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Paella (, , , , ; ) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.
The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.
Paella valenciana is the traditional paella of the Valencia Region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, duck, snails, saffron or a substitute, tomato, ferradura or flat green bean, , salt and water. The dish is sometimes seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric, Calendula or artificial colorants can be used as substitutes. Artichoke hearts and stems may be used as seasonal ingredients. Most paella cooks use bomba rice, but a cultivar known as senia is also used in the Valencia region.
Paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice.
Other popular local variations of paella are cooked throughout the Mediterranean area, the rest of Spain, and internationally. In Spain, paella is traditionally included in restaurant menus on Thursdays. Iker Morán (La Vanguardia): Por qué los jueves se sirve paella (o arroz) en los bares y restaurantes (in Spanish)
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman Empire, which gives us the utensil and the Arab world which brought us the basic food of humanity for centuries: rice."
In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in it. Both paella and paellera are correct terms for the pan. The Royal Spanish Academy's definition of "paellera". Buscon.rae.es. Retrieved on 5 October 2016.
According to the etymologist Joan Coromines, the Catalan language word paella derives from the Old French word paelle for frying pan, which in turn comes from the Latin word patella for pan; he thinks that otherwise the word should be padella, as inter-vowel -d- dropping is not typical of Old Catalan.
The word paella is also related to paila used in many countries. Paila in Latin American Spanish refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving.
The Latin root patella from which paella derives is also akin to the French language poêle, Origin of "poêle". Littre.org. Retrieved on 5 October 2016. the Italian padella, and the Old Spanish padilla.
Some claim that the word paella comes from the Arabic بَقَايَا, pronounced baqaayya, meaning "leftovers." This claim is based on the 8th-century custom in which Moorish kings' servants would take home the rice, chicken, and vegetables their employers left at the end of the meal.
It has been said, however, that a problem with this etymology is that the word paella is not attested until six centuries after Moorish Valencia was conquered by James I.
On special occasions, 18th-century Valencians used calderos to cook the rice in the open air of their orchards near lake Albufera. Arvicola sapidus meat was one of the main ingredients of early paellas,Manuel Vázquez Montalbán, La cocina de los mediterráneos, Ediciones B – Mexico along with eel and White beans. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.
Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. This led to a change in paella's ingredients, as well, using instead rabbit, chicken, duck, and sometimes snails. The dish became so popular that in 1840, a local Spanish newspaper first used the word paella to refer to the recipe rather than the pan, according to food historian Lynne Olver.
The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), White beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), , fresh rosemary, sweet paprika, saffron, garlic (optional), salt, olive oil, and water. Poorer Valencians sometimes used only snails for meat. Many Valencians insist that no more than these ingredients should go into making modern paella valenciana, and, in particular, that fish and shellfish are "absolutely out of the question." Another important rule, according to Valencians, is that fresh rosemary should not be added to paella valenciana made with rosemary-eating snails.
During the 20th century, paella's popularity spread past Spain's borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo), Mario Batali's version of mixed paella with chorizo Oprah.com: Retrieved 30 June 2011 vegetables and many different seasonings.
Throughout non-Valencia Spain, some restaurants providing this mixed version refer to it as Paella valenciana. However, Valencians insist that only the original two Valencia recipes are authentic.
Other Valencian recipes with similar preparations are arròs a banda and arròs del senyoret.
Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking.
After cooking paella, a layer of scorched rice may be at the bottom of the pan, called socarrat in Valencià. The layer develops on its own if the paella is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not burnt), and Valencia natives enjoy eating it.
The Philippine version uses glutinous rice; otherwise, the ingredients are the same. In the Philippines, arroz a la valenciana refers to chicken, and longganisa ( chorizo) versions.
Valencia restaurateur Juan Galbis claims to have made the world's largest paella with help from a team of workers on 2 October 2001. This paella fed about 110,000 people, according to Galbis' former website. Galbis says this paella was even larger than his earlier world-record paella made on 8 March 1992, which fed about 100,000 people. Galbis' record-breaking 1992 paella is listed in Guinness World Records.
However, in an article for El País, Spanish food writer Ana Vega 'Biscayenne', citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, "Ah Jamie, we'll have to invite you to the Falles."
Fideuà is a Valencian pasta noodle dish variation cooked similarly in a paella. It may be served with aioli sauce.
Other related dishes:
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