LA PAELLA DE MARISCO
Paella is a traditional Spanish dish made with rice, saffron, vegetables, meat or seafood. It originates from the Valencian Community and subsequently spread throughout Spain, acquiring great popularity abroad, especially in the Mediterranean Sea basin and in Latin America.
Etymologically, the Valencian word paella derives from the Latin patella, originally the term indicated a large and shallow iron pan, equipped with two opposite handles, which was used in the Community to cook various dishes based on rice or fedelini (a similar pasta to spaghetti). We then see an extension of the term paella to indicate the dish prepared using the instrument, the latter taking the name of paellera, which however in the Valencian Community indicates the person in charge of preparing the dish.
The paella is circular in shape, and differs from other pans in its size: the depth is about five to six centimeters, while the diameter varies according to the number of diners. It was born as a "recovery dish", and can therefore be customized according to the available or seasonal ingredients. The Valencian paella recipe calls for: rice, browning marinated meat, usually chicken and rabbit, green vegetables such as green beans, tomatoes, peppers and beans, to which are added snails, broth and spices, such as saffron and rosemary.
The most common variant is the one based on seafood (paella de marisco in Spanish), widespread on the Mediterranean coasts, which replaces the meat with crustaceans and molluscs, such as scampi and cuttlefish, and the broth with shellfish fumet.
World Paella Day is celebrated on 20 September every year.
Etymologically, the Valencian word paella derives from the Latin patella, originally the term indicated a large and shallow iron pan, equipped with two opposite handles, which was used in the Community to cook various dishes based on rice or fedelini (a similar pasta to spaghetti). We then see an extension of the term paella to indicate the dish prepared using the instrument, the latter taking the name of paellera, which however in the Valencian Community indicates the person in charge of preparing the dish.
The paella is circular in shape, and differs from other pans in its size: the depth is about five to six centimeters, while the diameter varies according to the number of diners. It was born as a "recovery dish", and can therefore be customized according to the available or seasonal ingredients. The Valencian paella recipe calls for: rice, browning marinated meat, usually chicken and rabbit, green vegetables such as green beans, tomatoes, peppers and beans, to which are added snails, broth and spices, such as saffron and rosemary.
The most common variant is the one based on seafood (paella de marisco in Spanish), widespread on the Mediterranean coasts, which replaces the meat with crustaceans and molluscs, such as scampi and cuttlefish, and the broth with shellfish fumet.
World Paella Day is celebrated on 20 September every year.