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Housed in a historic mansion, the paella section of the menu is a must-try, with options ranging from a vegetarian paella with cauliflower and brussels sprouts to the more traditional Valenciana ...
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6] The dish is sometimes seasoned with whole rosemary branches.
It can be found in two main varieties, with chicken and rabbit or with seafood. Nowadays paella can be found around the world and especially throughout Spain and Latin America. The name comes from the large pan ('paella' in Valencian) where it is cooked. Arròs negre. Rice with squid and squid ink cooked in a paella. Arròs amb conill i caragols.
The Chilean style of preparing Arroz a la valenciana differs in its use of curry or turmeric to color the rice; although, occasionally it is prepared with saffron, like in the original Spanish recipe. Sometimes it is called "Chilean paella", and contains primarily an assortment of seafood: clams, shrimp (prawns), Chilean mussels, and clams ...
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Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink.
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