Looking for a traditional Spanish recipe? Without doubt the best known is going to be the prodigious paella ...
that tasty dish adaptable, gregarious famous throughout Spain and the
world.
And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Maybe you do not eat meat ... well, just opt for one of several vegetarian paella recipes. A bit of a health nut? After replacing white rice with brown rice or wild rice.
Having a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I certainly enjoyed many paellas where there have been more bones / shells than meat / fish! And, very tasty they have been too, the richness of the company more than compensate for any shortage in the ingredients.
So ... how do you make the perfect paella? First, you need to choose your rice. Short grain rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, rice "bomba" grown in the neighboring region of Murcia, is the "king" of paella rice: again, short-grained, it has the ability to absorb the population, while the remaining signatures.
Another "must" is to use saffron ("saffron") to create the soft yellow color for which this delectable dish is renowned. Yes, it is possible to buy, artificial colors, but cheaper ... go for the traditional - that give a wonderful aroma and unique flavor.
Many Spaniards swear a perfect paella can only be achieved when, tasty house measures is used. Whatever you decide, allow at least twice the amount of rice to liquid. If, during cooking, the dish becomes a little dry, just add a dash more water or broth.
Another tip I have been told, on more than one occasion, is to return the rice for a few minutes before adding the broth, making sure it is well covered in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for five minutes before serving.
Perhaps the more important to make the perfect paella, is to use lashings and moorings ingredients of love, its preparation - for surely it is something we can all afford - and to make the most the tremendous business that share with you.
Now I'll have to choose a paella recipe to offer an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. Ingredients for four servings are plentiful. If you are not a strong eats, or on a diet, then slightly reduce the amount of rice / stock.
Paella Valenciana - Paella From Valencia
Ingredients:
- 4 cups of rice.- 8 cups fish stock.- 8 shrimp / prawns.- 8 molds.- 200 g of shrimp.- 200 gr peas (fresh or frozen).- 2 tomatoes, peeled and chopped.- 2 cloves garlic, thinly sliced.- 3 strands of saffron, crumbled.- Olive oil for frying.
Method:
1. Sauté garlic in a type of paella pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for about 20 minutes.
6. Decorate with prawns and mussels.
7. Cover the pan with a lid.
8. Cook the seafood for a few minutes.
9. Decorate paella with lemon wedges.
10. Enjoy!
And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Maybe you do not eat meat ... well, just opt for one of several vegetarian paella recipes. A bit of a health nut? After replacing white rice with brown rice or wild rice.
Having a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I certainly enjoyed many paellas where there have been more bones / shells than meat / fish! And, very tasty they have been too, the richness of the company more than compensate for any shortage in the ingredients.
So ... how do you make the perfect paella? First, you need to choose your rice. Short grain rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, rice "bomba" grown in the neighboring region of Murcia, is the "king" of paella rice: again, short-grained, it has the ability to absorb the population, while the remaining signatures.
Another "must" is to use saffron ("saffron") to create the soft yellow color for which this delectable dish is renowned. Yes, it is possible to buy, artificial colors, but cheaper ... go for the traditional - that give a wonderful aroma and unique flavor.
Many Spaniards swear a perfect paella can only be achieved when, tasty house measures is used. Whatever you decide, allow at least twice the amount of rice to liquid. If, during cooking, the dish becomes a little dry, just add a dash more water or broth.
Another tip I have been told, on more than one occasion, is to return the rice for a few minutes before adding the broth, making sure it is well covered in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for five minutes before serving.
Perhaps the more important to make the perfect paella, is to use lashings and moorings ingredients of love, its preparation - for surely it is something we can all afford - and to make the most the tremendous business that share with you.
Now I'll have to choose a paella recipe to offer an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. Ingredients for four servings are plentiful. If you are not a strong eats, or on a diet, then slightly reduce the amount of rice / stock.
Paella Valenciana - Paella From Valencia
Ingredients:
- 4 cups of rice.- 8 cups fish stock.- 8 shrimp / prawns.- 8 molds.- 200 g of shrimp.- 200 gr peas (fresh or frozen).- 2 tomatoes, peeled and chopped.- 2 cloves garlic, thinly sliced.- 3 strands of saffron, crumbled.- Olive oil for frying.
Method:
1. Sauté garlic in a type of paella pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for about 20 minutes.
6. Decorate with prawns and mussels.
7. Cover the pan with a lid.
8. Cook the seafood for a few minutes.
9. Decorate paella with lemon wedges.
10. Enjoy!
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