And I’m back!!! Just in case you didn’t notice(!) I’ve been away for a while. What have I been doing? Revamping the look of my blog so that I can continue to show you my recipes on a much nicer background. So this will be my first post since the change of logo and layout of my “recipe book”. I’m a bit behind now but will try to show you all that happened in my kitchen meanwhile. I have cooked a few interesting dishes and I decided to start with the recipe for this seafood paella. Although history puts us down as “enemies” I love my Spanish neighbors and even more some of their traditional dishes
The dish Paella is said to be a perfect union between 2 cultures from Spain: the Romans (for the pan) and the Arabs, that brought rice. There is an old story about the Moorish kings’ servants and how they created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that word paella originates from the Arab word “baqiyah” meaning left-overs. The term Paella actually refers to the pan that it is cooked in. Most experts agree, that the dish was developed in the Spanish city of Valencia. This is where the Romans introduced irrigation and then the Arab conquerors that brought rice, perfected it. Many say the best Paella and most authentic still comes from Valencia.
There’s lot’s of variations of paella, some include chicken, pork and other vegetables. But whichever version you choose, it’s a really delicious dish. In my house, I struggle to cook rice. Although I love it, the boyfriend is not a fan and I end up avoiding it. But this Seafood Paella is a rice dish that I can cook when I want cause we both love it.