Authentic paella: recipe, history and interesting facts

Safran verleiht der paella ihre charakteristische farbe. Paella, das kulinarische Wahrzeichen Spaniens, ist weit mehr als nur ein Gericht. Sie erzählt eine Geschichte von Tradition, Kultur und regionaler Identität. Hier erfährst du mehr über die Ursprünge der Paella, spannende Fakten, und ein Rezept für die authentische Paella Valenciana.

Origin of the paella

Paella traces its roots back to the 10th century when the Moors introduced rice cultivation to Spain. Originally a simple dish made by farmers in Valencia, it consisted of rice, beans, and occasionally meats like rabbit or chicken, cooked in a flat pan over an open fire. Remarkably, early versions sometimes included marsh rat meat, a practice later replaced by more common ingredients.

The word „Paella“ not only refers to the dish but also to the special pan used for its preparation. By the 19th century, Paella became a staple for family gatherings and religious celebrations. The authentic Paella Valenciana today is defined by a protected list of ingredients, preserving its cultural heritage.

Fun Facts About Paella

1. 1.Saffron as a Key Ingredient: Premium saffron types, like „Aku Saffron“ and „Super Negin,“ are indispensable to Paella. They add a unique flavor and a touch of color, although the vibrant yellow hue often comes from additional natural or synthetic dyes.
2. 2.Regional Variations: Beyond the Paella Valenciana, there are many variations, including Paella de Marisco (seafood) and Paella Mixta (meat and seafood). Each region adds its unique twist, but not all conform to the traditional recipe.
3. 3.A Dish of Togetherness: In Spain, Paella is a Sunday tradition enjoyed by families and friends. It symbolizes unity and is often eaten directly from the pan, fostering a communal dining experience.

Recipe for Authentic Paella Valenciana

Ingredients (Serves 8)

• 120 ml extra virgin olive oil
• 800 g chicken thighs
• 800 g rabbit meat
• 600 g green beans
• 120 g Garrofón beans (large white beans)
• 4 ripe tomatoes, finely chopped
• 4 tsp sweet paprika
• 40 saffron threads
• 800 g Bomba or Albufera rice
• 4.8 liters water
• 2 sprigs of rosemary
• Salt to taste

Instructions

1. Preparation: Prepare all ingredients in advance, as precision is key when cooking over an open flame.
2. Searing: Heat the olive oil in a Paella pan and brown the chicken and rabbit until golden.
3. Adding Vegetables: Add the green beans and tomatoes, and sauté together.
4. Seasoning: Sprinkle paprika and saffron over the mixture, stirring well.
5. Cooking the Rice: Pour in the rice, followed by water, and cook over medium heat until the rice absorbs the liquid. The rice should remain slightly firm
6. Finishing Touch: Garnish with rosemary sprigs and let the Paella rest for a few minutes before serving.

Tips for Perfect Paella

• Use Bomba Rice: Its high liquid absorption makes it ideal for Paella.
• Quality Saffron: High-grade saffron like „Aku Saffron“ ensures an authentic flavor.
• Cook Outdoors: Traditional Paella is cooked over an open fire, lending a distinctive smoky taste.

Paella’s authenticity lies not just in the ingredients but in the love and care put into its preparation. Try it at home and bring a taste of Valencia to your table! For more inspiration and premium ingredients, visit paellas.eu.