Paella is an authentic Spanish dish, one of the most popular in the world. It’s a rice dish with meat or seafood and sometimes vegetables that’s cooked in a very hot pottery pan on the stovetop. Paella is usually served at room temperature or chilled.
The traditional Spanish recipe calls for saffron, paprika, garlic and olive oil to be used as flavoring agents. Other ingredients include onion, tomato sauce (pinto beans are traditionally used), tomato paste and other vegetables depending on what you want to add to your Paella. The basic paella ingredients can be combined with anything that you like – chicken, ham, shrimp or even lobster!
Paellas are normally cooked on top of an open flame called a “fire.” In Spain, it’s called a “barbacoa” (which means “barbecue”). If you don’t have access to one, you can use your grill instead. Just make sure not to set the grill too close to the coals because that will burn off all of the moisture from the vegetables and rice before they actually cook through!
Paella is easy to make but it does take some time and care to get it right because you have to cook it slowly for about 45 minutes at a low heat. You’ll need a large pot with sides that can hold about 2-3 quarts of liquid so you can mix your ingredients together before cooking them at medium-high heat for about 10 minutes until they become tender and start releasing their liquid into the pan.
You can use any type of seafood paella kit or meat you like in your paella. I usually use clams because they’re so versatile and cheap, but you could use mussels or shrimp instead.
You’ll need several different kinds of pots if you’re going to make paella because each type has its own special characteristics:
Using High-Quality Ingredients
Paella is a Spanish rice dish with saffron, sausages and seafood that’s traditionally made on special occasions.
The key to making a perfect paella is using high-quality ingredients and preparing it correctly. Here’s everything you need to know about making your own paella at home:
Choose the right rice
Paella should be made with long-grain rice. This type of rice has a higher starch content than short grain or medium grain varieties. It also has a better texture when cooked — less sticky and more resistant to the liquid. Long-grain varieties are usually harder to find in supermarkets because they don’t hold their shape as well as other types of rice when cooked. But they’re worth seeking out — they’re much tastier than short-grain varieties and make for more tender paellas. If you want to make perfect paella then look at Spanish paella gift set.
Use fresh ingredients
The saffron you use should be homemade; store-bought saffron is often treated with chemicals that will turn your dish bitter if added to it raw. You can buy it pre-ground or in powder form at specialty stores like Whole Foods or online. If you don’t have time for soaking the threads yourself, look for commercial threads (not powdered) that come from Spain or Portugal.