Valencia: September 20th 2018.
The Paella is a traditional Valencian dish, dating back to the fifteenth century, now known and appreciated in many other countries, species of the Mediterranean. This year, however, the City of Valencia wanted to celebrate one of its symbols by setting up, for September 20th, the World Paella Day.
An initiative designed to further promote its knowledge and an opportunity, for those who have free time in these days, even to visit the beautiful Spanish city. If you can not participate, do not worry, because this will become a regular event, which will take place every year.
The Paella takes its name directly from the special pot used to prepare it: a particular pan precisely, round, with edges rather low compared to the diameter and with two handles. The dimensions range from about 30 cm in diameter, to prepare 2/4 portions and increase according to the quantity to be prepared, even up to one meter. In the cases of festivals and popular feasts, the dimensions increase even further to reach levels for the Guinness Book of World Records.
The original version of Paella Valenciana includes the use of marinated chicken, rabbit and sometimes duck meat. Over time, various variants have emerged that include the use of seafood, crustaceans, squid, etc. or a mix between these and meat.
The basic ingredients of the recipe, easily available in the area of Valencia, are rice and vegetables (in particular different varieties of green beans), to which are added marinated meat, olive oil and spices, among which saffron stands out.
The following is the recipe of the “Authentic Paella Valenciana“, as suggested by the organization of the event.
RECIPE FOR 4 PEOPLE:
- 1 Glass of extra virgin olive oil.
- 1 Chicken in pieces.
- 1 Rabbit in pieces.
- 300 grams of Ferradura beans, fresh.
- 1 Medium tomato.
- 1 spoon of sweet pepper.
- Saffron.
- 6 glasses of water.
- 200 grams of Garrofó (Lima bean).
- Salt to taste.
- 3 glasses of rice.
- A sprig of rosemary.
PREPARATION:
1.- Heat the oil in the paella (wide and shallow container) over low heat.
2.- Brown the chicken and rabbit for about 5 minutes.
3.- Add the washed and chopped vegetables, the beans, the artichokes and the grated tomato. Fry a few minutes until a homogeneous sauté is obtained.
4.- Add the chili and fry over a very low heat for a minute, then pour the water.
5.- Add saffron, garrofó and salt to taste.
6.- Raise the heat and let it boil for about 15 minutes.
7.- Add the snails, if desired.
8.- Spread the rice over the entire pan.
9.- Boil another 15 minutes and try the broth. Add salt if necessary.
10.- For the last 7-8 minutes add the rosemary, let it cook for about 5 minutes and then remove it.
11.- The paella will be ready when the water has evaporated, but it is not completely dry.
12.- In order to form the ‘socarrat’ (toasted) on the bottom of the paella (pan), cook a few minutes on low heat.
Tradition has it that Paella is cooked on the outside and on orange wood (very present in the area), which brings to the dish its aroma and allows a uniform cooking. Obviously this is not always possible and then an independent gas serpentine is used.
Always the tradition, makes this recipe a dish to be consumed at lunch on Sunday or Thursday. Not surprisingly, September 20th will be a Thursday …
We just have to buy the ingredients now, or better… take a flight to Valencia!
Text © iBESTmag – Images courtesy of Visit Valencia and CC0 Creative Commons
