Spanish Seafood Paella Recipe' title='Spanish Seafood Paella Recipe' />Seafood Paella Recipe Beautiful, fresh seafood crowns Spains most famous rice dish. A crusty saffron infused layer of rice and sauteed veggies topped with squid, mussels, and shrimp. Thats what this Spanish Paella is all about One of the most. The Best Spanish Shrimp Paella Recipes on Yummly Spanish Paella, Easy Paella, Paella Mixta paella With Seafood And Meat. How to Cook the Perfect Paella. There are many versions of the famous rice dish called Paella. From the original Valencian version that includes rabbit and snails to vegetarian and seafood Paella Paella de Marco to Paella mixtapes chicken, meat and shellfish, paella comes in several varieties. As you learn how to make Paella, its important to know how many people you want to serve and what youll need to make the perfect meal. Paella pans, sometimes called paelleras are made especially for the job. They are round, open. MORE metal pans, which are approximately 2 to 2. These pans spread the heat and withstand cooking over hot coals. Paella pans can be made of carbon steel, stainless steel or enamel and have two handles. The material, shape and shallow depth of the pans are what make them perfect for cooking rice, which is the focus of the Paella. Paella pans are readily available in sizes from a 9 inch pan that makes one to two servings, and costs about 1. Carbon steel Paella pans in three typical sizes used by home cooks are shown in the photo above. Looking for a traditional Spanish recipe Without doubt, the bestknown is going to be the prodigious paella. Two to Four Servings To prepare a Paella for up to four people, you can use a 1. Paella pan. You can also use a large electric skillet with a thermostat control. For Larger Groups An 1. Remember, due to the shape of the pan, the amount can be reduced to half as many servings without negatively affecting the quality of the paella. Perfect Paella Tip Dont worry if the pan looks old after its first use. Simply wash, dry and immediately rub with oil, and it will last many years. Nourishing, vibrant, and without pretension, paella has held a place of honor and practicality in Spanish homes for centuries. To round out this meal. Easy Seafood Paella Recipe. Not sure if it was the recipe or the pan, but Im afraid to go back to the pan I added Spanish Chorizo and peas. Learn how to prepare the popular Spanish dish called Paella by getting the right kitchen gear for this Spanish cuisine. Paella Wikipedia. Paella Catalan pronunciation paea or pe, Spanish paea English approximation 12 or 3 is a Valencian rice dish. Paella has ancient roots, but its modern form originated in the mid 1. Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia. Many non Spaniards view paella as Spains national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Types of paella include Valencian paella, vegetarianvegan paella Spanish paella de verduras, seafood paella Spanish paella de marisco, and mixed paella Spanish paella mixta, among many others. Valencian paella is believed to be the original recipe5 and consists of white rice, green beans bajoqueta and tavella, meat chicken and rabbit, white beans garrofn, snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba6 rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier and thus more susceptible to overcooking variety known as Senia. All types of paellas use olive oil. EtymologyeditPaella is a Valencian word789 which derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan. The word paella is also related to paila used in many Latin American countries. Paila in the Spanish language of Latin America refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving. The Latin root patella from which paella derives is also akin to the modern Frenchpole,1. Italian padella1. Old Spanishpadilla. Valencians use the word paella for all pans in the Valencian language, including the specialized shallow pan used for cooking paellas. However, in most other parts of Spain and throughout Hispanic America where the Spanish language is spoken as opposed to the Valencian language, the term paellera paella pan is more commonly used for the specialised pan while paella is reserved for the rice dish prepared in it, although both terms are deemed correct for the pan, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language in Spain. Paelleras are traditionally round, shallow, and made of polished steel with two handles. HistoryeditPossible originseditMoors in Muslim Spain began rice cultivation around the 1. Consequently, Valencians often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 1. Afterwards, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for Lent. Along Spains eastern coast, rice was predominantly eaten with fish. Spanish food historian Lourdes March notes that the dish symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries. Valencian paellaeditOn special occasions, 1. Valencians used calderos to cook rice in the open air of their orchards near lake Albufera. Water vole meat was one of the main ingredients of early paellas,2. Novelist Vicente Blasco Ibez described the Valencian custom of eating water voles in Caas y Barro 1. Albufera. 2. 1Living standards rose with the sociological changes of the late 1. Spain, giving rise to gatherings and outings in the countryside. This led to a change in paellas ingredients, as well, using instead rabbit, chicken, duck and sometimes snails. This dish became so popular that in 1. Spanish newspaper first used the word paella to refer to the recipe rather than the pan. The most widely used, complete ingredient list of this era was short grain white rice, chicken, rabbit, snails optional, duck optional, butter beans, great northern beans, runner beans, artichoke a substitute for runner beans in the winter, tomatoes, fresh rosemary, sweet paprika, saffron, garlic optional, salt, olive oil, and water. Poorer Valencians, however, sometimes used nothing more than snails for meat. Valencians insist that only these ingredients should go into making modern Valencian paella. Seafood and mixed paellaedit. Traditional preparation of paella. On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic, as well. In this recipe, the seafood is served in the shell. A variant on this is paella del senyoret which uses seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born. Recipe For German Chocolate Cake here. This paella is sometimes called preparacin barroca baroque preparation due to the variety of ingredients and its final presentation. During the 2. 0th century, paellas popularity spread past Spains borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage including chorizo,2. However, the most globally popular recipe is seafood paella. Throughout non Valencian Spain, mixed paella is very popular. Some restaurants in Spain and many in the United States that serve this mixed version refer to it as Valencian paella. However, Valencians insist that only the original two Valencian recipes are authentic, and generally view all others as inferior, not genuine, or even grotesque. Basic cooking methodseditAccording to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the paellera. Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking. Valencian paellaeditThis recipe is standardized2. Valencians consider it traditional and very much part of their culture. Rice in Valencian paella is never braised in oil, as pilaf, though the paella made further southwest of Valencia often is. Heat oil in a paella. Saut meat after seasoning with salt. Add green vegetables and saut until soft. Add garlic optional, grated tomatoes, beans and saut. Add paprika and saut. Add water, saffron or food coloring, snails optional and rosemary. Boil to make broth and allow it to reduce by half. Remove the rosemary once flavour has infused or it starts to fall apart. Add rice and simmer until rice is cooked. Garnish with more fresh rosemary. Seafood paellaeditRecipes for this dish vary somewhat, even in Valencia. The recipe below is based on the two cited here. Make a seafood broth from shrimp heads, onions, garlic and bay leaves. Heat oil in a paellera. Add mussels. Cook until they open and then remove. Saut Norway lobster and whole, deep water rose shrimp. Then remove both the lobster and shrimp. Add chopped cuttlefish and saut. Add shrimp tails and saut. Add garlic and saut. Add grated tomato and saut. Add rice and braise in sofrito. Add paprika and saut. Add seafood broth and then saffron or food coloring. Add salt to taste. Add the deep water rose shrimp, mussels and Norway lobster that were set aside. Simmer until rice is cooked. Mixed paellaedit. Plate of paella with Aioli. There are countless mixed paella recipes. The following method is common to most of these. Seasoning depends greatly on individual preferences and regional influences. However, salt, saffron and garlic are almost always included.