Paella
This Spanish rice dish that not everyone understands originated in Valencia with rabbit, chicken, snails and beans. Paella is the namesake for the dish and also the name of the round flat pan with two handles used to prepare and serve the paella in. Although the protein changes from recipe to recipe, the rice and the most important signature ingredient – saffron – remain the same. Saffron is sourced from the saffron crocus flower which grows primarily in Spain. It’s hand harvested (only 3 per flower) and is the most expensive spice used in today’s culinary world starting at about $2K per pound and up depending on the grade.
There are many different types of and ingredients to use when preparing paella: Modern-Day Traditional with Chorizo, chicken, beef, clams, mussels and prawns; Vegetarian Paella are packed full of beans and vegetables and; Seafood version with scallops, prawns, fresh fish, calamari, clams and mussels. With national Paella Day (March 27) right around the corner, you may be able to try one, as it’s bound to be an evening full of Paella parties. My Paella Party is planned for a Friday Luncheon here in Prosser.
I have two favorites: the traditional with meat and shell fish and the “black one” which a seafood version that uses squid ink to die the rice black. I also enjoy a pasta version of paella which has the typical ingredients of seafood paella but without rice. The pasta is substituted for the rice which speeds up the cooking time as you don’t have wait on the rice- it’s about half the time saved.
The size of your paella pan does a make a difference (as I’m told by @wifeofchef). My largest one is about 80 cm long and feeds about 45 close friends for dinner. You can buy them in many different sizes from single serving up to 125 of your closest friends. You can completely outfit yourself to prepare Paella with pan, propane burner-stand, saffron and paella rice from the Spanish Table in Seattle or online.
And if you ever question the price of Saffron, don’t! It is worth the price, every cent.
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