La Paella Valenciana/Paella de la Parreta

At Club Molt Distingit Cuiner, we have the pleasure of sending genuine paella recipe, where it also clarifies the term synonymy paella. Sincerely John B. Viñals Cebriá.-president. Background and origin of the genuine recipe for Paella Valenciana Excerpts from the book of gastronomic research PAELLA PAELLA OF Parret ® All rights reserved. Prohibited the total or partial reproduction by any means without written permission from the author John B. Viñals Cebriá.-Enrolled in the Intellectual Property Registry, V. - 2007. Through the documentary "Agencia Valenciana del Turisme", we know that .- "The Valencian gastronomy is based historically on:" The ten books of the famous agricultural Columella, the Roman cookbook Apicius, the Etymologies of St. Isidore (century VIII), the Cookbook Hispano-Maghribi, translated by Ambrosio Huici Miranda (thirteenth century), including many metaphorical paragraphs Arabito Andalusian poetry emerged from the imagination of the size and Cafaro Ben Ben Hutman, among other writers, besides the book Art of the Valencian Cozina Diego Granado, chef Philip II, form a gigantic cultural history in a direct or veiled has a reflection in many of the eating habits of these lands. " For me to say that my merits or culinary skills to possess if they are due to the continued advice and deserving confidences revealed to me so patiently Cebriá Miralles my aunt Mary, my mother's older sister who in the early sixties was responsible for the notorious historical Parret cookers, which maintained the rigorous "receptive" (recipe) oral Paella Valenciana, a dish that germinated in the kitchen so glorified. My Aunt Mary told me the recipe as it had provided the voice of Aunt Lola, our family another direct descendant of the founders of so dignified possession. With these important revelations preliminary, it is necessary to put in place, the question of cooking and her recipes, because everyone is aware that communication of the formulas and cookbooks, is something new, one must reach more than half of the nineteenth century that, as a novelty at the time, recognize the modest role played by recipes. Gastronomy, restaurants, celebrity chefs - is recent history, it is now that the formulas and recipes reach a large size media, a reflection of society today and how to understand the emerging Spanish cuisine. For those same decades recounted, while my aunt attended her cooking with such grace, I was patiently explaining the raw materials, the proper measure and appropriate procedure to use at each moment corresponded to the development of the queen of cuisine now Valencia call. The result of these confidences have today written prescriptions which sets out the teaching and invariable elements that are unique to the paella seasoned with the Foundation of the Parret Paella Valenciana or Paella. Therefore, our documentary is transcendent source directly from the same source, my paternal grandfather D. Cebriá Vicente Ballester, was a close relative of the owners of that famous road Burjasot farmhouse, referred by Vicente Blasco Ibanez, the more universal Valencian novelist, as saying that accredited farm was located in the north of the outskirts of the city of Valencia, adjacent to the famous monastery of Hope, right on the corner of the road from Burjassot, where one, both sides, ran the historic camins Reial de Llíria to Marjalena, i Paterna, so lush place was surrounded by a well-kept gardens and trees, all bathed by the mighty Petra ditches, and Tormos Mestalla. Our exquisite delicacy We'll have to agree that the Paella Valenciana is the most famous dish of Spanish cuisine exalted, it is the glorification of rice worldwide. This dish is so exquisite Mediterranean cuisine arose at first between the kitchens of the most stately farmhouses of the orchard, after the hand of the bourgeoisie and glorified the capital was introduced in the environments, artistic, religious and literary de Alicante, Castellón and Valencia. Even in these very times when some of his Valencian three provinces want to solemnize a special anniversary with friends, celebrities, heads of state, kings, emperors, or popes, never miss tablecloth from the table and most distinguished, the more modest, the queen of Spanish cuisine. Therefore we must agree that the development of genuine paella is an art that goes far beyond its production in Valencian lands is considered a rite and revered ceremonial, therefore we have a particular conception of a recipe rooted in bases so fundamental that it does not disappoint precise and concrete of its ingredients. The old and experienced cooks sumptuous those fires were so demanding, selecting wood for cooking lemon, orange or carob. The cooking authentic paella should flame (hot fire), never with the embers. It is essential to the care of the fire, to the extent that in the most luxurious farmhouses were equipped with a special carrier grounded and designed with unique characters. In this part of the kitchen was reserved for developing their own character as the unwritten canons of the most universal dish from Valencia, this cabin was located in that part of the manor whose situation could keep a fire at times and intense rapid continuous ; a good paella is unthinkable without using a good shot of fire, accompanied by a smooth and continuous flame. Another rite or ceremonial disappeared, was the rest of the paella, the container away from heat and was left on the wet ground infiltration formed along artesian well, never left the pavement or stone container, this tradition based on deep and sometimes mysterious convictions were faithfully practiced by all those great chefs, to the point that this tradition reminds us of Joseph Pla (1879-1981 Gerona). "Faber, Castilian version of the book • That hem menjat", reads, -- "(...) In the rustic village there are pens for rest land of paella, while we only have a modern kitchen tiles, marble, and railite" Foguer "gas-city". My counselor dining My Aunt Mary, his voice smooth and sweet way of expressing things, I would say .