Two aromas greeted me when I opened the door to our apartment this afternoon: freshly ground coffee and something a little bit more difficult to identify. After I had removed my coat and had set down my things, I went into the kitchen. My husband had offered to start supper; the glass lid to the frying pan was clouded with steam, and I could tell by the empty box on the counter that he was cooking “Spanish rice”.
Rice-a-Roni describes it’s product as “tender rice and vermicelli with zesty Spanish seasonings”. It is easy to prepare, and if you add a few extra ingredients it can be quite tasty.
When my husband chose to prepare Spanish rice this evening, he didn’t know that March 27th is “National Spanish Paella Day”. Who knows how people choose one date over another as that food’s “national day”. Spain would certainly laugh at the thought of our instant rice and noodles meal being an adequate substitute for paella.
Paella is a dish made with three essential ingredients: Spanish short-grain rice, olive oil, and saffron. Your recipe will vary based on what kinds of meat and/or vegetable you include.
I’m a novice at paella preparation, but it isn’t difficult to find people with opinions and suggestions. I ordered packets of paella seasoning online, Valencia rice was available at a local grocery store, and I already had a bag of seafood mix in the freezer.
Unfortunately, I was not patient enough to really read how to cook the seafood, so that part ended up rather tough. The pungent(?) saffron flavor didn’t seem to really stand out, so I may have to try again (with a different meat combination, too!).