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And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Perhaps you are non-meat eating ... well, just opt for one of the several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice – just remember it takes longer to cook.
Got 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 have certainly enjoyed many paellas where there have been more bones/shells than meat/seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingredients.
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 colourings but ... go for the traditional – it will bestow a wonderful aroma and unique flavor.
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 I have been told, 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.
Perhaps the most important ingredient for making that perfect paella, is to use lashings and lashings of love whilst preparing it – for surely, that is something we can all afford – and to enjoy to the full the marvelous company of those who will share it with you.
Paella Valenciana - Paella From Valencia
- 4 cups rice
- 8 cups fish stock
- 8 king-sized prawns/langoustines
- 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
1. Sauté garlic in 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 a few minutes before rice is cooked.
7. Cover paella with a lid.
8. Poach seafood for a few minutes.
9. Decorate with lemon quarters.
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