The paella
Gastronomy 10/09/2012
When we think of Spain, its cuisine is one of the first things that comes to our mind. Paella is a very famous Spanish dish and, as it happens to other well known international dishes, it has become very flexible as it admits lots of ingredients and many different ways of cooking it.
The word “paella” comes from the old French word paele, which in modern French is poêle (pan). The word “paella” started to get used in Spanish to name this traditional dish as a synonym to “Valencian rice”, when it really refers to the container used to cook it.
It seems that this typical food started to get cooked around the 15th century in rural Valencia when shepherds and peasants created an easy to carry dish using the ingredients they had access to. Its original ingredients were poultry and rabbit meat, vegetables, rice, saffron and olive oil. On the other hand nobody really knows when seafood paella, typical from the coast, started to get cooked.
Mixed Paella is a combination of both as you can mix meat and seafood. This is a later creation that has managed to seduce many people.
Here in Hotel Ángela we know that many of you love it and because of this on Tuesday (every 2 weeks) in the Snack-Bar at 11.30 a.m our lovely Public Relations Alison shows you how to cook one.
Tomorrow is paella day, so do not miss this wonderful chance and learn the secrets of Spanish cuisine. This way when you get back home you will be able to cook a beautiful one and impress family and friends… Don’t panic and get to experiment in the kitchen, afterwards we would love to read your comments on Facebook!
Beatriz Muñoz
Guest Relations
The word “paella” comes from the old French word paele, which in modern French is poêle (pan). The word “paella” started to get used in Spanish to name this traditional dish as a synonym to “Valencian rice”, when it really refers to the container used to cook it.
It seems that this typical food started to get cooked around the 15th century in rural Valencia when shepherds and peasants created an easy to carry dish using the ingredients they had access to. Its original ingredients were poultry and rabbit meat, vegetables, rice, saffron and olive oil. On the other hand nobody really knows when seafood paella, typical from the coast, started to get cooked.
Mixed Paella is a combination of both as you can mix meat and seafood. This is a later creation that has managed to seduce many people.
Here in Hotel Ángela we know that many of you love it and because of this on Tuesday (every 2 weeks) in the Snack-Bar at 11.30 a.m our lovely Public Relations Alison shows you how to cook one.
Tomorrow is paella day, so do not miss this wonderful chance and learn the secrets of Spanish cuisine. This way when you get back home you will be able to cook a beautiful one and impress family and friends… Don’t panic and get to experiment in the kitchen, afterwards we would love to read your comments on Facebook!
Beatriz Muñoz
Guest Relations
