Paella is often called the national dish of Spain. The dish originates from the Valencia region of Spain. Many also say that the dish was born out of adversity and the word ‘paella’ is derived from the Arabic word ‘baqiyah’.
In Valencia, the dish is traditionally cooked by men in open fires. A simple dish, you can try it out the comfort of your home kitchen.
Paella Valencia
Ingredient
1000 gms Bomba rice
300mls olive oil
3 gms saffron
500gms squid rings
500gms bassa
1 kg tiger prawns, whole
400gms clams
400gms mussels
300gms chicken
300gms chorizo
100gms salt
5gms pepper
50gms parsley
3 litre fish stock
700gms onion
100gms garlic
Method
Heat olive oil in a paella pan. Add chopped onion and garlic, saute till translucent. Add the chicken, chorizo dices and the seafood, saute for two to 3 minutes. Add the raw Bomba rice and sauté.
Add paprika powder, the dissolved saffron and start pouring the stock into the mixture ladle by ladle. Season with salt and pepper when the rice absorbs all the stock and it is cooked and firm to bite. Turn the flame on high and crisp the rice from the bottom. This process is called Saukaraut.
