Paella uses Spanish-style rice in its preparation.
Spanish-style rice originates from the American Southwest, but draws heavy influences from neighboring Mexico. Long-grain rice, tomatoes, cilantro and pork fat are commonly used in Mexican cookery, and redolent of Spanish cuisine. The preparation of Spanish rice closely resembles that of Italian risotto---like risotto, the rice is first browned in fat and cooked in a broth. Add this to my Recipe Box.
Instructions
1. Finely-dice half a small Spanish onion, mince three cloves of garlic and set aside. Add 1 tbsp. lard to a heavy-bottomed saucepan and adjust heat to medium-high. Traditional Spanish rice uses lard, although solid vegetable shortening may be substituted for dietary concerns.
2. Add 1 1/2 cups long-grain rice to the saucepan and cook, stirring constantly, until toasted and golden-brown. Add the garlic and onion to the saucepan and incorporate thoroughly. Immediately add 2 crushed tomatoes, 30 oz. of unsalted chicken stock, kosher salt and freshly-ground black pepper to taste.
3. Bring to boil, cover and reduce heat to low. Cook for approximately 20 minutes; add stock and adjust seasoning if needed. Finish the hot rice with 1 tbsp. chopped fresh cilantro.
Tags: Spanish rice, Spanish-style rice