Paella is the traditional Spanish dish par excellence.
Several variations exist, but the authentic recipe was born in the 18th century in Valence then was popularized under Franco.
In Historically Your, Oliver Poels tells about the origin of this dish which is not so easy to prepare and requires choosing the right ingredients, especially its rice.
Real Valencian paella is not that easy to make.
This emblematic dish of Spain is very easily recognizable and often offers a land-sea mix where chicken is mixed with shrimp.
It was popularized by General Franco who made it the official dish of Spain because of its color which takes up the country's flag: yellow thanks to saffron rice and red with tomato and pepper.
But the history of this dish largely predates the 20th century.
Paella appeared in the 18th century and has undergone many changes.
Choosing the right rice
This inexpensive dish was originally more of a peasant dish and it did not include seafood, but farm products: chicken or rabbit.
The chorizo arrived a little later.
It is only then that the land-sea association will be made and that one will add squid, shrimps, mussels or even lobsters.
But paella is above all a utensil.
The name of the dish comes from the pan that is used to cook it.
A special pan with a very long handle and several centimeters high in order to cook the mixture well.
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However, the specificity of paella lies in the rice.
For ten centuries, and the Arab period of Spain in the region of Valencia, there is an important cultivation of rice.
And this is what is needed for a successful paella.
It is a Spanish rice called "bomba".
It has the particularity of being round with a great capacity of absorption of liquid.
Where the rizotto rice gives a dish too compact and sticky.
And if this choice is essential, it is because the paella cooks by absorption.
The paella recipe:
Ingredients (recipe for 4 people):
300 g of paella rice (bomba)
1/2 liter of tomato coulis
1 liter of chicken stock
2 peppers
1 clove of garlic
2 onions
4 chicken drumsticks
1 liter of mussels
12 raw shrimps
400 g of squid
100 g of chorizo
1 pinch of saffron
Preparation:
1. Peel and cut the vegetables
2. In a paella dish, brown the chicken, add the onion, garlic, squid, then the rice.
3. Add the broth and the tomato coulis.
Then add the peppers and saffron.
Let cook and soak well.
Do not hesitate to add more liquid if it becomes too dry.
4. Cook for 10 minutes then add the shrimp and chorizo
5. Cook for 15 minutes, then add the mussels and langoustines
6. Simmer for another 10 minutes, without mixing too much to create the texture mix between soft rice and drier rice.