ALL THAT IS THE GENUINE INTERESAREN GASTRONOMY VALENCIANA Paella Valenciana (Made in USA)
(Excerpts)
All Rights Reserved. No reproduction in whole or in part, by any means, without written permission of the author John B. Viñals Cebrián. Enrolled in the Intellectual Property Registry, V. - 1-08-2007.
As we know through the documentary "Valencian Agency of Tourism" .- The Valencian cuisine is based on historically: - "The ten books of the famous Columela agriculture, Book Entertaining the Roman Apicio, the Etymologies of San Isidoro (Century VIII), Book Entertaining Hispano-Maghreb. Translated by Ambrose Huici Miranda (thirteenth century), including many paragraphs of metaphoric poetry arabito Andalusian emerged from the imagination of the size and Ben Ben Hutmen Cafaro, among other writers, in addition to the book Art of the Valencian Cozina Diego Granado, chef de Felipe II, form a giant cultural background that in a direct or veiled has a faithful reflection in many of the eating habits of these lands. " For my part to say that my merits, or gastronomic knowledge, the case of owning them, are due to the continued advice and meritorious confidences that in the decade of the sixties, so patiently I reveal my Aunt Mary, the sister of my mother, holder of the authentic "recepta" (recipe) from the paella in the Parreta.
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The idea of the BASIS or Paella Valenciana, has among other reasons, has to know the true origin of the recipe born in the farmhouse of the Loada Parreta, which was located in a sunny place outside of the northern city of Valencia. In addition to this project basis guide and strict observance of which are raw materials that conform to the true formula of the paella queen and lady of the Valencian cuisine. It is called paella, not paellera, or cauldron, by which it decided to hit the rich huertanos, and the tenants Valencia, in any case, paellera is the woman cooking the paella. As with many of the traditional culinary recipes, paella emerged as a dish spiced by the easements for entertaining their masters, owners of the Acrisols deemed authentic manors rural villages in the ancient kingdom of Valencia. Cooks or servants of the rich huertanos in the celebrations more meaningful, cooking the paella sense ties, "a container that is now called simply the Valencian paella. In principle, this word means the seasoning and the container; meaning of this confusion, ambiguity led to undo the logical appearance of the word "paella sense ties." It was in this receptacle concave germinated where the delicious paella of Parreta queen and lady of the Mediterranean cuisine.
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Exposed whom are our real intentions, we shall refer briefly, if only to reflect the anachronism that poses to the cook mixed paellas purist calls, like the others, which are a mixture of ingredients dementias of inexperienced cooks. The mass, where by means of iron chains and platforms are preparing endless servings of paella. And the so-called "popular" that is seasoned with a few irons in the triangular floor of the streets. Antonio Vergara, a prestigious gourmet Valencian, always so fit, has written something that comes very .- By the "Cooking anything not to be understood a derogatory term, on the contrary. Cook anything to say exactly who Falleros give less importance to the outcome of his culinary audacity that the social fact that many people eat from the same pot, regardless of their goodness, as they believe that a disastrous paella, a Fideuá ditto, a arròs fesols i amb NAPS, or about a grilled chops, are worth as long as people cluster around the outdoor fire. "So all those referred irreverencias culinary, have nothing to do with those paellas once elaborated so solemn, ceremonial and pomp. With the historical rigor it deserves so precious delicacy, the Valencian paella was born, in principle, to solemnize the great events of such saints, or family of huertanos gentlemen, after the hand of the bourgeoisie capital, was integrated into artistic circles and Cultural Alicante, Castellon and Valencia. On those same days as the owners of magna villages and farms, remained the most part the heirs of those knights who formed the mesnadas who accompanied the king Don Jaime I, during the reconquest of the former Kingdom of Valencia. Those same powerful huertanos fully assumed the famous advice of glorified Brillat-Savarin. XVIII-XIX century, is not the most sophistication, author of "Physiology of Taste or Meditations on Transcendent Gastronomy": its utmost "to invite one person is responsible for their welfare during the entire time you're in our house."
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The spread of this delicious dish as among the most demanding in the world of gastronomy, we will enter with the paella spiced with the orthodox prescription of Parreta, and therefore we will incorporate in good health to reach the taste and thereby encourage gastronomic culture through this unique dish. Accompanying the Mediterranean diet will make known all over the world, the most universal dish of Valencia.
