Curiously enough, the Spanish Paella Recipe, the most Spanish of all dishes, which is practically a byword for “Spanishness”, is neither Spanish, nor is it known as “paella” here in Ronda! Around the Serranía is just called “Arroz”
The original recipe is lost in the mists of time, but scholars now believe that the dish was brought to Iberia by the Phoenicians, long before the birth of Christ.
Though the most famous version hales from Valencia, paella is regarded as a local specialty in just about every corner of Spain.
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Traditional paella is a Spanish dish that originated in the Valencia region. It is typically made with saffron, paprika, and other spices, and is typically cooked in a large, shallow pan called a paellera. The dish typically features rice as its base, along with a variety of meats and vegetables, such as chicken, rabbit, and snails. It is often served with a sprinkle of lemon juice and parsley.
Here is a traditional paella recipe made in Ronda with both metric and imperial measurements that will easily serve 4 people.
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This is a delicious, filling paella perfect for lazy afternoons and an even lazier cook. Okay, making a paella isn’t like making a toasted sandwich, but it’s very easy to do for a meal with so many ingredients.
You’ll be making a meal fit for four people, with plenty of rice, chicken and jamon iberica (Iberian ham), and a flavour that will leave your taste buds begging for more. Continue reading Chicken Paella Recipe with Iberian Ham →