A Traditional Spanish Dish
Yummy, I love paella!
Paella, a traditional dish found throughout the different provinces Spain, has roots in Valencia where it was first thought to have been created.
What makes this a favored dish among tourists and locals alike is probably all of the available choices—seafood (lobster, mussels, clams, and shrimp), pork, chicken, rabbit, sausage, and vegetarian, the presentation to the table, AND the wonderful taste!
We found a great little restaurant in Madrid called, Marina Ventura.
I don't mind if I do!
Paella is a dish that is meant to be shared, so when you are looking at a menu in Spain, please note that the price listed is a “per person price,” not the price for the entire dish itself.
Paella is made from rice, a variety of meats and vegetables, olive oil, and the key ingredient—saffron. Saffron gives the rice a wonderful golden color and unique flavor. Paella is made in a wide, shallow pan called a paella or paellera, depending on what region of Spain you are visiting.
I can't believe we ate the whole thing!
The first step of cooking paella is sautéing the meats and vegetables in olive oil. Water and rice are added next and the entire mixture is allowed to simmer over a low heat for approximately twenty minutes.
The final step is creating the soccarat, which is the toasted rice at the bottom of the pan, This is achieved by turning up the heat and listening for the rice to crackle and waiting for a toasted smell to emerge. This delicious aroma signals the chef that his creation is finished and ready to serve to hungry guests.
We were treated to paella when we were in Valdelavilla. It was cooked outdoors over an open flame,and the pan was huge-it served over 44 people!
