Paella Mariscos
Seafood paella.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Paella originated in the fields near Valencia on the eastern coast of Spain. It is believed to have evolved from the need for a practical and portable meal for farmers and laborers. The dish initially consisted of rice, meat (typically rabbit or chicken), and vegetables cooked over an open fire. As the dish migrated towards the coast, seafood began to be incorporated, leading to the development of paella mariscos.
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Paella is deeply ingrained in Spanish culture, particularly in the Valencia region, where it is considered a symbol of tradition, family, and communal dining.
Family Gatherings
Paella is often prepared and enjoyed during family gatherings and celebrations. The large size of the paella pan encourages sharing and creates a sense of togetherness.
Sunday Tradition
In many Spanish households, paella is a traditional Sunday meal. The preparation can be a social event, with family members contributing to the cooking process.
Festivals and Fairs
Paella is a common sight at Spanish festivals and fairs. Large paellas are often cooked outdoors and served to large crowds, showcasing the dish's versatility and popularity.
Regional Variations
While paella is strongly associated with Valencia, regional variations exist throughout Spain. Each region may have its own unique ingredients and cooking techniques, reflecting local culinary traditions.
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Paella Mariscos boasts a rich and savory flavor profile, primarily driven by the briny sweetness of seafood combined with the earthy aroma of saffron-infused rice.
The dominant flavors come from the seafood, which typically includes prawns, mussels, clams, calamari, and sometimes lobster or other shellfish. The saffron imparts a distinctive aroma and color to the rice, while the sofrito (a base of sautéed tomatoes, onions, and garlic) provides a subtle sweetness and depth. Often, a touch of smokiness is introduced through the use of smoked paprika or the cooking method itself. The overall taste is a harmonious blend of the sea and the land.
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Use the Right Rice
Bomba rice is the preferred variety for paella due to its ability to absorb liquid without becoming mushy. If Bomba rice is unavailable, Calasparra rice is a good substitute.
Create a Good Sofrito
A well-made sofrito is the foundation of paella. Sauté the onions and garlic slowly until they are softened and lightly browned, then add the tomatoes and cook until they are reduced and concentrated in flavor.
Use Quality Seafood
Fresh, high-quality seafood is essential for a flavorful paella mariscos. Choose seasonal seafood whenever possible and avoid overcooking it.
Achieve the Socarrat
The socarrat is the crispy, slightly burnt layer of rice at the bottom of the paella pan. It is considered a delicacy and adds a unique textural element to the dish. To achieve the socarrat, increase the heat slightly towards the end of cooking and listen for a crackling sound.
Don't Stir the Rice
Once the rice has been added to the pan, avoid stirring it. Stirring can release starch and make the paella sticky. Allow the rice to cook undisturbed so that it can absorb the liquid evenly and develop the socarrat.
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