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Topic: Paella

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	Paella Glossary Term
		The rice is the most important ingredient in paella, which is why nearly all paella recipes call for Valencia rice or similar short to medium-grain Spanish varieties and caution against using any rice that happens to be on hand (especially long-grain varieties or parboiled rice).
		Paella is known for the dry, separate rice grains of the top layers that are accompanied by a browned crusty layer of rice that forms on the bottom of the pan.
		Paella can be made as a meat dish, an all-vegetable dish, or as a combination of meats and vegetables.
	www.recipetips.com /glossary-term/t--33806/Paella.asp (521 words)

	FOOD24 - Fall in love with food
		Paella (pah-ay-yah), with the 'ay' as in 'bay', is a word that has come worldwide to mean a Spanish rice dish with a variety of seafood and usually some chicken and vegetables.
		In short, truly spectacular paella must have a thin layer of rice, it must feature a few other ingredients on top (but not so many as to smother the rice), and is cooked and served directly in a real Spanish paella pan.
		Almost every paella recipe calls for the liquid to be infused with saffron, which contributes colour as well as a subtle background flavour to the rice.
	www.food24.com /Food24/Components/FoodFocus/0,10435,106,00.html (1845 words)

	Shrimp Paella Recipe, Paella Recipe, Shrimp Recipe
		Transfer paella pan to the oven and cook, uncovered, about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed.
		If the paella is almost al dente and ready to be removed from the oven, but still seems to have liquid, return it to the top of the stove over high heat.
		If the paella seems dry before the rice is almost al dente, sprinkle with a few tablespoons of water and allow to cook in the oven 2 to 3 minutes longer.
	whatscookingamerica.net /PaellaShrimp.htm (694 words)

	Paella
		Paella is one of the most famous Spanish dishes.
		In researching paella recipes I found that there was no one-way of making paella.
		Paella is cooked in a wide and short pan where the sides go up 4 to 5 inches, the more surface the better.
	www.batista.org /paella.html (441 words)

	Paella recipe - MediterrAsian.com
		Paella is a one of the world's most famous rice dishes, and this version is a seafood extravaganza.
		Traditionally, paella is prepared in a paellera (a wide, shallow pan with looped handles) and cooked over an outdoor fire.
		Present the paella in the pan at the table with lemon wedges on the side for drizzling.
	www.mediterrasian.com /cuisine_of_month_paella.htm (622 words)

	Seafood: Paella
		But paella is hardly a single dish; Spain has countless variations, and all they have in common is the pan, the rice, and the saffron.
		Paella takes its name from the characteristic vessel in which it is cooked, a wide, shallow, flat-bottomed pan made of iron or steel.
		Metal paella pans come in many sizes, but bear in mind that you need a heat source nearly as large as the diameter of the pan; the breadth of the flame on a typical home stove limits most home cooks to a 12- to 14-inch pan.
	www.sallys-place.com /food/columns/harlow/paella.htm (962 words)

	Paella - Wikipedia, the free encyclopedia
		Paella (pronounced IPA: [pa'eʎa]) is a rice dish, originally from Valencia (Spain) where it is eaten especially on Sundays and during the Falles.
		Paella is generally cooked in a paella pan, which is a large, shallow, flat pan.
		Paella and its variations are a typical picnic dish for the Spanish spring and summer.
	en.wikipedia.org /wiki/Paella (534 words)

	Paella: Rice at Its Best (Site not responding. Last check: 2007-09-10)
		No, paella perfection comes about when the person who is cooking it has an almost tangible affection for the dish itself, for the process of making it, and for the people who will be eating it.
		I'll pass along a handful of paella traditions here in the hope that some of my own passion for the dish rubs off on you, but mostly what I'm doing is laying a foundation of techniques that you can apply to any paella (pah-ay-yah) recipe you come across or invent.
		Almost every paella recipe calls for the liquid to be infused with saffron, which contributes color as well as a subtle background flavor to the rice.
	www.taunton.com /finecooking/pages/c00113.asp (1701 words)

	Nota Cultural: Paella
		Para hacer una paella, primero dore las carnes, como el pollo, cerdo, conejo, o mariscos como almejas, gambas, mejillones, cangrejos, o calamares.
		A colorful mixture of saffron-flavored rice and various meats, paella’s name comes from the paellera, the flat, round pan in which it is cooked.
		To make a paella, first sauté meats, such as chicken, pork, rabbit, or seafood, such as clams, shrimps, mussels, crayfish, or squid.
	www.studyspanish.com /comps/paella.htm (274 words)

