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Title: Learn Spanish Culture, Eat Spanish Food
Author: Jack Blacksmith
Article:
Paella is a traditional recipe of Spain, but there are almost as
many variations as there are regions in Spain. And one is more
delicious than the next. Paella is made with either seafood,
chicken or rabbit, and there is even a vegetarian version. The
one unchanging, underlying ingredient is rice.
It is important to make the right rice for Paella. Short grained
rice that is cooked slowly is the traditional basic for Paella.
The other ingredients can be a combination of all sorts of
things, but the rice must be the same. Whole grain or wild rice
may be used, but the key is that it cannot be quick cook or
minute rice, since the rice must cook slowly to absorb all of
the flavors of the dish. When cooking Paella, you know it is
done when the stock is all absorbed, but the rice is neither
soggy nor dry.
Paella is the perfect dish for a large crowd, even if you have
unexpected guests. You can increase the dish by increasing the
rice, and almost any ingredients you obtain will work to make a
good Paella.
That is part of the magic of Paella: it can be made with any
interesting variety of ingredients, as long as you have the
right kind of rice and good stock. The stock, imbued with
saffron (azafran in Spanish), gives the dish its unique flavor
and coloring that is the signature of good Paella.
Here is a recipe for the traditional seafood Paella:
Ingredients: 4 cups of rice, 8 cups of fish stock, 8 large
langoustino, 8 mussels, 1/2 lb. shrimp, 8 oz. peas (fresh or
frozen), 2 skinned and chopped tomatoes, 2 garlic cloves, thinly
sliced, and 3 strands of crumbled saffron, and olive oil for
sauteing. (If you want to make it easy on yourself to peel the
tomatoes, dip them in boiling water for seconds, then run cold
water over them. The skin will come off the tomatoes easily.
Saute the garlic in olive oil; add tomatoes, peas, shrimp and
saffron. Cook until the garlic is just golden but be careful not
to burn it. (That can happen quickly, so stir and watch.) Add
the rice and the stock and let the dish simmer for 20 minutes or
until rice has absorbed liquid and is a moist but not soggy
consistency. Quickly poach the seafood ingredients and add to
the dish just before serving.
About the author:
Being very excited about Spain, Jack Blacksmith was writing
numerous news on this particular subject. His articles on <a
href="http://www.alicante-spain.com/spain-tips/paella.html">spani
sh culture and paella</a> are found on
http://www.alicante-spain.com/spain-tips/paella.html .
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