When it comes to food everyone is different. Some like to go to the same restaurants over and over, ordering the same dish and feeling the same way after every meal. These people live an odd life taking little or no enjoyment from the food they consume. They have no room for variation in their diet. They pick up a menu, instantly seek out the chicken dish and their choice is sorted. They’ll order it with a side of vegetables or potatoes. These sorts of people have never tried or have no interest in the best paella Sydney restaurants. When they think of Spain, they think of sun, beer and beaches, the Spanish cuisine is not something that interests them.  I had one such friend who up to university would never eat anything other than chicken, broccoli, and boiled potatoes. If he went to a restaurant he would have breaded chicken and fries. In another country it would be the same story, seek out the chicken or sometimes just white bread. If he ever made his way to Australia, the best paella in Sydney would not be on the menu of foods he’d want to eat.


Others I know are more adventurous with their food choices. They have traveled the world, tasting food from Japan through Canada all the way to Eastern Europe. There aren’t many cuisines that they haven’t tasted. Every meal they eat out is an opportunity to find a new favourite dish, whether it be duck and noodles from Vietnam or a rice-based dish from a country in the west of Africa, they have never been scared to try something new. When they think of Spain, they most definitely think of the gastronomy. Spain is known worldwide as one of the countries to find the best food in the world. For these people finding the best paella in Sydney is certainly something that is high on their to do list and is something that is easily done as there aren’t too many restaurants to choose from so options are scarce.


But what should the best paella in Sydney contain and how should it be cooked? What are the do’s and don’ts and what should you keep an eye on when either cooking or eating this Spanish rice dish? Well to put it simply, this is a tricky question.


As with many dishes they change when they are cooked in a different country while with this dish there are many different recipes even within Spain, a country split into regions, each differing in culture, food and even language from one another. Originating from the Valencia region in the south east of the country, the locals take great pride in their recipes and reject many easier versions that have been created by celebrity chefs. Even in Valencia there are multiple recipes while there is even a website dedicated to making sure the public know how to know a real recipe from a fake one. Finding the best paella in Sydney may be an easier task than finding one in Valencia. It’s worth noting that the best paella in Sydney could contain rabbit, clams, or duck, while it is more or less sacrilege to include both meat and fish in the same recipe.


In order to create the best paella in Sydney, you will need to follow the steps below:

The best paella in Sydney should contain a herb blend made up on parsley, lemon juice, olive oil and garlic. Mixing these ingredients together, they are then set aside for later use.


While trying to make the best paella in Sydney without adding in shrimp is stupidity and will appease the shellfish lovers out there. Having made the blend, you can move on to making the actual dish, combining broth, water and saffron. This is simmered in a bowl and kept warm at a lower heat.


Over the next 20-30 minutes, you will add in and take out a mix of meats and vegetables. Chicken should be sautéed for 2 minutes and then removed, the same goes for sausage and then finally your shrimp. These are left to the side while onion, paprika, peppers and garlic are all added to the mix and cooked for 15 minutes. When this is completed everything is added to one mixture and left for 10-15 minutes on a low to create what would mimic the best paella in Sydney.


While eating the best paella in Sydney, you should remember to eat directly from the pan it has been cooked in. Digging in to the triangle of food directly in front of you, you will be fully satisfied not needing anything more. If there are any unwanted pieces of meat you can discard these in the centre, without fear of being called rude. Bon Appetit.