The birth of so unique seasoning, we owe it to place in the eighteenth century, let us come back to confirm the story of Dr. Don Gregorio Maranon, just man, a humanist and liberal, considered one of the brightest Spanish intellectuals of the twentieth century . In addition to his erudition, noted for his elegant literary style. In the nineteen-fifties, made it interesting writing this paragraph, which serves as a reliable confirmation of the birth of such exquisite dish, as Don Gregorio, who never wrote a smoke of straw, leaves us aware that the paella was food with which honors the nobility, and was therefore, the rich delicacy, which were given out with the most illustrious visitors to the Old Kingdom of Valencia .- "In all Valencia queen, with brilliant and varied glory, paella. Valencia is wonderful. Nobody can object to their quality, which remains without fainting over the centuries: from the days when an ambassador of Louis XIV (1638-1715), wise in all the culinary arts, died, however, on the third day of land, ahíto of Valencian paella, until our hour of the day, in which one of the great American surgeons who entrusted me with a paella as he had just tasted in Valencia exchange across the Prado Museum (...) ".
To underline the pomp that surrounded the drafting of this gastronomic delight, it suffices to recall that in the eighteenth century, paellas are seasoned in the art coated with Kitchens primorosos tiles. Another indication of the importance attached by the nobility and the capital huertana the native cuisine in this century, we witness the noble kitchens all of them very beautiful, artistically decorated with polychrome tiles from among other places in the city of Alcora, where is the Royal Porcelain Factory Loza and who in 1727 founded the Conde de Aranda in this city Castellón, or from the equally famous pottery originated in Manises, Onda, or Paterna: tile neatly with pigments made of glass and dust on clay , Full of culinary scenes, ornaments and religious panels where their characters were usually those with costumes of centuries. These vistosísimas kitchens exhibited their artistic tiles in a broad range of typical own utensils used in them. At the National Museum of Ceramics "González Martí" (Palacio del Marques de Dos Aguas), Valencia, on the second floor has been reconstituted one of those artistic Valencia kitchens, are also exhibits another kitchen-based eighteenth century Valencia, has been rebuilt in its entirety at the Museum of Decorative Arts in Madrid. In which is similar germinated cooking paella in the farmhouse of the Parreta. Later on other more modest to spice adapted "ferros els" or trébedes, hoop, or iron triangle, which is what is now condimentan all kinds of paellas . More modernly used new equipment (broadcasters) of gas.
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Natural ingredients, unique and unalterable, rice, virgin olive oil, chicken, rabbit, or Jewish ferraura green broadleaf, Garrafón, Jewish or tavella, natural tomato, fresh ground red pepper, saffron threads of water, infusion of rosemary.
Paella Paella Valenciana OR THE PARRETA strict and ACCURATE INGREDIENTS (Serves 4):
- 300 gr. Bomba rice, Senia, or Bahia.
- 600 gr. Chicken
- 500 gr. Rabbit
- 250 gr. Bajoca of (green broad bean)
- 200 gr. Garrofé of (Jewish white widescreen) 100 gr. Tavella of (Jewish white) 100 gr. Tomato natural 100CC.de virgin olive oil Salt Pepper Saffron threads colorado sweet water.
- Infusion of Romero. (Do not place as is the branch of rosemary in the paella, made vulgar, and their dislike snipped good gourmet).
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All I have said and clean, except for the rice that is not flushed. Besides we will have the warm water infused with rosemary, natural substitute for snails. The rice among all classes, the average size of grain is the most recommended for the preparation of the paella in the Parreta.
- 1. Post-paella is well established that feels good about trébedes, or mechanism of gas, this role is key to then be well distributed rice and grass in the same way around the container. As a precaution, sprinkled salt on the outside edge to ensure that we can burn the receptacle.
- 2.-spray oil cooling for this "wet" only the center of the paella, so it is proved that the container is well leveled, and that the amount of oil is due.
- 3.-fire is lit, heated oil (low heat), extends the oil. When it starts to smoke, put salt, and remove it quickly so it blended oil and salt, this operation is very important to us later when a stir-fry does not splatter.
- 4. - With low heat,'ll paella chicken and rabbit pieces lightly salted (no lumps grades), so that they absorb the flavor of the oil and salt, until golden brown (trying to start with the part of the skin ), The meat will always be in sight but never dry. The meat is a food that gives the flavor, but who then provides delight to the palate are the rice and vegetables.
