{"id":393,"date":"2009-08-02T14:24:03","date_gmt":"2009-08-02T20:24:03","guid":{"rendered":"http:\/\/driftlessappetite.com\/?p=393"},"modified":"2009-10-06T06:27:01","modified_gmt":"2009-10-06T12:27:01","slug":"paella","status":"publish","type":"post","link":"https:\/\/driftlessappetite.com\/?p=393","title":{"rendered":"Paella"},"content":{"rendered":"\"Facebook\"<\/a>\"twitter\"<\/a>\"rss\"<\/a>

\"paella3\"<\/p>\n

We’ve never made Paella before.\u00a0 Actually, we haven’t done much in the way of Spanish cooking (expect churros con chocolate).\u00a0 Since I have a Spanish last name (and a great grandfather from Spain), I figured this is something I should figure out.<\/p>\n

Growing up my grandpa would prepare something similar called Arroz Valenciana<\/em>.\u00a0 The Philippines adapted much of the Spanish culture while under Spanish rule for 333 years.\u00a0 Instead of saffron for coloring, my grandpa used achuete<\/a> and the mixture also had raisins in it.\u00a0 The paella we made yesterday tasted very nice but I kept wanting the taste of my grandpa’s.\u00a0 I’ll have to call him and get the recipe for a future post.<\/p>\n

Next time we’ll try to follow the tradition recipe more and see how different it is, but this method worked well for us.\u00a0 The entire meal with prep time only took an hour and a half.\u00a0 The rice absorbed all the flavors and was perfectly done and not mushy.\u00a0 I even got a little crust at the bottom of the pan which was excellent!\u00a0 The key is to only cook the rice halfway and not use to much liquid.<\/p>\n

RECIPE<\/p>\n

First cook the rice in a rice cooker.\u00a0 Rinse 4 cups of rice and add about half\u00a0 water and half stock.\u00a0 Make sure the liquid only goes a little above the rice so that it will not cook fully.\u00a0 Add a few saffron threads.<\/p>\n