Paella and Other Spanish Rice Dishes

BK036
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By Louise Pickford
Size: Hardcover - 64 pages


Enjoy Spain’s national dish at home with this guide to traditional Spanish paella recipes!

Paella & other Spanish rice dishes includes delicious rice-based recipes for every kind of paella, to fit any mood and for any occasion; from rice soups and creamy rice dishes to seafood paella recipes and traditional regional recipes.

Spanish rice dishes fall into four main categories determined by the volume of stock used – the more liquid, the wetter the dish. Paella or ‘arroz secos’ (dry rice) is always cooked in a wide, shallow pan, and left to sit for 10 minutes before serving. It should be dry on the top, crusty on the bottom, but moist in the centre.

Many varieties of fish, seafood, meat, poultry, snails and vegetables are used in Spanish ricerecipes, and this varies between regions. Paella should include saffron and/or paprika, garlic, tomatoes and hot (almost boiling) stock. Stock, rather than water, is used to add flavour. Traditionally, a paella should be cooked in a paella pan over an open fire, be made with bomba or Calasparra rice, and be served for large family gatherings or festivals.
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