| Looking for a traditional Spanish recipe? Without doubt, | | | | occasion, is togently fry the rice for a few minutes |
| thebest-known is going to be the prodigious paella ... | | | | before adding the stock,ensuring that it is well-coated in |
| that tasty,adaptable, gregarious dish famed throughout | | | | oil. I think all Spaniardswould agree that, once cooked, it |
| Spain and the World. | | | | is best to leave your paella tostand for a good five |
| And, what an impressive choice of recipes exist for a | | | | minutes before serving. |
| pleasurablepaella: seafood, chicken, rabbit ... or a | | | | Perhaps the most important ingrediant for making that |
| mixture of all three! | | | | perfectpaella, is to use lashings and lashings of love |
| Perhaps you are non-meat eating ... well, just opt for | | | | whilst preparingit - for surely, that is something we can |
| one of theseveral vegetarian paella recipes. Bit of a | | | | all afford - and toenjoy to the full the marvellous |
| health fanatic? | | | | company of those who will shareit with you. |
| Then substitute white rice for whole-grain rice or wild | | | | I shall now have to choose a paella recipe to offer you |
| rice. | | | | as anexample! I think I will opt for a seafood paella, |
| Got a large family and not much money to feed them | | | | typical of theregion of Valencia, where I live. The |
| on? Useplenty of rice and imagination along with a | | | | ingrediants are for ahearty four servings. If you are not |
| tasty stock, pluswhatever you can find in the | | | | a hefty eater, or on a diet,then reduce the amount of |
| cupboard! I have certainly enjoyedmany paellas where | | | | rice/stock slightly. |
| there have been more bones/shells than meat | | | | Paella Valenciana - Paella From Valencia |
| seafood! And, very tasty they have been too, the | | | | Ingrediants: |
| richness ofthe company more than compensating for | | | | - 4 cups rice. |
| any paucity in theingrediants. | | | | - 8 cups fish stock. |
| So ... how do you go about making the perfect paella? | | | | - 8 king-sized prawns/langoustines. |
| First ofall, you need to choose your rice. The | | | | - 8 mussels. |
| short-grained rice from | | | | - 200 gr shrimps. |
| Valencia - where most Spanish rice originates - is fine | | | | - 200 gr peas (fresh or frozen). |
| formaking paellas. However, the "bomba" rice grown in | | | | - 2 tomatoes, skinned and chopped. |
| theneighboring region of Murcia, is the "king" of paella | | | | - 2 cloves garlic, thinly sliced. |
| rice: again,short-grained, it has the ability to absorb the | | | | - 3 strands saffron, crumbled. |
| stock whilstremaining firm. | | | | - Olive oil for frying. |
| Another "must" is to use saffron ("azafrán") to | | | | Method: |
| create the gentle,yellow color for which this delectable | | | | 1. Sauté garlic in a paella-type pan. |
| dish is renowned. Yes, itis possible to buy cheaper, | | | | 2. Add tomatoes, peas, shrimps and saffron. |
| artificial colorings but ... go forthe traditional - it will | | | | 3. Cook for a few minutes. |
| bestow a wonderful aroma and uniqueflavor. | | | | 4. Add rice and stock. |
| Many Spaniards swear a perfect paella can only be | | | | 5. Simmer for approximately 20 minutes. |
| achieved whenusing a tasty, home-made stock. | | | | 6. Decorate with prawns and mussels. |
| Whatever you decide, allow atleast double the amount | | | | 7. Cover paella with a lid. |
| of liquid to rice. If, during cooking,the dish becomes a | | | | 8. Poach the seafood for a few minutes. |
| little dry, just add a dash more water orstock. | | | | 9. Decorate paella with lemon quarters. |
| Another tip I have been told, on more than one | | | | 10. Enjoy! |