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Another tip I have been told, on more than one occasion, is to gently fry rice for a few minutes before adding stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.
Perhaps most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to full marvellous company of those who will share it with you.
I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce amount of rice/stock slightly.
Paella Valenciana - Paella From Valencia
Ingrediants:
- 4 cups rice. - 8 cups fish stock. - 8 king-sized prawns/langoustines. - 8 mussels. - 200 gr shrimps. - 200 gr peas (fresh or frozen). - 2 tomatoes, skinned and chopped. - 2 cloves garlic, thinly sliced. - 3 strands saffron, crumbled. - Olive oil for frying.
Method:
1. Sauté garlic in a paella-type pan.
2. Add tomatoes, peas, shrimps and saffron.
3. Cook for a few minutes.
4. Add rice and stock.
5. Simmer for approximately 20 minutes.
6. Decorate with prawns and mussels.
7. Cover paella with a lid.
8. Poach seafood for a few minutes.
9. Decorate paella with lemon quarters.
10. Enjoy!
Linda Plummer is English, and has lived on the Costa Blanca in Spain for 20 years. She is webmistress of the information- rich site: http://www.top-tour-of-spain.com with its FREE monthly newsletter, "The Magic of Spain".