30, Aug, 2017 by Inns of Monterey
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Paella, often referred to as the national dish of Spain, is
a rice dish originating from the eastern shores of Spain in the city of
Valencia, which borders the Mediterranean. A true Valencian paella was made
using chicken, rabbit, snails, and white and green beans. While paella has
evolved since the mid-19th century, it is most commonly made with a
One unique characteristic of Spanish paella is the caramelized
rice crust that forms on the bottom of the pan called socarrat. A shallow pan
allows the rice to have maximum contact with the bottom of the pan, creating
the thin crust. Small dimples in the pan are used to trap small amounts of
liquid to promote even cooking.
Experience the taste of Paella at the award wining Estéban
Restaurant where Chef Tom Snyder prepares three varieties; an authentic seafood
paella or “Paella del Mar”, meat paella or “Paella de la Tierra”, and unique
“Paella Negra” which is served with squid ink.