Iberica once again brings us a flavour of traditional Spanish cuisine… but this time in the form of their new paella dishes, which showcase the true taste of Spain – or Valencia to be specific.
The team of chefs at Iberica travelled to the heart of Valencia to train with paella masters and share with us, the people of Leeds, the most authentic possible taste of the Spanish dish this summer. As unlike revenge, paella is a dish best served hot!
The two paella dishes showcased on the new menu are a Seafood Paella, and the main event – the Paella Valenciana, pictured above with group house chef, César. The key to making a traditional Valencian paella is the amount of rice and stock that is used – as the stereotypical idea is that the more rice, the merrier. However this is wrong. The smaller quantity of rice used in combination with the stock allows more flavour to soak into the rice and not allow it dry out – which makes for an absolutely amazing flavour palette, unlike your normal paella.
What also makes Iberica’s paella truly special is the Socarrat, which is what the English would refer as “burnt”. Though it is actually not burnt – it is stock that has caramelised when cooking.
The dish is cooked that way to give you a true rich Spanish flavour, guaranteed to be something you have never tasted before. The Socarrat is welcomed into the dish by scraping the bottom on the paella pan and mixing into the rice, which not only creates a contrast in flavour but also a contrast in textures between soft and crunchy.