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We are taking you to València, the Eastern Spanish port city, for this
classic regional dish. The
earliest documentation of Paella dates back to the early 1800s, when the dish
consisted on rabbit, chicken and local snails called vaquetes. While many variations existed, the earliest
kinds were products purely of local ingredients. Saffron, the most expensive spice in the
world (it is the pistil of the flower, to be technical), which gives the dish its characteristic
flavor, was brought to Spain by Arab traders in the tenth century. The
Moors first brought rice to Spain in the 1300s. Bomba rice from Calasparra, which has been grown in the Murcia Region of Spain for centuries, is the traditional rice used in Paella.
All Paellas start with a , or flavor
base, of chopped vegetables cooked in oil—typically garlic and tomatoes, and
sometimes onions and Spanish red peppers called .
Rice is then added along with stock and cooked uncovered for 20 min. The rice will crisp along the bottom forming
a socarrat, one of the most prized elements of the dish.
On her last trip to Spain, Cook de Cuisine’s Chairman read every
single one of Ernest Hemmingway’s books.
Her favorite, Death in the
Afternoon, was Hemmingway’s treatise on Bullfighting, second to the equally
mesmerizing The Sun Also Rises. Like Hemmingway, the Chairman has an insatiable
taste for both food and adventure.
Time to Cook: 35 min.
Cook by Day: Friday (Seafood) / Monday (Chicken) *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.
Items included (serves 4)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Fish, Shellfish. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items