About Paella Ingredients
The real Paella, as prepared in the 18th century has eel, snails and green bean as ingredients. It was prepared in a special pan, a convex one and cooked over an open fire. Paella has to be eaten without bread. It is possible that by not finding all these ingredients in the Valencia area, the cookers started to prepare Paella with other ingredients such as meat, sea food and fish. The word Paella became a synonym to Valencian rice starting with 1900.
The Paella Pan
Paella in Valencian means pan. The paella pan is made of iron (the ones made of cast iron are the most appreciated ones) or steel, with two handles, has large surface but small depth. Its deepness has to be around 4 cm and the diameter up to 40 cm. The plate design stimulates a quick vaporization. First, when you buy a pan for paella you have to wash it with vinegar and sand in order to avoid the metallic taste.
In 1869, Angel Muro wrote a recipe for Paella, according to which red pepper are fried in olive oil. Afterwards, meat (rabbit, sausages, pork, duck or chicken,) was added, cut into cubic pieces. Those were mixed with tomatoes, parsley, saffron and pepper. Eventually, beans and maybe other greens were added. This recipe, however, has been changed a little.
Rice to be used for Paella
White rice grains
Rice has become the most important ingredient of Paella. Generally, you should use a rice with some 5-6 mm length. Likewise, greens are important when you prepare Paella, tomatoes are crucial when you prepare the sauce for your Paella. Another ingredient for the Valencian (meat) Paella is the green bean. The meat is cooked in olive oil and after being ready you add some saffron, green beans and the tomatoes.
The Meat used in Paella
Rabbit meat for Paella
Duck meat for Paella
Saffron
In order to obtain the delicious flavor and the typical yellow color you have to add saffron, an ingredient used in Valencia to color the rice. When you serve it you can decorate it with parsley.
