The Paella

Origin of the paella:

It has several theories about its origin, the word paella means frying pan, in
Valencian. It was synonymous in Spanish with "arroz valenciano" or "arroz a la
valenciana" from 1900. They always ate it in the afternoon.
The most famous foods of Europe are characterized by being closely related to
the folklore and the climate of the country to
which they belong. European kitchens have
been supplied with local products for centuries,
a trend that is changing due to globalization
and changes in the lifestyle of today's society.
The paella is a kind of pan with a large surface,
with two or more small handles and a shallow
depth. This ratio allows the ingredients that are
prepared in it to have an adequate cooking. In
it the rice is cooked to the paella.
Today, the recipe for paella consists of a base of cooked rice and seafood or
chicken.

Ingredients for the preparation of paella:

• 5 cups of rice for paella
• Frying oil
• ¼ kilo of pork ribs
• 1 chicken in pieces
• ¼ kilo of sliced chorizo
• 1 medium onion
• 5 cloves of garlic
• Salt to taste
• 6 sausages, sliced
• ¼ kilo of shrimp or prawns
• ¼ kilo of clams
• 3 crabs
• 3 artichokes, halved
• 1 cup of peas
• 1 cup of green beans, cut into slices
 • 6 branches of parsley, chopped
• 1 teaspoon Spanish saffron
• 1 tin (185 grams) of red pepper, in strips
The consumption of this dish provides vitamins of group B, energy contribution
from rice. It also offers vitamin C, because saffron is a potassium-rich condiment,
which helps maintain good circulation and regulates blood pressure.

Paella Sunday:
Paella has been a dish that brings people together to celebrate an event. It is a
fundamentally festive dish. Due to its laborious
preparation and its ingredients were a luxury for the
majority of the population for a long time when there
was to hold a celebration the paella was the chosen
dish. The day of the week, on Sunday, as it allo ws
to gather the family and celebrate, whatever the
reason.