Special – Friday Special Paella Spanish Recipe
Origins of the Spanish Paella
The origin of paella can be traced to the region of Valencia in south eastern Spain where rice is extensively grown, without which there would be no paella! The traditional and original ‘Paella Special – Friday Special Paella Spanish Recipe Valenciana’ contained apart from rice, chicken, pork or rabbit and whatever vegetables could be found in the countryside such as tomatoes and peppers. It was traditionally cooked by the workers out in the fields using whatever was available from the land at the time to combine with the rice in order to make a filling, nutritious meal to sustain the workers for their day of work.Spanish Paella Ingredients
Special – Friday Special Paella Spanish Recipe
Since its humble beginnings, the paella has adapted and blossomed and can contain a whole host of ingredients including seafood, different meats and other local specialities such as chorizo, Serrano ham or purely vegetables. It is because of the contrasts of the country, the people and the variety within Spain that the ancient paella dish has evolved from being a cheap means of feeding many people to a beautiful, exciting social dish steeped in tradition.
Although modern day paellas can contain almost anything, there are a few basic ingredients which must be included for the paella to be a real Spanish paella and the rice used is the most Special – Friday Special Paella Spanish Recipe important one. True paella rice comes from Valencia and is known as ‘arroz de calasparra’ it is short grain, has a protective ‘denominacion de origen’ quality stamp and has outstanding absorption characteristics. Local ‘bomba’ rice is also considered the perfect rice for paella as it too is deliciously plump with capabilities of absorbing the all important stock, thus each grain being packed full of flavour.Cooking the Spanish Paella
When cooked, genuine paella rice should be soft, moist and each grain needs to be separated – totally different from risotto rice which goes creamy and sticks together. Another characteristic of perfect paella rice is it produces a delicacy known as ‘socarrat’ which is when the rice sticks to the pan at the bottom and becomes crispy. Although this can be achieved by turning up the heat for the final few minutes of cooking your paella, the only way to do this properly is to cook your paella outdoors on a wood fire as was the traditional method.
Saffron is probably the next most important ingredient which gives the rice the lovely, deep golden yellow colour. Colorants can be used to achieve a similar colour but there is Special – Friday Special Paella Spanish Recipe nothing quite like the true taste and smell of saffron. Although saffron is quite expensive, only a small amount is needed as a little goes a long way. It will also keep for up to three years if stored in the right conditions and really is a key ingredient in a truly authentic paella.
Whatever the chosen ingredients, a paella must be cooked in a proper paella pan or ‘paellera’ which is a large flat shallow pan first introduced to Valencia by the Romans. The characteristics of this special pan, means all the ingredients are cooked in one layer and the rice absorbs the stock right down to the bottom where most of the flavours are. It is from this pan where the name ‘paella’ can be traced as it was called a ‘ patella’ which is Latin for flat pan. Other theories about the name’s origin include deriving from ‘para ella’ (for her) as it was traditionally the men folk who cooked this dish. Or from the Arabic word baqiyah, meaning leftovers as servants to Moorish kings used to mix the leftovers from frequent banquets with rice and take them home. Although the latter two are a bit more romantic, it is understood that the paella really is named after the pan used to cook it in, as it is such an important piece of equipment, no other type of pan will do.Paella Pans
Not only is it important to have the right pan, it must be used properly for a perfect paella. Cooking outdoors on a wood fire is important for the socarrat and also important to cook the paella evenly. This is the traditional way to cook your paella as the men folk did in the fields. They used to sit round the fire in a circle and when the paella was cooked, eat directly from the pan. Using this method, you get a lovely smokey hint to the dish and it is a truly social way to enjoy your paella. If an outdoor open fire is not for you then cooking over the barbecue is also a fantastic way to cook outdoors with friends and family especially if you are having a Spanish style function or party and is a great alternative to burnt sausages and burgers in a bun! Once cooked, simply place the paella in the centre of the table using a traditional esparto grass paella pan support to protect the table and enjoy.
Also available are paella pan gas burners specifically for cooking your paella outdoors. They are fantastic in the garden, on holiday or even taking camping and caravanning. Whichever method you use, indoors or out, the heat source must be the same size as the base of the pan so if using an indoor stove with burners not quite big enough, it is important to straddle the pan over two or three burners to achieve an even heat. Similarly if cooking on an outdoor barbecue or burner that is not quite as big as the pan, rotate the pan several times during cooking to distribute the heat evenly and stir the rice a few times at the beginning of cooking. However, the rice must not be stirred after that or it will stick together and become a bit like a risotto.
There is a variety of paella pans to choose from ranging from small tapas sized ones to giant pans, big enough to cook paella for the whole village! The type of pan also varies from polished steel to luxurious stainless steel with a high shine chrome effect finish. Polished steel paella pans and enamel pans are the most common and popular types of paella pan for everyday use. They are suitable for most types of cooking, are robust, easy to clean and take care of. Stainless steel paella pans are top of the range for paella pans and again can be used on the hob, barbecue or outdoor burner. They are polished to a lovely mirror finish, make fantastic gifts and look amazing hanging up in your kitchen. Whatever type of pan you choose you need to take into consideration the number of people you will be serving. Here is a guide to paella pan sizes:Enjoying your paella
- 10cm – tapas serving for one
- 15cm – tapas serving for two
- 30cm – serves 4
- 32cm – serves 5
- 34cm – serves 6
- 36cm – serves 7
- 38cm – serves 8
- 42cm – serves 10
- 46cm – serves 12
- 50cm – serves 14
Not only is the paella pan important for cooking, it is important for serving and makes a great table centrepiece. The traditional and best way to serve a paella is to do as the Spanish do and simply let everyone dig in with their forks. The paella is a truly social affair right from the cooking to the eating and there is nothing like jostling with friends to get the best bits of meat or enjoying a lively conversation over the pan while the stock bubbles and the fire crackles. Paella is often an excuse for a party as you never make a paella just for two, you can enjoy it for lunch in the countryside or even on the beach during the warm summer evenings with friends and family.PAELLA RECIPES:
Chicken and Prawn PaellaShopping for your paella
Mixed Chicken Paella
Seafood Paella
Red Paella
Serrano Ham Paella
When you are ready to make your paella, whichever version you choose the shopping list below contains the key essentials for a successful paella.
34cm Paella pan for 6 peopleThese key paella ingredients will be your starting point and then you can experiment with varieties above and enjoy making this fantastic Spanish dish for friends and family and indulging in a little Spanish sunshine of your own.
Calasparra rice
A good chicken Stock or stock cubes
Saffron
Olive oil
Paprika
If there ever was a perfect dish to capture the generosity of spirit, warmth and friendliness of the Spanish people, then the paella is it.
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