Paella

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Paella (/ paɪɛlə /, (Catalan: [paeʎa, pə-]; Spanish: [paeʎa])) is a typical rice dish from Valencia, Spain. Paella has ancient historical roots, but its modern look comes from the mid-19th century in the area around Albufera Bay on the east coast of Spain, next to the city of Valencia.


Many non-Spanish people view paella as a Spanish national dish, but most Spaniards regard it as a dish from the Valencia area. The people of Valencia, in turn, consider paella as one of the symbols for their region.


Variations of paella vary. Including paella Valencia, vegetable paella (Spanish: paella de verduras), paella seafood (Spanish: paella de marisco), and paella mix (Spanish: paella mixta), as well as several other variants. Paella Valencia is believed to be the original paella recipe and consists of white rice, green beans (bajoqueta and tavella), meat (chicken, duck, and rabbit), white beans (garrofón), snails and various spices such as saffron and rosemary. Seasonally seasoned but seasonal seasoning is artichokes.


Paella seafood replaces meat with seafood and removes nuts and green vegetables. Paella mix is ​​a free combination of meat from land animals, seafood, vegetables, and sometimes nuts.


Most paella chefs use rice because they tend not to overcook, but Valencia people tend to use a slightly sticky (and quite difficult to ripe) rice variant known as Senia. All kinds of paella use olive oil.

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