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Paella

Paella

This is a fine example of arroz caldoso, a casserole in which some liquid remains. A Córdoba version, el perol, is usually made with rabbit instead of chicken, chopped green asparagus and wild mushrooms.

This is the paella best-known to visitors to Spain. The yellow rice includes bits of chicken, squid, shrimp and mussels. You can savor it at a Costa del Sol beach bar or at almost any restaurant in Andalucía. It differs from a traditional Valencia paella, which doesn't include seafood, but is made with snails, rabbit or chicken, and both green beans and fat lima beans.