Paella in Costa del Falkirk

Paella is a Spanish Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, as well as a regional Valencian dish. In Moorish Spain, farmers improved the old Roman irrigation systems along the Mediterranean coast. This led to greater yields in rice production. Consequently, residents of the Valencian region often made casseroles of rice, fish and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterwards, it became customary for cooks to combine rice with vegetables, beans and dry cod, providing an acceptable meal for Lent. Along Spain's eastern coast, rice was predominantly eaten with fish According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. This luxury is not afforded to me here in Falkirk so I have to do with the gas hob. I made the seafood version as follows… Make a seafood broth from shrimp heads, onions, garlic and bay leaves. Heat oil in a large frying pan. Add mussels. Cook until they open and then remove. Add salmon, cod and smoked cod, I used Tesco’s fish pie mix.

Add shrimp tails and squid (sliced into rings) and sauté.

Add garlic and sauté. Add grated tomato and sauté. Add rice, I used paella rice from co-op Add paprika and sauté. I prefer smoked paprika. Add seafood broth and then saffron (and/or food coloring). Add salt to taste. Add some whole prawns and fresh peas. Fry some large prawns to use as a decorative top.

Simmer until rice is cooked, half lemon and some sliced red peppers on top.

Serve with some home baked ciabatta bread and garlic mayonnaise

It has become a custom at mass gatherings in the Valencian Community (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win mention in the Guinness Book of World Records. Don’t think mine will win any prizes against such tough competition but its very tasty never the less and with some red wine it goes down a treat at dinner parties.