PAELLA-SOL-DE-ESPANA

 Hola, Hola, Hola, Todo el mundo.

Hello Everyone.   I will relate my recipe in English because Spanish and Latinos know how to made Paella and do not need my instructions.

Let us first find out what Paella is all about.  

When I study the Wikipedia for some information, I become very frustrated about the dates and series of events and in the instance of Paella it discussed the cultivation of rice in Spain by the Moors dating back to the 10th century, etc.

Give me some facts.  Do they know really the facts and have evidence of what happened hundreds of years ago.

Apparently the facts about Paella is that the dish belongs to Spain and possibly Portugal, thereby also inherent in the Latin American culture.

I always wanted to have a plate of Paella.  Well the day finally came thanks to my friends Jose Viega who is Spanish and invited me to witness the preparation of this dish from the beginning to the end.

First, I saw all the fresh fish products that he purchased, including mussels, shrimps, clams, scallops, squid rings.  

In addition to the seafood, he also had a bag of chicken feet and another of chicken legs.

Obviously, all or some are necessary to create this dish.

To begin the process he set up the cooking equipment which included a ring for the propane fire.  

In the initial stages he placed the chicken feet in a huge pot filled with water and boiled it for what seemed like forever.  Apparently, he told me that this liquid would become the chicken broth which will enhance the flavour of the final outcome.

I asked him what happens to the chicken feet after once the has created the chicken broth.

He mentioned that he would throw them out.  I then told him that somewhere in the past I wrote a recipe about Chicken Feet which is very popular in China, South East Asia and other countries.

I suggested that he could use the chicken feet for that recipe next time.

A few hours later, the chicken broth was ready.  

He placed another huge flat pot on the flame and poured some oil, pieces of chopped garlic, and pieces of chopped onions and I mean a lot.

Then he poured the chicken legs into the the pot, added Sazon Goya which is a special seasoning for that dish and began to stir the contents until the chicken, onions and garlic turned to a uniform in colour.

He added some salt.  (The addition of salt is a matter of preference and should be used sparingly.)

He allowed some time for the chicken to cook.  

Next he added some parboiled rice.  The proportion of rice ratio is half a cup per person.  
You may use white or parboiled rice, the choice is yours.

He stirred the rice for approximately ten minutes until it blended with the ingredients and chicken and the rice began to look uniform in colour.

The chicken broth was poured into the pot and brought to a slow boil.

At this time he added a small amount of saffron by expertly crushing it between his palms.

The aroma was very inticing.

A few minutes later he added the clams and the mussels.

Another few minutes later, he added the squid rings, call them calamari if you want to.

Next he added the shrimps and scallops.

Finally, he added a few minutes later some shrimps with the big moustache.  

I immediately, asked him what was the name of these shrimps and he simply stated "the expensive ones"!

With the aroma filling the air, my appetite was at its peak.  

I noticed some neighbours walking like "walking dead" using their noses to guide them towards the source.

Little Isabel was monitoring her father's every step and gave him the look of approval.  

After all, she was going to have her first taste of Paella.

The chicken had become soft and he proceeded to cut the legs into smaller portions.

When the broth had almost evaporated, and he approved of the taste, it was time to shut the fire off and start garnishing the final dish with pieces of roasted peppers.

I am sure that you will agree that this Paella looks absoluted sumptuous.

In a few words, O Dios mio, let's eat, let's enjoy.  God bless the cook.

Thank you Senor Jose Viega for this wonderful Spanish creation.

Needless, to say that I, Spyros Peter Goudas, totally enjoyed my first Paella experience.

I have included a photo display of each step of the process for your viewing pleasure.

Mr. Jose Viega informed me that he also cooks on a professional level and can cater to individuals having parties or events for 50, 100 or more people.

He has a name for the event - Paella Noche or Spanish Night. 

Daddy! I am so proud of you!

Mr. Jose Viega informed me that he also cooks on a professional level and can cater to individuals having parties or events for 50, 100 or more people.

He has a name for the event - Paella Noche or Spanish Night. 

Mr. Jose Viega informed me that he also cooks on a professional level and can cater to individuals having parties or events for 50, 100 or more people.  He has a name for the event - Paella Noche or Spanish Night.

 

Spyros Peter Goudas        Σπύρος Πήτερ Γούδας

Keywords: | RICE RECIPES OF ALL VARIETIES | MEAT | MULTICULTURAL DISHES | POULTRY | SEAFOOD |