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Houston,TX January 2014
Paella" is a classic rice dish that is eaten in Spain and is typical of the Levantine and Valencian coast, or the Mediterranean side of Spain.Like so many other dishes (such as Moroccan Tagine, Beef Stew, or Chicken Pot Pie, which are all cooked in their own cooking containers) the name “Paella” is derived form the cooking pan: a round, two-handled, shallow pan. The reason for the paella pan being so shallow and large in diameter is to ensure that the rice is in a single layer if possible. The paella pan is usually made of a thin layer of iron, as this is essential to transmit the heat uniformly, and to actually see when the rice is ready without touching it.When cooking paella, the choice of rice is essential. For this reason, the paella originated in Valencia, around a lagoon, where rice has been cultivated since the Eighth Century. Over time, Paella has become one “in-the-same” with Spain. It is Spain’s national dish, and tourists come from far and near to have Spanish paella.
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