If Youve Never Had The Customary Spanish Recipe Of Paella, Then Youre Surely Missing Out On Something Superb. There Are Actually Many Different Variations Of The Recipe In Spain, And Throughout The Spanish Culture, But Theyre All Equally Delicious.The Dish Is Made Traditionally With Seafood, However It Can Be Made With Chicken, Vegetarian Style, Or Rabbit As Well. The One Common Ingredient That Runs Throughout However Is The Rice.The Type Of Rice That You Must Use For Paella Is Short-grained Rice Of Which Is The Long Cooking Type; This Is Regardless Of Any Other Ingredient Variation. If You Are Looking For A Healthier Version Of The Dish, Then You Can Opt For A Whole-grain Or Even A Wild Rice For Yours, Just Be Sure NOT To Use Instant Rice And That When Preparing The Dish, The Rice Is Able To Absorb All The Liquids. You Want To Find That Happy Medium Of The Rice Not Absorbing So Much Stock So That It Becomes Limp And Soggy. This Is When You Know Youve Done It Correctly.One Thing Thats Great About Paella Is That It Can Be An Impressive Dish, Even If You Are Surprised By An Influx Of Unexpected Guests. This Is When Youll Simply Add More Rice To The Dish To Spread It Out Over More Mouths.Another Great Aspect Of Paella Is How Flexible Of A Dish It Can Be. You Can Throw In Just About Anything You Have In Your Cabinets In A Dish Like This. Again, You Just Need The Correct Rice, And A Good Hearty Flavored Stock. This Is What Gives The Dish The Flavor That You Need To Please The Pallets Of Your Guests Or Yourself. Using The Ingredient Saffron, Also Known As Azafran, Is The Key Ingredient To The Yellowish Color That Is Given To The Food. This Is What Distinguishes It As Paella.A Recipe For A Great Seafood Paella Is As Follows. Youll Need:4 Cups Rice8 Cups Good Quality Fish Stock8 King-sized Prawns Langoustines8 Good Sized Mussles Pound Shrimp8 Ounces Fresh Or Frozen Peas2 Skinned And Then Chopped Tomatoes. (Heres A Quick Tip: Its Best To Skin The Tomatoes By First Dipping Them In Boiling Water For A Few Seconds Then Running Them Under Cold Water. This Will Make The Skin Peel Right Off.)2 Garlic Cloves Sliced Very Thinly3 Strands Of Saffron Which Youll Simply Crumble By Hand.Youll Want To Fry The Seafood In A Good Quality Extra Virgin Olive Oil.Youll Begin By Sauting The Garlic In A Pot Or Paella Pan. Next, Youll Add The Tomatoes, Shrimp, Peas And Saffron. Cook This Until The Garlic Is Tender, But Do Not Let It Burn. Doing So Will Ruin The Entire Dish. Now Put In The Uncooked Rice And Stock. This Will Simmer For Around 20 Minutes So That The Rice Absorbs The Stock And Plumps Up. You Dont Want The Liquids To Evaporate Too Quickly So Be Sure To Cover The Dish. Now Just Poach The Remainer Of The Seafood In Boiling Water For Only A Few Minutes. Youre Ready To Eat.
