Paella is traditionally cooked on Sunday by the men to give the women a break from cooking. The the original dish did not contain seafood and was known as Valenciana de la huerta (paella from the vegetable garden). Typical ingredients of a paella include rice, chicken, rabbit, tomato, saffron, garlic, onion, dried beans and green beans.
There are two varieties of suitable medium-grain rice: Calasparra, and Bomba, with a nutty flavour and highly absorbent.
Paella can be cooked in a special open paella pan called caldero, or a normal fry pan.
If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose seafood which are ranked “Green – Better choice”, such as Australian Bonito, Bream, Luderick, mullet, tailor and whiting.
For choosing sustainable seafood:
- Australia’s Sustainable Seafood Guide and app - Australian Marine Conservation Society
- FishBase - search to find out more about the fish on your plate
- Good Fish Bad Fish
- Good Fish Guide (UK) – Marine Conservation Society
- Greenpeace’s International Seafood Red List of seafood that is sourced from unsustainable fisheries and sustainable seafood
- Sustainable Seafood Product Finder – Marine Stewardship Council(MSC)
- Paella video – Carlos Lopez, Food Safari
- Seafood paella (paella del marisco) video – Gabriel Gaté and Frank Camorra
- Chicken and chorizo paella – Kate Belcher
- Easiest ever paella – BBC Good Food
- How to cook the perfect paella – Felicity Cloake
- Paella – Rodney Dunn
- Seafood paella – Brigitte Hafner