Quick and Easy Spanish Paella

All this talk (this is coming) might be old news to you about Paella, but if you are new to this dish you will want to know everything you possibly can about its history, its flavors and its methods to make it perfect! Paella is a Valencian rice dish that originated off the east coast of Spain. It has commonly been seen at the national dish of Spain, but when you get right down the nitty gritty it actually is more of regional dish. What love about this dish and it really does feel true when you are the one making it, is its symbolism of union. In the historical sense, this was to symbolize the union of two cultures: The Romans and the Arabs. In my household, the paella is a celebratory dish that I like to make when my family gets together, and it makes for a fun and festive meal when you are hosting the in-laws! There is something about it that just screams 'celebrate! relax! unwind!' which is perhaps in the history, or perhaps in the free flowing bottles of red wine that are always nearby.

There are 3 main kinds of paella: 1) Valencian paella, 2) Seafood paella, and 3) mixed paella. Valencian may be the original recipe can is made of vegetables, rice, chicken and rabbit. Seafood paella is fast becoming the more popular one featuring mussels, prawns and spicy sausage.

The key to this dish however is in the cooking of the rice. It is very important to beware of the liquid/rice ratio, always use warm liquid, and don't overmix once it is cooking. A paella pan is helpful and festive, but you could make do with a large Dutch oven. In a pinch I have done both, and no one complained.

For the full recipe ingredients and directions for this lovely dish, visit the website below to 'Best Recipes.