Even as New Yorkers, we feel like we're lacking in authentic cuisine. What makes real paella, real paella?
There are many various styles of paella as different regions of Spain produce their own versions. However, they are all authentic. The technique, the quality of the ingredients and finally, the socarrat (the thin golden crust of rice at the bottom of the paella) all make paella, real paella no matter which region it is from. We prepare our paella as we do in Santa Teresita. We prepare it with sweet sausage, local squid, shrimps and saffron or squid ink, depending on the occasion.
There are many various styles of paella as different regions of Spain produce their own versions. However, they are all authentic. The technique, the quality of the ingredients and finally, the socarrat (the thin golden crust of rice at the bottom of the paella) all make paella, real paella no matter which region it is from. We prepare our paella as we do in Santa Teresita. We prepare it with sweet sausage, local squid, shrimps and saffron or squid ink, depending on the occasion.
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