This Wednesday (20), World Paella Day is celebrated, an iconic Spanish dish that has conquered global palates and is a celebration of this country’s rich gastronomic and cultural heritage.
The original Paella recipe originated in the Valencia region, Spain, during the 15th and 16th centuries, being developed by local farmers. Back then, when they headed to work, peasants took with them simple ingredients such as rice, salt and olive oil, and used a shallow, round pan known as a “paella” to prepare their meals. In those days, the dish was traditionally composed of game meat, such as hare and rabbit, accompanied by green beans and peas. The key element that gave the recipe its unique flavor was saffron.
Over time, the recipe evolved and is currently known for combining rice, a variety of seasonings and seafood, resulting in an exceptional flavor that delights different palates. According to chef Adriano Leite from Restaurante Pois é, even with these changes, paella maintains the essence of its roots. “Paella is a culinary masterpiece that transcends borders and generations. Over the centuries, it has reinvented itself, incorporating new ingredients and influences, but maintaining the essence of its roots. In addition to all this, in Spain, it is an extremely common dish on important dates, such as birthdays and weddings,” he explains.
Paella Ingredients
With this internationalization of paella, already reported in this text, there are several ingredients that cooks add to the delicacy. However, a group of professionals from Valencia made a single recipe official, to differentiate it from the preparation method in other countries.
Valencian paella contains:
- 500 g of sassami (chicken breast fillet);
- 500 g diced pork loin;
- 40 shrimp (medium to large);
- 500 g of cubed dogfish;
- 500 g of octopus in pieces;
- 500 g of squid in rings;
- 300 g of cleaned shellfish;
- 750 ml of dry red wine;
- 200 ml of extra virgin olive oil;
- 300 g of fresh peas;
- 100 ml of red wine;
- 2 green peppers;
- 1 red pepper;
- 600 g of rice;
- 1 chopped onion;
- 1 dessert spoon of spicy paprika;
- 1 liter of homemade chicken broth;
- 2 liters of fish broth;
- 1 generous pinch of saffron in pistils;
- 1 bunch of parsley;
- 4 Concassè tomatoes (without skin and seeds, cut into small cubes);
- 2 calabrian sausages in slices;
- 100 g pitted black olives.
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