Judy. Almost every time we visit our Spanish family in Seville, someone makes us a paella. I'm sure I'd heard of the dish before, but eating it is a whole different ball game!
Paella, as I'm sure you know, is a traditional Spanish rice dish, tracing its roots through the Valencia region. The name is usually considered to have come from the name of the frying pan used to make it. The rice dish itself may have any kinds of fillers--originally rabbit, chicken, green beans, lima beans, tomato, and saffron, as the farmers made it; or seafood, as the fishermen made it. By tradition, it's made by the men--the Spanish version of American barbeque. Truth is, the women do all the chopping and mixing, and the guys, the part that involves fire and beer.
Maybe you've tasted a good paella in a restaurant. I've yet to experience good restaurant paella, though I'm sure it exists. But once I tasted the real home made dish, I was ruined for anything else. It takes hours to make, with specific times to add the various ingredients.
A couple of weeks ago when we went to see Alex, Inmita, and the kids, they offered to make us one, since we'd asked for a recipe to give our son-in-love Daniel.
That morning we went to their favorite pescadarìa, or fish shop. I hardly knew any of the gorgeous seafood on display, but I know Inmita selected chaco (cuttlefish), clams, mussels, shrimp, langustino, and probably more stuff!
Then we headed to visit Inmita's parents, Pepe and Inma, who were preparing one for a dinner party they were hosting. It was gorgeous, a different from anything we'd experienced, as it was made with fois gras and mushrooms! We didn't get to taste it, since it was still being cooked, but we had a couple of beers and got some photos.
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| Sipping beer with Pepe and friends |
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| Pepe's paella |
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| And a photo with Pepe and Inma |
Inmita began with chopping (in an outrageously wonderful blender) onion, garlic, green, red, and yellow peppers, and simmered those with some tomato sauce, adding seafood broth she'd made with shells of our morning buy. Alex insists the base is the secret of any good paella. I KNOW there was more going on, but it was so beautifully choreographed, I may have missed some of it. I do know she also spent hours cleaning and chopping the seafood!
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| Guys start doing their part |
Outside, Alex set up a borrowed fire ring and set the huge pan on top. Ted added some olive oil, then Alex and Inmita stirred in the vegetable base, and Inmita threw in more broth and the choco fish before they covered it up for a bit.
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| Adding the base |
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| Fish added |
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| More broth |
Gradually, more seafood went in, then the rice. That has to be boiled on high for exactly eight minutes, then reduced to simmer. And don't forget the saffron!
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| Almost ready! |
Bit by bit more was added, until we had an absolutely beautiful pan of scrumptiousness, which we ate with gusto until we nearly burst.
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| Ahhhh! |
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| Love on a plate |
To me, making paella is a real act of love. It can be expensive or low-cost, but the time and attention paid is nothing but pure love. And we love our Spanish family, and love the time and attention they give us.
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| And love in the garden |