Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health is rich in nutrients, vitamins, and minerals. There are many different types of rice with several qualities, suiting different consumer preferences. Quality factors in rice are related to the length of the grain, stickiness, aroma, texture, and flavour.
Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.
Rice Recipe of the Day - The Paella
This dish is believed to be a fusion between several cultures including Spanish, Roman, and Arabic, who introduced rice to Europe. The term ‘Paella’ actually refers to the pan in which it is cooked and actually originates from the Arab word “baqiyah” meaning leftovers.
Many culinary experts believe that the dish was developed in the Spanish city of Valencia. Valencia is where the Romans introduced irrigation and then the Arab conquerors brought rice and perfected it. Many still say that the best authentic paella comes only from Valencia.
Paella is traditionally served in a family-style setting in Spain, directly placed on the dinner table with the pan in the centre and eaten straight from the pan, not plates.
This delicious paella recipe is rice flavoured with intense saffron spice, cooked together with seafood that adds an element of flavour & texture, along with a squeeze of the lemon wedge which brings a tang with sharpness & freshness to the dish.