Authentic Paella
Discussion
After decades of making and enjoying paella in many forms (seafood, meat, etc) I was politely informed by a young Spanish girl, who grew up in Valencia (where paella was 'invented') that there is only one authentic paella and that it is made using only chicken, rabbit (which, I pointed out, tastes like chicken - pointless!) and green beans (lima beans), tomatoes and bomba rice. That is it (apart from a pinch of saffron and S & P). No garlic, no onion. I was a bit aghast but went with it and was happy to be learning something.
I checked out the recipe on line for authentic paella and indeed, there it was, detailed in many sites. I learned that the rice shouldn't be stirred, at all. And that Paella was a lunchtime only meal (in the same way that Italians don't drink cappucino after breakfast - It's true). Wikipaella.org will try to convince you that there is a marinara version of authentic paella but there are locals who don't agree. I like the idea that there is a marinara version as it gives another option (and I love seafood!).
I invited the extended family for dinner one evening and bashed out the authentic recipe in a large flat paella pan (on gas rather than the traditional open fire) and we tucked in, enjoying every tasty mouthful. Maria texted her family as she was so excited to be eating the real thing (she believes that any other form of paella is just 'rice with bits'). Within seconds her Grandmother texted back 'Paella for dinner? Madness!!!'.
Here is a link to an excellent article in th'Independant.
https://www.independent.co.uk/life-style/food-and-...
I would highly recommend this recipe.
The idea nehind not turning the rice is to create a sticky bottom to the dish. This even has a name - the socarrat. I can tell you, it's delicious!
Go............
I checked out the recipe on line for authentic paella and indeed, there it was, detailed in many sites. I learned that the rice shouldn't be stirred, at all. And that Paella was a lunchtime only meal (in the same way that Italians don't drink cappucino after breakfast - It's true). Wikipaella.org will try to convince you that there is a marinara version of authentic paella but there are locals who don't agree. I like the idea that there is a marinara version as it gives another option (and I love seafood!).
I invited the extended family for dinner one evening and bashed out the authentic recipe in a large flat paella pan (on gas rather than the traditional open fire) and we tucked in, enjoying every tasty mouthful. Maria texted her family as she was so excited to be eating the real thing (she believes that any other form of paella is just 'rice with bits'). Within seconds her Grandmother texted back 'Paella for dinner? Madness!!!'.
Here is a link to an excellent article in th'Independant.
https://www.independent.co.uk/life-style/food-and-...
I would highly recommend this recipe.
The idea nehind not turning the rice is to create a sticky bottom to the dish. This even has a name - the socarrat. I can tell you, it's delicious!
Go............
Edited by Johnniem on Tuesday 9th July 13:59
Johnniem said:
Within seconds her Grandmother texted back 'Paella for dinner? Madness!!!'.
I have never not eaten something because of the time of day. I have had curry for breakfast and full English for dinner, ill eat and drink whenever I like and will think of people restricting to foods to certain times a little strange..
Cotty said:
I have never not eaten something because of the time of day. I have had curry for breakfast and full English for dinner, ill eat and drink whenever I like and will think of people restricting to foods to certain times a little strange..
Er, it is a tradition in Spain, not in my life. It seems to have irritated you yet I offered it as a matter of fact rather than an order. Do as you wish, whenever you wish.Johnniem said:
Er, it is a tradition in Spain, not in my life. It seems to have irritated you yet I offered it as a matter of fact rather than an order. Do as you wish, whenever you wish.
Well, if you want the full traditional experience, paella must be:- made by a man
- cooked over a wood fire
- in the shade of a tree
And never eaten hot, just warm!
Johnniem said:
Er, it is a tradition in Spain, not in my life. It seems to have irritated you yet I offered it as a matter of fact rather than an order. Do as you wish, whenever you wish.
No worries, just thought it was odd, I have started a new thread to find out if other people have odd food and time related eating habits. Cotty said:
No worries, just thought it was odd, I have started a new thread to find out if other people have odd food and time related eating habits.
Then I shall check it out Cotty. I am on your side but this doesn't mean we need to limit our boundaries and knowledge to fit in only with how we run our own lives. I like to know this stuff but don't rule my life by it.JM
A lot of people like to claim authentic this and authentic that and I am sure the the guy in the article has done his research and found one version of paella that can be traced back to whenever.
However, paella was historically a dish for the poor. It used rice which was relatively plentiful with whatever else was available. It most certainly would not contain both chicken and rabbit as in the published recipe. In fact the recipe given to me by my Dads best mate, native Spanish and 80+ involved snails and in his words "whatever else was moving on the kitchen floor". At the time he was a child on a farm inland, when his parents moved to the coast he foraged shellfish and that was "paella".
The pretty paella with big pink prawns, fresh herbs and colourful rice is a restaurant creation. But, that's not to say I don't cook or like it like that.
However, paella was historically a dish for the poor. It used rice which was relatively plentiful with whatever else was available. It most certainly would not contain both chicken and rabbit as in the published recipe. In fact the recipe given to me by my Dads best mate, native Spanish and 80+ involved snails and in his words "whatever else was moving on the kitchen floor". At the time he was a child on a farm inland, when his parents moved to the coast he foraged shellfish and that was "paella".
The pretty paella with big pink prawns, fresh herbs and colourful rice is a restaurant creation. But, that's not to say I don't cook or like it like that.
theplayingmantis said:
Johnniem said:
theplayingmantis said:
should it have a crust?
A crust is a hard outer layer of something and therefore the answer is no. The crispy bit will be on the bottom of the paella; the socarrat and is a prized part of the paella. 21TonyK said:
A lot of people like to claim authentic this and authentic that and I am sure the the guy in the article has done his research and found one version of paella that can be traced back to whenever.
However, paella was historically a dish for the poor. It used rice which was relatively plentiful with whatever else was available. It most certainly would not contain both chicken and rabbit as in the published recipe. In fact the recipe given to me by my Dads best mate, native Spanish and 80+ involved snails and in his words "whatever else was moving on the kitchen floor". At the time he was a child on a farm inland, when his parents moved to the coast he foraged shellfish and that was "paella".
The pretty paella with big pink prawns, fresh herbs and colourful rice is a restaurant creation. But, that's not to say I don't cook or like it like that.
Last year I had snail paella in Parador La Seu D'Urgell. That was a lovely dish!! Too much for one person but I ate it anyway! However, paella was historically a dish for the poor. It used rice which was relatively plentiful with whatever else was available. It most certainly would not contain both chicken and rabbit as in the published recipe. In fact the recipe given to me by my Dads best mate, native Spanish and 80+ involved snails and in his words "whatever else was moving on the kitchen floor". At the time he was a child on a farm inland, when his parents moved to the coast he foraged shellfish and that was "paella".
The pretty paella with big pink prawns, fresh herbs and colourful rice is a restaurant creation. But, that's not to say I don't cook or like it like that.
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