Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
Origins of Paella
There is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that that word paella originates from the Arab word “baqiyah” meaning left-overs. However, linguists believe that the word paella comes from the name of the pan it is made in - the Latin term patella, a flat plate on which offerings were made to the Gods.
The stories of servants creating dishes from the King’s left-overs are romantic, but we know for certain that it was not until the mid-nineteenth century that modern paella was created in an area around Albufera (a bay south of Valencia). At lunch time, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find - such as snails and vegetables. For special occasions, rabbit and later chicken were added.
The Basics of Paella
To prepare paella, there are three basic rules to follow.
- Cook Over a Fire - Paella is best prepared over an open fire or charcoal BBQ. Use a round kettle-style BBQ, such as a Weber brand. The reason for this is so that the heat is evenly distributed and because the heat should gradually decrease as you are cooking it. First, the fire must be very hot to brown the meat, then it should be lower to simmer the rice.
- Use a Paella Pan - A traditional paella pan is a necessity. The pan is sometimes called a paellera, although there is some disagreement among Spaniards about the use of this word. It is a large, flat, open round steel pan with handles.
- Use Medium-Grain Rice – For best results, use a medium-grain rice rather than a long grain rice. The medium-grain rice absorbs a lot of liquid, which makes it particularly suitable for paella.
How to Season a Paella Pan
Before cooking in a paella pan, be sure to season the pan. Although there are different ways to do this, the simplest method is to first wash the pan with warm water and soap and dry with a soft cloth immediately. While the pan is still warm, using a soft cloth or paper towel, rub olive oil over the entire inside of the pan. If the pan is not warm after washing, place it in the oven on warm for a few minutes, then rub the oil on it.
It is very important to thoroughly clean the pan immediately after each use. Then, before storing it, rub it with olive oil to prevent it from rusting.
If you ever pull out your pan and it has begun to rust, don’t panic and run out to buy a new one! Simple use a soapy steel wool pad to gently wash it and rub off the rust. Then, rub with olive oil to season it again.
Varieties of Paella
As we said earlier, there are as many versions of paella as there are cooks. Below are links to our versions of the three principal varieties of paella. The Paella de Marisco is a step-by-step recipe and includes photos of each step. If you have never watched someone cook a paella, we recommend that you start by reviewing this step-by-step first. It will give you a good idea of the process from start to finish.
- Traditional Paella Valenciana - This recipe has rabbit, chicken and snails, as well as beans and artichokes.
- Paella de Marisco - Also known as paella mixta because it contains seafood and chicken, this is probably the most popular version overseas and with visitors to Spain.
- Paella Vegetariana - Vegetarians – don’t despair! This version is for you. It contains white beans, artichokes, eggplant and peppers.
