Spanish Yellow Rice
Paella the national dish of Spain
If Spain had a national dish then Paella is probably way up there as one of the contenders. It is one of those dishes that varies from family to family and even restaurant to restaurant.
Originally from Valencia, like many of the famous Spanish dishes it was ‘peasant' food and was made up of whatever was left over or available. Many types of paella still include rabbit and chicken as some of the main ingredients but the most famous of all is the seafood paella.
You will find paella on the majority of Spanish restaurant's menus although traditionally it is eaten as a lunchtime meal as opposed to a night-time meal.
The distinct flavour of a paella comes from the saffron which also gives the rice its golden yellow colouring. But other ingredients are also very important such as onion, peppers and pimenton (smoked Spanish paprika).
The paella is so called as it is cooked in a utensil called a paellaria, which is essentially a large flat pan. One important thing to remember when cooking a paella is not to keep stirring it as this will soften the rice and result in a ‘pudding' effect. This is not a risotto so the method and texture are very different.
Most supermarkets and home stores sell a range of paellerias and you can even pick them up with a ‘ready packet' mix at Malaga Airport.
Many additional ingredients can be added to a paella such as chorizo (spicy Spanish sausage), artichoke hearts, beef, pork, fish, clams, muscles, prawns and even lobster if you are so inclined.
Part of the fun of cooking a paella is experimenting with ingredients and no matter how hard you try it always seems to taste slightly different each time, usually for the better.
About the Author
Article is written by Club la Costa Spain where you can enjoy a wonderful paella in their onsite restaurant.
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