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Paella (IPA: [pa'eʎa]) is a typical valencian rice dish from Spain. The origin of the name paella is in the Valencian for frying pan. This word in turn derives from Latin patella and is akin to French poêle, Italian padella, Old Spanish padilla and New Mexican Spanish puela. Image File history File links This is a lossless scalable vector image. ...
A Valencia Paella File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
A Valencia Paella File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ...
Look up Valencia in Wiktionary, the free dictionary. ...
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Spaghetti with seafood (Spaghetti allo scoglio). ...
Floral offerings to the monuments of Rafael Casanova in Barcelona Fossar de les Moreres, general view A giant seafood Paella being cooked on the National Day of Catalonia 2003 in the village square of Cornudella de Montsant. ...
A giant seafood Paella being cooked on the Catalonian National Day (Paella Day) 2003 in the village square of Cornudella de Montsant. ...
This article is about the Spanish Autonomous Community. ...
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Hens kept in cramped conditions — the avoidance of animal suffering is the primary motivation of people who become vegans A vegan is a person who avoids the ingestion or use of animal products. ...
Capital Valencia Official language(s) Valencian and Spanish Area – Total – % of Spain Ranked 8th 23,255 km² 4. ...
For other uses, see Rice (disambiguation). ...
Spanish cuisine consists of a small variety of dishes which stem from differences in geography, culture and climate. ...
This article does not cite any references or sources. ...
New Mexican Spanish is a variant or dialect of Spanish spoken in the United States, primarily in the northern part of the state of New Mexico and the southern part of the state of Colorado. ...
Paella is usually garnished with vegetables and meat or seafood. The three main ingredients are rice (usually Calasparra[1][2] or Bomba[2] varieties.), saffron, and olive oil. For other uses, see Vegetable (disambiguation). ...
For other uses, see Rice (disambiguation). ...
Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...
For the Popeye character, see Olive Oyl. ...
Basic cooking method
For recipes, see Wikibooks:Cookbook:Paella.
Paella is cooked in a paella pan, which is a large, shallow, flat pan. An important part of the flavor comes from the addition of saffron and the sofrito, or the combination of tomatoes, and garlic (and sometimes peppers). First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice.) Later, after checking the obtained broth flavour and adding salt if required, the rice is added. The rice in Valencian paella is never stir-fried in oil, as pilau, though the paella made further southwest of Valencia often is. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, but before the rice burns, the heat is removed once again. The paella is ready to be served after having cooled for several minutes. Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...
Sofrito is a Spanish word for a well cooked and fragrant sauce. ...
Stir frying (爆 bà o) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bà o (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in...
Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered and strained out. ...
This article is about common table salt. ...
This article does not cite any references or sources. ...
Related paella traditions It has become a custom[citation needed] for mass gatherings in the Valencian Community (festivals, political campaigns, protests, etc.) to prepare an enormous paella, sometimes to win a mention in the Guinness Book of Records. Ad hoc wide-diameter pans are commissioned for these cases. Capital Valencia Official language(s) Valencian and Spanish Area – Total – % of Spain Ranked 8th 23,255 km² 4. ...
Suresh Joachim, minutes away from breaking the ironing world record at 55 hours and 5 minutes, at Shoppers World, Brampton. ...
Ad hoc is a Latin phrase which means for this [purpose]. It generally signifies a solution that has been tailored to a specific purpose, such as a tailor-made suit, a handcrafted network protocol, and specific-purpose equation and things like that. ...
Related dishes Arroz a la valenciana is a typical Nicaraguan dish and is referred to as the Latin version of Valencia, Spains paella. ...
Arròs negre Arròs negre (Black rice in Catalan) is a dry rice dish similar to paella. ...
Fideuà (pronounced fee-theh-WAH, IPA /fiðewa/; from fideu, Catalan/Valencian for noodle) is a typical dish of Valencia, Spain. ...
Fried rice (Simplified Chinese: ; Traditional Chinese: ; Pinyin: ) is a popular component of Chinese cuisine and, by extension, various other forms of Asian cuisine. ...
Improvised looking bowl of jambalaya This article is about the food. ...
Plov (Uzbek: плов, Russian: плов) is the national dish of Uzbekistan. ...
Risotto prepared with mushrooms and scallions. ...
Largest paella The largest paella measured 20m (65ft 7in) in diameter and was made by Juan Carlos Galbis and a team of helpers in Valencia, Spain on 8 March 1992. It was eaten by 100,000 people. is the 67th day of the year (68th in leap years) in the Gregorian calendar. ...
Year 1992 (MCMXCII) was a leap year starting on Wednesday (link will display full 1992 Gregorian calendar). ...
Paella and its variations are typical picnic dishes for the Spanish spring and summer. The dish is also typically consumed during the Falles in Valencia. Friends and family gather for a picnic in a public park in Columbus, Ohio, c. ...
Traditional Saragüells costume for the men. ...
Paella contests In the world of competitive cooking, Paellas are seldom used[citation needed], save in Spain in the giant Paella King contest. This is an annual competition held in a different town in Galicia, Spain every year. Whoever makes the best Paella is the "Paella King" for the year until the next competition.
In Villamañán during the festival Fiestas de la Zarza, Concurso de Paellas or the Paella Contest, in which all peñas cook paellas and compete for the prize of the best paella of them all[citation needed].
See also Spanish cuisine consists of a small variety of dishes which stem from differences in geography, culture and climate. ...
External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ...
Villamañán is a town located in the south-west of the province of León, Spain, in the area known as Esla, in the autonomous community of Castile and León in Spain. ...
References - ^ Delia Online - Rice(accessed 12/04/2008)
- ^ a b Tienda.com - Paella Rice(accessed 12/04/2008)
- http://www.guinnessworldrecords.com/news/2007/10/071030.aspx
External links Image File history File links Wikibooks-logo-en. ...
Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...
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