When you think about Spain and its gastronomy, to ensure that the most popular dish pops into your head: the paella. Not only it is known worldwide, but it is a real culinary icon .
Many of you have tried, while others might find too typical or fact "only" for the tourists in fact, can be a big difference in quality. So are not included in restaurants where people see no eating , but share Paella authentic, traditional and absolutely delicious ... made with love, seasonal ingredients and the best local produce seafood.
(Re) discover this culinary evergreen delicious !!
the origin of paella, like all the dishes popular kitchen area is in the combination of elements and ingredients that people could gather in their environment . So the region where this famous rice dish is traditionally (although nowadays eaten throughout Spain) is Valencia , on the eastern Mediterranean coast of Spain.
A field full of rich gardens, saltwater lagoons ( "lagoons") and access to the coast.
This explains why the most popular paella is the one with seafood , because in the coast these are the freshest and best ingredients that you can find.
However, within this area, vegetables grow abundantly and incorporated into "this version paella", together with the usual increase in chickens and rabbits. Actually, that is the "original" Paella was prepared with eel, snails and green beans and it was a special gift back in the 18th th century . As you can imagine, there are plenty of recipes, all authentic and true to its heritage.
Moreover, the proximity of "Lagoons" and wetlands (which are very characteristic landscapes), made the existence of fields rice possible and establish the perfect conditions for the creation of this dish (not many areas where you can grow rice). As you can imagine, the rice , which the Arabs introduced in Europe in 800 AD, is the key a good paella . As with the sushi, which should have the perfect consistency to bring out its best flavor and texture. It might seem basic, but is the cornerstone of everything accumulates.
The name "Paella" actually refers not to the food itself, but the cooking pot!
However, there are more authentic and special items such as the "garrofón" or lime / butter beans, apart from spices like bay leaf, thyme, rosemary or saffron . But basically, you can add anything you want to paella: artichokes, green beans, any kind of meat, fish, ham, ñoras , vegetables like eggplant, zucchini, mushrooms, etc.
Another curiosity is that the name "Paella" actually refers not to the food itself, but to the pan that cooked in ! So it is the fact that in the past were men typical dish prepared themselves for larger family gatherings or events, a tradition that still prevails in many cases.
And one last tip insider : the tastiest part of the paella is crispy, stuck to the pan-European network the best way to get when you are in the company, is to hide elegantly and then zero is the field with a wooden spatula and just enjoy [1945006!]
This and much more can be enjoyed in our Cooking Paella Workshop.
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