Valencian paella: A timeless symbol of Spain's culinary heritage

Although paella is now known worldwide, it has its roots in Valencia. It was there, in the 8th century, that the Arabs began cultivating rice, which became the foundation of this dish. Initially, paella was a simple meal for farmers who cooked rice with locally available ingredients such as snails or waterfowl.

Paella is not just a dish but also a part of Spanish culture. It is often prepared outdoors; sharing it with family and friends is a tradition. In 2001, a record paella was prepared in Valencia for 110,000 people, demonstrating the importance of this dish in Spanish culture.

Paella comes in many versions, including the mixta, which combines meat with seafood, and marinera, based solely on fish and seafood. There is also arròs negre, or black rice, which owes its colour to cuttlefish ink.

Ingredients:

• 200 grams of rice (preferably for risotto, e.g., arborio),
• 200 grams of chicken breast (skinless),
• 115 grams of shrimp (about 4 pieces),
• 100 grams of green peas (about 2/3 cup),
• 1 onion,
• 2 cloves of garlic,
• 3 cups of vegetable broth,
• 1 red bell pepper,
• 3 tablespoons of olive oil,
• 1 lemon,
• 100 grams of frozen seafood mix.

Spices:

• saffron,
• salt,
• pepper,
• sweet paprika,
• smoked paprika,
• hot paprika,
• turmeric.

Preparation:

1. Rinse the chicken breast, pat dry, and cut into cubes. Rinse the bell pepper, pat dry, and chop into small pieces. Clean the shrimp and thaw the seafood.
2. Heat 1 tablespoon of olive oil in a pan, sear the shrimp on each side, and set aside. Then add the chicken and brown on each side before transferring to a bowl.
3. Heat another tablespoon of olive oil in the pan, add the onion, and fry until translucent. Add the garlic, bell pepper, and green peas, mix, and fry for about 5 minutes.
4. Add the rice, saffron, paprikas, and turmeric, mix, and sauté for about 3 minutes.
5. Add the chicken, pour in the broth, and cook on medium heat for about 10 minutes. Then add the seafood and shrimp, cover with aluminum foil, and simmer for about 5 minutes.
6. The paella should rest for a few minutes before serving. Serve with lemon wedges, directly from the pan.

Serving paella is a proper ritual. Traditionally, it is served directly from the pan in which it was prepared. The dish is placed in the centre of the table, and diners help themselves to portions or eat directly from the pan, starting from the edges. An important element is to add lemon wedges, which can be squeezed over the dish to enhance its flavour.