Archive for August, 2010

Paella is believed to have originated around the mid-18th century in Valencia near lake Albufera on the east coast of Spain.  Many Valencians see Paella as one of their symbols.  There are several variations of Paellas but the most popular and widely known are Paella Valenciana (Valencian Paella), Paella de Marisco (Seafood Paella) and Paella Mixta (Mixed Paella).

The more traditional Paella Valenciana is prepared with rice, vegetables, some type of meat that could be rabbit, chicken or duck, land snails, faba beans and the sofrito usually made with onions, garlic, pepers and tomatoe.  Calasparra or Bomba rice are excellent for Paellas because they absorb a lot of the cooking broth while the grain stays al dente and doesn’t become mushy.

These are simple instructions on how to make the most popular types of Paellas:

Paella Valenciana

Heat oil in the Paella pan
Sauté meat after seasoning with salt.
Add green vegetables and sauté until soft.
Add garlic (optional), grated tomatoes, beans and sauté.
Add paprika and sauté.
Add water, saffron (and/or food coloring), snails and rosemary.
Boil to make broth and allow it to reduce by half.
Add rice and simmer until rice is cooked.
Garnish with fresh rosemary.

Paella de Mariscos

Make a seafood broth from shrimp heads, onions, garlic and bay leaves.
Heat oil in a paellera.
Add mussels. Cook until they open and then remove.
Sauté Norway lobster and whole, deep-water rose shrimp. Then remove both the lobster and shrimp.
Add chopped cuttlefish and sauté.
Add shrimp tails and sauté.
Add garlic and sauté.
Add grated tomato and sauté.
Add rice and braise in sofrito.
Add paprika and sauté.
Add seafood broth and then saffron (and/or food coloring).
Add salt to taste.
Replace the deep-water rose shrimp, mussels and Norway lobster.
Simmer until rice is cooked.

Paella Mixta

Make a broth from seafood, chicken, onions, garlic, bell peppers and bay leaf.
Heat oil in a Paella pan
Sear red bell pepper strips and set aside.
Sear seafood and set aside.
Sauté meat until golden brown.
Add garlic and sauté until brown.
Add grated tomatoes and sauté.
Add onions and bell peppers. Sauté until vegetables are tender.
Add dry seasonings except for salt.
Add rice.
Braise rice until covered with sofrito.
Add broth.
Add salt to taste.
Add saffron (and/or food coloring).
Simmer until rice is almost cooked.
Replace seafood.
Continue simmering until rice and crustaceans are finished cooking.
Garnish with seared red bell pepper strips.

Paella usually has a layer of toasted rice at the bottom of the pan. This is considered a delicacy in Spain and is essential to a good paella. The toasted rice develops on its own if the paella is cooked over a burner or open fire. If cooked in an oven, however, it will not. To correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. Once the aroma of toasted rice wafts upwards, remove it from the heat. The paella must then sit for about five minutes (most recipes recommend the paella be covered with a towel at this point) to absorb the remaining broth.

Paellas are becoming very popular for any event.  They are an affordable alternative to traditional more expensive caterers.  Also very entertaining, if you have a Paella being cooked at your party it will sure be the talking point of everyone there.  Your guest will enjoy watching a chef cook this amazing Spanish tradition.

If you are having a party anywhere in South Florida consider Don Paella Catering Services. Their chef will cook an amazing Paella in front of your guests.