I am Faizal Hafiz ( Ullash ), 48 years old, the father of a 14-year-old son, and a foodie by birth. I started cooking when I was a college student while studying abroad, but finally have taken it seriously in the last few years. I strongly believe that as a novice cook, I needed professional training. Hence, have completed the Food and Beverage Production course from NHTTI and learned from the best. As I am a full-time job holder, I cook at every chance I get for my family and friends and I do small-time catering occasionally. It was the encouragement of my family, friends, and Diners which have got me this far. I mostly specialize in Western, Indian, and American cuisine. My IG: ullash_learns_to_cook FB: Ullash learns to cook

Paella, although a widely popular meal today, originally comes from a region in Spain called Valencia. The name of this meal comes from the traditional wide, round, shallow pan with two handles that were used for cooking it over an open flame in Valencia and Catalonia. Paella de marisco (seafood paella) mostly became famous on the sunny beaches of Valencia & Barcelona. The interesting fact is, Paella is named after the paellera, a flat round pan with two handles in which it is prepared. Traditionally in Spain, paella is eaten from a pan together.

Paella is the rice pan that the whole world loves. This large plate of aromatic, saffron-infused rice served at tables all around Spain is the epitome of the country’s cuisine. Indeed, rice is the main component of paella in Spain. The rice, which is prepared in a delicious saffron and seafood broth, is a flavor revelation all by itself!

Nevertheless, apart from rice, most seafood paellas have squid or calamari, shrimp or prawns, as well as shellfish like clams and/or mussels. You can try with the seafood you like most or what is currently in your hands. In this recipe, I took shrimp and basa filets I found in my fridge.

Based on my experience, a spherical, short/medium grain kind of rice is ideal for paella. While other closely related types like Calasparra or Senia are also common in Spain, Bomba rice is the most often used.

Paella is not just an appetizing meal, it is also filled with good elements. It is a nutritious staple of the Mediterranean diet in Spain. It is well-balanced with carbohydrates, proteins, and good fats. All-natural ingredients are used to make the delicate paella. A paella has rice, meat, and veggies (mostly seafood). Anyone can guess from all these items that it is quite a healthy meal. If you have a healthy lifestyle, you should try this out sometimes.

The freshness of the paella enhances its taste. As Paella contains fresh rice, veggies, and meat, it enhances the dish’s flavor. Usually, seafood and fresh meat are used to make paella. You’re definitely aware of the health benefits of seafood if you eat it on a daily basis. The unsaturated fat found in the seafood used for paella is beneficial to your health. You can gain muscle growth and energy from these fats throughout the day.

You wouldn’t believe how simple it is to cook this authentic Spanish seafood paella recipe, which is bursting with Spanish flavors. I used the biggest heavy skillet I have in my collection because I do not have a paella pan. The perfect pan would be made of cast iron, but mine was not large enough, so I used a heavy skillet alternative, which worked well. If you don’t have a big pan, use a medium-sized roasting pan instead.

Today I will share the authentic paella recipe. It’s not difficult to make a superb paella, but there are certain techniques to it. For great results, simply follow the instructions below (scroll down to see the complete recipe with measurements).

Making paella is so simple and really very easy. The entire dish takes less than an hour to prepare, and the sofrito may even be made beforehand, so the actual preparation time is just around 20 minutes.

• For seafood paella, you may make the sofrito in advance but I don’t advise making the full dish. The rice can easily overcook and turn mushy if it isn’t served right away. The perfect time to eat paella is soon after preparing it.
• Saffron adds a subtle taste and gives the paella a distinctive color. Saffron can be substituted with a sprinkle of turmeric as coloring if it is unavailable or too expensive, or it can be left out entirely.
• You may keep the leftover paella in an airtight box or container in the fridge for 1-2 days. I advise not freezing paella. Cooking a smaller quantity that you can finish in a day is better.