What is the difference between a jambalaya and a paella?!
Answers: "the main differences between paella and jambalaya are (1) the cooking pot: a paella is a wide, shallow, flat-bottomed pan whilst jambalaya is traditionally cooked in a deep cast-iron pot; (2) the rice: the Spanish use a round rice such as Valencia or Calasparra, which absorb more liquid without disintegrating. Jambalaya is usually made with American log grain rice; (3) the flavourings: saffron, rosemary and paprika are fundamental to the Spanish dishes, the Creole derivative is enlivened with cayenne, chilli, allspice, cloves and thyme—plus tomatoees in the New Orleans version."
isnt a jambalaya meat (sausage and chorizo) and a paella fish???
I've had both and I LOVE both. Jambalaya tend to be spicier and has sausages in it, as well as shrimp and chicken.
Paella isn't spicy, and tend to have mixed seafood (like clams, mussels, prawns, etc.) and chicken. Different regions in Spain add different items though (like rabbit etc.)
Both are equally delicious!! But personally I love jambalaya for the spiciness! It adds a kick to the dish!
Jambalaya is spicy and originated in New Orleans, I believe.
It will have sausage, chicken, or shrimp.
Paella is not spicy and usually contains saffron.
NAME :->[edit] Description of jambalaya varieties
Jambalaya is traditionally made in one pot, with meats and vegetables, and is completed by adding rice. There are two primary methods of making jambalaya.
The first, and most common is Creole jambalaya (also called "red jambalaya"). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Then, vegetables and tomatoes are added to cook, then seafood. Rice and stock are added in equal proportions at the very end. The mix is brought to a boil and left to simmer for 20-60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.
The second style, more characteristic of southwestern and south-central Louisiana, is Cajun jambalaya, which contains no tomatoes. The meat is browned in a cast-iron pot. The bits of meat that stick to the bottom of the pot are what give a Cajun jambalaya its brown color. A little vegetable oil is added if there is not enough fat in the pot, and then the trinity (onions, celery, and green bell pepper) is added. These ingredients are sautéed until soft. Stock and seasonings are added in the next step, and then chicken or pork, and sausage are returned to the pot. This mixture is then simmered, covered, for at least one hour. Afterwards, it is brought to a boil and rice is added to the pot, which is then covered and left to simmer over very low heat for at least 1/2 hour without stirring. The dish is finished when the rice has cooked.
There is also a third method which is less common. In this method, all ingredients are cooked separately from the rice, and the rice is added before serving, already cooked in a savory stock. This is called "white Jambalaya." This dish is rare in Louisiana as it is seen as a "quick" attempt to make Jambalaya that was popularized outside of the state to ease the preparation of the dish.
Jambalaya is considered somewhat similar to a simple-to-prepare, yet filling, rice dish by most Louisianians, while gumbos, étouffées and creoles are considered dishes more difficult to perfect.
Most often, a long grain white rice is used in making jambalaya, which is mixed with the vegetables and meat, with numerous variations upon that central theme.
Jambalaya is differentiated from other traditional ethnic Louisiana dishes, such as gumbo and étouffée, by the way in which the rice is included. In the latter dishes, the rice is cooked separately and is served as a bed upon which the main dish is presented. In the usual method for preparing Jambalaya, a rich stock is created from vegetables, meat, and seafood. Raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks.
AND
Paella is generally cooked in a paella pan, which is a large, shallow, flat pan. First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice. Otherwise the water may evaporate leaving not enough liquid in which to cook the rice.) Later, after checking the obtained broth flavour and adding salt if required, the rice is added. Real paella rice is never stir-fried in oil, as pilaf. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one needs only to turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, the heat is removed once again. The paella is ready to be served after having cooled for several minutes.
About 4000 miles.
About 4,600 miles !
jambalaya has sea food only while paella has that too but also chicken meat etc. and different spices.
the main difference like stephanie said...is the saffron...while your jambalaya has usually chicken and sausage...many do add seafood....and in paella...some do add sausages and chicken....but once again...the main difference is the saffron which gives great light flavor and yellow color to your paella!!!