The Essential Ingredient
Paella, to many, is one of the great icons of Spain. Alongside flamenco music, innovative architecture, art and football, it is a recognisable symbol of this Mediterranean peninsula.
Yet paella, to the Spanish, is a strictly regional dish which, though often enjoyed across the country, has its origins in the region of Valencia, on Spain’s eastern coast.
While many variations of paella exist, it is fundamentally always constructed in the same way: white rice (bomba or calasparra) combined with vegetables and a protein, either meat (duck, chicken, rabbit, snails) or seafood.
With olive oil, saffron, bay leaves, garlic, paprika and the highest quality stock, the risotto-like mix is prepared over an open flame until everything has cooked through and the rice has formed a crust at the base of the paellera (paella pan).
This crust, known to the Spanish as the ‘socarrat’ is the mark of an authentic paella, and is the most prized part of the dish.
Rice has been a staple in Spain since the 15th century and has always been closely associated with the broad range of seafood so abundant on Spain’s eastern coast.
By the 18th century, what would become the traditional paella pan had taken shape in Valencia, used to cook rice and meat/seafood dishes in the open air during special occasions.
In 1840, the process and ingredients had been established to the point that the word ‘paella’ began to be used to refer to the dish rather than simply the pan.
With the spread of paella throughout Spain imminent, the recipe and rules for authentic Valencian paella solidified. It could contain meat or seafood, but never both. The rice mustn’t be toasted in oil prior to the stock being added. For the subtle addition of the ideal smoky flavour, the paella must be cooked over a fire of orange and pine branches.
Of course, all of these ‘rules’ are now broken both within and outside of Valencia, and even beyond Spain. The essential constructs of paella remain the same, however: bomba or calasparra rice, meat and/or seafood, saffron, paprika, vegetables, as does the paellera with the critical socarrat. Beyond that, a paella is open to interpretation.
The success of a paella relies on the quality of the ingredients. Only bomba or calasparra rices should be used, due to the grain’s ability to absorb liquid yet remain separated (Moli de Rafelet bomba from The Essential Ingredient is hand-milled and absorbs three times for liquid than regular rice).
Saffron and the highest quality smoked paprika should not be substituted, since they are integral to the flavours of the dish.
And the paella pan, of course, is vital to obtaining that rice crust at the base of the dish.
Of course, today’s paella pans don’t require a fire of fir and orange, and can be used to recreate this simple, flavourful dish in any home kitchen. A homemade paella is the perfect way to utilise fresh seafood and creates a memorable dinner party when served directly to the table.
For a wide variety of Spanish paella pans in an assortment of sizes, high quality paella rice, saffron, paella spice mix, Spanish smoked paprika, Spanish ceramic serving dishes and an assortment of culinary books on the many dishes and ingredients of Spain, visit The Essential Ingredient today.
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