Изображение традиционная кухня Испании и Майорки , паэлья

Paella Valenciana

Home >> About Majorca >> Paella Valenciana

Paella is a dish that is on everyone’s lips (in Spanish its name sounds like “paella”). And if we are talking about Spanish cuisine, willy-nilly anyone and everyone will say that the traditional dish and the hallmark of the kingdom of Spain are jamon and paella. Nowadays, different interpretations of this hearty dish can be found almost anywhere in the world, but let’s take a look at where this delicious Mediterranean delicacy comes from.

The origins of paella

Paella was born in Valencia and its origins date back to the time when they started growing rice on Valencia’s iconic and famous freshwater raft, the Albufera. Huge rice fields dating back to the 8th century are located 15 kilometers from Valencia near the large Albufera Lake.

!By the way, the culture of growing rice in large quantities was instilled in the Spaniards by the Arabs. They taught them how to create irrigation and watering systems. In this way the water shortage for the rice fields was avoided!

Rice was planted in May and harvested in September. At that time it was used mainly for making bread. Around 1238, Jaime I ordered the relocation of rice crops to the suburbs of Valencia in the Ruzafa area. He did this because he believed that such crops created an unhealthy environment for people and could cause various diseases. Years later, the rice fields were moved further and further away from the center of Valencia, until they were moved to Albufera.

Фото Паэлья по-валенсийски - традиционная еда Испании и Майорки

History of the name

The Valencian paella was born in the Valencian countryside in the fifteenth and sixteenth centuries. Peasants and shepherds were faced with the need to find a dish that was easy to transport and could be prepared from the ingredients at hand. While working in the fields, they cooked rice directly over a fire during rest breaks between jobs.

The Spanish word paella comes from the Valencian language and means “frying pan”. In the past, the pan was a simple sheet of iron. Nowadays, paelleras (as the paella pan is called) are available in different sizes, for small and large numbers of people.

Paella rice

The main ingredient of paella is rice. Valencia grows different varieties of round and long rice, but not every kind is suitable for this dish. Rice should only be round and of a special variety for paella. The D.O. The D.O. (dominación de origen) mark on a packet of rice signifies the high quality of a product that is produced in a specific area of Spain and nowhere else. Only 2 varieties of rice are suitable for paella – Fallera and Bomba. They are less starchy than the others. When cooked, the rice absorbs 3 portions of liquid, becoming juicy, and does not boil into mush.

Изображение Паэлера сковорода для приготовления паэльи

How to make paella

You can see the step-by-step recipe for Valencia paella in our video (link at the bottom of the article). Now you know which rice to choose for making a real traditional Valencia paella. But what else will you need besides rice? In the classic version it was obligatory to have white meat – chicken and rabbit. There are 2 kinds of beans in the recipe: flat green beans and big white beans (garrafon). You can easily find them in every Spanish supermarket.

Paella cooking process

Pour olive oil into a well heated paella pan. Don’t be greedy – pour it in generously! In it, fry chicken (usually skinless thighs are used) and rabbit until fully cooked. Use a spatula to remove the meat to the sides, freeing the center of the pan. Place 2 types of beans (flat green and white beans) and diced onion in the frying pan. Season with paprika. You can also fry the bell peppers, which then need to be removed and left to decorate the paella. When the vegetables are ready, add the rice (about 100 grams per person). Based on the amount of rice, add three times as much water. Mix everything, salt, add tomato (you can add grated tomatoes or ready-made tomato sauce). To make the rice get a golden color, it should be seasoned with saffron. The fire must be sufficiently high. Periodically, the paella should be “shaken” so that it does not burn. When the liquid evaporates, turn off the fire, cover the pan with foil and wait for about 10 minutes. Meanwhile, prepare a bottle of Spanish wine. By the way, about wines, read HERE..

Paella infused and cooked through. Don’t forget that the rice should not be cooked. It should be a little al dente! Your dinner is ready! Bon appetit!

Facebook
WhatsApp
Twitter

Average rating 5 / 5. Number of grades: 17

No ratings yet. Be the first to rate.