• Paella is currently an internationally-known rice dish from Spain. It originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.

PAELLA

Origins of PaellaThere is an old story of how the Moorish kings’ servants created rice dishes by mixing the left-overs from royal banquets in large pots to take home. It is said by some that that word paella originates from the Arab word “baqiyah” meaning left-overs. However, linguists believe that the wordpaella

comes from the name of the pan it is made in - the Latin term patella, a flat plate on which offerings were made to the Gods.

we know for certain that it was not until the mid-nineteenth century that modern paella was created in an area around Albufera (a fresh water lagoon near the city of Valencia). At lunch time, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find - such as snails and vegetables. For special occasions, rabbit and later chicken were added.

Preparation

Varieties of Paella

Traditional Paella Valenciana-

This recipe has rabbit, chicken and snails, as well as beans and artichokes.

Paella de Marisco-

It is known as paella de marisco, or Seafood Paella because it contains a mix of fish, shrimp, clams and mussels. It is very popular with summer visitors to Spain.

Paella Vegetariana-

Vegetarians –. It contains white beans, artichokes, eggplant and peppers.

Jamón• Jamon or Spanish Ham is both unique in its

taste and text• There are two primary types of jamón:1. jamón serrano (meaningham from the sierra

or mountains) 2. jamón ibérico (ham fromthe Black Iberian pig)

Preparation Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds are usually built at higher elevations, which is why the ham is called mountain ham.

ServingHam should be consumed at room temperature, or about 21ºC. At this temperature the fat appears lustrous; when it is too cold, its appearance is more opaque.Slices should be thin, of medium size, and contain a certain amount of the marbled fat that gives them their particular succulence.In addition to its incomparable flavor, the nutritional properties of "bellota" quality Iberico ham make it an ideal complement to a healthy, balanced diet.

TortillaTortilla means “little torta” or “little cake” in Spanish. It is a type of Mexican flat bread eaten by them.Type of tortilla-1) Flour tortilla2) Mexican tortilla3) Black bean tortilla4) Ham tortilla5) Corn tortilla6) Chicken tortilla

Preparation The unleavened tortilla is round and flat — it resembles a very thin pancake. The hand-shaped tortilla can be made from corn flour (masa) or wheat flour, but is always baked on a griddle (comal). It can be eaten plain or wrapped around various fillings. Tortillas are the base for burritos, tacos and a multitude of other dishes. Both corn and flour tortillas are sold prepackaged in the refrigerator section of most supermarkets.