Couple of weeks back,during our International potluck meal,i had a taste of paella.My friend Mirza,who is from Guatemala and is married to her husband Helios,who is from Mexico, brought Paella for our potluck meal.it was tasteful tribute to their Spanish heritage.Ever since i had nagged her for the recipe and umpteen questions thereafter about the process.She and her husband has gracefully answered all my queries 🙂
In Mirza’s words :
Paella is part of the Spanish heritage in Guatemala where the population is a mix between European and American natives.Paella is a traditional Spanish dish with origins in the region of Valencia.Colonization of Mexico and Central America brought this Spanish dish to this South American region.People cook paella on special occasions to share with family and friends, you can find different restaurants who serve paella on their menus, and there is different recipes to prepare it.
It is easy to prepare paella in big portions.So you will find Paella in the menu on the celebratory occasion such as Holidays,New year,birthday and on many Sundays.It is considered a great gift if someone prepare paella for you and the people share time during the preparation time.Thank you Mirza !
It is a tradition to put a cross with the rice, then just move the rice in to the water, but never mixed.
Paella is eaten with wooden spoon traditionally.Generally some rice sticks to the bottom of the paella pan, this is called ‘socarrat’, and for many this is the best part 🙂
Shopping and substitution
When i went shopping for paella ingredients in our regular grocery store,i came back with questions.So Mirza once again helped with the substittion here in U.S.
- Traditionally the dish is prepared in ‘Paella pan’.It looks like a cross between skillet and a wok.Not as deep as wok and not flat as skillet but have big flat bottom.
- You can substitute the Calasparra Rice with long grain rice or jasmine rice
- You can use any cut of chicken or any meat,may be rabbit if you are adventurous.