If you want to know how to make seafood paella, here you can know how to do it thanks to the Mariscos Apolo recipe book.
Paella along with flamenco and bullfighting have been the icons that have transcended the Spain of tourism. The topics of a country always change. Although not all these symbols of our culture are equally alive, paella continues to be one of the symbols of Spanish gastronomy. And with great honor.
In the same way that you can dream of having a stone-baked pizza in an Italian restaurant with a checkered tablecloth, having a plate of couscous in an intimate setting in Morocco, or having a burger in a neon-lit bar in the United States, tourists dream of having our paella in any square in our country.
You should also know that Spain is one of the world’s leading consumers of fish and seafood. Our coasts offer food that has made us worthy of that position. The association, then, of paella and seafood is something that is easy to guess. You could almost say that rice is an excuse to eat seafood.
A family meal
For us, in addition to being a cultural icon, it is also a very practical food. It cooks easily for many people.
In Spanish family gatherings this dish is undoubtedly the most consumed. For that part, knowing how to make paella at a good level can be a problem for the cook. Once they taste your dishes, you will be forced to assume the role of family cook.