Seafood paella is the newest form of paella compared to the paella types with other meat sources. The original paella contains snails, not seafood. Traditionally, paella was eaten straightly from its pan with wooden spoons of each person. Eating paella is still an important ocasion for Spaniards.
Families not only gather in restaurants to eat paella but paella is often cooked at weekends or holidays at picnic areas near to sea or mountain. Making paella is often left to men like BBQ's in England. Paella can create a sociable and enjoyable environment often with a debate on how to cook paella itself. The most popular paella is made with Bomba rice because it absorbs the flavours and the stock more than other rices so it becomes bigger and more delicious.
Saffron is an elemental ingredient of paella, saffron gives a nice taste and a deep yellow colour to paella. Onions and garlic are essential, and artichoke quarters, nora peppers , fresh peas or beans are often added.
Wine with paella is always a good choice for dinner. This is the traditional paella from Valencia. Paella Valenciana is an easy recipe, generally cooked with rice, tomatoes, peppers, onions, and garlic sofrito. Rabbit meat is the popular protein choice, but many enjoy using chicken too.
A Sunday dinner tradition! Whether at home or in Spanish restaurants, Spaniards will cook their meat paella with chicken, rice, black pepper, paprika, saffron, red peppers, and peas. A generous amount of seasoning is recommended so that the meat will absorb the flavor. This dish is probably the best definition of authentic Mediterranean cuisine. The idea of combining rice, spices, and different proteins in a big pan seems pretty simple, so why did it just happen here?
That brings us into the Arabic culinary world, with some super cool results. Historians now say that paella is part of a family of Arabic rice dishes that spread outwards from Persia in the 8th and 9th centuries.
Paella is the sister of Persian pilaf , and even Indian pulao and biryani! Like lots of seemingly Spanish icons, paella became a national symbol under the dictatorship of General Franco. Under his reign , Franco put forward a nationalist and uniform Spanish identity, cherry-picking icons from the dozens of different cultures across the country.
Ever wondered why flamenco , a Romani music and dance from Andalusia, is played all across Spain? Franco chose it , while also ruthlessly oppressing the Romani people who it came from. Franco liked it. Urban legends say that Franco loved a good paella —and routinely went out in Madrid in search of one. Not wanting to miss out on his patronage or risk his wrath , paella started appearing on the lunchtime menus of bars and restaurants across Madrid. To prepare paella , there are three basic rules to follow.
Before cooking in a paella pan, be sure to season the pan. Although there are different ways to do this, the simplest method is to first wash the pan with warm water and soap and dry with a soft cloth immediately. While the pan is still warm, using a soft cloth or paper towel, rub olive oil over the entire inside of the pan. If the pan is not warm after washing, place it in the oven on warm for a few minutes, then rub the oil on it. It is very important to thoroughly clean the pan immediately after each use.
Then, before storing it, rub it with olive oil to prevent it from rusting. Simple use a soapy steel wool pad to gently wash it and rub off the rust. Then, rub with olive oil to season it again.
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