Paella is a popular Spanish rice dish that includes meat, vegetables, and seafood. saffron is typically one of the main ingredients. This exotic dish originated in the city of Valencia and is said to be a blend of Roman and Arabian cuisine, which were the two prominent cultures of early Spain. Spaniards traditionally cooked Paella in a special pan over an open fire.

Directions for Preparing Paella

1. Warm the olive oil in a paella pan or sauté pan over medium-high heat.
2. Fry the sausages for three (0:03) minutes in the oil, flipping them occasionally until they become brown on all sides.
3. Add the onion, bell pepper slices, and garlic to the sausages.
4. Sauté for another three (0:03) minutes until the vegetables are soft.
5. Season with salt and pepper.
6. Add the rice to the pan, then the saffron.
7. Mix well and cook for two (0:02) minutes until the rice becomes yellow.
8. Pour in the chicken broth and sprinkle 1 ½ teaspoon of salt.
9. Bring to a boil, then reduce the heat and cover the pan.
10. Allow the Paella to cook for twenty (0:20) minutes or until the rice has absorbed nearly all of the liquid.
11. Press the mussels and clams into the rice, hinge side down.
12. Arrange the shrimp over the rice.
13. Sprinkle the peas over the rice.
14. Cover the pan and cook for five (0:05) minutes until the shrimp is pink and the shellfish have opened.
15. Discard any unopened clams.
16. Serve immediately.

Spain cuisine is made up of a great number of dishes that stem from the diversity in geography, climate, and culture. It is deeply influenced by the abundant seafood available from the waters that surround the country and reflects the country’s deep Mediterranean roots. Spain’s extensive history with many cultural influences has led to its unique cuisine.

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