Spanish Paella part 2: the recipe

Making a paella is not an easy thing. You have to learn to measure the rice in relation to the rice and vice versa, and the only way to do it is through practice. Nevertheless, once you learn to use the “eye-meter,” a paella can be a very easy and satisfying dish to do for any occasion. Start practicing! Continue reading

Spanish Paella part 1: the basics

I can say with almost absolute certainty that very few restaurants in the U.S know how to cook a paella. Despite being sold everywhere and anywhere here, the yellow rice with a few vegetables and some shrimps that they try to pass for paella is NOT a paella.

I’m from Spain, and having savored hundreds of paellas during my life (and cooked), I’m kind of an expert on it by now. People think that paella is a dish typical of all Spain, but it isn’t. The truth is that there many variations of this dish, all depending on the geographical region of Spain. The most commonly known is that from Valencia, known as paella valenciana. It has more vegetables than other variations, and is made with rabbit and chicken. There is also the paella marinera, or seafood paella. Continue reading