Paella Queen

What Is Socarrat? Source : By Joanbanjo, CC BY-SA 3.0 In the art world, this word refers to fired clay tiles, usually painted red and black, which were placed between beams in the ceilings of medieval Spain. But when we're talking about paella, socarrat means something different: the crunchy, crusty rice layer at the bottom of the paellera. When you look at a photo of tiled socarrat and realize that these features were primarily found in Valencia, you can see why the term is also appropriate for the brown, burnt bottom of a paella. In fact, the word "soccarar" is the verb "to toast," which refers both to the baking of the clay tiles and to the delicious scrape-able goodness of this classic Spanish dish. How to Get a Crusty Bottom on Your Paella You may not want to hear this, but the key to a good socarrat is the pan. If you have been putting off buying a paellera, delay no longer. There are a lot of reasons why you need a paella pan , but for me, thi...

Red wine sangria is a traditional Spanish beverage that is now enjoyed all over the world. Fresh fruit and fruit juice or brandy are added to dry red wine, then the whole mixture is chilled for anywhere from several hours to several days, allowing the flavors to infuse. It is then served cold, sometimes with the addition of sparkling water for a refreshing sangria spritzer! Sangria is one of my favorite alcoholic beverages, especially in warm weather. I'm lucky enough to have the best Spanish restaurant in the Bay Area really nearby, and I love sitting at the bar there for a few hours, enjoying a few tapas with a glass of this refreshing grown-up "punch." But I can't afford to do that every day, either in time or money, so I have developed my own red sangria recipe to make at home! At this point, there are endless variations of the traditional recipe, with berries, tropical fruit, or using white wine. Some have vodka or other hard liquor added, for those...

I'm just going to assume you already love paella. (That's why you found your way here, right?) But what should you drink with it? Red or White Wine You know what they say, "What grows together, goes together!" That's why I always like to pair paella with Spanish wine if I can. Spanish reds from Rioja work extremely well with paella. If you can't find a Spanish wine, look for Tempranillo and Garnacha (or Grenache) blends. Avoid overly fruity red wines or any that are high in tannins. As far as whites, I like a nice Sauvignon Blanc or Viognier. Look for Rueda wines, which legally must contain at least 50% Verdejo grapes, usually with Sauvignon or Macabeo. Roussanne is also a great choice. Paella also goes well with sparkling wine, like Cava, or with a Spanish rosé like those from Navarra. You can even pair with a dry sherry like Oloroso if you're feeling adventurous. Beer or Cider Try a light, refreshing beer pairing for the complex ...

One of my favorite ways to shop is to go to the Berkeley farmer's market and buy whatever looks the most fresh and delicious. I don't make a grocery list ahead of time or try to plan out a particular recipe, I just pick whatever is ripe and local. Then I take it all home and figure out how to use it, sort of like my own private Chopped! episode. If you read my last entry about chorizo paella , you know that I have no problem with ingredients that aren't exactly traditional. And since I started cooking it at home, I've often found myself thinking, "Paella!" when I look at the Mystery Box Challenge that is my farmer's market haul. Paella de Verduras, or vegetable paella, isn't a dish like paella valenciana with a rigid list of ingredients. You can put in whatever vegetables you have on hand. It's the most visually stunning (and also the most nutritionally sound) if you use a variety of colors, like in this beauty from Bay Area catering company ...

If you're asking yourself this question, it's probably because you're familiar with the debate around paella and what should go in it. We've talked about what goes in paella valenciana , and for some chefs and Valencian locals, that's as far as paella should go. Toni Novo, the owner of one of Valencia's oldest paella eateries, is one of these purists. He is extremely particular about his ingredients, including what variety of green bean is the most authentic, and dismisses anything other than the most "traditional" paella valenciana as made for tourists. But he calls out chorizo particularly: as he told Lens Gourmand , “Chorizo, peppers, pork ribs…those are not accurate." On the other hand, if you know the history of paella, you realize that the dish has been evolving since ancient times. Only a few centuries ago, it was being made with water vole meat, and I don't see any traditional Spanish restaurants serving that! The fact is, cuisine,...

You might not realize it, but there is a lot of controversy around paella. While many Americans think of it as Spanish cuisine's most recognizable dish, within Spain itself, it is actually considered a regional specialty. The history of paella in Valencia goes back to the 10th century. After Moors began cultivating rice there, Valencians began making rice-based casseroles (primarily with fish) for holy day feasts and family gatherings. Paella as we would recognize it didn't truly begin to emerge until the 18th century, when Valencians started to cook rice outdoors in big cauldrons for special occasions. At that time, it was often made with water vole and eel for meat, often along with beans. As Spain became more prosperous in the late 1800's, typical paella ingredients changed to include rabbit, chicken, and sometimes duck, along with snails. Poorer Spaniards used snails as the primary (and sometimes only) protein. Photo credit: Marc Palumbo, CC BY 2.0 license , via ...