|
|
|
|
Paella, Spain’s gastronomic heritage
|
|
Spain : Hotels, Flights,
Travel Packages, Information |
Paella is the undisputed king of local cuisine in nearly every town and
village of the
region of Valencia. Its ingredients can vary greatly, with
chicken, rabbit, rice, saffron, tomato, green beans or sweet pepper all
playing their part, amongst others. Similarly, there are also many different
takes on the same dish, from the seafood paella to green or winter paella,
using beans and artichokes. Then there is mixed paella, which combines fish
with meat, and last but not least, paella whose main ingredient is cod.
However, at this point the disagreements begin, as most purists will only
recognize two varieties, Paella Valenciana (with meat) and Seafood Paella.
 But aside from controversies, the origin of this dish depends greatly on
where each village lies. Around
Valencia, there have always been several
acres of irrigated lands for growing crops such as fresh vegetables.
Additionally, they were frequently to raise rabbits or chickens. The area’s
proximity to La Albufera also allowed the incorporation two of the
Mediterranean’s most characteristic ingredients, rice and olive-oil.
These are all that are needed in order to make good paella, along with a
sizeable pan to cook it in. Usually, a large pan with two side handles is
used, as this is better able to bear the weight. The pan’s diameter must
measure a minimum of 30 cm acrosswith a depth of about 7 to 12 cm. The pan
itself is called a paella in the local Valencia language, though in many
areas in the rest of Spain it is known as a ‘paellera’, and the dish itself
actually takes its name from what it is cooked in.
When making paella, there are a number of little tricks which can be used to
improve the result substantially. One involves the water, as the
concentration of calcium and magnesium used is very important. Therefore,
the high presence of these minerals in the water from Valencia,
Murcia and
its surroundings makes it the best water to employ when cooking this dish.
However, another easier option consists of cooking with water with a high
proportion of divalent ions, such as Solán de Cabras, available in any store
in Spain.
Of course, rice also has an influence on the final taste. Round rice of the
sort cultivated in Valencia and other areas is best for this purpose. As
regards fuel, dry pine wood is generally considered the best option, though
butane gas also produces good results. The important thing is to ensure that
the paella cooks evenly.
Recipe for Valencian paella (Ingredients per person)
- Chicken and rabbit (150g each one)
- Powdered sweet red pepper
- Saffron or food colourant
- 3 tablespoonfuls raw tomato
- Ferraura or green beans (70g)
- Garrofón (Mediterranean variety of beans) (25g)
- White beans or ‘tabella’ (25g)
- Water
- Pure olive-oil (5 spoonfuls)
- Rice (125g)
- Salt
1. Warm the oil in the pan, and when it begins burn, add the chopped
chicken and rabbit. Next, add the vegetables cut into pieces and cook for
two minutes.
2. Make a hollow in the middle of the pan and lightly fry the tomato until
it browns. Then, add the pepper and stir while pouring in water until it
reaches the brim of the pan.
3. Cook on a low heat for 30 minutes and add the rice and saffron. Wait
until the rice is just tender and the water has boiled off completely. The
paella is now ready to be served once it has cooled for a few minutes.
|
|
http://www.spanishpromotions.com |
|
