The paella was originated
in Valencia, Spain. Today the paella is made in all regions of Spain and around
the world. There are many versions but the most important ingredient is the
rice; it is crucial to use short or medium-grain rice. Never use parboiled or
long grain rice. The rice needs to be able to absorb the flavor. The Spanish
short or medium rice are thick, opaque and pearled. The most famous rice in
Spain is the Bomba which has the ability to absorb two or three times its
volume in water.
The paella contain
pork, chicken, shellfish, beans, squid, lobsters, artichokes, mussel, clams, rabbit,
Spanish chorizo, saffron or turmeric, peas, parsley, peppers, carrots, paprika,
rosemary, chicken stock, fumet, garlic, onions, tomatoes, leeks, virgen olive
oil, brandy, white wine.
→ the word “paella”
is derived from the Latin word “patella”, which means “pan”.
→ Bomba (Calasparra)
rice is the most expensive variety in Spain
→ In the USA, Italian
Arborio or Japanese rice is often used as a substitute.
