A Short History of Paella
The original paella was considered a poor man's fare, and was
usually made with a little bit of whatever was on hand. Today, it has become
one of Spain’s most popular and best-loved dishes!
Paella takes its name from “paella” – the Valencian word for pan, and the
meal takes its name from the dish in which it is cooked. “La Paella” is a circular and shallow pan with two round
handles and a flat base traditionally made of iron.
During the centuries following the establishment of rice in Spain, the peasants of Valencia would use the paella pan
to cook rice with readily 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.
Paella is really a Sunday
dish eaten when the whole family is together. It is best cooked outside over an
open wood fire and this is how it is often done. In Spain, grandmothers can still be
found making it in the back garden for the family on a special occasion.
Varieties of paella now have a home all over Spain, and each region contributes
to its own variation. The traditional Paella
Valenciana features Chicken, Duck, Rabbit and Snails.
Popular variations on the classic preparation include Paella Andalucia - featuring Prawns, Mussels, Clams, Chicken or
Rabbit, a little Pork and sometimes Sausage. Paella Marinera
is another favorite found in the South of Spain, and is made, of course, with
seafood.
This month we are featuring a variety of paella dishes – some traditional, and some innovative interpretations created by
Executive Chef Santi Zabaleta in collaboration with Guest Chef Miguel Fuster Ribelles from Restaurant
La Lluna de Valencia.