Everyone knows

how to make

PAELLA

Ask anyone in Spain, how to make a paella, and they will be sure to tell you that no one makes a better paella than they. And that goes for me too...
To make a good paella you need good quality ingredients.
The rice has to be the best quality round grain rice.
You will need 100 grams per person.
There are so many versions of paella, but all start with "the sofrito".
The basic sofrito ingredients: (per person, or adjust to your personal taste)
1 clove of chopped garlic
2 pepper corns
1/2 diced green pepper
Olive oil
Salt to taste
In a paella pan or wide shallow frying pan.
On a low gas fry in olive oil the above ingredients.
Add tomato (one p/p) Add 1/2 tea spoon of paprika and saffron ( or yellow coloring) followed by the rice. Fry lightly moving all the time with wooden spoon. Once the rice is lightly fried all over add a cup of white wine and enough hot water (aprox double the rice) to cook the rice cover and leave on low for 15/20 mins.
The result = a plain paella. serve with lemon and red pepper slices.
For chicken, or/and pork paella add pre-fried to sofrito.
For sea food paella, add clams to sofrito and all other ingredients, muscles, squid, prawns when adding the water.
Optional:all or any... peas, diced carrot, green beans, artichoke, broad beans, cauliflower.
For mixed..well speaks for its self.
Bacon can be added to sofrito if wished. Be brave, make up your own ingredients. There is no end to the variations possible. In Valencia, birth place of the Paella, snails and broad beans are a favorite. There is also a black paella made with squid and squid ink....if you feel adventurous. Go ahead, have some fun, and experiment...Buen Apetito.
PAELLA is more than a meal, itīs a way of life.
Itīs an excuse for a get together. If unexpected guests arrive, just add more rice, the more the merrier. Itīs an ideal alternative to B-B-Q, great for camping. Spanish families gather on the beach or in the country, each bring an ingredient, and share in the preparation, but there is only ONE cook. Goes down well with "sangria" or red wine mixed with lemonade, (tinto con casera)and a nice tossed salad.

The real national dish is PUCHERO