Paella Recipes Celebrating

The Incomparable Experience Of Paella

The paella recipes we publish in this web site are both authentic and explained step by step so that everyone can follow.

They are authentic because we are from and live in the still mythical Mediterranean sea, the Mediterranean region that saw the spontaneous birth of this queen of rice dishes: Valencian paella.

We explain the paella recipes we publish step by step because we address the American and international home cook and we would love everyone to enjoy paella rice dishes, whether cooked outdoors or indoors, just as we enjoy them. We love tradition but we understand that a paella recipe naturally evolves and adapts just like everything else in spite of some people who would like paella to be fossilized.

We have pondered hours upon hours why is paella so attractive to so many people far away from the paella birth place in the Valencian Horta county. The only answer we have come about is that paella is more than just a rice dish, it is a food experience, particularly if you cook and eat it outdoors.

However, if you haven't the conditions to make a paella over an open fire, don't let it discourage you. Cooking the perfect paella recipe with your friends or family in your kitchen on Sunday and sitting around the paella pan to share the delicious rice straight from the pan with a spoon, scratching the delicacy of socarrat can be quite a unique experience.

A Paella Recipe Doesn't Want You To Rush

Paella is not a rice dish for everyday, but a sharing dish. Paella recipes are such an earnest business that they are traditionally cooked on Sundays, important festivities, special family celebrations, or on any occasion where people get together for the sake of enjoying each other's company.

Unless you are c completely newbie, paella recipes are not the most difficult of dishes, but they ask for focus and understanding that the main ingredient is the rice. You have to know your paella ingredients, especially the rice, the water proportion, and the wood fire or heat source well.

The ingredients have to be prepared before you start cooking. And once you start, you have to concentrate in the paella only, and keep adding ingredients in the proper sequence until the paella is done.

Paella recipes don't allow you to stop for a while, remove the paella pan from the heat source, and continue later where you left it. If you do that, you will get some sort of unsavory rice paste.

To be honest, some of the paella dishes that you get in restaurants outside the Mediterranean region are almost unedible. Luckily, this is changing, because people everywhere are becoming better gourmets every day. As with everything, you learn by comparison, and once you cook some paellas yourself, no restaurant will be able to cheat you.