Enjoying the flavors of Spain with our Florida seafood
| April 5, 2012 | Posted by Marisol under Cooking, Seafood |
I am a seafood lover and admirer of the Spanish culture. Spanish paella is one of my favorite dishes. The word “Paella” is the Catalonian name for a pan. The history of paella has its origins in the Valencia region, therefore the popular name “Paella Valenciana,” which is considered as one of Spain’s national dishes. There are many different ways to cook paella, like seafood paella (“paella de marisco”), and mixed paella (“paella mixta”).
I haven’t had the chance to eat a typical “Paella Valenciana” while traveling in Spain but have certainly enjoyed seafood paella from the restaurants in Vila Olimpica in Barcelona, where the seafood is delivered fresh off the boats from the nearby Port Olimpic.
Cooking paella requires a slow, methodical process; but, when I crave paella, I do the “short cut” and buy the paella boxes sold in the supermarkets. I add fresh Florida lobster and shrimp in their shells 10 minutes before the rice is done so that the seafood absorbs the seasoned juices and cooks to perfection. You could add Florida mussels for a more elegant presentation and additional flavor.
My favorite part of this experience is shopping for fresh Florida seafood that’s in season at great prices and reminiscing about Spanish flavors and culture. Which dishes do you prepare using Florida seafood?
Marisol,
There are so many more paella ingredients grown in Florida!!
What about sweet peppers, tomatoes, and onions from your local farmer’s market? And how can you forget Florida rice? There’s even a Florida company making their own sea salt. I think the only paella ingredients not grown here are black pepper and saffron.
I think I’ll make a 99% Fresh from Florida paella this weekend!