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Title: How They Make Paella In Spain
Author: Jack Blacksmith
Article:
If you've never had the customary Spanish recipe of Paella, then
you're surely missing out on something superb. There are
actually many different variations of the recipe in Spain, and
throughout the Spanish culture, but they're all equally
delicious.
The dish is made traditionally with seafood, however it can be
made with chicken, vegetarian style, or rabbit as well. The one
common ingredient that runs throughout however is the rice.
The type of rice that you must use for Paella is short-grained
rice of which is the long cooking type; this is regardless of
any other ingredient variation. If you are looking for a
healthier version of the dish, then you can opt for a
whole-grain or even a wild rice for yours, just be sure NOT to
use instant rice and that when preparing the dish, the rice is
able to absorb all the liquids. You want to find that happy
medium of the rice not absorbing so much stock so that it
becomes limp and soggy. This is when you know you've done it
correctly.
One thing that's great about Paella is that it can be an
impressive dish, even if you are surprised by an influx of
unexpected guests. This is when you'll simply add more rice to
the dish to spread it out over more mouths.
Another great aspect of Paella is how flexible of a dish it can
be. You can throw in just about anything you have in your
cabinets in a dish like this. Again, you just need the correct
rice, and a good hearty flavored stock. This is what gives the
dish the flavor that you need to please the pallets of your
guests or yourself. Using the ingredient Saffron, also known as
azafran, is the key ingredient to the yellowish color that is
given to the food. This is what distinguishes it as Paella.
A recipe for a great Seafood Paella is as follows. You'll need:
4 cups rice 8 cups good quality fish stock 8 king-sized prawns
langoustines 8 good sized mussles ½ pound shrimp 8 ounces fresh
or frozen peas 2 skinned and then chopped tomatoes. (Here's a
quick Tip: It's best to skin the tomatoes by first dipping them
in boiling water for a few seconds then running them under cold
water. This will make the skin peel right off.) 2 garlic cloves
sliced very thinly 3 strands of saffron which you'll simply
crumble by hand.
You'll want to fry the seafood in a good quality Extra Virgin
Olive Oil.
You'll begin by sautéing the garlic in a pot or paella pan.
Next, you'll add the tomatoes, shrimp, peas and saffron. Cook
this until the garlic is tender, but do not let it burn. Doing
so will ruin the entire dish. Now put in the uncooked rice and
stock. This will simmer for around 20 minutes so that the rice
absorbs the stock and plumps up. You don't want the liquids to
evaporate too quickly so be sure to cover the dish. Now just
poach the remainer of the seafood in boiling water for only a
few minutes. You're ready to eat.
About the author:
Jack Blacksmith usually edits detailed reports on information
relating to Spain and spanish culture. His <a
href="http://www.alicante-spain.com/spain-tips/paella.html">publi
cations on paella</a> can be found on his site .
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