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Paella (pronounced
pah-EY-yah) is known as the national dish of Spain. However, it
really originated in the eastern part of Mediterranean Spain in
the area of Valencia and Alicante, a rich farming and
agricultural region.
The name is the
Valencian derivation of patella, the Latin term for
'frying pan'.
It is a rice dish
with meat, beans and vegetables, which should be cooked with
saffron, a most expensive spice. The meat, beans and vegetables
are cooked together first, then water or stock added, and
finally Spanish or medium-grain rice is added and cooked in the
gravy till done.
It is traditionally
cooked outdoors over a wood fire, which is supposed to give it
the right flavour. When done, the rice should be evenly cooked
and dry, and not mushy or oily. The rice is sometimes allowed to
burn slightly at the bottom of the pan - a favourite part of the
dish for many.
For some reason, it
is more usual for men to cook paella, the way men do the
barbecue in America. That could be because it used to be cooked
outdoors and perhaps also because it is fairly easy to cook.
Paella is served in
the pan it is cooked in - a shallow, round, rimmed pan with two
metal handles on opposite sides. It is always cooked fresh in a
single pan. Different-sized pans are used according to the
number of persons being served. On festive occasions,
communities will cook for the whole neighbourhood in very large,
oversized pans over an open fire.
The most popular
paella version the world over is the seafood one, but the
classic recipe actually uses chicken and rabbit meat.
You can substitute
the meat with seafood, or add seafood to the dish, or even leave
out the meat altogether to make a vegetarian paella.
If you want to try
cooking this at home, here is
"the Authentic, absolutely TRUE paella recipe", and
another recipe from Cordon Bleu-trained chef Sally Bernstein.
Also, look up
tips on cooking good paella.
© Pat F for
Foodie Passion. All
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