With the help of the internet and various cookbooks there are many recipes out there to follow, there are people that will argue that an authentic well-made paella cannot be made by just following a recipe.
Although many think that the key to a great paella is the seafood, the truth is that the rice is the star of the show.
Bomba rice is by far the best rice for a paella, but if you do not live in Spain, it will be difficult to get your hands on it. Luckily for you, there are alternatives to bomba rice that you can use for your paella.
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You do not need to be a culinary chef on the coast of Spain to make a great paella, you just need the right ingredients and techniques.
Not only will you learn which rice is best for your paella, but you will also learn the do’s and don’ts of making paella in this article.
Although it may be very intimidating at first, the truth is that making paella can be quite easy to make so long you follow the instructions and use the right ingredients.
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However, the challenge may be that some of the paella ingredients are very difficult to find here in the states, such as the rice and the spices.
With various paella renditions being made, this has allowed for us to finally use ingredients that, although not traditional to the dish in Spain, can actually be found in our local markets.
It is important that you use short grain rice. Medium grain is acceptable, but long grain rice is simply out of the question.
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The unique thing about bomba rice is that it has the ability to absorb as much water as possible without turning your rice into mush.
While, yes, it’s hard to find bomba rice outside of Spain, you may be able to find it in a gourmet market or a international grocery store.
However, if you are looking to use a different type of rice that is not the traditional bomba rice, it does not necessarily mean that your paella is completely ruined.
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Although bomba rice is the best rice for this dish and will give you that authentic dining experience, there are still other alternatives for you to consider.
The upside here is that there are several options of rice that you can use which are much easier to find at your favorite grocery store.
If you do decide to use a long grain or any other type of grain just keep in mind that the consistency will not be the same as your typical paella.
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Some of these types of rice are very easy to locate at your local supermarket and will not be an issue to find when you are shopping.
The first two varieties of rice provided are short grained rice products, although they are not authentic bomba rice they will still leave you with a great finished product.
It is important to note that since these are alternatives, the cooking time and water measurements may vary, especially with arborio rice which can be very starchy.
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Arborio is usually used to make risotto which is a very creamy dish this is something you do not want in your paella.
When we think of paella, we do not think of a creamy dish at all which leaves many skeptics thinking if this is even possible.
However it is important to note that just because you are using arborio as your substitute, it does not mean that you will get a risotto like consistency when making your paella.
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So, if you do decide to use arborio for your paella. using a paella pan is a must, which is easily accessible here in the United States, this will allow your rice to get that perfect consistency that you are looking for.
Although you have some options for substituting your paella rice, there are still certain kinds of rice that you should steer away from.
Basmati rice is a long grain rice typically used in countries like India and Pakistan and has become a healthy alternative to regular white rice.
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By using a basmati rice for your paella, it will take away from the authenticity of your dish, and the difference in texture will be quite noticeable.
Although adding this would be ideal for someone that wants to eat on the healthier side, this dish is not meant to be healthy. So, feel free to treat yourself!
As mentioned at the beginning of the article, paella is one of those dishes that can easily take a bad turn if you misstep during the cooking process.
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But it is also important that you are properly cooking the paella, otherwise your search for the right rice substitute would have been done in vain.
It may be intimidating at first seeing so many ingredients in one pot, but honestly it is quite simple, and if the instructions are followed you will make a perfect dish!
Now that you have learned the art behind the perfect rice, and you have informed yourself on what not to do when making paella, it’s time to get cooking.
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A delicate dish like this definitely needs attention to detail so make sure that when you decide to venture out and make paella be sure to follow the tips provided.
The truth is you have not tried a paella until you have had an authentic paella, whether in Valencia or in a fancy Spanish restaurant here in the states.
The beauty of this traditional Spanish dish is that there are several alternatives that you can use without the fear of making a faulty paella.
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So, whenever you feel inspired to cook an awesome dish and decide to cook paella, make sure that you have the right ingredients.
Do your best to find the authentic ingredients such as the bomba rice or saffron, and if you can’t find those ingredients then feel free to use the alternatives provided in this article.
And now that you’ve learned how to make this classic Spanish entreĆ©, discover some Spanish desserts that are sure to transcend your tastebuds!
The Paella Company
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According to the EL PAIS, the Spanish turron generates about €400 million a year. Not many foods globally have such ... Read morePaella is a world-famous dish which originated in the region of Valencia, in eastern Spain. It is now widely eaten in all provinces of Spain, as well as every continent of the world. Like so many other popular recipes, Valencian paella was initially a peasant dish. It originated in its current form in the 19th centuryand was made with whatever ingredients were available when the pot was heated over the open fire. Today there are as many versions as there are cooks from vegetarian to seafood and mixed
Rice is perhaps the oldest crop in the world, with records of its cultivation dating back to 2500 BC in China. Cultivation of rice gradually spread throughout the centuries to India, then Greece, and around the Mediterranean and North Africa. When the Moors arrived in Spain in the 8th century, they brought with them a variety of new foods, including rice. The Spanish word for rice is
Over the centuries, the cuisine and culture of Valencia developed around rice. Valencia rice has become so highly valued that recently two Denominations of Origin (DO) for rice grown in those areas were ratified. The
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. There are three basic types of rice grain: short grain (Japonica), long grain (Indica), and medium grain (hybrid). Long grain and brown riceaccount for a very small percentage of the rice grown in Spain. Traditional varieties grown and eaten in Spain have been the short grain, almost round varieties, which are very suitable for the classic Spanish rice-based dishes, such as
, or other high quality, short or medium grain rice are readily available for purchase in Spain. However, if you are in the U.S., purchasing these varieties can be difficult since they are only available via the internet and at gourmet and Spanish or Latin grocery stores. So, use other medium or short-grain rice. One alternative that produces wonderful results in Spanish rice dishes is Calrose rice. The Calrose variety is short grain rice, developed by the Rice Experiment Station at the University of California, Davis, from the japonica variety. It was released to growers in 1948 and has been growing in popularity ever since. It is now widely grown in the Pacific Rim and Australia. Calrose is readily available in supermarkets in the U.S. and can be substituted for the Spanish varieties.
When you visit the
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