Paella seasoning is part of a Spanish dish which is thought to have originated as a peasant dish that originated in the Valencia region of Spain, and was cooked in a shallow pan called a paella pan over an open fire. This particular dish was often made with vegetables and whatever else could be found and later with chicken or rabbit. The use of a shallow pan such as a paella pan is designed to absorb the liquid in the dish creating what is considered true paella.
The modern dish is considered a complete meal in the form of a stew or casserole with meat or fish, vegetables, rice, and seasonings. Paella dishes today can also include a vegetarian version of paella. The seasoning for paella consists of saffron (an expensive spice), garlic, paprika, and rosemary.
Here is one recipe for paella spice.
Paella Seasoning Recipe
50 whole saffron stigmas
2 tablespoons mild Spanish paprika
2 tablespoons sweet Hungarian paprika
1 tablespoon sweet smoked paprika
2 teaspoons onion powder
2 teaspoons salt (or to taste)
1 ½ teaspoons garlic powder
1 teaspoon dried rosemary
1 teaspoon black pepper (coarsely ground)
Thoroughly combine these ingredients and store in an airtight container.
For information paella seasoning click on the link to ehow.com
For information on how to make a Valenciana paella click on the link to ehow.com
For information on how to make a seafood paella click on the link to ehow.com
For some great sections on herbs and spices some great references are:
• The Spice and Herb Bible – Second Edition by Ian Hemphill with recipes by Kate Hemphill
• Field Guide to Herbs & Spices by Aliza Green
• Herbs & Spices – the cook’s reference by Jill Norman
• The Contemporary Encyclopedia of Herbs & Spices – Seasonings For The Global Kitchen by Tony Hill
• Cajun Clark’s Cookbooks
Specialty Seasoning Mixtures
Herbs and Spices
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