Discovery Villas
Spanish Food - The Perfect Paella:
Written by Linda Plummer
http://www.top-tour-of-spain.com
Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella ... that tasty, adaptable, dish famed throughout Spain and the World.
There are many, many recipes for paella, depending on whether you favour seafood, chicken, rabbit - or a mixture of all three - plus what you happen to have in your kitchen cupboards! Its flexibility also makes it a great dish for vegetarians.
I have certainly enjoyed a wide variety of paellas, and very tasty they have been too, complemented by the richness of the company of friends and family.
So ... how do you go about making the perfect paella?
First of all, you need to choose your rice. The short-grained rice from Valencia, where most Spanish rice originates, is fine for making paellas. However, the "bomba" rice grown in the neighbouring region of Murcia, is the "king" of paella rice. Again, short-grained, it has the ability to absorb the stock whilst remaining firm.
Another "must" is to use saffron ("azafrán") to create the gentle, yellow colour for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for the traditional - it will bestow a wonderful aroma and unique flavour.
Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock.
Another tip that I have received, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.
Then, simply sit down and enjoy, with the marvelous company of those who share it with you.
Example:As an example I will opt for a seafood paella, typical of the region of Valencia, where I live. The ingredients are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce the amount of rice/stock slightly.
Paella Valenciana - Paella From Valencia
Ingredients:
4 cups rice.
8 cups fish stock.
8 king-sized prawns/langoustine's.
8 mussels.
200 gr shrimps.
200 gr peas (fresh or frozen).
2 tomatoes, skinned and chopped.
2 cloves garlic, thinly sliced.
3 strands saffron, crumbled.
Olive oil for frying.
Method:
1. Sauté garlic in a paella-type pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for approximately 20 minutes.
6. Decorate with prawns and mussels.
7. Cover paella with a lid.
8. Poach the seafood for a few minutes.
9. Decorate paella with lemon quarters.
10. Enjoy!
Linda Plummer is English, and has lived on the Costa Blanca in Spain for 20 years
http://www.top-tour-of-spain.com
(Disclaimer: Unfortunately everything has to have a disclaimer these days so here it is: The above article has been submitted by a member or visitor and any views expressed are not necessarily those of Discovery Villas.)