The
Origin of Paella
Paella is named after the paellera, a
shallow round iron pan used for cooking this classic
rice dish, which has become internationally known as
the pride of the Valencian cuisine. A really good paella
simply cannot be made without the right rice, but dispute
still rages as to exactly what ingredients should accompany
the saffron-gilded grains into the classic Paella Valenciana.
The original paella was created with local rice, eels,
and snails. Presently, the eels and snails have been
replaced by shellfish (shrimp, mussels, squid, clams)
and fish. Others enjoy the extra flavor of chiken and
pork. Green beans, peas, peppers, and the brightly colored
yellow saffron make the dish spectacularly colorful.
Try our version of the Paella Valenciana, which Señor
Alba has popularized in the Philippines since the 1950's.
It's our specialty!
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