Muffins recipes

National dish of Spain

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  • Independence: -
  • Capital: Madrid
  • Official language: Spanish
  • Population: 46 030 109
  • Area: 504 030 km2
  • International code: ES
  • Currency: Euro (€)
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Paella

Ingredients:

  • 170g/6oz chorizo, cut into thin slices
  • 110g/4oz pancetta, cut into small dice
  • 2 cloves garlic finely chopped
  • 1 large Spanish onion, finely diced
  • 1 red pepper, diced
  • 1 tsp soft thyme leaves
  • ¼ tsp dried red chilli flakes
  • 570ml/1pint calasparra (Spanish short-grain) rice
  • 1 tsp paprika
  • 125ml/4fl oz dry white wine
  • 1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
  • 8 chicken thighs, each chopped in half and browned
  • 18 small clams, cleaned
  • 110g/4oz fresh or frozen peas
  • 4 large tomatoes, de-seeded and diced
  • 125ml/4fl oz good olive oil
  • 1 head garlic, cloves separated and peeled
  • 12 jumbo raw prawns, in shells
  • 450g/1lb squid, cleaned and chopped into bite-sized pieces
  • 5 tbsp chopped flatleaf parsley
  • Salt and freshly ground black pepper
Paella is national food (dish) of Spain

Instructions:

Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.

Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.

Scatter the chopped parsley over the paella and serve immediately. If you don't have a pan large enough to hold all of the rice and paella ingredients, use two pans and divide the rice between them.

Info:

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

 
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