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Spanish paella: Way of rice adventure
Paella is undoubtedly one of the most famous Spanish dishes, which has gained popularity around the world. This colorful rice delicacy is not only food, but also a symbol of Spanish culture, social life and joy of sharing good food with loved ones.
The history of Paella dates back to the 10th century, when the Mauris brought rice cultivation to Spain. However, Paella itself was established in the Valencia region on the east coast of Spain. The name 'paella' comes from the Latin word 'patella', which means "flat bowl", which was offered in history libations to the gods.
Originally, Paella was considered the food of rural farmers and workers who worked on the Valencian rice fields. They were preparing it outside on an open fire from the ingredients they had at hand - rice, vegetables, rabbit, chicken and sometimes snails. Sea fruits were not part of the original recipe, although today paella with seafood is one of the most popular variants.
Today, Paella is considered a national Spanish dish and a symbol of Spanish gastronomy. It has also become an important part of Spanish tourism. In every Spain tourist area you will find a restaurant specializing in paella, although purists say that the real authentic paella can only be tasted in Valencia.
In 2021, Valencijská paella was registered on the list of intangible cultural heritage of Spain, which underlines its importance for Spanish culture and identity.
Paeller, for which Pealla is being prepared correctly, is a wide, shallow pan with two handles on the sides. Its design is not random - it has perfectly thought out properties:
• Shape: The pan is deliberately shallow (usually 5-10 cm deep) so that the rice can cook evenly and form a thin layer. As a result, each grain of rice gets into contact with a tasty broth.
• Diameter: Traditional paellers have different sizes, from small family (30 cm) to huge specimens used at festivals (they can have more than 1 meter in diameter!).
• Material: The original paellers were made of polished steel, which greatly conducts heat. Today you can also find pans made of stainless steel, cast iron or with non -stick surface, but purists still swear to the classic steel version.
An important part of the preparation is the creation of 'Socarrat' - a slightly burnt layer of rice at the bottom of the pelvis, which is considered a delicacy.
Interesting facts about paelle:
• Traditional paella is directly from the pelvis in which she is preparing, which supports the social aspect of food.
• In Valencia, Paella is traditionally prepared and served as a family lunch on Sunday.
• The Valencia competition for the best paella takes place every year.
• The Spaniards consider the addition of Choriza to Paella as a culinary crime (despite some foreign recipes contain it).
Paella is not just food - it's a lifestyle, a fiesta on a plate, a color explosion of taste! Be sure to put a glass of great Spanish wine, til your head and say, 'Life is great and I'm great!' - Just as the Spaniards do.
And remember - it is not important if your paella is perfect. The important thing is that you share it with people you love ... And that you did not put Chorizo into it!
And the recipe? What about paella de Verduras - vegetable paella
• 200 ml olive oil
• 2 cloves of garlic of chopped finely
• 1 large eggplant, diced
• after 1 large green and red peppers, diced
• POA 250 g green beans and white beans
• 250 G Mangold, sliced coarsely
• 4 artichokes
• 2 tomatoes, peeled and diced
• 400 g of rice
• salt
• A pinch of sharp ground peppers
• Several saffron threads
We are frightened with garlic on hot oil. Add and fry the vegetables. Pour 1 liter of water and add rice. Season with salt and add a sharp pepper and saffron. Cook sharply for about 10 minutes. Reduce the temperature and cook slowly for another 10 minutes. And it's done… ..
