About
The paella arises in rural areas of Valencia, between the fifteenth and sixteenth centuries, by the need of farmers and pastoralists in an easy to carry and cooked food with ingredients that came to hand, or simply to have. Thus, in its origin, the ingredients of the paella were birds, rabbits field, fresh vegetables available, rice, saffron and olive oil, which is mixed with water and cook over low heat, with a fire made with orange branch firings, which gave him a taste and characteristic aroma. The exact origin of the dish is almost certainly in the rice area near the lake Albufera, where its existence is documented already in the s. XVIII. The geography of the region led to the use of a certain ingredients in preparing the dish. Like most of Valencian recipes olive oil and saffron are fundamental to the development of the dish while not the most visible part of this. As Valencia a poor area in livestock animals available for feeding livestock were as rabbit and chicken. The natural surroundings of the Albufera enabled the occasional addition of duck, although to a much lesser amount than the other two because of their higher fat content. It is also traditional to add some snails, specifically the species known in Catalan as cow. Besides the round rice (if possible pump range with designation of origin rice Valencia) and tomato sauce to make the fundamental large amount of Valencian recipes, various vegetables to prepare paella used. Specifically Tavella and ferraura (two native types of green beans known as Bajoqueta in Valencian) and garrofon (a large flat white beans). To add flavor to the dish, saffron is often also add some paprika and some sprigs of rosemary for a few minutes. Although paelleros feeding a butane gas the traditional way of preparing this dish is over a wood fire, if possible orange, so that the rice absorbs the scent of burnt wood sold today.
Details
