Looking for a traditional Spanish recipe? Without doubt,
best-known is going to be prodigious paella ... that tasty, adaptable, gregarious dish famed throughout Spain and World.And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit ... or a mixture of all three! Perhaps you are non-meat eating ... well, just opt for one of several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice or wild rice.
Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in cupboard! I have certainly enjoyed many paellas where there have been more bones/shells than meat/ seafood! And, very tasty they have been too, richness of company more than compensating for any paucity in ingrediants.
So ... how do you go about making perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, "bomba" rice grown in neighboring region of Murcia, is "king" of paella rice: again, short-grained, it has ability to absorb stock whilst remaining firm.
Another "must" is to use saffron ("azafrán") to create gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for traditional - it will bestow a wonderful aroma and unique flavor.
Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double amount of liquid to rice. If, during cooking, dish becomes a little dry, just add a dash more water or stock.
