| Understanding
Paella: Classification & Types |
| I.
Dry Paellas: Cooked in Paella Pan & should be 'Al dente' |
II.
Soft
Paellas - Soft, spongy rices made in earthenware
casseroles |
III.
Soupy Paellas - Rice stews cooked in pots (calderos,
pucheros, peroles & cazuelas) |
|
Paella
Mixta: Chef J. C.
Galbis is world famous for paellas for 10,000
persons.
|
Paella
Mixta Ciega: Very much like the paella served in
Philippines & in Cuba.
|
Arroz al Forn
(Arroz al Horno): Oven-baked rice)
|
Arroz amb costra:
Oven-baked rice with an omelette crust
|
Arroz amb Fessols i Naps:
Paella Stew with Pork, Turnips & Beans
|
Arroz con Conejo y Verduras:
Paella Stew with Rabbit & Vegetables
|
|
Paella
de Marisco: Seafood Paella
|
Paella
de Verduras: Vegetarian, all vegetables.
|
Paella
Marinera: Marinara Paella
|
Arroz en Cassola al Forn:
Oven-baked
|
Arroz con Almejas:
Paella stew with Clams
|
Arroz con Bogavante:
Paella Stew with Lobster
|
|
Arroz
a banda: Considered the best paella by many gourmands
|
Paella
de Coliflor y Bacalao
|
Paella
or Rice
Dishes from other Regions of Spain & from other Countries:
They are Non-Valencian Paellas & may not be called
'Paella': Arroz Brut (Palma de Mallorca - with a taste of
chorizo Bilbao); Arroz a Banda Alicantina (Alicante):
Served as 2 plate course: a soup (first plate) & a
paella (second plate); Arroz a la Malagueña (Malaga);
Arroz con Chocos (Huelva); Arroz a la Ampurdanesa
(Gerona); Paella Parellada (Chef Parellada - Barcelona);
Arroz a la Milanesa (Milanese Rice - Italy); Paella
Cubana (Cuban-Style Paella). |
|
Arroz
Negre: Black Paella
|
Paella
de Ajos Tiernos y Calamares
|
|
Fideuà: Noodle Paella
|
Paella
de Boquerones y Espinacas: Fresh Anchovy & Spinach
Paella
|
Paella
means "Para ella" or "For Her" - It
is a typical Sunday lunch dish traditionally cooked by
the husband "for her", the wife. |
Rice
is "Arroz" in Spanish & "Arròs"
in Valenciano (Valencia dialect).
|
