieni orizin (si bomba, p\u00ebr shembull) vet\u00ebm n\u00eb fillim, nd\u00ebrsa membrana \u00ebsht\u00eb e mbyllur, por duhet ta ndaloni p\u00ebr 5-6 minutat e fundit. \u00c7el\u00ebsi i shijes s\u00eb mir\u00eb \u00ebsht\u00eb sokara &#8211; nj\u00eb shtres\u00eb pak e karamelizuar n\u00eb fund, e cila p\u00ebrftohet duke rritur shkurtimisht nxeht\u00ebsin\u00eb n\u00eb fund t\u00eb gatimit.&nbsp;<\/p>\n\n\n\n<p>Paella \u00ebsht\u00eb gati&nbsp;<strong>kur l\u00ebngu t\u00eb ket\u00eb avulluar<\/strong>&nbsp;dhe mund t\u00eb d\u00ebgjoni orizin n\u00eb fund t\u00eb tiganit q\u00eb fillon t\u00eb skuqet. Pastaj kuzhinier\u00ebt e afrojn\u00eb veshin pran\u00eb tiganit (me kujdes) dhe e d\u00ebgjojn\u00eb paell\u00ebn, e cila duket sikur thot\u00eb: &#8220;Po b\u00ebhem krokante n\u00eb fund, kjo \u00ebsht\u00eb mir\u00eb, por mos m\u00eb lini t\u00eb digjem&#8221;. Pas nj\u00eb pushimi pes\u00ebminut\u00ebsh, mund t\u00eb serviret. Si\u00e7 thon\u00eb spanjoll\u00ebt: &#8220;Orizi nuk pret ask\u00ebnd &#8211; t\u00eb gjith\u00eb duhet t\u00eb presin n\u00eb tavolin\u00eb q\u00eb t\u00eb mb\u00ebrrij\u00eb orizi&#8221;.<\/p>\n\n\n\n<p><strong>Paella de marisco<\/strong>&nbsp;&#8211; ose paella me prodhime deti &#8211; p\u00ebrgatitet me l\u00ebng peshku, shafran dhe prodhime deti t\u00eb fresk\u00ebta si karkaleca deti, midhje, molusqe dhe kallamar. \u00cbsht\u00eb e njohur p\u00ebr ngjyr\u00ebn e saj t\u00eb gjall\u00eb, shijen aromatike dhe receta \u00ebsht\u00eb m\u00eb posht\u00eb.&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Paella &#8211; p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g kallamar<\/li>\n\n\n\n<li>50 ml vaj ulliri ekstra i virgj\u00ebr<\/li>\n\n\n\n<li>1 lug\u00eb gjelle krip\u00eb<\/li>\n\n\n\n<li>1 spec i kuq, i prer\u00eb n\u00eb shirita t\u00eb trash\u00eb<\/li>\n\n\n\n<li>200 g fasule jeshile<\/li>\n\n\n\n<li>6 thelpinj hudh\u00ebr, t\u00eb grir\u00eb im\u00ebt<\/li>\n\n\n\n<li>1 lug\u00eb \u00e7aji paprika e \u00ebmb\u00ebl e tymosur (piment\u00f3n)<\/li>\n\n\n\n<li>2 domate (rreth 300 g gjithsej), t\u00eb prera n\u00eb copa<\/li>\n\n\n\n<li>400 g oriz p\u00ebr paella<\/li>\n\n\n\n<li>500 g karkaleca deti<\/li>\n\n\n\n<li>10 midhje dhe\/ose molusqe, t\u00eb pastruara (hidhni ato q\u00eb jan\u00eb t\u00eb hapura ose t\u00eb d\u00ebmtuara)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">P\u00ebr shtesen:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Kokat dhe guaska e 500 g karkalecave<\/li>\n\n\n\n<li>Pjes\u00ebt e brendshme t\u00eb kallamarit<\/li>\n\n\n\n<li>1 karot\u00eb, e prer\u00eb n\u00eb feta<\/li>\n\n\n\n<li>1 k\u00ebrcell selino, i prer\u00eb holl\u00eb<\/li>\n\n\n\n<li>1 presh i vog\u00ebl, i grir\u00eb<\/li>\n\n\n\n<li>1 qep\u00eb, e grir\u00eb trash\u00eb<\/li>\n\n\n\n<li>1 kok\u00eb hudh\u00ebr, e prer\u00eb p\u00ebrgjysm\u00eb<\/li>\n\n\n\n<li>3 