What is paella?

Paella is the cornerstone of traditional Spanish cuisine, dating from Valencia, although it is served all over the country, especially on Sundays and holidays. It is superficially similar to risotto, because the bowl is made of rice, meat and vegetables cooked together in a large pan, also called paella or Paeller in some areas of Spain. However, the cooking process for paella is slightly different from the risotto. Primarily, rice is never fried in paelle, even if it is to do risotto. It can be made at home for dinner, but prepare to put some serious preparation in it, because there are many ingredients in good paelle. It usually has a diameter of about 13 inches (33 centimeters). First, vegetables and meat are roasted in olive oil, usually separately to ensure that they are cooked all the way. Furthermore, water is added, followed by rice. The mixture of meat, vegetables and rice is mixed and then slowly cooks for approximately twenty minutes at low heat before the heat increases to high, so that the soccrat, deliciously toasted bottom, which is a delicacy in the Valencian cuisine.After creating Soccrat, paella is removed from heat, is left to cool slightly and served.

almost anything can be used in paelle and it is very easy to make vegan or vegetarian friendly paella, which is equally wonderful. Ordinary meats include seafood such as lobster, shells, clams and shrimp, sausages, chicken, ham and pork. Vegetables such as artists, potatoes, peas, tomatoes, onions and garlic are also used. Rice should be a short grain, not a long grain, because the short grain rice holds the shape very well by cooking and absorbs tastes. Traditional paella is also smelling saffron, lending a delicate taste, scene and rich yellow paella color.

To achieve a soccrat, which is a distinctive feature of a truly excellent pael, the cook turns warm and listens carefully. Paella begins to burst and a toasted smell emerges from the bottom of the pelvis. Testing with a fork will bring a slightly bumpy bottomAnd paella can be quickly removed from heat before it burns. Paella is designed to be a municipal style food, which means everyone finds a place around the pelvis and eats directly from it. If group dining is not a possibility, individual portions of a teaspoon may be on a separate service for service.