The Story of the Popular Spanish Dish ‘Paella’
Food has always been part of cultures. You may find yourself familiar with several dishes from different cultures around the world, but you don’t necessarily have to be aware of its history. Today, we’re shedding light on one of the most well-known dishes in Spain, Paella. This dish originated in the fields of Valencia, a region on the Eastern coast of Spain. But, it is now made all around the world where ingredients may vary yet rice remains the main element. Saffron is also another significant element in Paella which is the spice responsible for turning rice from plain white to golden yellow.
The Origins of Paella
Legends have it that Paella was brought to life by servants of the Moorish Kings. They used to create different rice dishes by taking the leftovers of the royal banquets and mixing them in large pots to take home. That’s why you can find the Paella dish including numerous combinations of rice, mainly, with either vegetables, chicken, fish, meat, or pork.
The etymology of the word ‘Paella’ originates from the Arabic word ‘Baqiyah’, which literally means leftovers. Some linguists argue that the word also refers to the large pan in which the meal is cooked. They also back up their claim by stating the word may derivate from the Latin term ‘patella’, which was a flat plate that people used to make their offerings to their deities.
Aside from the servants’ version of the story, people started knowing about Paella as the main dish in the mid-nineteenth century. It was created in Albufera- a lagoon of fresh water that courses near Valencia. Back at that time, workers used to place a flat pan over a fire in which they put rice and whatever else they could find from vegetables or some odd ingredients like snails. Rabbits and chicken were only added during special occasions.
Originally, Arab conquerors were the ones who brought rice to Valencia and, along with the Romans, were the ones to perfect the rice dishes made. Also, some of the symbolic dishes of rice of the Islamic Andalusia Spain were cooked for special occasions and mixed with seafood and meats or vegetables. These dishes may be actually were the recipes of the Paella originated from.
The Basics of Preparing Paella
To perfect a Paella dish, there are three basic rules to bear in mind, according to the locals.
The first rule is to Cook Over Fire. This is exactly how it is best prepared and that’s because heat is distributed evenly that way. Besides, you need to make sure the heat gradually decrease when it’s being cooked.
Rule number two is to Use a Paella Pan. There seems to be a real connection between this dish and pans; it’s always been a necessity to create the best dish ever. The last rule is to Use the Right Type of Rice. Bomba rice and medium-grain rice are deemed to be the best options when it comes to Paella. That’s because these kinds of rice absorb a lot of liquid, making the dish juicier more sensational to your taste buds.