kokrra piper t\u00eb zi<\/li>\n\n\n\n<li>1 gjethe dafine<\/li>\n\n\n\n<li>1 domate, e prer\u00eb trash\u00eb<\/li>\n\n\n\n<li>50 ml raki<\/li>\n\n\n\n<li>120 ml ver\u00eb t\u00eb bardh\u00eb<\/li>\n\n\n\n<li>1 g (rreth 2 lug\u00eb \u00e7aji) shafran<\/li>\n\n\n\n<li>3 kocka peshku dhe koka e peshkut monkfish (ose peshku tjet\u00ebr si merluci) ose 2 kube supe<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Paella &#8211; p\u00ebrgatitja:<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pastroni kallamar\u00ebt dhe ruajini pjes\u00ebt e brendshme p\u00ebr l\u00ebngun e mishit. Ngrohni pak vaj ulliri n\u00eb nj\u00eb tenxhere n\u00eb zjarr t\u00eb lart\u00eb. Shtoni kokat dhe guaskat e karkalecave dhe skuqini p\u00ebr rreth 2 minuta. Shtoni pjes\u00ebt e brendshme t\u00eb kallamar\u00ebve q\u00eb i keni l\u00ebn\u00eb m\u00ebnjan\u00eb, karotat, qep\u00ebt, selinon\u00eb, preshin, gjysmat e hudhr\u00ebs, kokrrat e piperit dhe gjethet e dafin\u00ebs dhe l\u00ebrini t\u00eb karamelizohen derisa perimet t\u00eb marrin nj\u00eb ngjyr\u00eb t\u00eb art\u00eb t\u00eb err\u00ebt, pastaj shtoni domatet.<\/li>\n\n\n\n<li>L\u00ebreni l\u00ebngun e midhjeve t\u00eb ziej\u00eb ngadal\u00eb p\u00ebr maksimumi 45 minuta dhe pas 30 minutash, b\u00ebjeni pure me nj\u00eb blender dore (po, s\u00eb bashku me guaskat dhe kockat) p\u00ebr t\u00eb nxjerr\u00eb sa m\u00eb shum\u00eb shije t\u00eb jet\u00eb e mundur nga secili p\u00ebrb\u00ebr\u00ebs. Pas 45 minutash, kullojeni n\u00ebp\u00ebr nj\u00eb sit\u00eb shum\u00eb t\u00eb im\u00ebt n\u00eb nj\u00eb tenxhere tjet\u00ebr. Duhet t\u00eb keni rreth 2 litra l\u00ebng midhjesh intensiv dhe aromatik. Shtoni shafranin dhe l\u00ebreni n\u00eb zjarr t\u00eb ul\u00ebt derisa t\u00eb jet\u00eb gati p\u00ebr t\u2019u p\u00ebrdorur.<\/li>\n\n\n\n<li>Pritini trash\u00eb trupin, krah\u00ebt dhe k\u00ebmb\u00ebt e kallamarit. Vendosni nj\u00eb tigan p\u00ebr paella ose nj\u00eb tigan t\u00eb gjer\u00eb n\u00eb zjarr t\u00eb lart\u00eb me vaj ulliri, kallamar t\u00eb grir\u00eb dhe krip\u00eb. L\u00ebreni l\u00ebngun nga kallamarin t\u00eb avulloj\u00eb para se t\u00eb shtoni specat dhe fasulet jeshile, duke e p\u00ebrzier vazhdimisht q\u00eb gjith\u00e7ka t\u00eb jet\u00eb skuqur mir\u00eb. Shtoni hudhr\u00ebn dhe p\u00ebrziejini p\u00ebr 1 minut\u00eb para se t\u00eb shtoni specat e \u00ebmb\u00ebl. P\u00ebrziejini p\u00ebrs\u00ebri dhe gatuajini p\u00ebr 30 sekonda, pastaj shtoni domatet. N\u00ebse hudhra ose specat fillojn\u00eb t\u00eb digjen, shtoni domatet pak m\u00eb her\u00ebt. Shtoni orizin dhe p\u00ebrziejini p\u00ebr 2 minuta q\u00eb t\u00eb skuqet leht\u00eb dhe t&#8217;i jap\u00eb pjat\u00ebs nj\u00eb fund pak krokante. Orizi gjithashtu do t\u00eb humbas\u00eb m\u00eb pak niseshte, k\u00ebshtu q\u00eb kokrrat do t\u00eb jen\u00eb m\u00eb t\u00eb lirshme. Hidhni l\u00ebngun e nxeht\u00eb dhe p\u00ebrziejini mir\u00eb, duke kruar fundin e tiganit p\u00ebr t\u00eb p\u00ebrzier shtresat e karamelizuara me l\u00ebngun. Shijojeni dhe rregulloni krip\u00ebn n\u00eb k\u00ebt\u00eb pik\u00eb &#8211; duhet t\u00eb jet\u00eb mjaft i kripur.