- Preparation time
- 30 mins
- Cooking time
- 30 mins
- 4 people
- Meal course
- Posted by
- Posted on
- February 28, 2023
The art of Spanish cooking reaches its peak in the preparation of Paella. So that this item is in the position of national food, and in the first row of the list of the best Spanish dishes. Paella has a long history and was a popular seafood dish in Valencia before it gained its current fame. So if you want to try this dish in its most authentic form, you should travel to Valencia.
Paella’s ingredients consist of rice, Spanish saffron, rosemary, and meat, and usually include things like sausage, chicken, rabbit, and even snails. Due to the increasing popularity of this Spanish dish, some chefs have made changes to it so that vegans can also enjoy it.
Undoubtedly, one of the most famous and popular Spanish dishes is paella. Paella is a traditional rice-based dish. In this article, we are trying to present what you need to know about this classic Spanish dish.
Where does the origin of paella go back?
Although paella is generally considered one of the most prominent dishes of Spain, the origin of this dish actually originates from the region of Valencia, on the east coast of this country. Irrigation systems were first developed by the Romans over the centuries, leading to rice becoming a staple of the region’s diets by the 15th century.
Paella is believed to have originated in outdoor meals cooked around Lake Albufeira in Valencia, and as you can probably guess, one of its main ingredients is fish and seafood.
As their eating habits evolved and became a bit more complicated, Valenciana began to add other types of meat such as rabbit, chicken or duck, as well as raw beans, paprika and saffron to their rice dishes. Although this meat-based recipe is considered the original paella of Valencia, due to the area’s location on the Mediterranean coast, as the popularity of the dish spread, a basic type of fish became popular in the ingredients of this dish instead of meat.
The standard history of paella is that farm workers in the countryside of Valencia prepared lunch by putting a bunch of rice in a large pan, along with whatever else they liked or had available (local vegetables, cuts of meat, eel from the stream). They were the first to cook this dish.
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How to prepare Best Spanish Paella for 4 people - 1Touch Food Culinary Center
The art of Spanish cooking reaches its peak in the preparation of Paella. Paella has a long history and was a popular seafood dish in Valencia
Type: Main Dish
Recipe Yield: 4
Preparation Time: PT0H30M
Cooking Time: PT0H30M
Total Time: PT1H00M
- 1 cup fresh parsley
- 1/4 cup Lemon juice
- 1 table spoon Olive oil
- 5 clove Garlic
- 1 cup water
- 1 Tea Spoon saffron
- 1 Glass chicken stock
- 9 medium shrimp
- 4 medium chicken thighs
- 2 medium sausage
- 2 small Onion
- 1 small red pepper
- 1 cup Tomato
- 1 Tea Spoon paprika
- 3 cup Rice
- 1 cup Green Peas
- 8 medium oysters
Recipe Instructions: The art of Spanish cooking reaches its peak in the preparation of Paella. So that this item is in the position of national food, and in the first row of the list of the best Spanish dishes. Paella has a long history and was a popular seafood dish in Valencia before it gained its current fame. So if you want to try this dish in its most authentic form, you should travel to Valencia. Enjoy your Meals!
- First, combine the 4 basic ingredients and set aside. Next, combine water, saffron and meat broth in a large pot and put it on low heat until it infuses (do not boil). Take the skin of the shrimps and clean them and set them aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken, fry for 2 minutes on each side, remove from the dish, add the sausage and meat. Fry for 2 minutes and remove from the dish, add shrimp and fry for 2 minutes and set aside. Add onion and bell pepper. Fry for 15 minutes, stirring occasionally. All cooking steps should be done with low and gentle heat
- Add tomatoes, paprika and 3 cloves of garlic. Cook for 5 minutes. Add the rice and cook for 1 minute, stirring frequently. Add herb mixture, broth mixture, chicken, sausage mixture and peas. When it boils, reduce the heat and let it cook for 10 minutes, stirring frequently. Add the clams to the dish, and place them in the rice mixture. Bake for 5 minutes, or until shells open. Discard unopened shells. Place the shrimps with their heads facing down in the rice mixture and cook for 5 minutes, or until the shrimps are ready. Add 1/4 cup of lemon juice. Remove from heat, cover with a towel and let it rest for 10 minutes. Serve with lemon slices if desired.