Recipes Across the World: Spanish Paella

Shalyn of Sightseeing Senorita is bringing an iconic Spanish dish to the ‘Recipes Across the World‘ sequence!

Each time I consider paella, I consider house. No, not Pittsburgh. I consider my second house: Spain. I spent a semester finding out overseas in Seville, Spain and it was one of the best 4 months of my life.

Paella grew to become a part of my regular routine. I lived with a number household, and it was one thing we ate pretty commonly. It shortly grew to become my favourite meal! I realized find out how to make it from taking a semester-long Spanish cooking class.

All through the semester we made a bunch of Spanish staples like gazpacho, bull’s tail, torrijas, and Tortilla Española. Naturally, we saved one of the best for final and cooked paella on our final day of sophistication as a farewell meal.

Right here’s the recipe for find out how to make Spanish Paella at house!

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Cultural Context

I needed to go to Madrid to fly house, however I had an additional day earlier than my flight. My final meal in Spain after a whirlwind 4 months was none apart from my beloved paella with a giant glass of sangria.

Paella is without doubt one of the best-known dishes in Spanish delicacies, and it originates from Valencia.

I used to be fortunate sufficient to journey to Barcelona and Valencia for a weekend, so I acquired to strive my favourite meal within the birthplace of paella. How cool is that?

Whereas paella is usually seen as a quintessential Spanish delicacies, it’s origins are rooted within the Valencia area. The phrase ‘paella’ refers back to the frying pan the dish is cooked in—in Valencian, the regional language of Valencia.

There are numerous tales about how the dish got here to be, however many discuss how the dish is a melding of cultures: Roman, Arab, and Valencian.

For Paella Valenciana, the dish was initially made round lunchtime for farmers. These working across the rice fields would seize no matter was out there: tomatoes, onions, snails, generally rabbit or duck. And all of it was cooked in a large pan.

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*Serves 8

  • three plum tomatoes
  • 32 ounceschicken inventory
  • three cups Bomba rice
  • 20 threads saffron
  • 2 sprigs rosemary
  • three tsp salt
  • 1 tsp paprika
  • 2 tablespoons of olive oil
  • 6 boneless hen thighs
  • 1 crimson bell pepper
  • 1 handful of snow peas or inexperienced beans

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Recipe + Preparation

  1. Pour olive oil into the pan and prepare dinner on medium warmth.
  2. As soon as olive oil simmers, add hen. Salt and pepper the hen.
  3. Prepare dinner hen till golden brown on either side. Whereas hen cooks, cube tomatoes (or in the event you don’t like large tomato chunks like me, puree them!).
  4. Heat hen inventory in kettle or 4-quart saucepan on medium warmth.
  5. Mix rice, saffron, paprika, rosemary, and 1 tsp salt in mixing bowl. Cube crimson pepper, chop snow peas, and mince garlic.
  6. When the hen is cooked, transfer it to the outer edges of the pan.
  7. Add the snow peas, crimson pepper, and garlic to the middle and prepare dinner till they start to melt and darken in colour.
  8. Add tomatoes and prepare dinner till liquid dissipates.
  9. Add rice combination to the middle of the pan, stirring always for 1 minute.
  10. Alter the hen on high of the rice, and add the hen inventory 1 cup at a time, ensuring the rice is totally submerged in liquid.
  11. Don’t add a brand new cup till the liquid is absorbed.
  12. Squeeze recent lemon juice on high, and revel in!

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