	CyberSpain - Spanish Recipe: PAELLA
		There are many varieties of paella; every village and cook seems to have one (specially in the region of Valencia, where it originated).
		To the paella (with the pureed tomato and oil) add the green peppers in small pieces (about 3 cm), the squid (in thin slices, about the size of a small finger) and the fish (also in small pieces).
		Once the rice is tender and the broth has been consumed the paella is moved away from the fire and left apart for a five minute 'rest' (important).
	www.cyberspain.com /friends/paella.htm (573 words)

	COLLECTION: Paella
		PAELLA ====== Heat 1/4 cup olive oil in a paella pan or a wide, shallow, heatproof casserole.
		Paella is done when the rice is tender, but it should not be soupy.
		Paella Stuffing: ---------------- Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture.
	www-2.cs.cmu.edu /~mjw/recipes/grain/mp-paella-coll.html (2809 words)

	SPANISH PAELLA RECIPE
		Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, fl pepper, parsley, thyme, rosemary, the saffrón strands (grind them first.
		When cooking the paella, turn the pan round now and then so that the rice cooks evenly.
		After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil.
	www.euroresidentes.com /euroresiuk/Recipies/recipe_paella.htm (401 words)

	Paella Recipe
		Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table.
		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.
		A paella is very flexible so if you don’t have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar.
	www.lingolex.com /spanishfood/paella.html (522 words)

	The original paella recipe
		There are paella pans measuring from 7 inches to 1 yard wide and for special occasions for hundreds of people to eat from.
		The traditional, authentic paella propably the most well known spanish rice recipe, is still made nowadays over an open barbecue with kindling wood which, although does not seem to be so important, adds to the correct cooking of the paella.
		While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
	www.alicante-spain.com /spain-tips/paella.html (722 words)

	Paella Valenciana Paella Party La Paella Spanish Paella Chef Paella Catering San Diego
		Chef Paella for paella Catering San Diego for family events/social, or weddings.
		The traditional Spanish Paella have chicken and a variety of seafood items like shrimp, calamari, mussels, clams, escallops, crab, lobster, fish...some vegetables like red bell peppers, garlic, tomatoes, green peas.....it is cook with olive oil in a skill called "paella pan" and the only spice in the paella is saffron.
		The Paella is cook outdoors in front of your guests, and offer a colorful presentation for your Paella Party.
	www.paella.cc /index.html (310 words)

	Spain's Famous Dish: Paella
		Casas says paella is her passion, and she's determined to show Americans what a "glorious" dish an authentic paella can be.
		Paella Valenciana is one of our most popular meals and is served for lunch and dinner.
		This paella is good when served with lemon wedges, but it's even better when spread with a bit of alioli, a garlic mayonnaise that is the Spanish version of the French aioli.
	www.marbellarestaurant.com /paella.htm (2726 words)

	Paella
		I love paella, and I find it fascinating as a New Orleanian cook; seems to me that this is the origin of our own jambalaya.
		In a 14-inch paella pan, combine the sofrito, rice, the remaining 1 teaspoon salt and the saffron.
		When the paella is removed from oven, drape a kitchen towel loosely over the top and let it rest for 5-8 minutes.
	www.gumbopages.com /food/spanish/paella.html (1342 words)

	Paella (Site not responding. Last check: 2007-09-10)
		Just remember that the ritual of cooking paella is almost as important as sitting down and eating paella.
		Paella is best cooked in a large shallow paella pan over a circular grill or gas paella cooker.
		Place the paella in the middle of the table and serve directly from the paella pan.
	www.psimports.net /Recipes/Paella.html (359 words)

	NPR : Paella Perfect
		It approximates the kind of paella most Americans know -- a mixture of ingredients from land and sea served over rice that is often overcooked and sometimes artificially colored.
		Paella was born in Valencia, a rice-producing area on Spain's eastern coastline.
		"Such paellas are frowned upon in Valencia," writes Casas, "because they do not allow each ingredient to be savored and appreciated on its own merits." The best paellas, she writes, focus on meat, fish or vegetables but don't mix them all together.
	www.npr.org /templates/story/story.php?storyId=4786547 (1664 words)

