Paella ~ The National Dish of Spain

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   From http://www.lapaella.co.uk/culture/paella.html:

 The Origin and History of Paella 

"La paellera" is a cooking utensil, traditionally and preferably made of iron, but now often made of stainless steel. The base of the paellera is flat and should be of a good thickness. The pan is circular and shallow, and has two round handles on opposite sides. The word itself is old Valencian and probably has its roots in the Latin 'patella' (a flat basket in Galicia). The Castilian 'paila' and the French 'paele' mean the same thing.

During the centuries following the establishment of rice in Spain, the peasants of Valencia would use the paellera to cook rice with easily available ingredients from the countryside: tomatoes, onions and snails. On special occasions rabbit or duck might be included, and the better-off could afford chicken. Little by little this 'Valencian rice' became more widely known. By the end of the nineteenth century 'paella valenciana' had established itself.

Nowadays whole families will troop off to a restaurant to eat paella, or make it at home with all those present lending a hand with the preparation. The whole thing becomes a mixture of party, ceremony and debate, or rather, considering the volume at which it is maintained, argument between the master paella cooks who are present and who are all convinced they know best how to make it....

Paella is not only a beautiful dish, it is arguably one of the tastiest in the world. The secret is in the saffron threads used for it's unique flavor and the particular type of rice, which abosrbs three times the amount of liquid than ordinary rice and maintains a delicious firmness. The best rice comes from Spain itself, the Murcia region and is known as Calasparra.

Paella can be made with anything - it's a catch-all, Spanish peasant's dish that includes whatever is in season and can be found locally. There is vegetable paella featuring lima beans, green beans, peas and onions- and often includes snails; Meat paella, usually including chorizo, is made with wild hare and perhaps venison. Chicken thighs and pork chunks are also popular for this type of paella. Then there is the seafood paella which is loaded with whatever the catch of the day is.

There are only 3 requirements for a paella: the pan, calasparra or arborio rice (a special type of short grained rice which absorbs three times the normal amount of liquid that other rices and remains firm without clumping) and saffron for that unique and definitive paella taste.

For my first attempt, I am using a paella pan/kit that I purchased from world market in Billings earlier this spring: 

Click here for one just about like it:

http://www.worldmarket.com/product/index.jsp?productId=3765064

This kit looks to be of pretty dang good quality and was also a great price. Normally 25$ for the pan itself, this kit, with Spanish extra-virgin olive oil, Valencian medium-grain rice and all the seasonings for paella, was offered at that price; on top of that, the store was running a promotion and the kit was an additional 5$ off - so for 20$, I believe i got an incredible value. The kit comes from el avion and this is an authentic paella pan from Spain, not some cheap knock-off, which i was initially concerned about. It is 14 inches across at the top and 11 inches across at the bottom. The handles are riveted to the carbon-steel body and it looks to be just right for Spain's national dish.

In order to prep this new pan, I washed it thoroughly with hot water and a plastic brush, then wiped it dry. I then set it on the stovetop and poured a little bit of oil in it, then heated the oil over medium heat until it was hot and runny, but not smoking. I then swirled the oil around to thoroughly coat the surfaces of the pan and then shut the burner off. When the oil cooled down a bit, I wiped the pan on all surfaces, inside and out, with a paper towel and discarded the excess. It is currently sitting upside-down in our turned-off oven, waiting to make paella either today or tomorrow!

I haven't yet decided what kind of paella to make. I have three options: seafood, chicken or vension. All of these versions will have rice, saffron, green beans and chorizo, as well as a few other thngs. when I decide what kind to make, I'll get a plan together!