Paella Miami: An Authentic Spanish Dish
Miami, Florida is ranked the seventh largest city in the United States with a population of over 5,400,000 people. Located on the Atlantic coast, Miami is an extremely popular city to visit and to live in and it has been dubbed The Gateway to the Americas because of the variety of cultures to which Miami is home. Food is one of the many areas in which this meshing of cultures is apparent. It is possible to find all varieties of food in Miami from fine French cuisine to authentic Italian dishes and more. Rising in popularity in Miami is the category of Spanish foods including paella. Paella Miami can be found in many restaurants all over the city and tourists to the area should not leave without giving it a try.
The name "paella" is derived from the Old French word "paella" which means pan. Valencians refer to all types of pans as paella, including the special, shallow type used for cooking paellas. A Paella Pan is typically shallow and round, made of polished steel and featuring two handles. The national dish of Spain, paella is a rice dish that comes in three varieties. Valencian paella consists of white rice, green vegetables, snails, beans, seasoning, and meat such as rabbit, chicken, or duck. This type of paella was frequently cooked for special occasions in the 18th century, utilizing the open air of the Valencian orchards. Early paella used marsh rat as a main ingredient, but as living standards rose in the 19th century, paella ingredients began to change in order to include rabbit, chicken, and duck in place of marsh rat and eel. The second type of paella, seafood paella, was developed along the Mediterranean coast. Seafood paella is much the same as Valencian paella but it replaces the snails and meat with seafood.
Throughout the 20th century, the popularity of this dish spread past the borders of Spain and many other cultures began to create paella-like dishes. As a result, paella recipes went from being rather simple to being more complex, including a variety of seafood, sausage, and other meats. The third type of paella is referred to as mixed paella and it consists of a combination of meat, seafood, vegetables, and occasionally beans. Some Spanish restaurants and some in other countries like the United States serve this type of paella under the name Valencian paella, but Valencians claim that only the original Valencian recipe can boast this name.
Paella Miami can be found in any of these three varieties and there are many restaurants which have perfected their recipes to the degree that their paella delivers a near-perfect reflection of the paella you would taste in Spain. For those who enjoy new dining experiences, paella Miami is a great way to experience the cuisine of a different culture. Because it is such a popular dish, many Miami restaurants serve paella so it is even possible to sample a variety of recipes to get an even fuller experience.
About the Author
El Rey De La Paella is a full service <a hrref="http://www.elreydelapaella.com">Paella Catering Company</a> with 1 goal in mind, to deliver the best possible service to our clients at the most affordable price. For details visit http://www.elreydelapaella.com
What steel is used to make a paella pan and can I use it to make knives? (read description)?
What I would like to know is whether I can use the steel to make knives.
As someone who makes knives I am well aware of the carbon content needed to make knives which is at least .60 - .70 percent carbon depending on what other elements it contains . Saw blades are .75 percent carbon but also contain .8 percent chromium which makes it very tough. Spring steel is between .60 percent carbon and .95 percent carbon. .18 percent carbon is just plain steel. I was watching a show on paella cooking and the steel was labeled "high carbon" by the host. I wish to know what exact high Carbon Steel is used and if it is high carbon at all. If it is above .60 percent carbon, I can make a knife.
High carbon in knifemaking and knife marketing is any Stainless Steel with 0.50% or more Carbon in it.
That is different from metallurgical definition, which relies on eutectic point, which makes high carbon 0.83% or more C.
Other than that, I there are tons of good steels and knives even with 0.50% Carbon. Especially the large, hard use blades.
And there are bunch of steels with more than 0.50%C in them, but not suitable for knives, because of the various reasons.
Pans in general are made with different criteria in mind than the knives. So, just that alone would make the steel suspect.
High carbon is just a marketing term that a lot of dealers/promoters use w/o understanding it.
I suggest you check out steel resources here - http://zknives.com/knives/steels/index.shtml
And especially the interactive knife steel composition chart - http://zknives.com/knives/steels/steelchart.php
Knife steel FAQ might help too - http://zknives.com/knives/articles/knifesteelfaq.shtml
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Steel Paella
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How to choose Paella and Crepe Pans, Woks and Tagines by Salamander Cookshop
Paella Pans
Paella is a delicious rice based Spanish dish that has huge variations depending on which region (and sometimes which village) you are in. It is commonly made with chicken, seafood or chorizo sausage, with rice as the constant. The pan is similar to a shallow frying pan and is normally made from a untreated mild steel, but they are also available made from squeeze cast recycled aluminium with a tough ceramic titanium non-stick surface, and uncoated stainless steel. The large pan can measure from 34cm diameter to as much as 60cm. As the pan is carried and put directly on the table it should have strong side handles.
Woks
A wok is used for cooking Asian food quickly over a high heat. Traditionally woks had round bottoms and curved sides which spread the heat, making it easy to 'stir fry' the food quickly. Nowadays many woks are made with flat bottoms to enable them to be used more easily on Western style cookers. When the food is cooked it can be pushed to one side, leaving the centre of the pan for cooking new ingredients to be added. Woks usually range in diameter from about 28cm to 50cm and are available with either a long side handle or two smaller handles on each side. Traditionally they are made from Cast Iron which needs 'seasoning' before use and occasional attention to prevent rusting, but they can also be made from forged aluminium with a non-stick coating, stainless steel, and the more expensive aluminium with diamond or ceramic reinforced non-stick coating.
Crepe Pans
Crepe pans, or pancake pans, are extremely shallow with sloping sides, designed so that a palette knife can be slid easily under the crepe to turn it over during cooking. If using a pan without a non-stick coating, it is always best to keep it for cooking only crepes; once seasoned there should be no need to wash it.
Tagines
In North Africa stews, called tagines, are simmered in a pot of the same name. This uniquely shaped, thick earthenware dish needs very little liquid added as the conical lid provides a large cool surface on which steam condenses and then drips onto the food. Traditionally used on an open fire, or a bed of charcoal, most tagines have now been modified for use on the hob and glazed for ease of cleaning.
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