March 27th is National Spanish Paella Day!
Paella is a popular Spanish rice dish that originated in the mid-19th century in Valencia, on the eat coast of Spain. There’s many versions of paella but they all generally involve rice, saffron, olive oil, and meat, fish, or vegetables. The saffron gives the rice a nice golder color. The dish is cooked in a large, wide, and shallow steel pan. The rice at the bottom of the pan becomes toasted during the cooking process. The crispy rice at the bottom is referred to as socarrat.
Pictured below are Paella Balls from Pilar Cuban Eatery in Brooklyn, New York. In celebration of one of his favorite foods, Chef Ricardo Barreras of Pilar Cuban Eatery is putting a spin on traditional rice balls. These Paella Balls are made with house-smoked chorizo, shrimp, chicken, and saffrom rice coated with Panko bread crumbs, and topped with a sweet plantain, Spanish Manzanilla olives and a pickled garlic and cilantro Sauce.