Recipe: Perfect Paella

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

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

  1. It’s 400 g of Spanish rice (bomba for example).
  2. Prepare 2 l of water.
  3. You need 2 of peppers.
  4. Prepare 2 of tomatoes.
  5. It’s 1 handful of flat green beans.
  6. Prepare 125 g of large white beans.
  7. Prepare of (other vegetables: mini artichokes, squash,..).
  8. Prepare 20 of threads saffron.
  9. Prepare 1 tbsp of paprika.
  10. 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

  1. Cut the vegetables in bite size chunks. Trim the harder parts from the artichokes if using.
  2. Fry the vegetables in plenty of olive oil (start with the meat if using).
  3. Add the chopped garlic and paprika, then the chopped tomatoes and fry until the tomatoes darken and form a paste.
  4. Add saffron, water and salt, and reduce to about half on high heat. Taste for seasoning and adjust if necessary.
  5. 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.
  6. 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.
  7. 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.