Rice, Lesson #4 The Pallea
This delicious paella recipe is rice flavoured with intense saffron spice, cooked together with seafood that adds an element of flavour & texture, along with a squeeze of the lemon wedge which brings a tang with sharpness & freshness to the dish.
Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health is rich in nutrients, vitamins, and minerals. There are many different types of rice with several qualities, suiting different consumer preferences. Quality factors in rice are related to the length of the grain, stickiness, aroma, texture, and flavour.
Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.
Rice Recipe of the Day - The Paella
This dish is believed to be a fusion between several cultures including Spanish, Roman, and Arabic, who introduced rice to Europe. The term ‘Paella’ actually refers to the pan in which it is cooked and actually originates from the Arab word “baqiyah” meaning leftovers.
Many culinary experts believe that the dish was developed in the Spanish city of Valencia. Valencia is where the Romans introduced irrigation and then the Arab conquerors brought rice and perfected it. Many still say that the best authentic paella comes only from Valencia.
Paella is traditionally served in a family-style setting in Spain, directly placed on the dinner table with the pan in the centre and eaten straight from the pan, not plates.
This delicious paella recipe is rice flavoured with intense saffron spice, cooked together with seafood that adds an element of flavour & texture, along with a squeeze of the lemon wedge which brings a tang with sharpness & freshness to the dish.
Recipe Card
| Ingredients | Quantity |
| Olive oil | 1 tbsp |
| Onion (finely chopped) | half a piece |
| Garlic (finely chopped) | 1 clove |
| Red pepper (chopped) | ½ a piece |
| Chicken stock | 4 cups |
| Saffron threads | 1 pinch |
| Smoked paprika | 1 tsp |
| Bomba (Paella) rice | 1 ½ cups |
| Parsley (leaves picked and chopped) | 1 small bunch |
| Fresh or frozen peas | 1 handful |
| Prawns | ½ cup |
| Mussels | 1 cup |
| Squid (halved) | 2 small |
| Sea salt | as required |
| Freshly ground black pepper | as required |
| Tomato concasse (finely chopped) | 100 ml |
| Lemon wedges | as required |
Method of Preparation:
- Rinse clams under cold water and place in a bowl. Sprinkle with salt, cover with cold water; soak for a Rinse clams thoroughly and drain.
- Shell and devein prawns. Scrub mussels and remove beards.
- In a saucepan, heat the chicken stock; bring to a boil then take it off heat. Divide the stock evenly into 2 bowls; in one bowl add the saffron (to make infused stock).
- Heat olive oil in a Paella pan/large skillet. Then add the onion, garlic and red pepper; sauté for a few minutes then add the tomato concasse.
- Add the smoked paprika, rice and infused stock and leave to cook on medium heat, stirring from time to time.
- After 15 minutes the rice should be nearly At this point, pour in the rest of the stock along with the peas. Season if required.
- Add prawns, mussels and squid; let it simmer for 5 minutes more until the stock is
- Remove from heat and stand for 10 minutes.
- Serve with chopped parsley and wedges of lemon.
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