Paella, Spains famous traditional dish

Updated: Sep 19, 2021

Paella the traditional Spanish dish

x-tinymce/html The famous dish is prepared in different types which is liked among Spaniards.

Most of the Spaniards consider Paella as a national dish. While looking in the history we see that the origin of this dish comes near to Albufera lagoon. This place is on the east coast of Spain which is close to city Valencia. Therefore, Valencian consider it as a valencian dish. The dish is a mixture of two cultures, Spain and the Arab. The Arab brought rice to Spain. This goes back to the Moorish time. The term Paella actually refers to the pan where it is cooked in.

Types of Paella

There are various types and many restaurants have their own recipes. The recipes may change depending where in Spain you are. Key ingredients are red and green peppers, tomatoes and of course, saffron.

  1. Paella Valenciana – The original was born in Valencia. Besides rice, this includes chicken and pork.

Dish made of chicken and pork

2. Paella Mixta – This one is a mixture of the original Valenciana and the seafood one. It contains both meat, chicken and seafood.

Paella Mixta, seafood and meat

3. Paella de Marisco This is a seafood recipe that does not contain meat. It usually made of prawns, mussels, calamares, clams, and other seafood.

4. The Vegetarian – This one contains a variety of vegetables like artichokes, lima beans, red and green peppers, and rice and does not include any meat or seafood. As the name well says, it’s a vegetarian recipe.

Paella Vegetarian

5. La Negra – This recipe is cooked with squid ink and is therefore black in colour. It has a peculiar taste that Spaniards love.

The Saffron

It is a spice derived from the flower of Crocus sativus, commonly known as the "saffron crocus". The crocus has three stigmas which is collected from the flower.

Saffron is the world’s most expensive spice and has a street value of around 20.000 Use / per kilo. One kilo of Saffron, contains at least 200.000 stigmas. All these are carefully harvested by hand, from the back-breaking picking of each flower to the dextrous separation of the 3 stigmas.

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