If you are familiar with Spaniard cuisine, chances are you have tried -or at least heard of- paella. This incredible rice-based dish with a typical yellow seasoning called saffron, some vegetables like onions, tomato, and a protein such as seafood that is cooked on a paella pan, most of the times on an open fire, is believed to have its origins in the region of Valencia. However, this dish is said to have its deep roots in the Moorish region of Spain. Of Arabic culture, the Moors traveled from Spain to Persia, bringing rice, their seasonings and recipes with them. But it is also known that the Valencian paella, as it’s known nowadays, was born from the workers of that region, who put rice in a pan and covered it with veggies and meat they had at hand to eat for lunch.
How to make the perfect paella
If you wish to make the perfect paella, there are some elements and ingredients that you must have:
- First, you must have round short to medium-grain and starchy rice that will be soaked by all the liquids that you’ll use for this recipe and that will absorb all flavors.
- Sofrito is another thing that you’ll need. This combination of vegetables and seasoning will grant the perfect base for this dish. Onion, saffron, garlic, tomato paste, and red bell peppers, altogether will make this paella a success.
- A delicious and tasty broth (either made from vegetables or meat) for your rice to absorb.
- To make the perfect paella, you don’t have to forget your seafood!
- And last but not least… a paella pan; without this element, your dish will be incredible rice with seafood but not a true paella.
Knowing and caring of the instrument
Having a paella pan can be intimidating; there are two things that you can do once you buy it, in order to lose the fear of ruining it:
1. Before using it, you have to cure the paella pan. That is, having to remove a thin protective varnish that pans tend to have so that they don’t rust.
2. Fill the pan with water and let it boil. Remove the water and clean it with soap. Let it dry and it’s ready to use!
Once you have used your paella pan for the first time, these two tips will help you to keep it properly cleaned and cared for:
1. After every time you cook, you should clean the paella pan with water and soap, let it dry and put a little bit of olive oil to lubricate it before storing it.
2. If you need to remove rust, fill the paella with water and add a splash of vinegar and salt. Boil this for a couple of minutes, drain it and clean the pan with soap and an aluminum scourer.
Time to put your paella pan to use!
We brought you a Spanish paella recipe for you to put the tips we gave you to use and cook the perfect paella!
Ingredients:
- 3 Cups of short-grain rice.
- 4 ½ cups chicken stock.
- ½ teaspoon saffron threads.
- ½ finely chopped red bell pepper.
- ½ finely chopped yellow onion.
- 3 finely chopped cloves of garlic.
- 1 Cup frozen green peas.
- Roasted diced tomatoes.
- 6 Ounces mild dried chorizo sausage.
- 1 Pound large shrimp, peeled and deveined, with tails left on.
- 1 Pound mussels.
- 1 Pound clams.
- ¼ Teaspoon of salt.
- 3 Tablespoons of olive oil.
- ¼ Cup of parsley, for garnish.
Directions:
First, you have to preheat the grill. Your stove should be put to medium to high heat. In a saucepan, pour the chicken stock and bring it to a boil. Add saffron threads and salt, and turn off the heat. Now let the saffron steep for about fifteen minutes, the broth should be of a bright yellow color now.
On another skillet, add onion, red pepper, chorizo and garlic, and cook it for about six minutes. This mixture will be the base for your Paella, most commonly known as sofrito.
Now it’s time to cook the paella! Set the paella pan over the grill (better over an open fire to stick to some traditions). Add the sofrito and rice, stir and cook for about six minutes; the rice should be translucent. Pour broth, tomatoes and peas. Put a lid over the pan and let the rice cook without stirring, for about fifteen minutes. Add hot water if needed.
Add your seafood! nestle mussels and clams inside the rice (remember to place the hinge sides up), add the shrimps with tails all around the pan. You should cook this for about fifteen minutes, depending on the heat of the grill. Hopefully, you’ll have formed the golden brown rice base on the bottom!
Top with chopped parsley and enjoy.
