Tag: paella

Difference between Spanish and Mexican paella

If you missed my presentation at Taste of Travel stage at the San Diego Travel Adventure Show, you didn’t get to taste my delicious paella. But all is not lost. You can still watch some clips from the show and follow along the recipe below.

Paella is a rice based dish that was invented in the mid 19th century around Lake Albufera, which is in the Valencia region in the East coast of Spain. Paella means a round “pan,” that is shallow, made of steel and has two handles. You can find paella pans at pretty much every kitchen equipment store, but a wok or flat deep dish would also do.

Contrary to popular belief, it is not a national dish of Spain. In fact, most people in Spain don’t even eat paella unless it’s a special occasion. It has gained a lot of popularity around the world and still considered a delicious entree. There are mainly three types of paella – Valencia, seafood, mixed and others. Paella was traditionally cooked by men over open fire fueled by orange and pine branches and pine cones.

toasted rice on the bottom, called socrarrat, was considered a delicacy

Trivia: In 2001, Juan Galbis in Spain created the largest paella that served 110,000 people.

taste of travel san diego

The difference between Spanish and Mexican paella is that the Mexican version is spicier and soupier. It also does not have saffron, so you don’t need to worry about purchasing the most expensive spice in the world. Mexican paella is cooked using parboil rice. If you frown upon cooking with parboil rice, you must not know that it contains 80% of nutrients of brown rice (as it is rice with husk on boiled). This is how 50% of the world eats its rice. 

As the Mexican paella is spicy it uses Arbol (chile de arbol) in the recipe. Arbol is a small and potent red chili that is commonly used to decorate wreaths. It is also known as tree chile, bird’s beak or rat’s tail chile. If you cannot find Arbol, Cayenne is a good substitute.

Another difference is that we use white wine in the broth for Spanish paella, whereas beer is used in Mexican paella (preferable Mexican beer). Other ingredients include seafood (Clams/ shrimp/ mussels) that must be properly washed and spicy Mexican chorizo that is mashed up into the sauce as well. 

The Mexican paella is an easy dish to prepare and makes for a great one meal dinner. It can be prepared ahead of time and served at room temperature.

Here’s our easy and authentic Mexican paella recipe that you can try out at home.

Mexican Paella

Cinco de Mayo is over now but if you still have some craving for Mexican food, here is a very special recipe for you. Created by Chef Paulina Suarez from Solario restaurant at the Gaylord Opryland in Nashville, this dish is authentic to her homeland. It is very different from a Spanish paella, which you find more commonly at restaurants. The Mexican paella is cooked with parboil rice (made the day before), broth made with beer and leftover meats. It does not have saffron like the Spanish paella, is spicier and somewhat soupy. Try out the recipe for yourselves….

Arroz a la valenciana (Mexican Paella)

Ingredients:

  • 1 cup parboil rice
  • 4 cups chicken stock
  • 4 tomatoes
  • 1/2 onion
  • pinch of dry Arbol peppers
  • 2 cloves garlic
  • 8 mussels
  • 6 cherry-stone clams
  • 1/4 cup Mexican beer
  • 2 links cooked chorizo
  • 7 shrimp (uncooked)
  • 1/2 cup frozen green peas (thawed)
  • 1/2 cup frozen corn kernels (thawed)
  • 2 tablespoon canola oil
  • 2 tablespoon butter

For the tomato broth: Blend tomatoes, onion, 1 garlic glove in a blender. Mix with the chicken stock and set aside.

For the rice: In a heavy bottom pot, heat half of the oil and butter. Add the rive and cook till it has a nice golden color. Add 2 cups of the tomato broth and simmer for 5-10 minutes. Turn off the heat and let the rice absorb the leftover liquids.

To assemble the paella: In a large paella or saute pan, add garlic, butter and oil. Saute for 1 minute, then add clams and mussels. Add 1/4 cup beer and allows for the shells to open up. Add chorizo, rice and rest of the tomato broth. Use the peppers based on how much heat you like. Add the shrimp, corn and peas; salt and pepper to taste. Mix well and cook till the shrimp turns pink (if using raw). Garnish with sliced lime and green onions. Serve warm or at room temperature.