We have already talked in other posts about what we like to make a good paella. The reinterpretations that each one makes outside of Spain and the sacrileges of are seen everywhere, thanks to star chefs who can reinterpret paella as they want. How was Jaime Oliver and his paella with chorizo. Today we are going to talk about why Valencian paella does not taste the same when you prepare it outside of Spain.
One thing that all Spaniards discover when we move abroad is that the food in supermarkets is not the same as in Spain. I am not referring to a variety of products, nor to price. I mean taste. Legumes and vegetables do not taste like they do in Spain and a Valencian paella is what it is due to the quality of the products used in it. Not to mention that there are several ingredients that are not found outside of Spain such as: Garrofó, snails and rabbit.
The ingredients needed for a good Valencian paella are: round rice, chicken meat, rabbit, tomato, green beans, 2 garrofó (a variety of beans used to make the typical Valencian paella ), snails (optional), 3 dl. of oil, a few threads of saffron, a sprig of rosemary (optional), 6 g. of paprika, salt and 3.5 l. of water (broth with chicken bones and vegetables).
I still remember when I was in Vienna, the tricks I had to do to get the ingredients for a Valencian paella . It was not known or similar and that my family brought me a fire adapter for paella pans and everything. But it didn’t turn out the same. The truth is that like the vegetables and legumes of Spain none.
In Gastronomic Spain you can get the Valencian paella and other rice dishes and paellas made with the original recipe, so that you can prepare them in a “plis plas” and you can enjoy a rice like in Spain at the price of Spain.
