Rice has always been a world-renowned delicacy, as it is the most famous cereal for its nutritional properties and its long history.
From rice to paella. From Africa to Valencia.
But, going back in time, how did you come to Valencia?
It was brought by the wastelands, The inhabitants of North Africa came to Spain back in the 8th century.
But it was not until the Muslim period that it acquired its great importance.
The Arabs were already experts in its cultivation and saw great potential in the Valencia area for its production: they set up the first cultivation and irrigation systems throughout Valencia and surrounding areas.
But during the Christian reconquest, Jaume I decided to reduce these cultivation areas to just the Albufera, as in the past this was done with stagnant water that left the city in very bad sanitary conditions.
And at that moment, the great production in the Albufera began.
Paella arose then, in the rural areas of Valencia and the surrounding area in the 15th and 16th centuries. The peasants of the time used rice, vegetables and local animals to make a simple and quick meal.
Always took place in the afternoon, at the end of the working day: the locals joined in cooking the rice with the products that the countryside provided them with and used the branches of the orange trees to make the fire. These branches gave the rice a very special aroma and flavour.
As was typical of the area, in the water of this »lagoon» with its opening to the sea, we found eels and rats in the marshes.
Thus, this recipe began to be cooked mainly with these animals, which were considered a delicacy, tasty and with great properties.
First ingredients of the paella
Key ingredients that have been added over the years include:
- Poultry, hare or rabbit, eels, chorizo, lean meat, fresh vegetables such as peppers or beans, saffron, water and rice (later we would add tomato to make a good sofrito, garlic and olive oil).
Between 1850 and 1950 we find the first manuscripts with paella recipes more similar to the present day.
Although it was not until after the Spanish Civil War, when, in the post-war period and with the poverty that existed, the families decided to change the ingredients such as eel, rabbit or chorizo, for chicken and vegetables. Much more affordable back then.
The interpretation of paella
This rich, nourishing, chameleon-like and unique dish has undergone many modifications and interpretations. And it has always been a meeting plate, of sharing. The perfect excuse to get family and friends together, sit around the paella and eat together.
There is a rice culture not only in the province of Valencia, but throughout the Valencian Community.
At Alicante for example, they usually keep the peppers they used to use in the past and even add chickpeas.
In Castellón pork ribs and snow peas are also added.
In other areas of Valencia, such as in la Safor it is typical to put »pilota» or meatballs with peppers and in the Benicarló which is the peak of artichokes, they are always added at the right time of the year.
In the area of Gandía for example, they use the same container to cook it but they put pasta in it and it is called »Fideuà: arose as a result of the lack of rice in the 20th century. The most characteristic is with fish: langoustines, prawns, cuttlefish, monkfish and broth.
So although we are told that there is only Valencian paella, there are many varieties of paella, although Valencian paella, as we all know, is the one made with chicken, rabbit, beans, snails and artichokes if they are in season.
Tips for perfect preparation
But really what we are left with is that, is made with the ingredients that the land gives us and according to the season of the year. So that everything is fresh and of high quality.
Nowadays, paella has become an art. With a special technique and a dedication that not just anyone can have.
The thing is, you have to spoil it a lot, control the timing and choose seasonal ingredients.
Make a thin, thin layer of rice, fry the meat or prawns well so that all the flavour remains in the paella together with the oil.
Remove the main ingredients and add, in the case of Valencian paella, the vegetables. And in the case of seafood paella, the cuttlefish or octopus...
The most important thing is that the flavours are integrated, and that the rice browns with the ingredients, absorbing all their flavour.
Once the rice has browned, add the fish stock or the water for the Valencian paella and let it reduce over a medium-high heat.
At the end of the dish, add the rosemary or the prawns (depending on whether it is meat or fish).
There is a Wikipedia created especially to talk about this dish declared an Intangible Cultural Interest: Wikipaella.
Wikipaella, an association that distinguishes restaurants that make authentic Valencian paella.
As Paco Alonso, one of its creators, said: the rice must be “dry, whole, juicy and tasty”.
Legend has it...
And finally, we will tell you how the paella has crossed borders and has succeeded in giving freedom to those who needed it the most...
They say it happened in the War of Independence. There was a French general who was completely in love with paella, so he made a deal with a woman: for every different plate of paella the woman brought him, he would free a prisoner.
So the woman got down to work and every day she made him a different paella recipe, letting her imagination run wild. It is said that she managed to release some 176 prisoners.
Interesting facts about paella
By the way!
- World Paella Day is on 20 September.
- There is an International Valencian Paella Competition in Sueca. The recipe of the traditional Valencian paella is made on firewood. And semi-finals are organised in several countries all over the world: Mexico, Japan, USA...
- Sunday is the day to eat paella par excellence.
We recommend TOP restaurants where you can eat a good paella
These are our favourite paella restaurants
Valencia
- El famòs
- L'Alqueria del Pou
- Casa César el Delfín
- La Revoltosa
- Nou Racò
- Mistela Bar
Alicante
- Los Jazmines (Altea)
- Hotel San Miguel (Altea)
- Venta la Montaña (Benimantell)
- Ca Rafel (Benimantell)