Paella, the most internationally renowned dish of Spain. A true culinary experience, hundreds, if not centuries of years old, strongly at the heart of the Spanish diet, cooked across every single region, in a multitude of authentic restaurants and quite possibly every Spanish home in the entire country on a regular basis. And, what a beautifully fulfilling and sociable meal it is too.
Interestingly, there are an array of paella varieties. Each rice dish is prepared in a flat ‘pan’ consisting of almost anything from meat, in the form of chicken or pork to a range of shellfish, fish, eel, squid, beans and a variety of vegetables too.
Different regions and different chef’s will have their own typical preferences and styles – naturally with each claiming to know the ‘more traditional and better tasting’ version than of any other of its kind (but that is another debate altogether). The most recognisable ingredient (although not always used) is that small sprig of saffron, which perfectly spices the rice with a wonderful warming curried golden-yellow colour.
History
Understanding the official origins of Paella is somewhat difficult to pinpoint. This fact may also serve as an indication as to why there are so many varieties and debates over which regions serve the most traditional plates of the famous ‘Arroz de la Paella’.
Nonetheless, paella as you may have already guessed, began with quite a humble start – a relatively ‘poor mans’ food whereby it has been significantly recorded that farmers and labourers of the mid 19th century would regularly cook up the dish during their lunch breaks over a wood fire with a simple mixture of chicken, rabbit and snails with beans, tomatoes and anything else in season that they could get their hands on from the surrounding farmlands.
The name paella is still under much debate; perhaps the most popular suggesting the word ‘paella’ being derived from the Arabic word “Baqiyah”, which means ‘leftovers’ – coming from an old romantic tale where servants used up the Kings leftovers to recreate their own luxury foods to take home as early as the 15th century. Others believe it’s name actually belongs to the cooking pan itself and not the dish whereby the word has its roots in the Latin the word ‘patella’ – literally meaning pan or a flat plate designed for offerings to the Gods.
Either way, the home of the famed paella undoubtedly belongs to the city of Valencia, Eastern Spain. It is thought that there are around 200 varieties of Paella style rice recipes in Valencia alone with the original version being without any seafood whatsoever – dating back to the times of those farmers and their labourers already mentioned.
Over time recipes and styles evolved and the dish became increasingly more common among the Spanish culture with Valencia itself adapting and incorporating seafood over the generations forward.
Paella Today
Paella is still a very special dish in Spain. Families and groups of friends will come together to celebrate weddings, birthdays and all kinds of special occasions and Spanish fiestas; ultimately gathered around a big pan of piping hot, freshly made paella – making this form of dining one of the most iconic and sociable of all food choices.
Traditionally, this meal was eaten in such a manner that it really is no wonder that it became as sociable as it is today – straight from the pan in which it was cooked with each person using their own wooden spoon. And, not surprisingly enough, many people still uphold that original ritual when dining together.
There are very few rules when cooking paella that remain the same between opinions; but the few that are there, must stay there in order to create this spectacular Mediterranean cuisine. It must be cooked in a flat paella dish, known as a “paellera” over an open fire and use a very particular Spanish rice. The rest is dependent on the personal preference and history of the recipe.
Then, all that is left is to let it simmer until perfection, wet the appetite with some traditional ‘Pan Aioli’ – an authentic Catalonian dipping sauce made from two main ingredients, garlic and oil served with fresh salt-free bread; dish it up and enjoy over and over again until it is all finished.
Paella with The Ibiza Catering
Spain’s iconic dish, Paella, actually pronounced “pa-e-ya” is an absolute must when visiting anywhere in Spain, including our beautiful island of Ibiza. Why not invest a little extra time in better understanding the culture of paella and have one of our specialist private paella chefs prepare and deliver your very own paella performance or paella school at your holiday villa, boat or any other event location you have planned.
Get better acquainted with the history, the flavours, process and methods with our among family and friends and take home with you a little extra authentic travel experience to remember forever – which is guaranteed to impress your guests at that next summer garden party.
Let’s talk Paella
The Ibiza Catering is passionate about food and upholding local and authentic traditions. Whatever the size of your party or special celebration we are more than happy to teach or simply provide you a private paella chef for and your guests to enjoy ‘The Perfect Paella’. We also provide the full culinary Spanish traditional experience, from flying tapas plates, traditional salt-free bread or a freshly prepared baguette from our family bakery Samos Deli with some tasty and flavoursome Aioli, to the full Mediterranean speciality seafood BBQ and our very own portable bar with cocktails and flowing sangria for all.
Everything from your food to event management, decorations, table settings needed to recreate that truly authentic Mediterranean style. So, Let’s talk Paella.