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Paella (pronounced ) is a rice dish, originally from Valencia , where it is eaten especially on Sundays and during the Falles . There are many variations of it with different ingredients. The name ''paella'' is the word for "frying pan" in Valencian (from Latin ''patella''). However, the dish has become so popular in Spanish that the word ''paellera'' is now usually used for the pan and ''paella'' almost exclusively for the dish. Paella is usually garnished with vegetables and with meat or seafood. The three main ingredients are Rice , Saffron , and Olive Oil . OTHER PAELLAS Over time, the recipe became considerably more elaborate and variable as it spread from its origin in Valencia throughout Spain and elsewhere. A common variation is what is called ''paella de peix'' ("fish paella") or ''paella de marisco'' ("seafood paella"), which is made with seafood instead of terrestrial meat. Today one can find paellas with Chorizo , Duck , French Bean s, Garlic , Langoustine s, Lobster , Mussel s, Onion s, Pea s, red Bell Pepper s, Shrimp or Squid , and many recipes include chicken, chorizo, mussels, langoustines and peas, all together, although purists may not accept these ingredients and combinations as authentic. The elaborateness of paella can vary from being a simple, rustic dish cooked in open air and eaten straight from the pan, or it can be made into a very elaborate preparation, with the differently-coloured ingredients contrasting with the rice made yellow with saffron. When the Spaniards arrived in the Philippines , they passed on to the Filipinos their talents in Cookery . Paella has an alteration in the Philippines , with more seafood ingredients since the Philippines is surrounded by huge bodies of water. Alterations to the Spanish paella includes the addition of Crabs , Abalone , Soy Sauce , Atsuete (for the coloring), Clams and other sea products. Also in Iberian Peninsula , Spain's neighboring country Portugal have a similar popular dish called ''Arroz à Valenciana'' (Rice à la Valencian) with its origins in Paella. BASIC COOKING METHOD Paella is generally cooked in a paella pot, which is a large, shallow, flat pan. First the meat, and then the vegetables are Stir Fried in Olive Oil and the rice is added so as to be suffused in the oil. Boiling stock is then added to the paella pan, and reduced by boiling. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. The paella is ready to be served after having cooled for several minutes. For recipes, see . RELATED PAELLA TRADITIONS 2003 in the village square of Cornudella De Montsant , Spain .]]]] Some lemon juice may be poured over the paella. The magic words "bon profit" must be said. Paella is often eaten directly out of the pan with a spoon. As a local rule says, no bread must be eaten if the paella is to be finished. It has become a custom for mass reunions in Valencia — festivals, political campaigns, protests, etc — to prepare an enormous paella, sometimes to win a mention in Guinness Book Of Records . ''Ad hoc'' wide-diameter pans are commissioned for these cases. Paella and its variations are a typical Picnic dish for the Spanish spring and summer, often cooked by the family male adults. The dish is also typically consumed during the Falles in Valencia. RELATED DISHES EXTERNAL LINKS
Systems and Computation at the Technical University Of Valencia :
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