Paella: Difference between revisions
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''For recipes, see [[:Wikibooks:Cookbook:Paella]].'' |
''For recipes, see [[:Wikibooks:Cookbook:Paella]].'' |
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Paella is cooked in a paella pan, which is a large, shallow, flat pan. An important part of the flavor comes from the addition of [[saffron]] and the [[sofrito]], or the combination of [[tomato|tomatoes]], and [[garlic]] (and sometimes [[pepper|peppers]]). First the meat, and then the vegetables are [[stir frying|stir fried]] in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice.) Later, after checking the obtained [[broth]] flavour and adding [[salt]] if required, the rice is added. The rice in Valencian paella is never stir-fried in oil, as [[Pilaf|pilau]], though the paella made further southwest of Valencia often is. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, [[Caramelization|caramelized]], toasted bottom (called [[socarrat]] in Valencian) that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, but before the rice burns, the heat is removed once again. The paella is ready to be served after having cooled for several minutes. |
Paella is cooked in a paella pan, which is a large, shallow, flat pan. An important part of the flavor comes from the addition of [[saffron]] and the [[sofrito]], or the combination of [[tomato|tomatoes]], and [[garlic]] (and sometimes [[pepper|peppers]]). First the meat, and then the vegetables are [[stir frying|stir fried]] in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice.) Later, after checking the obtained [[broth]] flavour and adding [[salt]] if required, the rice is added. The rice in Valencian paella is never stir-fried in oil, as [[Pilaf|pilau]], though the paella made further southwest of Valencia often is. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, [[Caramelization|caramelized]], toasted bottom (called [[socarrat]] in Valencian) that is considered a delicacy. To achieve a [[socarrat]], one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, but before the rice burns, the heat is removed once again. The paella is ready to be served after having cooled for several minutes. |
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== Related paella traditions == |
== Related paella traditions == |
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Revision as of 10:30, 31 August 2008
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (November 2007) |
Paella (IPA: [pa'eʎa]) is a typical Valencian rice dish from Spain. The origin of the name paella is in the Valencian for frying pan. This word in turn derives from Latin patella and is akin to French poêle, Welsh padell, Italian padella, Old Spanish padilla and New Mexican Spanish puela.
Paella is usually garnished with vegetables and meat or seafood. The three key ingredients are rice (usually Calasparra[1][2] or Bomba[2] varieties), saffron, and olive oil.
Basic cooking method
For recipes, see Wikibooks:Cookbook:Paella.
Paella is cooked in a paella pan, which is a large, shallow, flat pan. An important part of the flavor comes from the addition of saffron and the sofrito, or the combination of tomatoes, and garlic (and sometimes peppers). First the meat, and then the vegetables are stir fried in olive oil; subsequently water is added and brought to a boil, and left boiling for half an hour or so. (This, however, is not the sole method utilized in the preparation. Many chefs add the water, allow it to come to the boil and at that moment add the rice.) Later, after checking the obtained broth flavour and adding salt if required, the rice is added. The rice in Valencian paella is never stir-fried in oil, as pilau, though the paella made further southwest of Valencia often is. Once the rice is nearly done, the paella is removed from the heat and left to absorb the remaining water. Traditional paella has a crispy, caramelized, toasted bottom (called socarrat in Valencian) that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high and listen to the bottom of the rice toast. Once the aroma of toasted rice comes from the pan, but before the rice burns, the heat is removed once again. The paella is ready to be served after having cooled for several minutes.
Related paella traditions
It has become a custom[3] for mass gatherings in the Valencian Community (festivals, political campaigns, protests, etc.) to prepare an enormous paella, sometimes to win a mention in the Guinness Book of Records. Ad hoc wide-diameter pans are commissioned for these cases.
Largest paella
The largest paella measured 20m (65ft 7in) in diameter and was made by Juan Carlos Galbis and a team of helpers in Valencia, Spain on 8 March 1992. It was eaten by 100,000 people.
Paella and its variations are typical picnic dishes for the Spanish spring and summer. The dish is also typically consumed during the Falles in Valencia.
Paella contests
In the world of competitive cooking, Paellas or patella pans are seldom used[citation needed], save in Spain in the giant Paella King contest. This is an annual competition held in a different town in Galicia, Spain every year. Whoever makes the best Paella is the "Paella King" for the year until the next competition.
Related dishes
See also
References
- ^ Delia Online - Rice(accessed 12/04/2008)
- ^ a b Tienda.com - Paella Rice(accessed 12/04/2008)
- ^ The Food Timeline: history notes-international cuisine