Paella! (Not Valencian)

Time to Traditionally Celebrate

One of the most memorable experiences at our manor to date, has been feasting on paella with family and friends. Most people instantly recognize this popular Spanish dish, but there are many types and varieties. The first documented paella recipe was published in the 18th century and quickly after, paella gained popularity throughout Spain. Valencia, in Eastern Spain, is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice producing areas in Spain since rice was introduced by the Moors over 1200 years ago. In fact, the Spanish word for rice is ‘arroz’, which is derived from Arabic. Paella was originally farmers’ food, cooked by the workers over a wood fire for the lunchtime meal. It was made with rice, plus whatever was on hand around the rice fields and countryside: tomatoes, onions and rabbit with a few beans added for flavor. Paella was also traditionally eaten straight from the pan in which it was cooked, with each person using their own wooden spoon. In terms of the name, ‘paella’ or to be more exact ‘la paella’ is the name for the cooking pan itself and not the dish. The word comes from old Valencian and has its roots in the Latin 'patella' meaning pan.

While our family favorite is no doubt the seafood paella, which has also gained the most international fame, definitely give paella valenciana a try. This is the only paella with a Denomination of Origin (a classification that is used to guarantee the quality as well as legally protect products). Paella Valenciana has only 10 ingredients — short grain rice, chicken, rabbit, water, tomatoes, wide green beans, garrofó beans (similar to lima beans), saffron, olive oil, and salt. Add anything else to your paella and you cannot call it a paella valenciana anymore. In Spain, preparing a paella is still full of tradition. It is often cooked at celebrations, on weekends for family gatherings or at beach and mountain picnic sites throughout the country. Although many women still traditionally do the cooking in Spain, making paella is usually left to the men - very much like barbecue in the US.