Learn about each of the different Types of PaellaDo you want to know how many types exist in gastronomy? Discover it here!
types of paella
Rice is one of the favorite products of Spanish gastronomy, for this reason wherever you go you can find a variety of types of paella. This variety has managed to incorporate seafood, meat and vegetables. Among this variety, some types of paella stand out that we will tell you about in this article.
Paella is a large, flat pan with two handles, where a traditional dish from the province of Valencia is prepared, which is also called paella. In a dish made with vegetables, meat, seafood, chicken, rice and broth. The ingredients will depend on the types of paella that is intended to be made.
There are various types that we can find in Spanish gastronomy and below we are going to list each one of them. Likewise, if you are a lover of cooking, we invite you to enter the following link that will provide you with the recipe for Potatoes Riojana's style another typical dish from Spain.
Valencian paella
One of the most famous types of paella in Spanish cuisine is the Valencian paella. Its main ingredient is rabbit. Other ingredients that are added to this type of paella are garlic, onion, paprika and a tomato sauce. One of the secrets is the ratio of water to rice. This must be dry. Therefore, it is recommended that for each glass of rice two of water are placed. This paella must be accompanied by a good red wine. This combination highlights the flavors of the paella.
Meat paella
Another of the types of paella preferred by the Spanish is precisely the meat paella. Although we say meat, we must clarify that we mean chicken meat. Generally, they are prepared on weekends. Because it is meat, we must make sure to season the paella well, as we require this meat to take on flavor.
In addition, we must incorporate enough sweet paprika, as well as peas and bell pepper. This dish is usually accompanied with a handful of black olives. Of course, you can not miss a good glass of wine.
Seafood paella
This famous paella is also known as seafood paella. It comes to represent Mediterranean gastronomy. The incorporation of different shellfish such as clams, squid, mussels, shrimp or prawns as you prefer to call them give it a touch of the sea. This delicious recipe also has its peculiar sauce and broth of these sea products. The rice should be dry.
This paella is especially consumed in the maritime areas of Spain.
Mixed paella
Another type of paella that is in great demand in Spain is the mixed paella, since it is the combination of chicken meat and seafood. The softness of the meat and the powerful flavor of the seafood, together with the sauce that is placed on it, make it a perfect dish to eat with the family. It has become one of the most common dishes in Spanish families.
Black paella
This is an original recipe from Galicia. The difference between the seafood paella and this one is that the black ink of the squid and octopus is added to it. Therefore, it takes a black color. This element gives it a different flavor than the seafood paella. This different touch has made this dish one of the most sought after by tourists in the region.
white pan
This is another of the types of paella that break with the traditional paellas that we all know. This paella has salami and ham. No type of dye is placed on it, for this reason the rice remains white. The rice must also be dry and its traditional sauce corresponds to it. You can not miss a good red wine.
Vegetarian paella
To serve those diners who are vegetarians, another type of paella such as vegetarian arises. Among the ingredients that are added to this peculiar dish is asparagus, olives, artichokes and mushrooms. Its sofrito must also be added. This vegetarian paella has nothing to envy to the original, as its light flavor is pleasant to the palate.
lobster paella
This type of paella could fall into the category of paella a la marinera. However, it has a particular flavor, which forces us to separate it from the seafood. Lobster or lobster paella comes from the Huelva area. This product gives a different flavor to the seafood paella.
Paella with lean beer
This dish replaces chicken or rabbit meat with lean pork. Likewise, while the sofrito is being prepared, a little beer is added which, when it evaporates, leaves it with that peculiar flavor of barley.
Paella to taste
The main product of paella is rice. Making this particular dish can encourage the cook to develop his creativity, since paella can be made in various ways. The main product, the rice, takes on the flavor of whichever ingredient is incorporated. Therefore, make the combinations that seem pertinent to you.
Now, after reviewing the different types of paella, we would like to offer you a paella recipe.
Lobster paella recipe
To prepare this delicious recipe you must have the following ingredients.
