Most people associate Spanish rice recipes with the famous and complex in flavor paella.
And Spanish rice recipes that use the correct type of paella rice will make the best recipes.
Using the most authentic types of paella rice ensures a more tasty and flavorful paella recipe.
The saffron spice which is known for being very pricey is also what makes paella recipes very flavorful.
Saffron is also what gives paella recipes their yellow golden hue and saffron is a very important spice used in Spanish cooking.
Fortunately, Spanish rice recipes like paella can be altered using cauliflower rice for those who cannot tolerate the carbs in their diet any longer.
The saffron spice is the "World's Most Expensive Spice" and this spice comes from a flower.
This particular flower has three stigmas which are tiny threadlike strands that are then picked off by hand - hence the expense.
Saffron imparts a rich golden yellowish color to Spanish rice recipes and a little goes a long way. However, too much saffron will impart a bitter taste to your meal.
Saffron also has medicinal uses and is said to aid digestion. However, it can be a potent spice, so be very careful not to ever use too much.
True saffron has a deep orange to brownish red color - the redder the better. Saffron comes in whole saffron threads or in powdered form.
To ensure quality get whole saffron threads. Whole saffron threads will give more flavor to your Spanish rice recipes.
Paella recipes are traditionally cooked in a Paella pan which is a wide type of skillet pan.
Paella recipes originated in Valencia, but many variations of Paella can be found throughout Spain.
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Paella recipes are typically made with a variation of these ingredients: Short Grained White Rice, Rabbit, Chicken, Seafood, Green Vegetables, Beans, Tomatoes, Meat, Land Snails, Saffron, and Extra Virgin Olive Oil.
Paella Rice - a true paella rice is a short grained rice sometimes referred to as pearl rice which has the ability to absorb cooking liquid while still holding its shape.
Spain is known for growing some of the world's greatest rice for making Spanish rice recipes like paella. And most of this rice is grown in Valencia.
Bomba Rice - one of the most prized and expensive rice of Spain. Bomba rice absorbs about 3 times its volume of cooking liquid.
Bomba is a short grained rice and expands in width instead of length.
This rice costs more due to a more lengthy cultivation process.
Valencia Rice - is a short to medium grained rice and is grown in Valencia Spain.
It is a very common rice used to make paella.
This rice cooks up tender and has the ability to absorb liquids which helps to make great paella recipes.
Calasparra Rice - is of the finest quality and is a short grained rice. This rice has a longer growing cycle than most paella rice and is irrigated by cold mountain water.
These rice kernels become more dehydrated and are more capable of absorbing liquid and flavors that make an outstanding paella recipe.
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