On March 27th we celebrate National Spanish Paella Day. Charlie and I’ve never had Spanish Paella and as far as I know David hasn’t either. What about you. Have you had the opportunity to try Spanish Paella and if so did you like it?
Spanish Paella is considered by many to be the national dish of Spain, Paella originated, as many traditional dishes do, as “peasant” food. A lunchtime Rice dish prepared by workers in the field over an open fire.
National Spanish Paella Day, on March 27, celebrates a food filled with tradition. Always cooked in a round, flat bottomed pan with handles, the dish most likely takes its name from the Latin term “Patella,” a flat plate on which offerings were made to the Gods. The open flame is essential, as it creates the layer of Toasted Rice at the bottom of the pan that is essential and unique to Paella.
National Spanish Paella Day Activities
- Paella takes a little technique to get it right, so find a Paella class in your City and sign up.
- Paella is best enjoyed with friends. In fact, Paella is specifically meant to be shared! So invite a few of your BFFs (best foodie friends) over, make a pan of Paella and get ready for a wonderful evening.
- Paella isn’t very difficult to make, but great Paella is on another level and should be appreciated. Do your research and find the restaurant in your City with the reputation for the best Paella and make a reservation.
Why People Love National Spanish Paella Day
Paella is all about the Rice, so whatever else you choose to add is up to you. A traditional Valencian Paella is made with Chicken, Rabbit and White Beans, but there are Seafood Paellas or even Vegetable Paellas. The choice of ingredients is entirely your choice, so grab a Paella pan and experiment!
Paella is a very social dish, traditionally brought straight to the table and eaten right out of the pan. It’s the perfect excuse to bring together a group of good friends to enjoy a meal together.
Did you know a specific cooking technique is used for a dish to be called “Paella”. Besides using a short Grain, pearl like Rice, Paella must be cooked in the traditional shallow, flat bottomed pan. The ingredients, once added, should not be disturbed, allowing the delicacy known as “Socarrat,” or crispy bottom Rice layer, to form.
Equipment
- 14 inch skillet
- paella pan
Ingredients 1x2x3x
- 1/4 cup Extra virgin olive Oil (Spanish EVOO if you have it)
- 1 Onion , diced
- 1 bell pepper , diced (I like to use ½ red and ½ green)
- 4 cloves Garlic
- 3 roma tomatoes , very finely diced (or 8 oz. tomato sauce)
- Bay leaf
- 1 teaspoon paprika , sweet or smoked
- 1 pinch saffron threads*
- Salt and pepper
- ¼ cup white wine
- 4 boneless , skinless chicken thighs , cut into pieces*
- ¼ cup fresh chopped parsley chopped, divided
- 2 cups Spanish Rice*
- 5 cups Chicken Broth*
- 1/2 cup frozen peas
- ½ lb Jumbo Shrimp or prawns , about 12 – peeled, tail on
- 1/2 lb Mussels (about 10-12), cleaned properly (beards off)
- 8 oz calamari rings
- Lemons , for garnish
Instructions
Garnish with fresh parsley and lemon slices. Serve.
*Please note, this is my version of Paella Mixta I learned to make while living in Madrid, Spain. I’ve simplified the recipe as best I could for anyone to be able to make without a special pan or equipment. There are MANY variations to Paella so please be respectful that my authentic recipe may be different from yours!
Add olive oil to a skillet over medium heat. Add the onion, bell peppers and garlic and cook until onion is translucent. Add chopped tomato, bay leaf, paprika, saffron salt and pepper. Stir and cook for 5 minutes. Add white wine and cook for 10 minutes. Taste and add salt if needed.
Add chicken pieces, 2 tablespoons chopped parsley and rice to the pot. Cook for 1 minute.
Pour the broth slowly all around the pan and jiggle the pan to get the rice into an even layer. (Do not stir the mixture going forward!).
Bring mixture to a boil. Reduce heat to medium low. Give the pan a gentle shake back and forth just once or twice during cooking. (We don’t ever stir the rice, so that a crispy crust forms at the bottom, called a socarrat).
Cook for about 15-18 minutes (uncovered), then nestle the shrimp, mussels and calamari into the mixture, sprinkle peas on top and continue to cook (without stirring) for about 5 more minutes. Watch for most of the liquid to be absorbed and the rice at the top nearly tender. (If for some reason your rice is still not cooked, add ¼ cup more water or broth and continue cooking).
Remove pan from heat and cover pan with a lid or tinfoil. Place a kitchen towel over the lid and allow to rest for 10 minutes.
Thank you,
Glenda, Charlie and David Cates
