Paella: A Culinary Journey to Spain's Iconic Dish.
Welcome, foodies and adventurous eaters, to a tantalizing journey through the vibrant flavors and rich history of one of Spain's most beloved dishes – Paella!
Picture this: a colorful pan filled to the brim with saffron-infused rice, succulent seafood, tender chicken, and a medley of fresh vegetables. Each bite bursts with a symphony of flavors, transporting you to the sun-kissed shores of Spain. Paella isn't just a meal; it's an experience – a celebration of Spanish culinary tradition and culture.
What Makes Paella So Special?
The humble beginnings of this dish can be traced back to Valencia on the Iberian peninsula of Spain, where farmers and laborers cooked this rice-based dish over wood fires for lunch. Spain fell under Arab rule in 711 AD and remained occupied for the next 700 years until 1492 AD. During all that time, Spanish food picked up some Middle Eastern vibes along the way, such as their introduction to rice in the area. Valencia, interestingly enough, became one of the most important rice-producing regions in Spain. Although the origin of paella has been traced to Valencia, its beginning is not exactly known. Many believe its introduction to be closely tied to this Arab invasion, some even believing that the word ‘paella’ originated from the Arabic word ‘baqiyah’ which means leftovers.
Fun Fact: the etymology of the Spanish word for rice, ‘arroz’, originates from the Arab word for rice, ‘ar-ruzz’.
Crafting the Perfect Paella
In Spain, paella is a dearly beloved dish prepared during holidays, weekends, and special occasions, bringing together family and friends to share a meal filled with love and familiarity.
The secret to a fantastic Paella lies in the quality of ingredients and the artistry of its preparation. From selecting the freshest seafood to mastering the perfect socarrat (crispy rice crust), every step is crucial in achieving Paella perfection. While traditional recipes often feature seafood or meat, there are countless variations to suit every palate, including vegetarian and vegan options.
The introduction of paella here at our restaurant, Pandano, originates from our Italian owners, who love spending time in Spain. One of the owners fell in love with paella on one of his first trips there, bringing home a paella pan that served 15-20 people to host dinner parties! After years of making paella, this tradition has carried over, and you can still sometimes see the owner and GM cooking your paella on the beach. That’s what makes our paella so good: not only the freshness of the ingredients and decades of experience making the dish but the heart and soul that has been put into perfecting the recipe for family and friends!
We wanted to embrace this social tradition, where paella serves as a focal point for our guests, whom we consider family, fostering and creating this beautiful sense of community often associated with home cooking. The combination of delicious food on the beach and the inviting ambiance created by this iconic dish makes it an unforgettable dining experience, perfect for creating cherished memories with loved ones.
We love our guests so much that we want to give you the Pandano Paella recipe straight from our kitchen to your hearts and, hopefully, bellies ! Adjust the recipe as needed .
Save Your Spot | Make Your Reservation!
At Jashita Hotel Tulum, we're proud to celebrate this timeless tradition with our Saturday Paella Brunch starting at 1:30 PM, overlooking the breathtaking ocean views.
¡Buen Provecho! MAKE A RESERVATION
Paella by Pandano Restaurant | Easy Step by Step Full Recipe.
Easy Step by Step Full Recipe.
Ingredients List
Peas, bell peppers, onion + spices saffron, salt, pepper, bay leaf + seafood muscles, shrimp, lobster, and calamari. Extras: white wine, stock, and olive oil.
Step #1
Coat your pan with olive oil and cook your lobster in the pan (shell on or off is optional).
Step #2
Add the pepper until it is toasted and fragrant
Step #3
Add peas, sliced bell peppers, and diced onion until softened
Step #4
Add salt, the bay leaf, and the remainder of the seafood
Step #5
Take your saffron in a mortar and pestle and grind it to form a powder. Place a couple of ice cubes and let them melt to bloom your saffron. This intensifies that beautiful, vibrant color and flavor.
Step #6
Combine the saffron, stock, and white wine to almost cover the seafood
Step #7
Evenly sprinkle the rice over the pan and stir as needed - remember, the more you stir, the less of a crust will form at the bottom.
Step #8
Garnish with some parsley on top, serve it up, and enjoy!
(1) https://www.nationalgeographic.com/culture/article/chocolate-domestication-cocoa-ecuador
(2) https://www.cacaomama.com/history-spirit/
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