Ingredients
- 400 grams of rice
- 150 grams of squid
- 1 lobster or lobster
- ½ red bell pepper
- ½ green bell pepper
- 2 tomates
- 1 teaspoon paprika sweet
- A few strands of saffron
- 2 cloves of garlic
- Fish soup
- Virgin olive oil
- Sal Island
Preparation
We start our recipe by chopping the tomatoes, peppers, and squid into small pieces. We put the broth of seafood products on the fire. Place the paella (pan) on the heat and generously add olive oil. We split the lobster lengthwise. We fry it on both sides for three minutes each side. We wait for the shell to turn reddish. We remove it from the paella and put it aside.
Place the squid in the paella. We wait for them to release their juice and when this happens we let the liquid reduce. Then add the garlic, tomatoes, peppers and salt. We let the sofrito take consistency and flavor for at least fifteen or twenty minutes.
Then, we add the rice, let it get toasted in the sauce for a few minutes. We incorporate the sweet paprika, the fish broth between eight hundred to nine hundred milliliters of broth. This will depend on the rice. We also add the saffron threads and taste. If necessary, rectify the flavor with salt.
Leave on medium/low heat. When the paella is halfway cooked, decoratively place the two lobster halves with the meat facing down so that it finishes cooking. The rice should be dry.
When finished cooking, we must remove it from the fire. Cover it with a clean cloth and let it rest for approximately 45 minutes.
Paella de mariscos
As we have warned, this is one of the types of apella with the highest demand. Therefore, we present the recipe for this tasty dish.
Ingredients
- Bomba type rice 500 grams per person
- Approximately 1 liter and a half of homemade fish or seafood broth.
- 8 shrimp or prawns
- 8 mussels
- 1 medium size cuttlefish
- 200 grams of clams
- A few strands of saffron or Carmencita
- 1 red bell pepper and one green bell pepper
- 1 cebolla
- 2 cloves of garlic
- 400 grams of peeled, seedless and grated tomatoes.
- 1 tablespoon of chorizo pepper
- 1 hoja de laurel
- Extra virgin olive oil
- Sal Island
Preparation
Wash all the peppers, remove the stalk and remove any trace of seeds. Peel the onion and garlic, wash and chop finely.
Heat the paella with a generous amount of olive oil so that the bottom of the pan is covered. When hot, add the washed and finely chopped vegetables. Put salt and let it be on medium heat for fifteen minutes until the ingredients begin to brown. Move from time to time.
While the sauce is on the fire, we wash the shellfish and clean them. Let drain, Clean the mussels with a knife. You must be careful when handling it. Then wash the cuttlefish. Now you must cut it into pieces including the legs.
Meanwhile, the clams should be soaked in water and salt, this will help them open a little. We also managed to clean the sand.
Incorporate the tomatoes, the chorizo paprika meat into the paella, stir until everything is impregnated with that flavor. Leave the fire for another three minutes.
You can take one half of this stir fry and freeze it for another time. While the fish broth is heating up, place the cuttlefish in the pan and leave for another five minutes. We constantly remove.
Now add the rice and let it soak in the flavors of the sauce. Add the already hot broth, the saffron, the clams and the bay leaf. Stir the palella until everything is homogeneous.
When the boil bursts, we decoratively place the shrimp or prawns and the mussels. Put the fire to a minimum and leave the fire for an approximate time of 18 to 20 minutes. You don't have to stir any more.
If after the time has elapsed the rice is ready, but there is still broth, raise the heat a little so that it is consumed. If, on the other hand, the rice is still raw and there is little broth left, you should add a little more broth, but always hot.
In the event that you do not have broth, heat water in the microwave and add it to the paella.
When ready let stand for 10 minutes. While it rests, it should be covered with a completely clean cloth.
Tasting
Like all paella, it should be served piping hot. We recommend that the rice be dry, but not hard, or past. On the other hand, there should be no traces of broth left in the rice.
Now, when serving the seafood paella, the ideal is to place the paella in the center of the table. Of course, on a wooden board to protect the table. When serving, place a mussel and prawns or shrimp decoratively for each diner. Also, take the precaution of having toast and lemon on hand. Do not forget to have a good red wine on hand, which enhances the flavors.
Tips
Remember that when cooking the rice you should do it on a minimum heat so that it can cook little by little.
Another important piece of advice is that with gloves you manage to move the paella so that everything is on fire and not just the center.
On the other hand, remember while you are cooking the paella to try it to correct the flavors. Now we leave you this incredible video about the tricks for this dish.