If you cannot get Spanish rice, use a high quality short-grained variety like Arborio or California pearl rice. Regardless of whatever else you put in the pan, the rice is the reason. It has the perfect slightly chewy texture and flavor absorbing quality for paella and paella is, after all, at its heart a rice dish.
It is stretching it to infer that Spanish short-grained rice will taste better with our local harvests, but there is a more compelling reason to use it. I believe in terroir, the affinity for foods harvested from the same region, the same soil, same water, even the same breezes. Rice, special short-grain rice, from the Spanish rice growing areas, is ideal. The protein used depends on the region and its food traditions. There are many recipes for paella and a great deal of innovation is acceptable. One or two of us could be called “a big eater,” so there was not a lot remaining but what there was, was sent home with the friends for leftovers. My traditional steel paella pan holds servings for eight and we were only four at the table. I really do enjoy cooking for my friends, and I recently cooked a substantial seafood dinner for some really good friends.Īnother friend gave us some just-caught sea bass and tile fish and I combined them with shrimp in a great big fresh-tasting seafood paella.
0 kommentar(er)
