Paella de Martha

Paella dishes in La Paz Baja Sur
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), beans and seasoning. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.

Paella de Martha Sanches La Paz

By now, you are familiar with the Spanish Paella that has been presented and well reviewed. The dish is a wonderful and delicate flavor of what Spain has to offer, the abundance of seafoods, fresh vegetables, its famous Bomba rice, and of course one must not forget the great Spanish pork used for chorizo. All that’s well and good and over time it has become an all time favorite on the request list of dishes to make at my dinner parties.

But it’s time to spice it up a bit with a flavor from Mexico! Bringing in the taste of Mexico is a perfect marriage for Paella. Mexican chorizo, tomatillos, and spicy green chilies simply sets sail the Paella that made culinary Spain famous across the Atlantic to become Mexican Paella that everyone is sure to embrace every bit as much as its famous cousin.
 

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La Paz Baja California Sur