Spain is known in the world for bull fights and flamenco, for wines and passionate women but also for paella.
Paellas history began as a cooked food for workers being a carbohydrates rich dish and offered a very good energy intake. The name originates from Latin and means pan. It is said that it has originated in Valencia area under the Moorish influence which is responsible for he usage of saffron and pepper.
This rice dish was originally cooked with snails since they were cheaper. Occasionally the rabbit and chicken meat was used for the recipe but this was very rare. The Valencian paella is the brand of region. It is cooked with pride and in very large quantities since making paella is not an easy thing to do. In spite of the fact that fresh made food is something a tourist should always look for while visiting foreign countries the paella draws up fully its flavors 12 hours after it was made and then it is considered to have the best taste.
Nowadays, Valencia takes great pride in paella and considers it an identity symbol. Today Valencian paella is made with white rice, green vegetable-peas, green beans, peppers, chicken meat, snails and seasoning.
In Valencia region the food is so popular that there are even restaurants who proud themselves with the name of the dish. The seafood paella is the more recent variation of the dish, was later developed but is the most popular in the international food choices. The seafood variation omits beans and green vegetable and replaces the meat with sea food. The very unique flavor of the seafood paella is the result of the combination from shrimp and oysters cooked rapidly in olive oil and combined with roasted rice, boiled together in the end.
The saffron is also present in this version although the spice is more of a decorative purpose and doesnt offer a special taste. Of course in Spain and the entire world the most common paella recipe is the mixed one. This variation is made from a very nice combination of meat, mainly chicken, and seafood cooked longer cooked in order for the rice to get a crust on the bottom of the paella pan.
Paellas history began as a cooked food for workers being a carbohydrates rich dish and offered a very good energy intake. The name originates from Latin and means pan. It is said that it has originated in Valencia area under the Moorish influence which is responsible for he usage of saffron and pepper.
This rice dish was originally cooked with snails since they were cheaper. Occasionally the rabbit and chicken meat was used for the recipe but this was very rare. The Valencian paella is the brand of region. It is cooked with pride and in very large quantities since making paella is not an easy thing to do. In spite of the fact that fresh made food is something a tourist should always look for while visiting foreign countries the paella draws up fully its flavors 12 hours after it was made and then it is considered to have the best taste.
Nowadays, Valencia takes great pride in paella and considers it an identity symbol. Today Valencian paella is made with white rice, green vegetable-peas, green beans, peppers, chicken meat, snails and seasoning.
In Valencia region the food is so popular that there are even restaurants who proud themselves with the name of the dish. The seafood paella is the more recent variation of the dish, was later developed but is the most popular in the international food choices. The seafood variation omits beans and green vegetable and replaces the meat with sea food. The very unique flavor of the seafood paella is the result of the combination from shrimp and oysters cooked rapidly in olive oil and combined with roasted rice, boiled together in the end.
The saffron is also present in this version although the spice is more of a decorative purpose and doesnt offer a special taste. Of course in Spain and the entire world the most common paella recipe is the mixed one. This variation is made from a very nice combination of meat, mainly chicken, and seafood cooked longer cooked in order for the rice to get a crust on the bottom of the paella pan.
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