Paella being to Spain what pizza is to Italy, we are leaving today for a little tour of Valencia (a free vacation! Isn't life beautiful?!) where does this traditional dish. We are going to discover the secrets of a paella to delight all the taste buds. Summer is approaching (don't make your eyes there! Despite its consistency, paella is a summer dish) it's time to learn all the rules to follow to succeed in this dish that marries perfectly vegetables, starches, meats and fish.
Point of paella without paellera . To all those for whom this name seems very obscure, already know that yes, this word exists, then that it is quite simply the dish typically made for paella. For those who still doubt the existence of this object, it is a kind of large frying pan both wide and thick, decorated with two side handles allowing a good grip. Is it really necessary? Absolutely, of course not. But the paellera being the dish thought out and thought out especially for the paella, in short a tailor-made dish, it allows a completely adapted cooking. And then, let's not hide anything, it's also good for the style. In the same way that three scoops of ice cream stacked nicely in a cup are much more refined than three scoops slipping, even struggling, not to be ejected from their plate, a paella in its dish, it's a real treat even before eating. tasted it.
As an indication, a paellera of 40cm in diameter is equivalent to approximately 12 parts. Ideal for not exhausting yourself making different dishes during large family meals. Sheet steel paelleras are generally very resistant and lend themselves perfectly to gentle gas cooking. Made of enamelled steel, they are more suitable for induction cooking.
In answer to this question, I would advise you to be wary. Marketing obliges, you will find all kinds of rice "special paella" , "for a successful paella" , all for €22.97 (only!) a grain of rice, or €35.89 for 3 (not to be missed!). So don't listen to the arguments of your seller, always ready to tell you that he himself planted paella seeds (that can't be invented!) and turn your eyes to the floor of the round rice . As classic as it is, round rice is a safe bet and remains the perfect rice for paella. Inexpensive, this rice also has the advantage of absorbing as much flavor as possible, unlike long or basmati rice, which should be avoided for this type of dish.
The art of paella follows a few simple rules.
Paella is made up of a wide variety of foods, so cooking is a delicate step. To respect the fragility or the cooking time necessary for each, it is best to cook the food separately . It may seem a bit laborious, but it's still the best solution to avoid ending up with a kind of giant and multicolored pâté.
Then, the heat released under the dish must be evenly distributed . For this, it may be a good idea to use a gas tripod.
Finally, you should know that if some dishes are better when reheated, this is not the case with paella. As far as possible, try to not keep it too long , or do not plan to make large quantities in order to place some in the freezer.
If the paella is one of the dishes that are said to be "typical", "traditional", it is not a rigid dish. With imagination, it is quite possible to vary the composition according to your desires. In some regions of Spain for example, especially near Valencia, it is not uncommon to see paellas from the sea , 100% maritime. All you have to do is swap the meat for pieces of monkfish or salmon. In this case, you can cook the rice with the fish juice, it will be all the more fragrant. And for special occasions, add a nice lobster.
And for all those who don't have a tripod, think about the barbecue! If it is wide enough, soft and well-distributed embers will be perfect for cooking your paella while giving that little smoky taste that only a barbecue can do. In the same vein, you can also cook the chicken over the embers.
There you go, paella has no more secrets for you! And the paella recipe ? Don't worry, we've thought about that too. No more excuses now, so as we say at home "there's more than that!"
