Tips On How To Make Paella
by Linda
(Spain)
Spanish Paella is not only tasty - it's sociable and fun!
Although I'm English, I've lived in Spain for many years and have come to love traditional Spanish food.
So, I'm including a few tips on how to make paella, in the hopes that eventually there will be a section of Spanish recipes on this wonderful website.
As I expect many of you know, each Spanish family seems to have its own favorite paella recipe, although paella was thought to originate from the Valencia Region of Spain - the country's main rice growing area.
Paella was originally a poor man's dish ... rice was plentiful in the area and, in those days, most Spanish people lived in the country and had a few chickens running around or, as Valencian is by the coast, they'd easily obtain seafood and fish.
And, what better and cheaper way was there to feed a large family than by combining affordable, local produce in just one pan, resulting in an appetizing, filling, healthy meal? It certainly saved on the washing up!
Nowadays, you'll find heaps of different paella recipes.
But, ideally, all paella recipes should include the following basic ingredients:
- rice
- stock
- saffron
- olive oil
To these, you can then incorporate the meat, chicken, rabbit, fish, seafood and vegetables of your choice.
Traditional Spanish paella is made from a short-grained rice.
The king of paella rice is Bomba rice, and it's considered special because it can absorb more stock whilst still remaining firm.
Most rice will absorb around double its quantity in stock, whereas Bomba rice can absorb three times stock to rice.
Because the rice can absorb more of the stock, this results in the rice being more flavorful ... in other words, the paella is tastier.
Anyway, here you have seven quick tips for making a lip-smacking paella:
- Use approx 75g or 1 cup of rice per person.
- 2-3 times stock to rice depending on whether you use Bomba rice or not.
- Use home-made stock.
- Gently heat and coat rice in oil for a minute before adding stock.
- Use saffron strands rather than artificial colorant if possible.
- Once cooked, cover paella and leave to stand 5 mins before serving.
- If possible, cook on a gas hob rather than electric.
Enjoy!
Linda from Top Tour of Spain
