Paella and Other Spanish Rice Dishes

Your Price $16.95
This item is out of stock. Please check back later, as we may have more on order. You may also call us at 888-377-2622 to check when we may expect more. Thanks!
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.
Share with a friend:
Save for later:

Recommended Products

Customer Reviews

Write a Review

Name    (As you would like displayed on site)
Email Address    (Will be kept confidential and will not be displayed on site.)