	Paella Valenciana Paella Catering San Diego Chef Paella Party - Home Page
		Paella, Spain's most famous dish "I have been cooking Paella for 30 years now, and I'm still learning." This observation, uttered by Juan Pomares, Chef Paella reveals the humbling nature of Spain's most famous export.
		Paella Valenciana is a one-pan peasant's dish made with rice, vegetables, saffron, chicken and seafood.
		There are those who swear it's not paella without green peas, or the special rice grown near Valencia.....Only one thing is certain about paella: "The touch of the person who is cooking the paella is crucial." So says Senor Pomares.
	www.paellavalenciana.com (372 words)

	Paella I - Allrecipes
		Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking.
		Serve in paella pan, garnished with lemon wedges.
		I wouldn't ever use arborio rice for this recipe again, it's too creamy and once it's done the consistency isn't right - paella isn't supposed to be like a risotto.
	allrecipes.com /recipe/paella-i/detail.aspx (399 words)

	Amazon.com: Paella!: Spectacular Rice Dishes From Spain: Books: Penelope Casas (Site not responding. Last check: 2007-09-10)
		While the paella is certainly made throughout Spain, the dish originated in Valencia with many other rice dishes, described in `Delicioso!' as the `Region of the Rices'.
		The fourth land of paella is for the vegetarians, where flesh protein is replaced primarily by cheese, nuts, and beans, with anchovies thrown in for some fishy flavor.
		The best part of paella is without any question the "socarrat" which is the toasty caramelized layer of rice which sticks to the bottom of the paella pan when the dish is properly prepared on top of the stove or better yet, the grill.
	www.amazon.com /Paella-Spectacular-Rice-Dishes-Spain/dp/0805056238 (2795 words)

	Paella Recipe
		Everybody is an expert!.....and what passes as Paella in most tourist hotels in Spain is not even remotely good enough.
		I once owned a restaurant in Spain and did as many as 100 Paellas a day (for Spaniards) on a eight burner gas stove...here is how I survived.........
		After 20 or 30 minutes the paella is ready for the rice.
	www.ibiza-hotels.com /paella (489 words)

	paella valenciana a la artlink: page 1 (Site not responding. Last check: 2007-09-10)
		This is the favourite recipe for paella of the people at our design studio in Holland.
		Or have a look at how we made paella at Marcel’s birthday party last summer....
		Making a paella is like sailing a boat.
	www.paella.net /page1.php3 (251 words)

	craftygal fridge - Recipe for a Romantic Puerto Rican Paella
		In Judith Ortiz Cofer’s The Latin Deli, Manuel whispers to Corazon about his love for cooking "stalks of the fat little guineitos ninos that are melt in your mouth when fried." Laura Esquivel, in Like Water for Chocolate, combines food, anger, and passion.
		Although this meal is on the expensive side, and takes some time to make, the time it takes to prepare is part of the fun of the tension that will, if you follow this simple recipe, ultimately lead to a tasty release.
		Sangria, a sugary red wine and citrus beverage, goes best with paella, so when setting out your best china and cloth napkins, don’t forget the wineglasses.
	www.craftygal.com /archives/201/fridge201.htm (460 words)

	The Books: Paella Paella by Maria Solis Ballinger and Natalia Solis Ballinger (Site not responding. Last check: 2007-09-10)
		And the ultimate one dish meal.Discover the history and traditions of this classic and versatile dish with authentic and delicious paella recipes plus practical tips on the ingredients, equipment and methods of cooking.
		Colorful, fresh and traditional paella originated in Valencia where peasant men and women working in the rice fields looked to the Mediterranean and their very fertile lands for other ingredients to mix with their rice.
		Paella is versatile in ingredients, as well as in the time and effort it takes to make and can be a dish fit for entertaining as well as for daily family fare.
	www.twbookmark.com /books/56/1931722226 (229 words)

	Vegetable Paella
		On the other side of the baking sheet, add squash and drizzle with 2 tablespoons of the olive oil and gently toss to coat.
		Heat 3 tablespoons of the olive oil in a 16" paella pan or skillet and sauté onion over medium heat until softened.
		Lower oven temperature to 350° then transfer paella pan to oven and bake for 30 minutes or until rice is tender and stock is absorbed.
	www.metrokc.gov /health/nutrition/recipes/paella.htm (288 words)

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