<\/li>\n\n\n\n<li>Orizi duhet t\u00eb jet\u00eb gati p\u00ebr rreth 18 minuta. Vendosni koh\u00ebmat\u00ebsin dhe mos e p\u00ebrzieni m\u00eb orizin. Tani l\u00ebreni t\u00eb gatuhet vet\u00eb, thjesht kontrolloni nxeht\u00ebsin\u00eb. Gatuajeni n\u00eb zjarr t\u00eb lart\u00eb p\u00ebr 10 minuta, derisa l\u00ebngu t\u00eb jet\u00eb pothuajse i barabart\u00eb me nivelin e orizit, pastaj ulni nxeht\u00ebsin\u00eb dhe vendosni karkalecat, midhjet dhe\/ose molusqet sip\u00ebr orizit. Vendosni edhe ato q\u00eb i lat\u00eb t\u00eb plota sip\u00ebr. Kriposini leht\u00eb. Do t\u00eb avullojn\u00eb mbi paell\u00ebn.<\/li>\n\n\n\n<li>L\u00ebreni t\u00eb gatuhet edhe p\u00ebr 8 minuta t\u00eb tjera, derisa l\u00ebngu t\u00eb avulloj\u00eb dhe t\u00eb d\u00ebgjoni orizin q\u00eb fillon t\u00eb skuqet n\u00eb fund t\u00eb tiganit. Pas 5 minutash pushim, mund t\u00eb filloni t\u00eb hani. Si\u00e7 thon\u00eb spanjoll\u00ebt: \u201cOrizi nuk pret ask\u00ebnd \u2013 t\u00eb gjith\u00eb duhet t\u00eb presin n\u00eb tavolin\u00eb q\u00eb t\u00eb mb\u00ebrrij\u00eb orizi.\u201d<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ndryshe nga rizoto, paella nuk duhet t\u00eb p\u00ebrzihet vazhdimisht sepse kjo \u00e7liron niseshten\u00eb dhe e b\u00ebn orizin ngjit\u00ebs. Mund ta p\u00ebrzieni orizin (si bomba, p\u00ebr shembull) vet\u00ebm n\u00eb fillim, nd\u00ebrsa membrana \u00ebsht\u00eb e mbyllur, por duhet ta ndaloni p\u00ebr 5-6 minutat e fundit&#8230; Paella origjinale e ka origjin\u00ebn n\u00eb zon\u00ebn p\u00ebrreth&nbsp;Valencias&nbsp;, ku p\u00ebrgatitej nga pun\u00ebtor\u00ebt [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":5724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":{"0":"post-5722","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-receta"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receta e v\u00ebrtet\u00eb p\u00ebr paell\u00ebn autentike: Perfeksion p\u00ebr adhuruesit e ushqimeve t\u00eb detit - Kosova Times<\/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:\/\/kosovatimes.info\/index.php\/2026\/03\/20\/receta-e-vertete-per-paellen-autentike-perfeksion-per-adhuruesit-e-ushqimeve-te-detit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta e v\u00ebrtet\u00eb p\u00ebr paell\u00ebn autentike: Perfeksion p\u00ebr adhuruesit e ushqimeve t\u00eb detit - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Ndryshe nga rizoto, paella nuk duhet t\u00eb p\u00ebrzihet vazhdimisht sepse kjo \u00e7liron niseshten\u00eb dhe e b\u00ebn orizin ngjit\u00ebs. 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