VALENCIAN PAELLA, A TRIBUTE TO GASTRONOMY

When we talk about typical Spanish dishes, Valencian paella is one of the most iconic and a tribute to gastronomy. It is primarily made in the eastern part of Spain, in the Levante region of the peninsula.

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The origins of Valencian paella date back to the 15th and 16th centuries, when farmers sought to prepare an easy meal with local ingredients. It was cooked slowly, typically over firewood, in a wide and shallow pan known as a paellera. The dish featured an abundance of vegetables, rabbit, chicken, rice, saffron, and even snails found in the fields.

Paella is a dish that can include almost any ingredient, and over time, variations have emerged, adding more sophisticated foods to achieve unique flavors. In addition to the traditional Valencian paella, there are versions such as mixed paella, vegetable paella, and seafood paella. There are also various rice dishes, such as black rice, rice with lobster, and rice a banda, each with a wide variety of ingredients and cooking methods.

Rice is the essential component of paella, and its choice depends on the dish’s needs. The most recommended types include round rice, which is versatile and absorbs a lot of liquid, ideal for thicker paellas like the mixed and seafood versions. Bomba rice, with its firm texture, also absorbs liquid without losing its shape, making it perfect for traditional Valencian paella and the chicken and vegetable version.

Brown rice is a nutritious and healthy option, although it requires more liquid and cooking time, making it ideal for vegetarian or vegan paellas, as a tribute to gastronomy. A notable feature of paella is the “socarrat,” the layer of toasted rice created at the base of the paellera, highly prized by many. Without a doubt, paella is more than just a dish—it is prepared for celebrations and family gatherings, and can be enjoyed directly from the paellera, making it even more special.

Valencian paella