Paella. Paella is a rice dish originally from Valencia. For this reason, many non-Spaniards view it as Spain's national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols. Паэлья с морепродуктами (Paella Marinera).
Paella is – next to tortilla and tapas – Spain's internationally most well-known dish. The original recipe comes from Valencia, which is located at the. Serve up a fragrant paella to feed a crowd. You can cook Paella using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Paella
- It’s 400 g of Spanish rice (bomba for example).
- Prepare 2 l of water.
- You need 2 of peppers.
- Prepare 2 of tomatoes.
- It’s 1 handful of flat green beans.
- Prepare 125 g of large white beans.
- Prepare of (other vegetables: mini artichokes, squash,..).
- Prepare 20 of threads saffron.
- Prepare 1 tbsp of paprika.
- Prepare of Olive oil.
This classic Spanish rice dish usually contains seafood, but we also have meat, veggie and mixed versions. Serve up a fragrant paella to feed a crowd. Types of paella include Valencian paella, vegetable paella (Spanish: paella de verduras), seafood paella (Spanish: paella de mariscos), and mixed paella (Spanish: paella mixta), among many others. Paella is a traditional Spanish dish made by cooking Calasparra rice with saffron, stock and a Take your pick of our easy paella recipes – from chicken and chorizo paella, to seafood or vegetarian paella.
Paella step by step
- Cut the vegetables in bite size chunks. Trim the harder parts from the artichokes if using.
- Fry the vegetables in plenty of olive oil (start with the meat if using).
- Add the chopped garlic and paprika, then the chopped tomatoes and fry until the tomatoes darken and form a paste.
- Add saffron, water and salt, and reduce to about half on high heat. Taste for seasoning and adjust if necessary.
- Add the rice, give it a good stir, then make sure to distribute the rice evenly in the bottom of the pan (you will not stir it again), then cook on high heat for 10 minutes.
- Add the white beans (do not stir the rice), lower the heat to medium-high and cook for another 5 minutes, then lower the heat again and cook for another 5 minutes.
- The paella is ready once more of the moisture had been absorbed, the rice is "al dente", and a crust of rice starts to form in the bottom of the pan.
Paella has bits of everything I love: rice, seafood, and most importantly socarrat: crispy crunchy toasted rice bits. Have you ever been obsessed with a dish even though you've never eaten it? Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. Paella remained a regional food for a good long while. Back when that original paella recipe was After a few days of polling Valencia's chefs on the finer points of paella, I decided to leave them to.