Gluten Free · Dairy Free · Can be made Vegan Friendly + Vegetarian
4 Oct · Written by Raquel Jones
Ah, paella, the beloved Spanish culinary masterpiece! Who can resist its flavorful blend of saffron-infused rice, aromatic spices, and an assortment of fresh ingredients? Pronounced "PAH-EH-YA," this iconic dish holds a special place in the hearts of many, and I must confess, I'm quite partial to it myself.
The origins of paella are deeply rooted in Spain's rich culinary history. Hailing from the region of Valencia on the country's eastern coast, paella is a symbol of Spanish culture and tradition. Its name is derived from the Latin word "patella," which means a flat, shallow pan—an essential tool in paella preparation.
One of the key elements that set paella apart is its exceptional rice. While rice is a staple in many cuisines, the rice used in paella is distinctive. Two popular varieties, Bomba and Calasparra, reign supreme. These short-grain rice varieties are prized for their ability to absorb large amounts of liquid and flavor without becoming mushy. Their unique texture is essential for creating the signature al dente consistency that defines paella.
Bomba and Calasparra rice are often compared to Arborio rice, which is commonly used in risotto. However, the crucial difference lies in their capacity to maintain their shape and absorb the rich broth and aromatics while staying separate, granting paella its characteristic "socarrat"—a golden crust at the bottom of the pan that adds a delightful crunch and depth of flavor.
While paella's ingredients may vary depending on the region and personal preference, the core elements include saffron, garlic, onions, peppers, tomatoes, and a variety of proteins, from seafood to chicken and rabbit. This versatility allows paella to adapt to different tastes and dietary preferences, making it a beloved dish across the globe.
Despite its widespread popularity, many people find paella intimidating to make. The intricacies of achieving the perfect socarrat and mastering the saffron-infused rice can be a bit daunting.
However, fear not! With the right guidance and a little patience, you can unlock the secrets of paella and savour this culinary treasure in the comfort of your own home.
So, let's embark on this flavourful journey together. With this recipe, I hope to demystify the paella-making process and empower you to create an authentic and delicious paella that captures the essence of Spain's vibrant culinary heritage.
Bon Profit! Raquel x
Place all Sofrito ingredients into a food processor and pulse a few until all ingredients are combined but still semi-chunky. No food processor? Just chop all vegetable ingredients into small pieces and combine with paprika and saffron.
Serve each person with a wedge of lemon and a dollop of aioli alongside (if desired).
Check that your burner is on the lowest setting – you may need to move to a smaller burner for less heat and regularly move the pan around so that all sides get an even amount of heat. Also, feel free to add extra stock (no more than 1 cup extra). Try not to stir rice.
Try placing a saucepan lid (make sure it fits) over the pan at the end of Step 8 and leave lid on pan rather than using a tea towel for the resting period at Step 9.Â
Seafood/Vegetarian paella pairs wonderfully with ourAmphora Blanco, pinot gris or chardonnay.
Chicken and Chorizo paella pairs wonderfully well withour rosé or savoury Tempranillo J.
Serve your paella alongside a simply dressed, crisp, green salad. Perfect!
Substitute 300 g marinara mix with –
You will also need an extra 1 tbsp olive oil.
Serve each person with a wedge of lemon and a dollop of aioli alongside (if desired).
Substitute 300g marinara mix with –
You will also need an extra 1 tbsp olive oil.
Serve each person with a wedge of lemon and a dollop of plant-based aioli alongside (if desired).
Liquor Licence Number:Â 36151142
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