European Stars And Stripes (Newspaper) - June 6, 1985, Darmstadt, Hesse                                Whf i j i1 living today Spanish Standard leaves room for originality by Sharon Hudgins special to stripes Magazine the first month after we were my husband taught me the classic method for cooking Rice he had Learned it from another who had Learned it from her who had Learned it from her mexican husbands mexican who had Learned it from nothing was lost in the my husbands Rice cooking technique was identical to that used in Spain to make authentic Spanish if your Only experience of Spanish Rice is that Reddish color concoction containing a few flecks of dehydrated onion and Bell Pepper often served at cafeterias and at places where convenience foods Are he then youre in for a pleasant real Spanish Rice belongs at the other end of the culinary Rich in each Grain of Rice coated with Oil and infused with the flavors of and cooking Spanish Rice can Range from the deceptively simple Arroz a Handa Rice Flavoured with seafood Broth and served with garlic to the grand Paella a i Valenciana containing crab and a Host of other in Between is an almost endless variety of Rice similar in their cooking but different in the ingredients chosen for my husbands method of cooking Spanish Rice incorporates All the Basic techniques for making this dish whatever the version in the classic like Many Good its a word of Mouth one that has no precise heat Olive Oil in a and Fry chopped onions Over medium heat until they Are stir in a Good amount of Chili until All the ingredients Are Well put in enough raw in an even to fill the Skillet stir to coat each Grain of Rice with the Flavoured then Pat the Rice into an even layer Lay two or three Jalapeno peppers on top of the carefully pour in boiling water or Chicken Stock until the liquid just reaches the top of the do nol cover the pan or stir the Rice after the liquid has been increase the heat to High and Cook until the liquid comes to a boil reduce the heat to and Cook until the Rice is this is a word Mouth the trick is to avoid each Grain of Rice should be cooked but still be not when All the liquid has been absorbed and the top grains of Rice Are still remove the pan from the stove and let the Rice sit for about 5 minutes to continue do not then discard the Jalapenos whose hot spicy flavor will have sweated into the and serve the Rice once youve mastered these Basic you wont be intimidated by lengthy recipes for making the King of Spanish Rice there Are Many kinds of depending on who doing the what geographical Region he lives in or came what ingredients Are available that what his grandmother put into her and so everyone has his own idea about what makes a perfect the arguments Are As heated and a waiter in serves up Paella for a just As significant As those regarding the Correct ingredients for or or or Boston baked or you get the Paella can be whatever the Cook wants it to As Long As certain rules Are followed the Paella must be in a wide shallow in the name Paella is derived from the name of the pan in which the dish is prepared and a Spanish Paella pan is like a Large Flat frying pan with two Small curved handles on either the sides slope gently to a height of about a 12to 13inch diameter pan serves four to six people a 15to 16inch diameter pan serves eight or the heat should cover the entire Bottom surface of the Paella but this is not possible if you use a Large pan on an indoor Paella was cooked outdoors Over a Wood fire which provided even set the pan Over two burners on the and rotate the pan two or three times while the is some Pallas Are also cooked partially in the use Only Short Grain medium stripes photo Gus Schueller or instant Rice will not produce an authentic use real Saffron the yellow stigmas of purple Crocus imported from they should be in not powdered mexican and other substitutes Are not Saffron is very but you use Only a Small amount of so dont be deterred by the Price per it is essential for providing both flavor and color to Spanish the liquid must be boiling when added to the the proportions Are 2 cups of liquid to 1 cup of Short Grain never stir the or cover after the liquid has been the must be removed from the heat before the Rice has finished in order to prevent the Rice grains from becoming this is the Tricky Check the grains of Rice about Inch Down from the top when they Are cooked completely but still retain their Oval remove the pan from the heat and let the heat in the pan continue cooking the Rice a few minutes stripes Magazine june