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.


  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.

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