Paella , The Most Famous Spanish Dish.

Everybody who has visited Spain and more inthere is a very good alternative for this which is
particular Valencia must have heard of thethe double gas ring on a tripod with a bottle of
famous Paella a la Valenciana. But I think mostgas.
people don't know where the paella comes fromThe most important points according my mother
and what it means.in law when preparing the paella are: the fire
First of all, paella is not exactly the dish but thebelow the paella pan must be the same on every
recipient this typical plate is cooked in. We all havepart of the pan, you must be able to adjust the
seen the paella pan before when visiting Spain orfire in 2 rings an outer and an inner ring and the
browsing the net for paella recipespaella must be completely in balance so that when
The typical paella a la valenciana was "invented" inyou add water the level should be the same
a small village called El Perelló close to the cityeverywhere on the paella pan.
of Valencia. The unique situation of the villagePreparing the paella Valenciana
between a natural lake with sweet water and theStep one: 12 hours before starting to prepare the
sea provided to the habitants of the area all theypaella put the garrofón (a type of bean
needed to make a complete dish with many oftypical to Valencia) in water.
the most important vitamins and minerals in aStep 2: Put the olive oil in the pan and when the
balanced combination.oil is hot put in the chicken and rabbit and fry
With farmlands at hand where they grew rice andthem until they have this golden look. We should
beans, the sea for shellfish and the lake for duckstry to distribute the pieces of meat evenly in the
together with their chickens gave the people ofpaella pan.
the area all they needed to make 2 differentStep 3: Now we put in the different beans and
versions of the paella a la valenciana.the garrofón and fry them. If we want to
The first one is the paella made of meat. Thisadd alcachofa (artichoke) we can add it now also.
paella is a combination of chicken and duckMake sure the fire is not very intense but neither
together with rice, lemon, olive oil, beans andto low.
saffron. But nowadays the duck is most of theStep 4: Add to the paella the red paprika powder
times substituted by rabbit which is a lot easier toand the natural tomato and mix them with the
get and cheaper.other ingredients.
This type of paella is still very popular amongstStep 5: After a few minutes we add water to
the people of Valencia and it is very common tothe paella. This is another crucial step in preparing
hear people say: "Sunday I am going to eat paellaa tasteful paella. If we add to much water, the
with my parents".paella will be to weak and if we add to little the
In the old days the paella was served in the paellarice will not be boiled sufficiently. But there is a
pan and all who joined in at the table ate fromsmall insiders trick to know what the right level is.
the same pan with wooden spoons. Today mostOn the outside of the paella pan there are 2 grips
people prefer to have their portion on a plate.attached. They are attached to the pan with
Another typical paella was the one made ofrivets who are clearly visible on the inside of the
seafood, Paella de marisco. This paella is made ofpan. This is the level of the water that must be
rice and seafood. The used ingredients are: sepia,added. Don't add more or less water it will ruin
calamares, lobster, mejillón o clotxina, garlic,your paella.
lemon, rice, saffron, olive oil and beans ( octopus,Step 6: Put the fire intensity on high but not to
squid and mussel) Clotxina is a smaller variation ofhigh. We leave the paella now boiling for 3 - 5
the regular mussel.minutes and then we lower the intensity of the
The Recipe of the paella Valencianafire to medium. Try the paella and if needed add
The quantities are /personsalt to it. Leave the paella this way for about 13 -
- Chicken (150 grs.)17 minutes depending on the type of rice you
- Rabit (150 grs.)used.
- Red paprika powder.Step 7: A step that is forgotten by most people,
- Saffronturn out the fire and cover the paella with kitchen
- 3 table spoons of natural tomatopaper and leave the paella alone for another 5 -
- Green beans (70 grs.).10 minutes.
- Garrofón (a type of bean typical toIn the meanwhile cut a lemon in 4 and when the
Valencia (25 grs.)5 or 10 minutes have passed you can put the
- Haricot bean (25 grs.).lemon on the outside of the paella.
- waterServe separately with onion (my father in law and
- Olive oil (5 table spoons).myself like to eat the paella with raw onion in one
- Rice (125 grs.)hand and the spoon in the other)
- SaltPreferred drink to go with the paella : a red wine
- If you like it: half artichokefrom Valencia especially from the area of Utiel /
Preparing the ingredients and the paella panRequena. (other Spanish wines will do also of
The traditional way to prepare a paella is on acourse).
campfire but this is difficult to achieve at home so