A Beginner's Guide to Paella

From it's origins in the fields of Valencia, Paella's reputation has grown to be known throughout the world as one of the most Spanish of dishes. A trip to Spain wouldn't be the same unless you tasted one of the innumerable versions of paella cooked across Spain. It has been said that there are as many varieties of paella as there are cooks making them. The comes down to the fact that paella can contain pretty much any ingredient that goes well with rice - chicken, pork, shellfish, fish, vegetables and of course, saffron, the spice that gives the paella it's familiar, rich golden color.

The History of Paella

A look into the origins of the paella dish reveals a story describing how the Moorish kings of Spain were given large pots of a rice dish containing the left-overs from royal banquets, as a meal to take home with them. It is thought that that this story reinforces the idea that the word paella originates from the Arab word "baqiyah" meaning "left-overs" but linguists argue that the name of the dish comes from the term "patella" which was Latin name for the flat plate on which the paella was served.

While these romantic notions of the Moorish Kings of old Spain being served a dish made from their banquet left-overs serve to bolster the reputation of the paella dish, it is well known that it was not until the nineteenth century that paella as we know it today originated in the region of Albufera, south of Valencia. Farm workers, wanting their lunchtime meal, would make a rice dish in a flat pan over a fire and into the dish they would mix whatever came to hand even snails. On special occasions rabbit and later chicken would be added.

Tips for Cooking Paella

In the preparation of a paella, there are three rules which must be followed,

Cook Over an open fire - a charcoal BBQ is probably the nearest your average, modern food lovers would have for this purpose. A round kettle-style BBQ is preferable as the heat from the fire is evenly distributed. The fire must be very hot to ensure that the meat is cooked sufficiently and then it heat should lower so as to simmer the rice.

Use a paella pan - A traditional paella pan is a must. Delicioso has a range of paella pans available for you to choose from. The steel paella pan is always large, flat and open with handles.

Use medium-grain rice - Paella is best made with a medium-grain rice as opposed to long grain rice. The is because the medium-grain rice absorbs a lot of more liquid. Delicioso sell a type of short grain paella rice that is great for quick and easy paella dishes.

Seasoning a Paella Pan

Before being used a new paella pan needs to be seasoned. This will ensure that it builds up a natural, non-stick surface. There are a number of ways to do season a pan but the simplest method involves first washing the pan with warm water and soap and then drying it with a soft cloth immediately. Then, with the pan still warm, a soft cloth or paper towel should be used to rub olive oil over the entire inside surface. If the pan cools after washing, simply place it in an oven to warm it for a few minutes, then rub the oil as mentioned.

It is vital to thoroughly clean the pan immediately after each use and rub it with olive oil before storing to prevent it from rusting.

If rust does start to set in, use a steel wool pad dipped in soapy water and gently rub off the rust. Once the rust is removed you can then rub in olive oil to season it again.

Be sure to check out Delicioso's range of paella kits to get you started on your way to becoming a master paella chef.

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