Recipe: Paella di Mariscos (Spain, Valencia) Paella with Seafood # 1

Recipe: Paella di Mariscos (Spain, Valencia) Paella with Seafood # 1

I wanted to post at least one authentic paella recipie. I like this one as a seafood version. But Paella doesn't have to be this complicated for Americans to prepare. We already have "yellow rice" in the stores if you don't want to make it from scratch with the dry saffron. Then just get a paella pan, a variety of seafood or your choice and prepare on a stove or outdoor grill or propane burner. One of the nice things to do during the last few minutes for presentation is to add the strips or roasted red pepper and baby peas in adecrotive fashion. If you add mussles, clams or lobster chunks it's nice to leave them in the shell, the presentation is more dramatic and special.

Paella Valencia contains large beans, green beans and typically chicken or pork. At least that's what I saw on the street.

More pictures

These pictures are from the area right near my school. The picture which shows a roundabout with a tower is Plaza de la Reina. The picture with two people walking toward me is taken in front of Hotel Excelsior, the last hotel I stayed at before returning to the U.S. The last picture is just a typical, narrow side street between beautiful buildings. Look at the granite on the corner of the building on the left. It's easy to forget as your walking around, that the buildings surrounding you are, in many cases, several hundred, if not a thousand years old.

More Stuff

In the last post there is a picture of a large woman standing in front of a grill. This on the promenade between the hotels and the beach where all the little stands are. She is cooking corn on the grill. Actually, she is cooking corn on the coals. She removes the corn from the husks and places them right in the coals. Once the corn had taken on some color she removes it and puts it back in the husk to sell it. I think a piece was .50 euro.

Above, you will see my instructor named Pedro. He was very good and patient and he had a unique ability of really involving everyone with each other in class discussions. The next picture is the Paella Negro which I wrote about in a previous blog. This is the squid ink paella. It was very good and didn't taste fishy at all. It just looks a little different because its black. If you had your eyes closed you wouldn't know the difference, except I don't believe this style paella has any saffron.