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Paella (pronounced: pa'eya) is a rice dish, originally from Valencia, where
it is eaten especially on Sundays and during the Falles (a Valencian tradition
which celebrates Saint Joseph's Day - 19 March). Perfect for dinner
parties and family dinners alike, paella is an artful combination of skill,
recipe, presentation and a touch of history.
Centuries ago along Spain's Eastern coast, the field laborers created a dish,
Paella, based on the basic ingredient of rice. They added exquisite ingredients
such as seafood, poultry, rabbit, snails, vegetables, and saffron.
They cooked their Paellas over an open fire in the orchards using a unique round
flat metal paella pan (some larger than 10' in diameter). Traditionally the
Paella is presented in the middle of the table where friends and family gather
and share their most intimate moments. In many Spanish villages, especially in
coastal areas, they use a giant paellera to cook a paella on festival days which
is big enough to feed everybody
Over the years this specialty dish has evolved, and now only the rice remains
constant in this delicacy. But do not panic! There is a paella for every taste
and preference.
The name paella is the word for "frying pan" in Valencian (from Latin
patella). However, the dish has become so popular in Spanish that the word
paellera is now usually used for the pan and paella almost exclusively for the
dish. In the Valencia area, nevertheless, the name paella is commonly used for
both, the pan and the dish.
Paella is usually garnished with vegetables and with meat or seafood. The
three main ingredients are rice, saffron, and olive oil.
Throughout the years, the recipe has become more elaborate and variable as it
spread from its origin in Valencia throughout Spain and other parts of the
world. A common variation is called paella de peix ("fish paella") or
paella de marisco ("shellfish paella"), which is made with seafood instead of
terrestrial meat. Today one can find paellas made from a variety of other
ingredients including rabbit, chorizo, langoustines, lobster, and mussels.
La Barraca Specialty Paellas
Paella Valenciana Mixta.
Mixed Combination of Boned Free-Range Chicken with Plenty and Succulent Seafood.
Artichokes, Red and Green Peppers with Garlic. Rice from
the Region and Saffron Broth.
Paella de Mariscos.
Forget the Chicken and add More Seafood into this Delicious Combination
Sea Bass, Calamari, Scallops, Mussels, and Clams. Artichokes, Red and Green
Peppers with Garlic. Rice from the Region and Saffron Broth.
Paella del Monte.
Resemblance to the Splendid rice creation from the Levante Region of Spain.
Combining Rabbit Free-Range Chicken and Land Snails.
Artichokes, Red and Green Peppers with Garlic. Rice from the Region and Saffron
Broth.
Paella Vegetariana
Mother Nature Gave us all the Natural Ingredients for this Succulent Vegetarian
Paella. We will try to get as many natural and Organic Vegetables Available.
Potatoes, Spinach, Sweet Chard, Zucchinis, Asparagus, Artichokes, Peppers and
Peas
For Reservations contact La
Barraca at:
Hollywood (954) 925-0050
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