- 5. -If you stir-fry meat when the flames of the fire seem excessive to lower the intensity of the fire (We can sprinkle with salt free space from the bottom of the paella. Importance that all meat is properly browned, much will depend on the final taste so much of the grains of rice and vegetables.
- 6. It departs-meat to the sides of the paella (with less fire) and in the center poured the entire contents of vegetables (green beans wide, and the EL GARROFER Tabelle). Sofreirá vegetables are good turns by giving them constantly (three to six minutes)
- 7.-Again we will make a hole in the center of the paella and add the tomato natural or fractionated (nothing Turmix). Tomatoes from Mexico, began to be used in the Valencian paella, in other kinds of sauces and dressings in the eighteenth century. Remove the tomato insistently with the paddle to make it good fried rice and then not be soft.
- 8 .- add two tablespoons of sweet red pepper, to be revolvers (one minute) to avoid the crowd, or that we can burn or apelotonar, making it an unpleasant taste.
- 9.-quickly add warm water until the broth next to the very edge of the paella. Previously we poured the infusion of rosemary (ancestral undo a myth, by all tests performed in a position to ensure that all drinking water is good for seasoning paella).
- 10.-We will put the threads of saffron to be dry, not burnt, will give pleasing color and flavor.
- 11. Leave boil approximately thirty-five to forty-five minutes or less remaining adsorbed to the delicate flavors of rice and vegetables.
- 12 .- Lifted boiling, continue boiling over a low flame but to continue soaking in all the natural flavors.
- 13 -. When the water boils again, its exact extent is to reach beyond the rivets of the handles. If the stock has fallen from the levels recommended, you can add a little more water.
- 14 .- It is now a good time to test the broth and see if you need to add salt. The stock of what we find tasty. Slight salty, as the rice during cooking, will absorb part of the salt.
- 15 .- wet again (broth) until the rivets in the handles of the container.
- 16. The rice of all types, the average size of grain is recommended for cooking the paella Valencia. This rice cooked in a sufficient and appropriate time to harmonize with the flavors of raw materials without excess, in a just measure. -Put the rice, thus forming a ridge that will hold the diameter of the paella, we must strive to excel rice slightly above the broth, rice is rapidly distributed throughout the container, finished it, there will be no return to remove .
- 17. The aforementioned ridge (outgoing) is a simple way of getting the quantity of rice for all sizes of paella. We must ensure there are no grains of rice over the meat or vegetables without being submerged in the broth, will be maintained for 6 to 8 minutes. The fire at that time will be very alive, then downgraded its intensity until you find the rice cooked.
- 18. At this time the broth is reduced to less than half. As a precaution, we have provided water at hand (warm), just in case we are compelled to add.
- 19. The rice we will be ready, between twenty and twenty-five minutes.
- 20. The rice should not be caldoso. If it gets slightly at the bottom of the paella, it is called "socarrat," this rice, as in the opinion of some diners is the one that tastes better (debatable issue). Whether we feel that the rice is almost cooked but we still have a lot of broth, or if the contrary rice continued to be tough down the intensity of the fire and simmer it until we keep the broth is evaporated.
- 21. If the grains from above, find the resecting them by losing water before the recubría, to the end, leaving them to stand in place if possible wet.
Note .- In the old retired fire and the paella was placed to sleep on the circle of sandy soil near the well. - On the basis of the Parreta paella, is not accepted in its drafting the use of the word trick for possible synergy with deception, as all the raw materials that are used for their manufacture, are natural and unpolluted. On the origin of this meal, its only supports the consideration of ephemeral art.
My aunt, the sister of my mother, the person who knew all the secrets of the recipe, I said this to me, so transcendental .- "That this formula was born as any regional dish: the combination of foods that provide the above farmstead: rice, peas, tomatoes, chickens and rabbits that were raised at this site, as well as a wide variety of green beans. To complete the succulence of this dish was made olive oil, characteristic of this Mediterranean hollow. "
Note .- Parreta was awarded the diploma and a medal of the Centennial of the Chamber of Commerce of Valencia (1886-1986).
Sincerely.
Fdo .- Juan Bautista Viñals Cebrián.
