At El Paeller, we are aware of how paella has become one of the four most important dishes on the planet thanks to... Rafa Margós knows how to bring the original wood-fired version to any place on the planet.
Today we celebrate International Paella Day #WorldPaellaDay And we find no excuse for paella not being prepared the authentic way anywhere in the world. There's no reason not to use local products, as has always been done. There's no justification for not cooking it over a wood fire.
The commitment that unites us with those who promote this day is to project Valencia outwards, reaffirm the original recipe and make it reach every corner.
How to cook a traditional paella.
At El Paeller we highlight a series of characteristics that differentiate an original paella from other recipes cooked in a paella pan.
- Combustion. Although it may seem a bit repetitive, the first step in making an authentic paella is to use the traditional method: cooking it over a wood fire. Only in this way will the flavor and aroma be truly special. Those who have tasted it know.
- Paella. The pan that gives the dish its name should be proportional to the number of diners. It shouldn't be too thick, but neither should it be too thin. The quantities are determined by the diameter of the pan.
- Rice. Like paella, always round. Of the more than 80,000 varieties of rice worldwide, in the Albufera Natural Park we find five that are suitable for preparing a recipe that originated here.
- The ingredients. In the same way that rice from the Albufera is the most appropriate, The product of our land is the most suitable to add to paella. Regardless of the variety (senyoret, vegetable, Valencian, etc.), the best product is local and natural. With a quality product, any attempt to add chemical enhancers is unnecessary.
- The proportions. The water-to-rice ratio is crucial for ensuring the grains are loose, dry, and whole. However, it's equally important to remember that the rice itself should be the visual focus, accounting for 80% of the dish. As we emphasized earlier, a good quality product in the correct proportion provides all the flavor, aroma, and color necessary for the original recipe. Forget those paellas where you can barely find the rice.
- The times. Calculating the precise time needed for the perfect result goes hand in hand with controlling the heat. Its intensity determines the cooking time, the sautéing process, and the coveted final result.ocarratKeeping in mind how many minutes to give to each step is crucial.
- The rested one. Five essential minutes. No excuses. Tasting it isn't enough; sometimes it's better not to look. All to achieve the perfect paella.
Rafa Margós on the jury of the World Paella Day Cup
Every year, the World Paella Day It organizes an international tournament to find the best paella, the World Paella Day Cup. A championship to celebrate the internationality of the dish through its diversity, where Different representatives from countries such as China, Japan, India, the United Arab Emirates, France, Sweden, Russia and the United States, and of course Spain, compete in the most popular wood-fired cooking in our land.
To choose the quality of each of the preparations, we have a professional jury, Among them, Rafa Margós is a must. A wood-fired explorer, who along with the other chefs, will choose the winning paella of this #WorldPaellaCup2021.
But if you're looking for somewhere to eat the best paella in the world, We insist that the best place It's at home with your family (link to store)
