Seafood Paella 2016
Paella has often been called the national dish of Spain and with good reason. It originated there and is about as delicious a meal you may taste anywhere on earth! There are many variations of paella; inland there is sausage and game paellas which include green beans. Along the coast, the seafood paella reigns supreme!
Spanish Food Facts![Part 1] #learnspanish #spanishmadesimple #learnlanguages#learnlanguagesonline
Ah, paella! Just saying the name conjures up images of sun-drenched beaches, vibrant fiestas, and a feast fit for a king (or queen!). While paella isn't officially Spain's national dish (it faces stiff competition from tortilla de patatas!), it's undoubtedly a culinary crown jewel, woven into the very fabric of Spanish culture. So, let's dig into some fun facts and descriptions about this beloved dish:
A symphony of flavors: paella is more than just rice. It's an orchestra of ingredients, each playing its part to create a harmonious whole. Juicy chicken, plump prawns, smoky chorizo, saffron-infused broth, vibrant vegetables – every spoonful is an explosion of textures and tastes.
Regional variations: Just like Spain itself, paella is a diverse dish. Valencia, its birthplace, claims the classic paella Valenciana, featuring chicken, rabbit, snails, and green beans. But travel across the country and you'll encounter seafood paellas by the coast, vegetarian versions inland, and even black paella stained with squid ink!
More than just food: paella is a social experience. Traditionally cooked in a large pan over an open fire, it's meant to be shared with family and friends. The rhythmic clinking of forks against the pan, the laughter, the stories exchanged – paella is a celebration of life itself.
A taste of history: paella's roots go back centuries, influenced by Moorish and Jewish culinary traditions. The name itself is believed to come from the Valencian word plat, meaning dish. So, with every bite, you're savoring not just deliciousness, but a taste of Spain's rich and vibrant history.
So, the next time you encounter paella, remember:
It's more than just a meal; it's a cultural icon.
It's a canvas for culinary creativity.
It's a reason to gather, to laugh, and to celebrate life.
Buen provecho!
Realización de una obra de arte: La paella española
Arroz a la Marinera—Valencia
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately). Andresito, who is collecting reminiscences of people in villages around him in Alicante, told me that on the Alicante Coast, fishermen's families made seafood paellas without any vegetables. When they did not go out to fish, they made arroz de piedras with mollusks from the rocks (piedras means rocks). The fishermen went around local villages selling their fish on scooters, and people inland added vegetables. In Catalonia, where the tradition of mixing meat and seafood is very old, they had pieces of chicken, pork, rabbit, or duck and sausage in their seafood paellas. Today adding meat and vegetables to seafood paella has become common in other regions, where seasonal vegetables such as green beans, peas, artichokes, or peppers also go in. It is called paella mixta. Wine was not added in the past but it is sometimes today. Serve this with Alioli if you like. #shorts Hola AUDIOVISORES!
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Lisa Mays - Paella
Lisa Mays makes Paella during Today in Nashville airing weekdays at 11am on WSMV-TV and streaming live at todayinnashville.com
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Paella de carne y verduras - Paella valenciana tradicional PERFECTA
Receta de paella de carne, la paella valenciana tradicional, de pollo, conejo y verduras. Esta receta es la que ya hacían mis bisabuelos en Castellón, con los ingredientes que había disponibles en el campo, que es como tradicionalmente se ha hecho siempre la paella en las zonas de interior de Valencia. El resultado es exquisito y se explica la receta paso a paso con todos los detalles para que podáis reproducirla con exactitud. Está hecha en horno de leña tal y como se ha hecho desde siempre pero cada paso puede reproducirse en cualquier fuego de gas o vitrocerámica.
Ingredientes para 8 personas:
1 kg de pollo
1 kg de conejo
400gr de tomate triturado
1kg de arroz redondo
500gr de judía verde de manteca
500gr de alcachofa
1 limón
Aceite de oliva
Sal
Colorante alimenticio o azafrán
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