Paella: The Spectacular Rice Dish
July 21st 2007 07:34
One of my favourite rice dishes has to be the Spanish Paella. Not only is it a meal in one, thus convenient and full of flavour, but it is also a delightful dish to share with friends and easily modified to suit personal tastes.
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today, Paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. It may contain chicken, pork, shellfish, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color, is an essential part of the dish.
According to The Paella Company, paella was originally a laborers' meal, cooked over an open fire in the fields and eaten directly from the pan using wooden spoons. Seafood is rare in the fields of Valencia, which is why they used chicken, rabbit, duck and snails. According to the La Paella Website, snails were the most commonly used meat as they were cheap; for special occasions rabbit or duck would be added and the well-off would have chicken. Anyone that tries to tell you that the original paella was a seafood dish is wrong.
Paella may be served in one of the following ways in Spain:
1. As a part of a 'menu del dia' (read about menu del dia in Eating in a Restaurant in Spain). The paella will have been cooked earlier in the day and will be reheated for you, probably in the microwave.
2. As tapas In Granada in particular, paella is often served as free tapas (a good place to get it is at Bodegas Castaņedas). The paella is made fresh and is served as tapas until they run out. Often very good but as it is given free, it won't have very expensive ingredients (e.g. saffron).
3. As a serving from a large paella cooked earlier in the day Many of the cheaper bars in Valencia and Alicante will make a paella earlier in the day and serve portions from it throughout the day, like with the 'menu del dia'.
4. Made fresh to serve, this would be the best option. Servings are normally large and best eaten as a shared meal.
The rice used for cooking Paella is the key. It acts as a flavour conductor to transfer the taste of the other ingredients to the mouth. Only short-grained rice is suitable for Paella but bomba, the most absorbent, is the best option. By using the right type of rice, all the flavour from the meats and seafood added, would be absorbed. Smoke is also an essential ingredient in providing flavour to the Paella. Therefore, the Spanish always prefer to cook it over wood fire.
The Spanish eat paella at lunchtime, never at night. In the country, it is cooked outdoors over a wood fire, particularly on Sunday afternoons for family gatherings. And, like our barbeques, the men take over the cooking.
Paella with Vegetables
Seafood Paella
I came across this video clip on YouTube, which features Posh Nosh from the BBC channel, cooking Paella:
Paella is pretty simple to make on your own and a good party dish to serve up for your guests. So give it a go and enjoy!
Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today, Paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. It may contain chicken, pork, shellfish, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color, is an essential part of the dish.
According to The Paella Company, paella was originally a laborers' meal, cooked over an open fire in the fields and eaten directly from the pan using wooden spoons. Seafood is rare in the fields of Valencia, which is why they used chicken, rabbit, duck and snails. According to the La Paella Website, snails were the most commonly used meat as they were cheap; for special occasions rabbit or duck would be added and the well-off would have chicken. Anyone that tries to tell you that the original paella was a seafood dish is wrong.
Paella may be served in one of the following ways in Spain:
1. As a part of a 'menu del dia' (read about menu del dia in Eating in a Restaurant in Spain). The paella will have been cooked earlier in the day and will be reheated for you, probably in the microwave.
2. As tapas In Granada in particular, paella is often served as free tapas (a good place to get it is at Bodegas Castaņedas). The paella is made fresh and is served as tapas until they run out. Often very good but as it is given free, it won't have very expensive ingredients (e.g. saffron).
3. As a serving from a large paella cooked earlier in the day Many of the cheaper bars in Valencia and Alicante will make a paella earlier in the day and serve portions from it throughout the day, like with the 'menu del dia'.
4. Made fresh to serve, this would be the best option. Servings are normally large and best eaten as a shared meal.
The rice used for cooking Paella is the key. It acts as a flavour conductor to transfer the taste of the other ingredients to the mouth. Only short-grained rice is suitable for Paella but bomba, the most absorbent, is the best option. By using the right type of rice, all the flavour from the meats and seafood added, would be absorbed. Smoke is also an essential ingredient in providing flavour to the Paella. Therefore, the Spanish always prefer to cook it over wood fire.
The Spanish eat paella at lunchtime, never at night. In the country, it is cooked outdoors over a wood fire, particularly on Sunday afternoons for family gatherings. And, like our barbeques, the men take over the cooking.
Paella with Vegetables
Seafood Paella
I came across this video clip on YouTube, which features Posh Nosh from the BBC channel, cooking Paella:
Paella is pretty simple to make on your own and a good party dish to serve up for your guests. So give it a go and enjoy!
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Comment by Tracy
Movies and Life
Comment by Optomistic Opportunism
Bohemian Hiphop
Japanese Jazz Funk
Optomystic Opportunism
It can get a bit hectic with 8 or so people digging into the tapas and sangria.
My friend Ian the gatecrashing IT guy was lucky enough to be asked for a dance by the flamenco troupe that were performing there on the night. He was reluctant to get involved, but happy once he got in the midst of it.
I guess different foodie cultures can be like that eh Ruby. Had your caramel mach today?
Opto
Comment by Ruby
The Rubik's Cube
Comment by Ruby
The Rubik's Cube
Caramel mach? Haven't had one today. Definitely will do when I head out to lunch later
Comment by David John Burke
culinarian
culinarian ask the chef