Paella de Frutos do Mar
Seafood Paella.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Camarão da Praia
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Paella, originating in Valencia, Spain, was initially a peasant dish cooked over open fires with readily available ingredients. Rice, being a staple in the region, formed the base, and whatever was available – snails, vegetables, and occasionally meat – was added. The coastal version, incorporating seafood, evolved as access to fresh catches became prevalent.
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Paella is more than just a dish; it's a social event, often prepared and enjoyed communally, especially during celebrations and gatherings. The large paella pan is placed in the center, encouraging sharing and conversation.
Family & Community
Paella is traditionally a dish shared among family and friends. The act of preparing and eating it together fosters a sense of community and togetherness.
Regional Pride
While paella is enjoyed throughout Spain, it is deeply rooted in Valencian culture. Variations exist across different regions, reflecting local ingredients and culinary traditions.
Celebrations & Festivities
Paella is often prepared for special occasions, such as birthdays, holidays, and festivals. The vibrant colors and flavors make it a festive and celebratory dish.
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Seafood Paella offers a rich and savory flavor profile dominated by the sea, balanced with aromatic saffron and the sweetness of vegetables. The smoky undertones from the cooking process add depth and complexity.
The primary flavors come from the seafood, typically including mussels, clams, shrimp, squid, and sometimes lobster or other shellfish. These impart a briny, oceanic taste. Saffron provides a distinctive aroma and golden hue, contributing a subtle floral and earthy note. Sofrito, a base of sautéed tomatoes, onions, and garlic, adds sweetness and depth. Smoked paprika can enhance the smoky flavor. Lemon wedges, served alongside, provide a bright acidity to cut through the richness.
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Fresh Seafood is Key
Use the freshest seafood available. The quality of the seafood directly impacts the overall flavor of the paella. Buy from reputable sources and check for freshness.
Sofrito is the Foundation
Don't rush the sofrito. Sautéing the tomatoes, onions, and garlic slowly and gently allows the flavors to develop fully, creating a rich and flavorful base for the paella.
Perfect Rice Texture
Avoid stirring the rice excessively after adding the broth. This can release too much starch, resulting in a sticky paella. The goal is to achieve a slightly al dente texture with a socarrat (crispy bottom).
Mastering the Socarrat
The socarrat, the slightly burnt crispy rice at the bottom of the pan, is a prized part of paella. Increase the heat slightly towards the end of cooking to encourage its formation, but be careful not to burn the paella.
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