Traditional Spanish Paella

A staple of traditional Spanish cooking, Paella's date back to the 10th century. Family gatherings called for large portions, with mixtures of rice, fish & spices. One of my favourite dishes at Patria, with mixtures of seafood, lamb & hen.
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Arroz a banda (in Valencian, arròs a banda), a dish of rice cooked in fish stock, typical of the coastal area of Alicante (Comunidad Valenciana, the Region of Valencia) & Murcia, Spain. It's popular up to Garraf, Barcelona (Cataluña) & often confused w/ paella from Valencia because it's also cooked in a paella pan. Its origins are from the fishermen of Alicante, who sold off their best fish & kept the leftovers for the stock that is used to cook the rice. It's usually served with aioli.

Arroz a banda (in Valencian, arròs a banda), a dish of rice cooked in fish stock, typical of the coastal area of Alicante (Comunidad Valenciana, the Region of Valencia) & Murcia, Spain. It's popular up to Garraf, Barcelona (Cataluña) & often confused w/ paella from Valencia because it's also cooked in a paella pan. Its origins are from the fishermen of Alicante, who sold off their best fish & kept the leftovers for the stock that is used to cook the rice. It's usually served with aioli.

Paella du chef Carles Abellan du restaurant Tapas 24

Paella de Barcelona, du chef Carles Abellan

A tip from chef Jose Andres to make your next paella perfect: “Do not stir the rice too much. This is very important! Once you add the rice, just stir it for a little at the beginning, but then leave it be. Allow the liquid to cook off until the golden brown crust starts to form on the bottom of the pan- this is soccarat. You will know this is forming when you hear the crackling of the rice during the last few minutes of cooking. The soccarat is a very important for a perfect paella.”

A tip from chef Jose Andres to make your next paella perfect: “Do not stir the rice too much. This is very important! Once you add the rice, just stir it for a little at the beginning, but then leave it be. Allow the liquid to cook off until the golden brown crust starts to form on the bottom of the pan- this is soccarat. You will know this is forming when you hear the crackling of the rice during the last few minutes of cooking. The soccarat is a very important for a perfect paella.”


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Paella du chef Carles Abellan du restaurant Tapas 24

Paella de Barcelona, du chef Carles Abellan

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