A Bit of History of the Spanish Paella Valenciana

Recently, I hosted a Spanish pre-tour popup dinner. It turned out to be a great event where customers were able to savor authentic Spanish cuisine. This included tapas, gazpacho, paella, crema catalana, and, of course, different types of Manchego cheeses. Everything paired perfectly with some exclusive cavas, Albariños, Riojas, and the famous Malaga dessert wine!

The dinner was a true success and provided a fantastic experience for my friends and customers. I love cooking and strive to offer everyone who attends a unique experience.

How did it come to be that true love for paella?

Paella has evolved over the years into a complex, authentic, and beloved dish. You can find it on restaurant menus all around the world!

Its origins date back to the early 19th century when it became a favorite in the Valencia area, extending down to Andalucia in Southern Spain.

The Moorish Roots of Spanish Paella

It is said that servants in the noble courts of Arabic Spain would take home leftovers, such as chicken and rabbit, from the royal tables. They would integrate these leftovers into a large round pan with short edges, using olive oil, onions, a little garlic, bell peppers, and peas. They would use the famous rice from the area, and let's not forget the most impressive ingredient: saffron. Saffron, also known as the Gold of the Kitchen Pantry due to its cost per weight, played a crucial role. Both the rice, known as la Bomba Rice, and saffron came to Spain with the Moors.

When cooking paella in Spain, people typically use the ingredients available in their homes and refrigerators. To create the best paella, ensure you use the finest ingredients. Always remember, "When you're shopping for the right ingredients, you'll be able to cook well!"

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Paella Valenciana Recipe:

- 5 cups of short-grain Valencia rice

- 6-7 cups of seafood stock or chicken stock

- 2 minced garlic cloves

- 1 diced sweet onion

- 1 large diced tomato

- 1/2 cup of Spanish olive oil

- 2 teaspoons of saffron

- 2 teaspoons of Spanish paprika

- 2 bell peppers, one red and one yellow, sliced

- 1 cup of frozen peas

- 1 lb. mussels

- 1 lb. clams

- 1 lb. shrimps

- 1 lb. squid (or scallops)

- 1 lb. chicken thighs (optional)

-Salt and Pepper (to taste)

Instructions:

1. Preheat the oven to 400 degrees.

2. On the stovetop, in a shallow round pan (or paella pan if available), heat three tablespoons of Spanish olive oil.

3. Add the minced garlic cloves, diced sweet onion, and julienned bell peppers to the pan. Sauté over low-medium heat.

4. Once the peppers are tender, using tongs or forks, remove them, leaving the onions and garlic in the pan.

5. If using chicken, increase the heat to medium and add the chicken thighs. Remove the chicken once it's browned.

6. Add the rice and sauté for about one minute. Then, add chicken stock or seafood stock if making seafood paella. You can also combine them for a surf and turf paella (in this case, use the chicken stock).

7. For the best results, ensure you're using high-quality saffron and soak it first in the chicken stock (about one teaspoon for a medium pan).

8. Arrange the chicken, seafood, mussels, shrimp, squid, and sautéed peppers around the pan for an attractive presentation.

9. Cook everything together on the stovetop for about 15-18 minutes. Then, place the paella in the oven for 10 minutes or until the seafood gets a nice brown color, and the rice reaches your preferred consistency.

Note: When you see the rice come above the stock, it's ready to be placed into the oven.

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