Back to Index

April 29, 2020

Paella: A Traditional Spanish Experience

Food is an essential part of learning about and experiencing another culture. Thus, experiencing local authentic food is critical to a tour abroad. In Spain, specifically the Valencia region, Paella is a traditional dish and something you must experience while on tour. 

Read about the History and Culture of Paella.

If you’re coming home from a tour to Spain and trying to share your experience with family and friends, consider making your own Paella dish to share. While you may not make it quite like the chefs in Spain, it’s a great way to bring a little of your tour home to family and friends. Here’s one Seafood Paella recipe you can try at home!

Ingredients

• 4 cups chicken stock or low-sodium broth
• 2 cups fish stock or clam broth 
• 1/4 teaspoon saffron threads, crumbled
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped onion
• 3 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 2 1/4 cups Bomba or arborio rice
• One 12-ounce package cooked chorizo sausages halved lengthwise and crosswise 
• 8 large head-on shrimp 
• 1 pound littleneck clams and cockles, scrubbed
• 1/2 pound mussels, scrubbed
• 1/4 cup thawed frozen peas
• Chopped parsley, for garnish

Directions

1. In a medium saucepan, combine the chicken stock with the fish stock and crumbled saffron and bring to a simmer.
2. Meanwhile, in a 15-inch paella pan or large enameled cast-iron casserole, heat the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. 
3. Add the garlic and paprika and cook until fragrant, about 2 minutes. 
4. Add the rice and cook, stirring, until it is evenly coated in the oil, 1 minute. 
5. Add the hot broth and stir the rice once to evenly spread it in the pan. Cook over moderate heat, without stirring but rotating the pan for even cooking, until half of the liquid is absorbed, about 15 minutes. 
6. Reduce the heat to low. Nestle the chorizo and shrimp into the rice. Add the clams, cockles and mussels hinge side down and cook, turning the shrimp halfway through, until the shrimp and shellfish are cooked through and all of the liquid is absorbed, about 20 minutes. 
7. Scatter the peas on top and let stand for 5 minutes. Garnish with parsley and serve.

Want your own authentic Paella experience in Spain? Contact us about our Paris and Barcelona tour with Paella Dinner included! Passports tours emphasize food as a critical part of the experience of learning another culture, so you will eat in local, authentic restaurants throughout your tour. 

 

Category: Travel Inspiration