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Paella is one of the distinctive dishes of Spain and Spanish-speaking countries. Its name originates from Latin, meaning 'pan,' emphasizing the unique cooking method using a wide pan instead of a conventional pot.
Travel to Spain and Enjoy Paella
Despite Spain offering a variety of exquisite dishes, mention Spanish cuisine, and one immediately thinks of paella. Some restaurants and eateries in Hanoi and Ho Chi Minh City have introduced mixed paella on their menus.
Although part of Europe, Spain is also known as a tropical country situated in the temperate zone. With a climate not as harsh and cold as many other European nations, the extended warm summer in Spain contributes to the lively and youthful lifestyle of its people.
Spanish cuisine features many tropical-inspired dishes, with paella being a prime example due to its eye-catching colors, rich flavors, and diverse ingredients. The rice is sautéed in a wide-rimmed pan, and just a glance at the dish captivates diners with the enticing golden hue of saffron and the vibrant colors of various ingredients.
Exploring the Rich Variety of Ingredients in Paella Fried Rice
Many sources affirm that paella originated in the mid-19th century in Albufera, an area with clean water near Valencia. Due to the challenging rural life, farmers would prepare lunch with whatever ingredients were available, mixing them with white rice and cooking in a wide pan over a large flame to infuse the dish with smoke and fragrance.
On special occasions or moments of joy, they would add rabbit or chicken to enhance the aroma and taste. Another theory suggests that this dish emerged in the 15th century, benefiting from the irrigation systems along the Mediterranean coast, leading to agricultural advancements that increased rice quality and productivity.
Since then, Valencia locals would cook rice with high-quality grains mixed with braised meat, fish, and locally harvested produce. By the 18th century, after numerous refinements, this dish gained popularity and spread across the entire Spanish territory, following the footsteps of the Spanish imperial troops and influencing neighboring countries.
Today, paella is ubiquitous throughout Spain and Spanish-speaking nations. In any Spanish city, patrons at almost every restaurant will find a dedicated menu for paella. Passersby may even notice restaurants using a paella pan as a decorative element, adding to the overall ambiance.
To meet the diverse preferences of tourists, paella recipes have evolved to include a wide range of ingredients. In addition to chicken, pork, and various seafood, options like beans, black pepper, artichoke hearts, or anything that complements rice can be creatively incorporated. However, fundamentally, there are three main types:
Traditional Valencia paella includes white rice, green vegetables, rabbit or chicken or duck, snails, beans, and spices.
Seafood paella consists of various seafood such as shrimp, fish, squid... but excludes beans and green vegetables.
Mixed paella features both seafood and meat, green vegetables, and sometimes includes beans and other optional ingredients.
In the seasoning of paella, essential ingredients include the pricey saffron, along with olive oil, thyme powder, chili powder, and ginger. Spanish chefs emphasize the need to cook paella over wood fire to ensure even heat distribution and natural fragrance. They recommend using a traditional pan with a flat bottom, wide mouth, and handles, and Valencia's Bomba or Medium-Grain rice for its softness, sweetness, and ability to absorb flavors.
As per Saigon Entrepreneur
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Reference: Travel guide from Mytour
MytourSeptember 1, 2016
