Wednesday, March 13, 2013

Paella for dinner

A pan of beautiful Spanish paella
Paella, the Spanish Risotto originating from the Valencia Region is a inexpensive, simple and tasty dinner. What you do need for that Spanish taste, is the original paella seasoning. The good news is that most well stocked supermarkets have a brand or two. 
Add fresh prawns at the end of the cooking time
When I make a pan of paella, I am struck by the beauty of the dish. The golden coloured rice reflects the Spanish sun, corral coloured prawns of the (once) abundance of seafood of the Mediterranean. 
The traditional paella use chicken meat. I love the fiery red chorizo, Spanish sausage packed with flavour not easily replaced by any other variety. Made from pork, they still remind me of the merguez sausages of the Maghreb
I substituted green peas for asparagus
I used green asparagus, but the original recipe contains small green peas. 
The Paella reflects Spain's Arab roots as well, and it is so easy to make. Fry onions, garlic, and rice in olive oil in a non-stick pan. Add chicken stock in portions, allowing the liquid to evaporate until the rice get tender. 
Add seasoning, sausages and asparagus at the middle of the cooking time, and the prawns just before serving.  
More rice dishes on Enjoy Food & Travel 

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