Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I have certainly enjoyed many types of paella where there have been more bones/shells than meat/seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingredients.
So ... how do you go about making the perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia - where most Spanish rice originates - is fine for making paellas. However, the "bomba" rice grown in the neighboring region of Murcia is the "king" of paella rice: again, short-grained, it has the ability to absorb the stock whilst remaining firm.
Another "must" is to use saffron ("azafrán") to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but ... go for the traditional - it will bestow a wonderful aroma and unique flavor.
Many Spaniards swear perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock.
Another tip I have been told, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.
Perhaps the most important ingredient for making that perfect paella is to use lashings and lashings of love whilst preparing it - for surely, that is something we can all afford - and to enjoy to the full the marvelous company of those who will share it with you.
I shall now have to choose a paella recipe to offer you as an example! I think I will opt for seafood paella, typical of the region of Valencia, where I live. The ingredients are for a hearty four servings. Paella Valencia - Paella from Valencia
Utility :
- 4 cups rice.
- 8cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.
Cooking Method:
* Sauté garlic in a paella-type pan.
*. Add tomatoes, peas, shrimps and saffron.
* Cook for a few minutes.
* Add rice and stock.
* Simmer for approximately 20 minutes.
* Decorate with prawns and mussels.
* Cover paella with a lid.
* Poach the seafood for a few minutes.
* Decorate paella with lemon quarters.
