My most recent dish is the ever-so-Spanish Paella. Say it with me now: pie-ay-yuh.
The origin of the dish comes from Valencia, Spain (on the East coast) and it is said to be the most delicioso when eaten in that city.
Paella is a Catalan word (a language they speak in Valencia) and comes from the word pan, specific to the pan that you cook paella in. In Valencia, they call all pans paellas. A bit confusing, right? They also call the pan a paellera.
The corazon and key ingredient of the dish is Saffron. A spice that is very expensive in Spain, but turns the paella the right color, and gives it a distinct taste.
-Oil. And if you happen to be in Spain while cooking it, no problem. I'm living in the olive oil capital of the world. Rico and cheap, too!
-Chicken Stock (or vegetable stock, or beef stock, or seafood stock)
-Chicken or seafood, or rabbit, or whatever you prefer in your paella. We used chicken and seafood.
-A mix of veggies. We used frozen peas and fresh tomatoes.
-Water. 2 cups for each cup of rice.
Like all true Spanish things, the paella likes to siesta too!
Cover the pan and turn to medium heat to let it sit for about 10 minutes.
As they say in Spain before every meal, ¡Que aproveche!