Posted in Notable Nosh

Notable Nosh: Seafood Paella at Sabor

Seafood Paella

I wouldn’t call Paella my signature dish exactly, but it is certainly in my top ten favorite dishes and the number of times I have made it at home far outstrips the number of times I have eaten it in a restaurant by a huge margin. After I enjoying a lovely Tapas meal at Sabor in Edmonton back in July, I made a point of returning to try their Paella. I was a little disappointed with a couple of things but I generally found it very good and I thought I would share it with you here…

The menu describes the Seafood Paella as containing prawns, scallops, calamari, clams and mussels, but, as it happened, the shellfish delivery to the restaurant had been delayed so I was a bit vexed that the last two items were not available. I didn’t mind the lack of clams too much but I always add mussels to my own versions and missing them here was very disappointing. Fortunately, the restaurant compensated by increasing the remaining items.

The seafood was complimented by onion, red pepper, peas and green beans. I generally use all these except for the green beans and I was pleasantly surprised by how nice they were here as I am not usually much of a fan. The rice was well infused with saffron, as it should be, and there was also a faint hint of cayenne or other peppery heat.

My only other disappointment was that the dish was not cooked and served in an individual Paella pan, especially since, in consequence, the Soccarat, or bottom-of-the-pan rice crust, was minimal. The seafood had been grilled first then added over the rice, which was actually a nice touch, so I can’t complain about the socarrat too much as I rarely achieve this when I cook Paella in my own, slightly offbeat, method. In short, this was a lovely meal and I enjoyed it very much…

Posted in Experiments, Recipes

Paella Valenciana

Paella Valenciana 1

One of my earliest blog recipes was for a Paella with Seafood and Chicken that I posted almost a year ago. Paella is so commonly served with shellfish of some sort that many would regard it as being a seafood dish but, in fact, that isn’t really the case at all. In Spain, Valencia is considered the spiritual home of Paella and the traditional version there, while still based on saffron infused rice, contains snails, usually rabbit, and sometimes chicken or duck. Beans, often a variety, are always included (frequently along with other green vegetables) and tomatoes are required, although the amounts used vary considerably.

I have been meaning to try a Valencian style Paella for ages now but, sadly, it has been about two years since I have seen rabbit in our local grocery store and I have given up hope of obtaining any at present. Still, some Paellas are made in Valencia using only snails so I figure that a ‘bunny-less’ one containing just snails and chicken should still be alright. Beyond that, I will stick to traditional ingredients (although I prefer to use long-grained rather than short-grained rice), but I will make one departure from tradition in the method of cooking… Continue reading “Paella Valenciana”

Posted in Experiments

Experiment: Paella with Seafood and Chicken

Paella, for those unfamiliar with the name, is a Spanish dish, chiefly associated with Valencia that many regard as being *the* Spanish national dish. It is a rice dish, where the rice is (usually) cooked with saffron and other ingredients. The most traditional contains rabbit and snails but there are many, many variations on the basic theme and seafood Paellas, particularly those with chicken added, seem to be the most popular. A Paella is cooked in a special pan also known as a paella, or paellera. I have three and the one pictured above is my largest at about 18 inches across. Some pans are truly immense and can extend up to several feet in diameter. Continue reading “Experiment: Paella with Seafood and Chicken”