Paella is one of the forms of rice dishes which evolved into modern form in the mid nineteenth century, in one of the lagoons in Valencia, near a lake called Albufera located on Spain’s east coast,. This dish is very popular is Spain. People who do not belong to Spain consider it as national dish of Spain. On the contrary, Spaniards believe Paella as regional dish of Valencia.
History of Paella Recipes
Paella Recipes - Ingredients
Most of the recipes include either all or a combination of some of the ingredients mentioned above. Olive oil and saffron are the ingredients that are used in preparing all kinds of paella. The rice that is used in preparing paella dish is bomba rice or calasparra rice.
Paella Recipes - Basic Preparation Method
In case of all paella recipes, the pan’s bottom is layered with toasted rice and is believed to be a delicacy in Spain. Also, this is considered to be essential, so as to prepare good and tasty paella. Rice would be toasted at the pan’s bottom, while it is being cooked. The pan is removed from flame, as and when aromatic smoke of rice blows upwards. Paella is then allowed to sit for around five minutes. In most of the paella recipes, the dish is covered with towel during this time. This helps in absorbing the residual broth.
Note- If paella is cooked over open fire or over burner, toasted rice would be developed on its own. However, if this dish is prepared in oven, toasted rice would not be developed. The dish is allowed to cook over high flame.
Paella Recipes - Variations