Paella with sea food. SPANSIH PAELLA
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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Paella world class Spanish dish, history and recipe, to be absolutely enjoyed #paella #foodlover
Paella (/paɪˈɛlə/,[1] /pɑːˈeɪjə/,[2] py-EL-ə, pah-AY-yə, Valencian: [paˈeʎa], Spanish: [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols.[3][4] It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.[5]
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe,[6] and consists of round-grain rice,[7] bajoqueta and tavella (varieties of green beans), rabbit, chicken, sometimes duck, and garrofó (a variety of lima or butter bean), cooked in olive oil and chicken broth.[8][9] The dish is sometimes seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric and Calendula can be used as substitutes. Artichoke hearts and stems may be used as seasonal ingredients. Most paella cooks use bomba rice, but a cultivar known as senia is also used in the Valencia region.[10]
Paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice.
Other popular local variations of paella are cooked throughout the Mediterranean area, the rest of Spain, and internationally.
Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. Workers would gather what was available to them around the rice fields. This often included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less often.[30]
On special occasions, 18th-century Valencians used calderos to cook the rice in the open air of their orchards near lake Albufera. Water vole meat was one of the main ingredients of early paellas,[31] along with eel and butter beans. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.[32]
Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. This led to a change in paella's ingredients, as well, using instead rabbit, chicken, duck, and sometimes snails. The dish became so popular that in 1840, a local Spanish newspaper first used the word paella to refer to the recipe rather than the pan, according to food historian Lynne Olver.[12]
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.[12] Poorer Valencians sometimes used only snails for meat.[30] Many Valencians insist that no more than these ingredients should go into making modern paella valenciana, and, in particular, that fish and shellfish are absolutely out of the question.[33][34] Another important rule, according to Valencians, is that fresh rosemary should not be added to paella valenciana made with rosemary-eating snails.[35]
The main ingredients in every paella dish are rice, saffron, chicken, and vegetables. From there, ingredients vary depending on the type of paella or region where it’s made. The ingredients in this easy paella recipe include:
Produce: onion, bell pepper, garlic, tomatoes, parsley, frozen peas.
Spices: bay leaf, paprika, saffron, salt and pepper.
Saffron: this may be the most important ingredient, so it’s best to buy high quality. If your grocery store doesn’t carry it, try an International food market, or Amazon. If necessary, substitute 1 teaspoon saffron powder.
Seafood: jumbo shrimp, mussels, calamari.
Chicken thighs: I prefer thighs to breasts in the recipe since they don’t dry out as easily during longer cook times.
Olive Oil: Spanish olive oil , or any good quality olive oil.
White wine.
Spanish Rice: See my notes below about the rice, and possible substitutions.
Chicken Broth: Authentic paella would include making your own fish stock from the discarded shells of seafood. I usually substitute chicken broth, for convenience
Sauté
Add white wine
Add chicken & rice
Add broth
Cook uncovered
Cover and let rest
Serve
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