Monday, May 21, 2012

Seafood Paella


Paella a  traditional food from Valencia, Spain.  I used Jose Andres seafood paella recipe.

When adding the Sofrito you can add 1 Tbsp for 1 1/2 cup of rice or more if you like. The color will be reddish rather than yellowish depending on how much sofritto you use.

I talked with a Spanish friend whom I meet during my travels, and she mentioned that Onions are not used in Spanish paella. It is believed that onions tend to over power the taste of the saffron.






2 comments:

  1. The stock is what gives this dish its proper flavour and its mouth-watering colouring. Saffron, also called azafran, is what gives the food its light yellow hue. This is what makes it recognizable as paella.

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  2. It really does look very good - pity I don't east fish! My other half would love it though :)

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