The Paella discovered in Spain
A lovely rainy Friday it is and it takes me back to a few days we spent lazily discovering Spain and its flamboyance.
Everything seemed a little brighter, fresher and full of life there – a rainy day made even the most innocuous of black umbrellas look stylish, a sunny day lit everything up with a light that took your breath away, the most mundane of chores- getting coffee, basic groceries brought forth a crowd of gorgeous men to look at. Who could not love Spain!
The food in Spain is something so close to the Indian palate of spicy that we just fit right in. But this article here is all about the humble Paella. Basic food, nothing fancy but oh so so good!
I remember this small restaurant in Barcelona where they would just make it right there in front you on a pan and serve it – it was perfect and made we wonder why we use pressure cookers for the desi Pulao ( and you know me, I came back, tried cooking it the way they did and failed miserably).
Manav makes a Paella almost as mean as him – almost because there literally is nothing as mean as he is (we are in the middle of a silent war).
The recipe can be looked up here
‘Jamie Oliver’s recipe or BBC’s good food is always a safe bet, don’t go too much by my recipe, some folks just eat anything’ says Manav.
History of Paella
Moors in Muslim Spain began rice cultivation around the 10th century. Consequently, Valencians often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterwards, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for Lent. Along Spain’s eastern coast, rice was predominantly eaten with fish.
The word paella is also related to paila used in many Latin American countries. Paila in the Spanish language of Latin America refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving.
Valencians use the word paella for all pans in the Valencian language, including the specialized shallow pan used for cooking paellas. However, in most other parts of Spainand throughout Hispanic America where the Spanish language is spoken (as opposed to the Valencian language), the term paellera(“paella pan”) is more commonly used for the specialised pan while paella is reserved for the rice dish prepared in it, although both terms are deemed correct for the pan, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language in Spain. Paelleras are traditionally round, shallow, and made of polished steel with two handles.
I wish one of you would make it and feed me – since I have given up any hope of being fed by Manav.
Again all mistakes belong to him and only him. And all the unnnecessary wiki stuff- he does love to ruin a good article doesn’t he!