Spain’s Most Famous Rice Dishes
Paella is one of the most misused and misunderstood dishes in Spanish cuisine, a victim of its own fame. The original recipe, paella valenciana, is made with chicken and rabbit, and perhaps a few snails, but in the rest of Spain, it’s common to find a wide variety of ingredients thrown into the dish with no particular regard for authenticity. Paella mixta, or mixed paella, combines seafood and meat, while paella de marisco** is made entirely with seafood. There are even vegetarian paellas, although the regions of Valencia and Catalonia are the only places in Spain where this would be considered a serious dish. As a general rule, if the paella is not cooked over a wood fire, it’s not the real deal. The closer you are to the Mediterranean, the more likely it is to be genuine.
Paella Valenciana
Paella originated as the peasant dish of the Valencian huerta (market garden). The word is derived from the Latin patella, meaning ‘pan,’ and in Spain it’s the name of the dish and the pan it’s cooked in. The pan is shallow and flat with handles on either side, and the cooking process involves frying the ingredients before adding the rice and liquid. Paella valenciana is made with chicken and rabbit, sometimes with a handful of snails. The rice is typically flavoured with saffron, which gives the dish its distinctive yellow colour, though some cooks use food colouring instead. The dish is traditionally cooked over a wood fire, and the best paellas are said to have a hint of smokiness from the firewood.
Paella de Marisco
This is the seafood version of paella, made with the bounty of the Mediterranean. It usually includes prawns, mussels, squid, and sometimes fish. The seafood is cooked in the same way as the meat in paella valenciana, with the rice absorbing the flavours of the sea. Paella de marisco is often flavoured with paprika and a touch of garlic, and the rice is coloured with saffron or food colouring. As with all paellas, it’s traditionally cooked over a wood fire, and the best versions have a slightly crispy layer of rice at the bottom of the pan, known as socarrat.
Arròs Negre
Arròs negre, or black rice, is a Catalan and Valencian dish made with cuttlefish or squid ink. The ink gives the rice a distinctive black colour and a seafood flavour. The dish is made in the same way as paella, with the rice absorbing the flavours of the seafood and the ink. It’s often garnished with prawns or other seafood, and sometimes with aioli, a garlic mayonnaise that adds a creamy contrast to the dish. Arròs negre is a popular dish in Catalonia and Valencia, especially in coastal areas where fresh seafood is readily available.
A Simpler Life
Rice is one of the staples of Spanish cuisine, eaten throughout the country in a wide variety of dishes. Paella is just one of many rice dishes found in Spain, and it’s not even the most popular. In the regions of Valencia and Catalonia, where rice is grown, it’s more common to find dishes like arròs a banda, made with fish, or arròs al forn, baked rice with meat and vegetables. The coastal areas of Spain have a long tradition of rice dishes, thanks to the influence of the Moors who introduced rice to the Iberian Peninsula in the 10th century. The Moors also brought with them the technique of cooking rice in a shallow pan, which is the basis for paella. Over the centuries, the dish has evolved and adapted to local ingredients and tastes, but its roots are firmly in the Mediterranean.
The Art of Paella
While paella is often seen as a simple dish, it’s actually a complex and nuanced creation that requires skill and patience. The key to a good paella is in the preparation of the sofrito, the base of the dish made with onions, garlic, tomatoes, and sometimes peppers. The sofrito is slowly cooked until it’s caramelised and rich in flavour, and it forms the foundation of the dish. The rice is then added, along with the liquid, and the pan is left to cook undisturbed over a low heat. The goal is to achieve a perfect balance between the cooked rice and the socarrat, the crispy layer at the bottom of the pan. This is the hallmark of a well-cooked paella, and it takes years of practice to master. In the regions of Valencia and Catalonia, paella is a social dish, often cooked for large gatherings of family and friends. The paella pan is placed in the centre of the table, and everyone eats directly from the pan, using wooden spoons to scrape up the socarrat. It’s a communal experience, and one that is deeply rooted in Spanish culture.
The Future of Paella
Despite its long history and cultural significance, paella is not immune to the pressures of modern life. The dish is often seen as time-consuming and labour-intensive, and many people are turning to quicker and easier alternatives. In Spain, it’s common to find pre-packaged paella kits in supermarkets, complete with rice, seasoning, and a packet of mixed seafood or meat. These kits are convenient and easy to use, but they lack the depth of flavour and the personal touch of a homemade paella. In recent years, there has been a growing movement to preserve the traditional methods of making paella, and to promote the dish as a symbol of Spanish culture and identity. Chefs and food enthusiasts are working to educate the public about the history and significance of paella, and to encourage people to make their own versions at home. While paella may be changing with the times, it remains one of Spain’s most beloved dishes, and a testament to the country’s rich culinary heritage.