- "La Paella, with our recipe, it must behave as a food for the senses, which melts slowly to prolong the joy - in the language and permeates the palate. The single act of mouthing the paella is for those who like to savor the exquisite "almost" mystical experience. The paella was and is, for the most demanding food more divine than human, entices, delights, comforts, and its ancient recipe is part of the finest accredited canons of Valencia, Mediterranean diet, one can achieve eminence of good epicure, if you have not experienced the pleasure of the paella with wooden spoon. (Translated from Valencia) Something that should make us reflect, unlike those tripods made paella street in soils, even some of that paella contests misnamed contrast with the pomp with which he decked those great cooks, solemnity and liturgy that unfolded during the flavoring paella and selection of appropriate ingredients and fair, values were unchanged for those cooks monk and those of the bourgeoisie of the three capitals of Valencia. The profane, or lacking in sensitive palate, say "paella" to all the rice seasoned with the container. As defined Felipe Benicio Navarro. "Those rice seasoned with paella though, is different, and no one should benefit at the expense of something that belongs to the common heritage of great cuisine fruit valenciana.-José M ª Pisa.-2001 .- Derecoquinaria. To make a good paella valenciana we should not cram the container with an unorthodox mixture of bizarre concoctions, more or less colorful or quirky. In a delicious paella, the rice must be found in his point, dry beans, loose, separate each grain has its own personality: to get all these qualities will count on the fair and accurate ingredients, rice, oil, vegetables, chicken, rabbit, fresh and exclusive, all pure ambrosia Another clarification needed, the name: it is Paella, so do not say paella. "Paella, is as always to call the Valencia singular container, which by its actions has been devoid of the handle and instead he has set two handles (its rivets serve us as a guideline to calculate the stock) therefore it is a metal receptacle, round, wide, hollow and shallow. Surely the word comes from the Latin "patella". The fact that paella is only called the receptacle, or pan, the Valencian warn that no matter how demanding it is intended to be in the lexicon, the term originally refers to the content, not the continent. In the letter of any restaurant in the world, from the most luxurious, the more modest, it will be written if paella.-paella, paella pan, and not as some out of ignorance, "because paella pan in any case be the cook, not the container where the paella is cooked. In gastronomy is not the only case in Morocco case with the tagine: Much like our paella, has taken the name of the container where cooking Ingredients accurate and precise The ingredients are: rice, chicken, rabbit, ripe tomato, white beans or tabella, broad bean or ferraura, jug, plus sweet red pepper, saffron, raw-dry, virgin olive oil, salt, and water. -With a secret any separate saucepan with water are placed a few sprigs of rosemary and once the water has boiled it passed through a sieve (as an infusion, so that its threads will not bother to lunchtime). Then pour the broth along with the paella and thus provide the specific flavor of drumsticks (snails) mountain. Very importantly, only use products recommended in the recipe; insist on the entrenched thinking of those great chefs when they said .- "La Paella Valenciana, is not inconsistent container stuffing ingredients, or medley, paella is already available and components are those that are, and therefore does not require the whims of ignorant cooks " Teaching and invariable components .- 1 .- Rice: rice are preferable Title of Valencia, Senia varieties or pump, (medium or short grain). Never use long grain rice because it absorbs less broth and not so pleasant. (In our experience always refer to particular brand of rice, WHICH ENSURES A PERFECT THING WE MAKING THE PAELLA). 2 .- Fire (now gas diffusers) should cover all the posterior base of the paella. It requires a special tool consisting of several concentric rings perforated to allow gas leakage and to form small flames that warm the paella evenly across its rear surface. 3 .- Recipient: paella always be used to develop such a select gourmet delicacy. In the old "raval of Marjalena", he defined "sense Maneca paella (paella without handle), metaphorically, who cooked with our ancestral recipe, always have success caught the pan by the handle. LA PAELLA VALENCIA Parret O, INGREDIENTS (4 servings): 500 gr. chicken 500 gr. rabbit 250 gr. of under Stuff (broad bean) 200 gr. of garrofó (broad beans) 100 gr. of Tavella 100 gr. tomato 400 gr. rice 100 cc. virgin olive oil Saffron or yellow food coloring Sal Red peppers Water Infusion of rosemary. We want to break an ancient myth and folklore, is that, that says "Water, hard or soft, intervenes decisively in the final goodness of paella, Valencia and has to be" inconsistent demystify this opinion based on our own research, in addition to have the concurrent opinion research conducted in the laboratory and conducted tastings at Restaurant El Poblet, Quique Dacosta and by Santos Ruiz, manager of the DO Arròs of Valencia and agronomist. We are therefore able to ensure that all drinking water is good for seasoning paella. Do not set as is the sprig of rosemary in the Paella, made vulgar, their blades disturb the smooth gourmet. "La Paella of Parret, in addition to delicious, healthy" Note .- The Parret, was honored with the title and medal of the centennial (1886-1986) of the Official Chamber of Commerce, Industry and Navigation of Valencia. PD. You have my permission to publish and comment on these fragments. Signed .- John B. Viñals Cebriá