{"id":1543,"date":"2019-04-30T11:23:14","date_gmt":"2019-04-30T11:23:14","guid":{"rendered":"https:\/\/bonjourbarcelone.fr\/?p=1543"},"modified":"2020-07-10T15:20:54","modified_gmt":"2020-07-10T15:20:54","slug":"paella","status":"publish","type":"post","link":"https:\/\/bonjourbarcelone.fr\/en\/paella\/","title":{"rendered":"Pa\u00eblla: all you need to know about this wonderful dish!"},"content":{"rendered":"

Paella, it's quite a story<\/strong>\u00a0!<\/p>\n

And it's a whole culture too...<\/p>\n

When you think of Spain, you think of its warmth and gastronomy.<\/p>\n

\"\"<\/p>\n

And paella can be eaten in many different forms!<\/strong><\/p>\n

 <\/p>\n

Basically, paella is the type of pan used to make the dish.<\/p>\n

The flat black steel or iron \"saucepan\" with two handles on the sides.<\/p>\n

Normally, paella is at most 5 to 6 cms deep and infinite in diameter...<\/em> <\/strong><\/p>\n

Sometimes the paella is huge!<\/p>\n

And yes, the Spanish were the holders of the world's largest paella<\/strong> with a circumference of 21 metres.<\/p>\n

And over eight tons of rice!<\/p>\n

 <\/p>\n

The origins of paella<\/strong><\/h2>\n

Basically, paella comes from Valencia.<\/strong> This magnificent seaside town is less than 4 hours' drive from Barcelona.<\/p>\n

Spain's third-largest city,<\/strong> Valencia is also worth a visit for its beautiful beaches and historic center.<\/p>\n

And of course for its paella: \"la paella valenciana<\/em><\/strong> which consists mainly of rabbit meat and vegetables.<\/p>\n

That's right: no seafood originally!<\/p>\n

Rice is essential<\/strong> in paella, and Valencia was a rice-growing region. Pa\u00eblla was a bit of a catch-all rice dish. We used whatever we had on hand.<\/p>\n

Today, each region has its own specificity and its variants are numerous.<\/strong><\/em><\/p>\n

 <\/p>\n

All paellas...<\/strong><\/h2>\n

The basic paella is therefore made with meat. The Valencian paella is made from rabbit, and nowadays you can also find chicken-based pa\u00ebllas.<\/p>\n

And since Spain is a mediterranean country<\/strong> with a strong fishing industry, it's easy to see why seafood is such a good choice!<\/p>\n

Marine paella is often made up of squid, shrimp, mussels and clams.<\/strong><\/p>\n

A much sought-after dish on all coasts and, in particular, in Andalusia.<\/strong><\/p>\n

And then, sometimes, we mix the two: meat and fish at the same time!<\/p>\n

 <\/p>\n

Rice is often very fragrant with lots of spices and saffron.<\/strong><\/p>\n

But rice can be black<\/strong> too! Thanks to cuttlefish and octopus ink. Nicknamed black paella<\/strong>but it's well worth a taste!<\/p>\n

White paella, on the other hand, contains no colorants.<\/p>\n

 <\/p>\n

And then, afterwards, vive l'imagination du cuisinier<\/strong>\u00a0beer, lobster, vegetables...<\/p>\n

 <\/p>\n

And in Catalonia?<\/strong><\/h2>\n

Catalonia also has its own culinary specialities, of course!<\/p>\n

And even if the famous \"paella de mariscos<\/strong> (seafood paella), Catalans are more tempted by their own version of paella: arro\u00e7 negre<\/strong>. And yes, they have their own version of the black rice paella you can find in most Catalan restaurants.<\/p>\n

I'd also recommend other local specialities that are well worth your while, such as \"arro\u00e7 caldoso<\/strong>. It's a rice dish bathed in its own juices, with a few pieces of meat.<\/p>\n

\"\"<\/p>\n

And the famous \"fideu\u00e0<\/strong> where rice is replaced by small pasta<\/strong>. It can also be black.<\/p>\n

When it comes to accompaniments, fideu\u00e0 or pa\u00eblla is often accompanied by a little lemon and especiallya generous amount of aioli,<\/strong> a very garlicky white sauce.<\/p>\n

 <\/p>\n

Let yourself be tempted by all these variations: they're really worth it!<\/p>\n

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When to eat paella<\/strong><\/h2>\n

This is a fairly heavy dish. For better digestion, Spaniards generally eat it at lunchtime.<\/em><\/strong>.<\/p>\n

Well, the Spanish version of lunchtime, which is more like 2pm...<\/p>\n

In the past, it was a festive meal or one reserved for Sundays<\/strong>. Nowadays, paella can be eaten any day of the week. Although some people still eat it Thursday at noon.<\/strong><\/p>\n

If you have any Spanish acquaintances, they will surely invite you one day to taste family paella. <\/strong><\/p>\n

Made over a wood fire in the garden, there's a fierce battle to see which family member makes the best paella.<\/p>\n

Next, the elders stand by the paella as it is served on the table and eat it. with a spoon.<\/strong><\/p>\n

 <\/p>\n

How do you eat it?<\/strong><\/h2>\n

More than one!<\/p>\n

And yes, almost every restaurant that offers it asks for it. a minimum of two place settings...<\/em><\/strong><\/p>\n

Finding a place to eat paella alone isn't exactly easy...<\/p>\n

Alternatively, you can indulge in a daily menu.<\/p>\n

Between 1:30 and 3:30 p.m., many restaurants offer \"Men\u00fa del d\u00eda\".<\/em><\/strong> for a really low price<\/strong>.<\/p>\n

The cheapest are around 9-10 euros for a starter, main course, dessert or coffee, plus bread and a drink.<\/p>\n

And they often serve paella or rice dishes as starters or main courses!<\/p>\n

Keep your eyes peeled!<\/strong><\/p>\n

 <\/p>\n

Where to eat paella in Barcelona?<\/strong><\/h2>\n

I invite you to try the daily menus to make up your own mind but, of course, some places are renowned:<\/p>\n