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By Crystal Baldwin
Did you know that paella was originally a lunchtime meal for farmers and farm laborers in Valencia ?
The Workers would gather up whatever they could get their hands on...using rice from the rice fields and whatever vegetable and meat were around... onions, tomatoes, green veggies and rabbit, snails, duck or water vole meat was also used. We'll stick to the veggies thank you!
We are making a fresh garden veggie paella but of course, you are welcome to add whatever meat you would prefer whether it's a classic seafood combination or chicken or pork...the taste profile is up to you.
What are the important Keys to good paella?
There is a paella pan that you can purchase which will help to make the perfect dish but you can also use any large deep sided saute pan or wok. A stainless steel pan will work fine too. You will need room for the rice to puff up.
In Spanish Sofrito means "fried". It is a sauce that includes onions, garlic, olive oil, tomatoes, herbs, salt and pepper. It is cooked in olive oil very slowly to release all of the aromatics and it creates immense flavor that is the "secret ingredient" for the special flavors of paella. The rice, when added to the sofrito soaks up all of the complex flavors.
Saffron is a key ingredient in traditional paella and it is also one of the most expensive spice in the world! Why is that? It is very labor intensive and is delicate so it has to be hand harvested. It comes from the stigmas of the crocus flower. It is hand-plucked and toasted to create that classic earthy, sweet, floral and honey like flavor with a hint of bitterness and pepper. It gives paella a unique flavor and its distinct yellow color. You don't need much so if you can swing the cost I would suggest you get just a little to use in this dish.
It also has great health benefits. It is very anti-inflammatory and rich in antioxidants that help protect our cells and ward off chronic diseases. It has been used as a antidepressant and to reduce anxiety in traditional medicine. Another case of "let food be thy medicine".
You can use a little bit of turmeric as a substitute although the flavor won't be exactly the same, it will work and be similar in flavor and health benefits.
When using saffron in paella, you will crush it and steep it in your vegetable broth to release the flavor & color. Be sure to crush it when putting it in the pot.
Using the correct rice is super important for paella. You will want to avoid traditional rice as it absorbs liquid and becomes soft. You are looking for rice that can absorb liquid but maintain its individual grain shape for the correct texture. Regular rice will become too gummy and ruin your paella. Brown rice has to cook too long and your veggies will over-cook. Traditionally a spanish round rice is used like Bomba or Dacsa. I like using Arborio Rice as its pretty easy to find and often used for risotto.
Once you add your liquids to the pan, you DO NOT stir the rice. Okay, here is the reason you want to avoid stirring the rice. We are using Arborio rice which is able to absorb a lot of liquid without getting mushy. Arborio rice is also used to make risotto...you know how your risotto is so soft and creamy? That is what we want to avoid with this dish...creamy! If you stir the rice it will release the starches and create that creamy texture...we are looking for a soft but individual rice texture. To keep the rice grains intact, you DO NOT STIR IT!. Resist that urge!
This dish is so delicious and you can customize it however you want. Traditionally, you can add seafood or any meat you prefer. For a vegetable paella use this as a guide but feel free to add whatever veggies you want. The artichokes give that meaty feel but you can leave it out if you prefer.
This is a great dish for a family and friends night serving it right from the frying pan. Enjoy and share!
Garnish - optional
Paella Spice Blend
Directions:
To serve:
Place the paella on a plate, sprinkle the top with sliced olives and fresh parsley
Print Recipe Here
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