The name
paella comes from the old French word «paele», a large, flat frying pan or pot in which it cooks.
Then you head to their kitchen, where the chef teaches you how to make traditional sangria while you snack on tapas and watch
the paella come together.
Not exact matches
-- but IMO
paella's delectable flavor
comes from the combo of the rice, the sofrito vegetables (onions, garlic, and peppers), and the saffron and pimenton (smoked paprika).
This simple recipe of sausage, shrimp and brown rice with saffron was easy to prepare, and I thought it
came out close enough in my book to call
Paella.
The namesake arroz gordo — a crisp - bottomed layer of rice (akin to
paella) topped with jumbo prawns, char siu pork, curried chicken, Manila clams, tea eggs, and linguiça sausage — is essential, but so are the lacy - edged potstickers and piri piri chicken, so you'd better
come hungry.
Paella is a dish that
comes from the Valencian region of Spain, with ancient roots that originated in its modern form in the mid-19th century.
This made three nights worth of dinner for the two of us, which means I'll have a few nights in the future when I can
come home, toss the
paella de pollo in the oven to heat up, drink a glass of wine, and watch the rain
come down.
The
Paella was indisputably the best I've ever had, but since William truly aims to please — his cooking lesson luncheon also
comes with delicious appetizers including a marvelous ceviche that tantalizes the taste buds, a beautifully fresh salad, freshly baked bread, and a magnificent profiterole for dessert, all accompanied by fine wines.
Restaurant Tridente — Young, visionary chef Josemi Bielsa is traditional when it
comes to
paella in this stylish setting overlooking the water.
«
Paella de pollo con setas»
comes with chicken, mushroom and vegetables.