{"id":9621,"date":"2019-07-12T15:51:27","date_gmt":"2019-07-12T15:51:27","guid":{"rendered":"https:\/\/seeker.io\/?p=9621"},"modified":"2019-07-12T15:51:27","modified_gmt":"2019-07-12T15:51:27","slug":"spanish-paella","status":"publish","type":"post","link":"https:\/\/seeker.io\/article\/spanish-paella\/","title":{"rendered":"6 Best Spanish Paella Restaurants in Valencia, Spain"},"content":{"rendered":"\n

When you think of cuisine in Spain, what\u2019s the first dish that pops up in your head? Unless you consider sangria and tapas<\/a> to be a proper meal, chances are that it’s Spanish<\/em> paella<\/em>. What you may not know about this famous rice dish, however, is that its origins proudly trace back to Valencia. Of course, paella has since spread all over Spain (and the world for that matter), with each region boasting their own dish with a twist. Travelers looking to uncover the true essence of paella should have their eyes fixed on Valencia. More than a rice dish, we can attest that traditional Spanish paella is one of the most delicious things to do in Spain.<\/a> Here’s a brief history of Spanish Paella (plus a traditional Paella recipe) for the curious foodie.<\/p>\n\n\n\n

A Brief History of Spanish Paella<\/h2>\n\n\n\n
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Spanish Paella in Valencia, Spain.<\/figcaption><\/figure>\n\n\n\n

Sitting pretty along Spain\u2019s eastern coast, the region surrounding Valencia harbors the perfect climate for growing rice. Moors had brought rice cultivation to the Iberian Peninsula in the 10th century and by the Reconquista<\/em>, rice dishes were a staple in the Spanish diet. In Valencia, casseroles of rice, fish, and spices were common for religious feasts, celebrations, and family gatherings.<\/p>\n\n\n\n

Before Spanish paella became a national dish, however, it was originally for farmers and laborers cooked over a wood fire. The workers would simply add whatever was available in the countryside at the time: tomatoes, onions, rabbit, snails, beans, duck, and any spices on hand. On special occasions, local farmers, fishermen, and peasants on the outskirts would gather to cook rice in calderos<\/em> in the open by Lake Albufera.<\/p>\n\n\n\n

From these humble origins, the dish evolved to become a mainstay in the culture of Valencia. The legacy of the dish was cemented in 1840 when a local newspaper referred to it as paella<\/em> because of the specific pan it\u2019s made in. Beyond its deliciousness, paella is a source of great pride and history among locals because it contains the essence of Spain and the two cultures that have influenced its development: the Romans, who brought utensils, and the Arabs, who brought the basic foods of humanity. It\u2019s the perfect marriage between the two cultures that once ruled the region.<\/p>\n\n\n\n

Valencian Paella<\/h2>\n\n\n\n
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Spanish Paella in Valencia, Spain.<\/figcaption><\/figure>\n\n\n\n

Spanish paella is more commonly thought of as a concept rather than a recipe and it requires following a traditional technique. The original Paella recipe to locals was simply \u201crice with something\u201d but nowadays there are variations and specialties, such as seafood paella, meat paella, or mixed paella. The basic ingredients are rice, extra virgin olive oil, saffron, salt, water, tomato, lima beans, green runner beans, and chicken or rabbit. As the quality of life improved in Valencia, this grew to often include duck, garlic, snails, and rosemary. Traditional Valencians insist that only these ingredients should go into a paella recipe, while the end result is all served in the same steaming pot.<\/p>\n\n\n\n

The standard Valencian Paella recipe is considered very traditional.<\/p>\n\n\n\n