One of the best-known dishes in the Spanish cuisine
Generally acclaimed as the most famous Spanish dish, paella consolidates saffron-flavored rice with a wide array of extra fixings, for example, fish, vegetables, or meat. In spite of the fact that the first paella was made in Valencia, where it was made with occasional vegetables, poultry, and rabbit, in Spain the name is utilized to indicate all rice dishes arranged in a paellera or paella – the customary shallow pan.
Many non-Spaniards view paella as Spain’s national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region.
Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means “frying pan” in Valencian, Valencia’s regional language.
According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. Also, dining guests traditionally eat directly out of the pan.
The accurate extra fixings utilized in paella have for quite some time involved debate, however, what everybody concurs on is that every paella ought to have a fresh, caramelized bottom and subtle saffron season. Continuously served in the dish, this Spanish great can be found everywhere in the nation, in an unending number of blends.
Paella de mariscos
Fish paella is one of the most mainstream paella assortments, in Valencia, yet additionally in Andalusia and in the Spanish coast. Because of the wealth of seafood and fish, this dish is a summer most loved in Spain. Paella de mariscos is set up with a base of saffron-flavored rice, peppers, and tomatoes, yet it owes its stunning visual appearance to the tasty mix of fish, shrimp, mussels, and clams.
It is recommended to set up this rich dish over a wood fire to infuse it with a delicate smoky smell.
Frequently referred to as the first paella, this Valencian great generally comprises of rice that is cooked close by chicken thighs, rabbits, three sorts of beans, tomatoes, and snails. Valenciana is liberally prepared with saffron and smoked paprika.
It is constantly arranged in a shallow paella dish. As indicated by tradition, the utilization of extra fixings is forbidden, and just short-grained Valencia rice ought to be utilized in the dish. Paella Valenciana is praised for its flavor and the mix of local, authentic fixings that impeccably represent the culinary legacy of the region.
According to expert Quim Marqués who made and protected this fair dish, paella Catalana speaks to the ideal mix of land and ocean. The dish comprises of a broad list of fixings, for example, conventional saffron-flavored rice, chicken, longaniza sausage, crayfish, prunes, and relying upon the season, either artichokes or peas.
As far back as it began showing up on the menus of neighborhood restaurants, paella Catalana has been raising a warmed discussion over what establishes a bona fide paella. Regardless of the varying perspectives, it has become a typical dish of the Catalonia region.