Favorite Cuisine
Spain with many of its faces settled amongst tall snowy Pyrenees and dry steppes of Cordoba, rocky shores and endless sandy beaches, between white, made of stone towns and citadels that fell into peaceful sleep dreaming of medieval times when the conquers occupied this country. Spain is a country with variety and its proveniences have authentic tradition in food preparation. Many different civilizations, cultures and people of different origin have lived on this peninsula and it would be difficult to comprehend all the variety that Spain carries. Spain is a complex, a beautiful vivid world which is why they sometimes call it miniature continent. Therefore, as there are many faces of Spain in geographic, culture, climate and historical aspect, there are also many faces of Spain in the domain of food tradition and preparation. When talking about Spain and its cooking it may be said there it is a Mediterranean cuisine because in the process of food preparation in Spain there are two ingredients that are mandatory: onion and olive oil. However, this simplification would also diminish the variety of dishes that are prepared in Spain. In Spain, there is a big difference in the attitude towards the food, because a Bastian is dedicated and loyal to food with almost a solemnity and a person from Andalusia has a negligent attitude towards food and its meals frequently comes down to fried fish. Some of the most famous Spanish dishes have become popular and known all over the over the world. Their fame is international and the dish that I am going to write about in this paper is one of those. Spain, a place that I visited last year remained engraved in my memory and paella remained my most favorite dish.
Paella is a dish whose main ingredient is rice and originally it was a dish for workers. In today’s variant it first appeared on the east cost of Spain, in Valencia. Foreigners see paella as national dish, but on the other hand many of the natives point out that it is a regional dish of Valencia.
Paella, a dish that can be made in many variations is originally brought form Asia, as its main ingredient is rice. We know that in many countries in Asia one can not imagine a meal without rice which can be seen as a replacement for bread. Its history follows the history of Asian invaders on European ground. According to the place where it was prepared people used their ingredients. So, if it was made near the sea, a lot of seafood and fish was used, but on wealthier occasions people ate it with meat. It is interesting that people carried the recipe of paella wherever they went, so nowadays all over the world one can notice similarities with this dish, for example in Latin America jambalaya. There are different types of paella in Spain, but I have tried the most popular types: Paella Valenciana, Paella de marisco and Paela mixta. I must admit that every of this type of paella is beautiful and they always bring sensation to my palates and thanks to them I managed to gain some weight on my trip to Spain.
According to the Webster’s College Dictionary the meaning of the word paella is “a literal meaning cooking pot and it Old France it was used as paella meaning a small pan” (p 1034). Even though there are many dishes similar to paella there is one thing that distinguishes it from them- it is a wild spice that is used just for preparation of paella-saffron. It grows in Spain and it makes a distinctive and recognizable taste and color when eating traditional paella in Spain. Paella preparation varies and it may include whatever is found in your fridge. According to the culinary web site www.thenibble.com a traditional paella ingredients must include:6 cups of very strong chicken broth (bouillon),1/2 teaspoon of saffron,1/4 teaspoon of smoked Spanish paprika (pimentòn de la vera), 1 small onion, peeled, 2 small chickens, about 2-1/2 pounds each, 1/2 cup olive oil, 1/4 pound of cooking chorizo, in 1/4 inch slices, 1/4 pound piece jamón serrano (serrano ham), diced, 1 medium onion, chopped, 4 scallions, chopped, 4 tablespoons chopped garlic, 2 roasted piquillo peppers,Mixta: 1 lb small or medium shrimp, shelled,Mixta: 8 king crab claws; or 8 jumbo shrimp, in their shells, preferably head, Mixta: 18 clams and/or mussels, scrubbed, Mixta (optional): 1/2 pound calamari (squid) ,Mixta (optional): 2 Live lobsters,* boiled, split and divided into tail sections and claws (discard or keep the head and small claws); or 4 lobster tails, split lengthwise, 3 cups bomba or calasparra rice, or other short grain Spanish rice, 5 tablespoons chopped parsley, 2 bay leaves, crumbled, 1/2 cup dry white wine,1/4 lb fresh or frozen peas,Garnish: Lemon wedges and parsley. Many of these ingredients can be altered, but the end result is the same. A meal that will leave your senses in amazement. It is please to eat, nice to watch and in so many ways it represents its country of origin, a beautiful and magical Spain with all of its varieties and contradictions. In many countries it may be unimaginable to eat a dish that combines fish and chicken meat, but in Spain anything is possible.
In my opinion paella is the same as Spain. It has a unique taste and a person after trying it must love or hate it. It is a love at first sight, and from that time I can not spot thinking about the return to Spain and eating beautiful food that is prepared with so much love and patience. In Spain, eating is an event and people enjoy as much in eating as they enjoy in doing other things. It is a ceremony and everyone has to feel it, and feel the smell of freshly made paella which plays with nostril, tempting to try it. They have to see the beautiful colors of paella that resemble a dancer in traditional Spanish costume dancing at the sunset and inviting people for a glass of sangria and a portion of paella. It is an experience that one can only wish for and a dream that can be dreamed forever, as long as the earth exists.
For me, paella is a way of life, a dish rich in history and inspired for creation. I probably connect paella with my memorable trip to Spain, but nevertheless, it will always have a special place for me, and I will pursue in my intent to go again to Spain and enjoy in fruits of this country.
References
The Nibble, Recipe: Paella Valenciana & Paella Mixta, Retrived from http://www.thenibble.com/reviews/main/meats/paella-recipe-2.asp
Agnes, M. (2004). Webster’s new world college dictionary. Clevland, Ohio. Willey Publishing.
