Where is paella typically eaten

Lets take a look at the Valencian Paella in more detail. Over centuries the Valencian rice dish, now known as Paella has evolved. Current acceptance of an authentic Valencia Paella has the following ingredients. Ingredients in Typical Valencian Paella. There are no fish or seafood ingredients in the original recipe. However in some areas such as Silla Valencia originally they locals would use whatever they had to hand. Rodents such as voles Arvicola sapidus found in the marshy areas or Eels would be the protein source centuries ago.

Snails or artichokes maybe added to this recipe too. Usually cooked outdoors on a wood fire, traditionally orange tree wood would often be the fuel using for cooking the Valencian Paella.

Rice was eaten by the poorest locals. They would add whatever they had to hand. As the dish become more popular in the late 18th century, it became a recipe and less varied than it had been previously.

In Valencia the best option for this would be to book one of the official Valencia workshops. You can book online here: Spanish Paella Course in Valencia. Many say that they key to the Paella is the sofrito. The base of the recipe is the tomates, onion, red peppers and olive oil. Occasionally garlic too. Sunday 20th September is World Paella Day. This annual festival of this Spanish dish is celebrated across the world will activities, workshops and tastings.

Find out more about this foodie celebration. Find events in Australia, Ireland and many other countries. There is probably one near you. And if there isnt make your own activity or paella :. Rice has grown in the Valencia region since Introduces by arabs in the Middle ages. Ruzafa was the original area of rice plantations. In the 18th century the rice crops increased hugely. Later stretching out as far as the Albufera. Around 25 kms 16miles from Valencia city centre.

To visit this area you can book a tour of Valencia with Albufera included. You can taste a paella with views of the lake in one of the typical restaurantes. Boat rides are available in this area too. The day I visited in April it was not such good weather :. Socarrat is crisped up rice left on the pan at the end. And the mark of a well made Paella. It doesnt always happen. In the photo below you can see the centre of the pan the crispy toasted grains of rice stuck to the pan.

All the time! However, travellers to Spain may notice that paella appears more frequently on restaurant menus on Thursdays. One potential reason for this is that seafood from the coast harvested on Monday would, historically, take a few days to make its way inland; by the time Thursday rolled around, the fish would need to be cooked in short order. Hence: giant pans of fragrant, flavourful paella. Another theory suggests that, because Thursdays were often given as a day off to household staff — including cooks — restaurants would serve paella to give dining patrons the feel of eating at home.

The paella pan is characteristically wide and shallow, which allows liquid to quickly evaporate. Traditionally, paella is cooked over an open fire of pine and orange branches, as well as pine cones, which infuse the dish with more flavour still. Get thee to Valencia! Check out our small group tours to Spain here. Ancient geoglyphs etched in sand, unique marine habitats, and unrivalled natural wonders — see our top designated sites to visit next. Waistcoat-clad waiters carried huge pans of paella out from the kitchens to a large family of hungry diners.

It arrived still sizzling in the pan with the pungent smell of garlic wafting through the air. The dish was a riot of colour, studded with ruby red peppers, sage-coloured artichokes and wide, flat green beans, and topped with lemon wedges. I squeezed some lemon over the dish and took a large spoonful, straight from the pan. I could hear crackles as the spoon scraped the socarrat from the bottom.

The rice was the perfect combination of soft and chewy, just as Sierra had described. I could taste the earthy, floral flavour of the saffron, followed by the sweet and slightly smoky paprika. With every bite came a new texture and flavour, the sweetness of the red pepper, the sourness of the lemon and a salty taste like the sea. You could hear the sea breaking on the beach and the lights shone on the wet sand.

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By Esme Fox 1st October But for more than years, one eatery has set the standard for what paella should be. There are many places here [that] serve excellent paellas, but La Pepica remains one of the most traditional and popular places to eat it. Agree or disagree?