Best Paella Nj (2024)

FAQs

Who makes the best paella in the world? ›

From a simple beach shack to the guardian of a century-old recipe, Casa Carmela is renowned for serving Spain's finest paella, even praised by Chef Dabiz Muñoz. The fascinating story of Casa Carmela.

Paella is a Valencian word that means frying pan, from which the dish gets its name. Valencian speakers use the word paella for all pans, including the traditional shallow pan used for cooking the hom*onym dish. The pan is made of polished or coated steel with two side handles.

Paella is probably the most famous Spanish food throughout the world, and one countless visitors to Spain have on their bucket lists. But while you'd be forgiven for thinking that paella is a staple at restaurants and in homes throughout the country, it's especially highly revered in its home region of Valencia.

Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain since rice was introduced by the Moors over 1200 years ago.

Paella is a rice dish originating from Valencia, one of Spain's most picturesque cities. It was created in the 18th century by a fisherman on their day off, and they cooked up a delicious dish from what they had at hand. This recipe spread around Spain, but it's still most closely associated with Valencia today.

Bomba is the best rice for paella. It's not only authentic to the dish, but the results are almost always perfect. Calasparra rice is an excellent substitute if you can't get your hands on bomba rice. Arborio Rice can work if you can't get bomba or Calasparra.

Paella is rich in essential vitamins and minerals necessary for human health. If paella is made with fish or shellfish, it has a high concentration of vitamins such as vitamin A, omega-3, and fatty acids. It also includes minerals such as zinc, selenium, and iron.

Paella is a symbol of belonging to a family and the dish carries the important Spanish value of family in the day to day life. Families meet around a table to eat this tasty dish, and as such, families make their own Paella using ingredients that are easy to source.

Churros: These crispy, golden-brown fritters, often served with a rich chocolate sauce, are a quintessential Spanish dessert that pairs perfectly with paella. The light, airy texture of the churros provides a delightful contrast to the hearty flavors of the dish, while the chocolate sauce adds a touch of indulgence.

A decade ago the price of seafood paella was pretty uniform at around €12 per person = €24 per couple. Today in January 2023, it is around €24 - €28 per person = €48 - €56 per couple. But it can be as much as €32 per person. That's an expensive lunch for two persons at €64 plus drinks.

Is paella for lunch or dinner? ›

Paella is preferably eaten for lunch, not dinner.

How to eat: There's only one perfect way to eat paella with a group – everyone gets a spoon (wooden, preferably) and digs right into the pan. Barring that, serving everyone on their own plate is acceptable, but just make sure everyone gets some of that prized soccarat.

DON'T: Add chorizo to your paella.

There are Spanish rice dishes with both fresh and dried chorizo, but that's a whole other recipe.

In terms of serving the paella, our common sense tells us to serve the paella individually on plates for children and for any guests who have never eaten from the paella pan before since it may make them feel uncomfortable.

The 'Paella Valenciana' which has a denomination of origin promoted by the Region of Valencia tops our list of recommendations for a typical Spanish paella. Its recipe is based on ingredients such as green beans, chicken, rabbit, 'garrofón (large butter beans), tomato & saffron.

For the very best authentic tasting Paella use Spanish Passion Bomba Rice. Known as the “King of Paella Rices” Bomba rice absorbs up to 3 times its own volume of liquid and thus is able to absorb even more of the flavours and aromas of your Paella stock, resulting a wonderful authentic tasting Paella dish.

The largest paella measured 20m 65ft 7in in diameter and was made by Juan Carlos Galbis and a team of helpers in Valencia, Spain on 8 Mar 1992. It was eaten by 100,000 people.

The first paella is believed to have been cooked by Valencian farmers. The farmers cooked the foods they have in their hands for lunch. It was made of rice and whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture.