Paella de Marisco
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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La Casita
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Paella originated in Valencia, Spain, around the mid-19th century. It was initially a peasant dish, cooked over an open fire using available ingredients. Rice was a staple, and whatever seafood or meat was accessible was added to the dish. Seafood paella emerged as coastal communities adapted the recipe, focusing on the bounty of the sea.
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Paella is deeply ingrained in Spanish culture, representing communal dining, celebration, and regional pride. It's more than just a meal; it's an experience often shared with family and friends.
Communal Meal
Paella is typically cooked in a large, shallow pan and served directly from the pan, encouraging shared eating and socializing. It's a dish meant to be enjoyed together.
Regional Variations
While Paella de Marisco is a specific type, paella varies widely across Spain, reflecting local ingredients and traditions. Each region boasts its own unique take on the dish.
Celebratory Dish
Paella is often prepared for special occasions, festivals, and family gatherings. Its preparation is often a social event in itself, with multiple people contributing to the cooking process.
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Seafood Paella boasts a rich, briny, and savory flavor profile, characterized by the sweetness of shellfish, the delicate taste of white fish, and the aromatic influence of saffron and smoked paprika.
The dominant flavors are derived from the various seafood components, such as shrimp, mussels, clams, squid, and often fish like monkfish or sea bass. These impart a salty, oceanic taste. Saffron, a key ingredient, provides a distinctive earthy aroma and a subtle honey-like sweetness. Smoked paprika adds a smoky depth, complementing the seafood. The sofrito, a base of sautéed tomatoes, onions, and garlic, contributes sweetness and umami. Lemon wedges served alongside provide a bright, citrusy counterpoint that balances the richness.
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Rice Choice Matters
Use a short-grain rice like Bomba or Calasparra. These varieties absorb liquid well without becoming mushy, essential for paella's texture.
Master the Sofrito
The sofrito (sautéed onion, tomato, garlic) is the foundation of flavor. Cook it slowly and patiently to develop its sweetness and depth.
Saffron Infusion
Infuse the saffron threads in warm broth before adding them to the paella. This will extract the maximum flavor and color.
The Socarrat Secret
The socarrat, the crispy, caramelized rice at the bottom of the pan, is a prized element. Increase the heat slightly towards the end of cooking to achieve this without burning the paella. Listen for the crackling sound.
Even Cooking
Ensure even cooking by rotating the paella pan over the heat source, especially if using a stovetop. Uneven heat can lead to some parts of the rice being undercooked or burnt.
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