title. Paella
date. July 2015
destination. Spain
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I am a total foodie. There is nothing I love more than travelling to new and exotic places and just eating my way through. This was especially fun in Spain as I discovered Paella (pronounced pie-ay-ah). This is probably one of my all-time favourite dishes ever. Paella is a traditional Spanish dish originated in the Valencian community on the east coast of Spain. Its origin dates back to the mid-19th century and has been popular ever since. There are lots of different ways of preparing, in its true sense it is a rice dish seasoned saffron and containing lots and lots of seafood. It is prepared in a large shallow iron skillet and usually served in the same dish so as not to lose any of the flavor or texture. This dish is not localized to just Spain, though, it is very popular worldwide and can be found on Spanish restaurant menus here in Canada. Saying that, I must say that as much as we may try, the taste of paella as I experienced it in Spain could not be duplicated. The fresh Mediterranean seafood, the Spanish spices and the overall environment in Spain are all essential to the experience.
However, if you are curious to try this amazing dish (and you should be) but you’re not willing to buy a plane ticket to Spain just yet there are always options. I did some research and found some recommendations for restaurants in Toronto that allegedly serve the best Paella in the area. I cannot say that I have personally tried these places but if you are willing, feel free to go out for a night, hit the town, and grab a heaping skillet of paella. Here’s the link:
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Alternatively, if you feel confident enough in your cooking abilities I encourage you to try making paella for yourself! It is definitely not an easy task, but it can be done. Make sure to only attempt this recipe when it is the right season for the seafood you are buying or else the great taste will be lost. (Insider tip: the key to great paella is the hardening caramelization of the rice mixed with the spices. Make sure not to be too eager to prevent sticking, it’s the best part!) Here are two recipes that I found, the one on the left pretty easy, and the other is more advanced.
