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The homeland of Paelia is located in eastern Spain, on the shores of the Mediterranean, Valencia is one of the largest natural ports in the Mediterranean. The history of this dish begins in gloomy medieval times, when Spain was ruled by the Moors. Around the 10th century, they brought rice to the conquered territories of the country, and Valencia became one of the most important places to grow these cereals.
With lots of rice and other ingredients readily available, the paella is said to have been created by poor farmers and laborers. It was made with everything that came to hand: tomatoes, onions, snails, beans and, of course, rice.
The workers also added rabbit or duck to this dish, and on special occasions, chicken and saffron, the most expensive spice in the world, enriching the food with a special flavor. Traditionally, paella was eaten directly from the pan in which it was prepared, and each participant at dinner or lunch used their own wooden spoon.
The name of the pan
The first paelia recipe was recorded in historical sources only in the 18th century. in a manuscript by Josep Orri – this dish was originally called “Valencian rice”, and the name by which we know this dish spread a little later – in the 19th century. in the middle.
The current name of the paella comes from the name of the pan in which the dish is prepared. These pans are made of steel, have two metal handles, a wide, flat base, and low edges. It is these pans in the Valencian region that are called paella.
Opportunity to experiment
Today, paella is one of the most famous rice dishes in the world, so it is not surprising that its various interpretations – power. What was originally a very simple food, born in the countryside in the 21st century. It is already known as a rather luxurious dish that combines different ingredients.
The Lidl chain invites you to experiment with different ways of preparing paella, because all this week the authentic Sol & Mar products of the king of Spain or Portugal: dry Spanish pork ham, hot smoked chorion, striped tuna or vanilla pudding stuffed with candy. and more.
On the occasion of the Spanish week, Lidl invites you to try two different paella recipes, the ingredients of which you will find in all the stores of the retail chain.
Paella with choris and chicken
4 servings will require:
- 1 tablespoon of Sol & Mar olive oil
- 2 pieces of chicken breast cut into pieces,
- 2 sliced onions,
- garlic cloves,
- 150 g of Sol & Mar chorion,
- 1 teaspoon turmeric
- if you have a pinch of saffron,
- 1 teaspoon of paprika
- 300 g Sol & Mar for special rice paella,
- 850 ml of chicken or vegetable broth,
- 200 g of frozen peas,
- 1 to serve lemon and parsley.
How to produce
Heat the olive oil over high heat in a skillet. Fry the chicken on all sides, but not all of it. Transfer the baked dish to a plate. Reduce heat to low, add onions, and cook slowly until soft (about 10 minutes). Add the garlic, stir for 1 minute, then add the chili sausage and fry until the oil separates.
Add the spices and then add the rice. Stir for about 2 minutes to coat the rice with oil and spices, then add the broth. Bring to a boil, return the chicken to the skillet and simmer for about 20 minutes, stirring occasionally.
Place the peas in the skillet and simmer for another 5 minutes until the rice is cooked and the chicken is soft. Serve with lemon and parsley. Delicious!
Paella with seafood
4 servings will require:
- 500 g shrimp or Sol & Mar seafood set
- 850 ml of chicken broth,
- 150 g of Sol & Mar chorion,
- 2 tablespoons of Sol & Mar olive oil
- 1 large onion finely chopped,
- 300 g Sol & Mar for special rice paella,
- 4 cloves of garlic
- 2 teaspoons smoked peppers,
- 1 teaspoon cayenne peppers (optional)
- a pinch of saffron (optional)
- 200 g of chopped tomatoes,
- 100 g of frozen peas,
- to serve parsley and lemon.
How to produce
Heat the oil in a frying pan, place the chopped chicory sausage and fry for 3 minutes. Put the chopped onion in the pan, fry for another 3 minutes. Put the minced garlic in the pan, fry one more minute. Then add all the spices and rice, stir and fry for one more minute.
Pour in the broth, tomatoes, add salt and pepper to taste. Bring the broth to a boil, then reduce the heat and cook, stirring, for about 10 minutes.
Then add the shellfish and peas to the pan, simmer for another 10-15 minutes, covering the pan. If you find unopened mussels after this time, discard them. Serve with lemon and parsley. Delicious!
