Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
There are three widely known types of paella: Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco) and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella consists of white rice, green vegetables, meat (rabbit, chicken, duck), land snails, beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.
Portuguese style paella is a rather mixed paella version, but is done with onions, garlic, saffron, bay leaves, bell peppers, peas, cilantro, shrimp, clams, scallops, mussels, calamari tubes and chicken, but also with Portuguese chourico and hog’s leg.
To add a photo, please follow this submit form.
Recipe: Portuguese-style paella, today.msnbc.msn.com
Portuguese Paella, www.food.com
Portuguese Paella..., www.myportuguesespace.com
Portuguese Paella, www.grouprecipes.com