Paella could be the national dish of Spain, it is not "rice with things" as we usually say around here. Those are other of the many versions that have been tried not only in other countries but also in other regions of this country itself.

There is a lot of debate about what the ingredients are and what should never be added, although some add what they want, a gastronomic crime.

But interestingly if we were to stick to the original original recipe, no one would eat it. Why? Because like many popular dishes today, they come from the culinary inventions of poor people without resources who, with inventiveness and creativity, cooked with the products that were available to them. And so it was in this case as well. The paella at that time had rat, yes. In the area of ​​the Valencian orchards, there were rats, and with rice, from the fantastic rice fields in the area of ​​L'Albufera (a natural freshwater lake but with access to the Mediterranean Sea, with an ecosystem of animals and plants still magnificent) , the paella was made, in addition to some vegetables and the rest of the ingredients...

Luckily it evolved quickly, and now we all taste the Valencian Paella (from Valencia) so deliciously, especially on Sundays, at a family meal for example. Ah, never at night, well the normal tradition is for lunch time, with firewood in the field, and for those who know and have the gas gadgets and the paella itself (the large round pan, that's what it's called, not a paella pan) you can make at home.

And there we went, to my brother's house who decided to try again to prepare a paella, he hadn't made it for a long time and only a couple of times before. Here the result. Perfect.

Well, if we are perfectionists, we can always make a mistake, this time almost nothing, just the point of the rice, maybe a little overcooked, just a little, a minute less and perfect. Next time I'm sure it will be absolutely perfect.

Now let's get to the important thing, which are the right ingredients? I forgot to take photos of the process and the ingredients because I was distracted with my dear relatives... but ultimately you need:

chicken in pieces, liver (optional), crushed tomato and oil, so the chicken is fried. Then the vegetables are added, being necessary some good and fresh wide green beans, and the "garrofón" which is that large crushed white bean, very typical of this area, more difficult to find in other areas of the country and almost impossible in other countries, but perhaps there are substitutes.
Put broth, saffron, whoever has fresh rosemary, wonderful, and finally about 700 grams of rice, better the bomba rice, not long rice please.

Some will say that the paella contains seafood, well, that is the "seafood paella" ("paella marinera"), very typical of the Alicante area. There is also "vegetable paella"(meatless and with artichoke) ("paella de verduras"), and other varieties that change as we go north or south of Valencia. And we can add: "black rice" ("arroz negro") or "rice to the side" ("arroz a banda"), and many other typical rice dishes...

But foodie friends, the Valencian paella from which all the other variants arises, is like that and is eaten with a spoon from the paella itself that is placed in the center of the table, removing the pieces of chicken to the plate. But the rice from there and if it has a light layer at the bottom, somewhat toasted (not burnt), the famous “socarrat” is better.

This is how we enjoy a family Sunday around a table. At home eating a really good paella.

I took the photo, but my brother cooked the paella, he is the master of paella!

Thanks for reading! Have a nice and tasty day.

The text is mine and the photo too ©Duvinca 

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