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Paella
Spanish rice dish
All images
Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its na…
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Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. 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 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.
Wikipedia
Paella ingredients
Rice is the main ingredient and the base of paella
Rice
Saffron gives paella its characteristic yellow color and aroma
Saffron
Olive oil is used to cook the rice and the other ingredients
Olive oil
Chicken is one of the traditional meats used in paella
Chicken
Rabbit is another typical meat used in paella, especially in the Valencian version
Rabbit
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Paella
Cultural Significance
A Symbol Of Valencian identity and cuisine
A Classic Italian dish with regional variations
A staple dish in many cuisines with diverse variations
Nutritional Value
High In carbohydrates, protein, and iron, low in fat
High In carbohydrates, fat, and protein, low in fiber
High In carbohydrates, protein, and fiber, moderate in fat
Cooking Method
Simmering rice with broth in a large shallow pan
Stirring rice with hot broth gradually
Frying rice with oil and spices, then steaming with broth
marthastewart.com
Paella pans range in diameter from a dainty eight inches-intended for a single serving-all the way up to a mind-blowing 60 inches, which can cook enough paella to feed 300 of your closest friends.
The original paella would never have included a combination of meat and seafood, let alone peas, red capsicum or chorizo.
gourmettraveller.com.au
Spain's most famous food export, paella, has reached the four corners of the globe, but sadly bears little resemblance to its original form.
Today adding meats and vegetables to seafood paella has become common.
paellarecipes.org
The Valencian paella and the seafood paella are always competing for the first place of the most popular Spanish paella.
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A spice derived from the flower of Crocus sativus, saffron gives paella its distinctive yellow color and aroma
Saffron
A short-grain rice variety from Valencia, bomba rice absorbs more liquid than other types of rice and maintains its shape and texture
Bomba rice
A sauce made from onion, garlic, tomato, paprika and olive oil, sofrito is the base of many paella recipes and adds flavor and color
Sofrito
A common meat used in paella, chicken is usually cut into small pieces and browned before adding the rice and broth
Chicken
A traditional meat used in paella, especially in paella valenciana, rabbit is cooked with chicken, snails, beans and artichokes
Rabbit
Image: Shutterstock. Data: Wikipedia · marthastewart.com · gourmettraveller.com.au · paellarecipes.org
Wikipedia text under CC-BY-SA license
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