Паэлья как пишется

Паэ́лья (кат. Paella [paˈeʎa], произносится «паэйа») — национальное испанское (валенсийское) блюдо из риса, подкрашенного шафраном, с добавлением оливкового масла. Кроме этого в паэлью могут добавляться морепродукты, овощи, курица. Название происходит от латинского слова patella — «сковорода». Популярность этого блюда в настоящее время обусловлена множеством вариаций в ингредиентах, адаптированных к различным регионам испанской кухни. Существует множество рецептов приготовления паэльи. Сами испанцы утверждают, что их свыше трехсот. Классическая паэлья, помимо риса, включает в себя 6—7 видов рыбы и морепродуктов, курицу, белое вино, зелень и специи. В некоторых регионах Испании готовится паэлья из фасоли.

Все значения слова «паэлья»

• испанская кухня
• петух в вине
• лёгкий салат
• мясо по-французски
• говяжий стейк
• (ещё синонимы…)

Not to be confused with paelya.

Paella

Paella valenciana
Course	Main course
Place of origin	Spain
Region or state	Valencia
Associated cuisine	Valencian cuisine, Spanish cuisine
Serving temperature	warm
Main ingredients	Short grain rice, chicken, rabbit, vegetables, green beans, garrofons, saffron
Similar dishes	Paelya (in Philippines), Fideuà
Cookbook: Paella   Media: Paella

Paella (,^[1] ,^[2] py-EL-ə, pah-AY-yə, Valencian: [paˈeʎa], Spanish: [paˈeʝa]) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain’s national dish,^{[citation needed]} Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.^[3][4] It is one of the best-known dishes in Spanish cuisine.

The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.^[5]

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe,^[6] and consists of round-grain rice,^[7] bajoqueta and tavella (varieties of green beans), rabbit, chicken, sometimes duck, and garrofó (a variety of lima or butter bean), cooked in olive oil and chicken broth.^[8][9] The dish is sometimes seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric and calendula can be used as substitutes. Artichoke hearts and stems may be used as seasonal ingredients. Most paella cooks use bomba rice, but Valencians tend to use a cultivar known as senia.^[10]

Paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice.

Other popular local variations of paella are cooked throughout the Mediterranean area, the rest of Spain, and internationally.

History[edit]

Possible origins[edit]

Moors in Muslim Spain began rice cultivation around the 10th century.^[11] Consequently, eastern Iberian Peninsula locals often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterward, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for Lent. Along Spain’s Mediterranean coast, rice was predominantly eaten with fish.^[12][13]

Spanish food historian Lourdes March notes that the dish «symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice.»^[14]

Naming, etymology and paellera[edit]

Paella is a Valencian word that means frying pan,^[15][16][17] from which the dish gets its name.^[16][17] Valencian speakers use the word paella for all pans, including the traditional shallow pan used for cooking the homonym dish.^[17] The pan is made of polished or coated steel with two side handles.^[18]

In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in it. Both paella and paellera are correct terms for the pan.^[19]

According to the etymologist Joan Coromines, the Catalan word paella derives from the Old French word paelle for frying pan, which in turn comes from the Latin word patella for pan; he thinks that otherwise the word should be padella, as inter-vowel -d- dropping is not typical of Old Catalan.^[20]

The word paella is also related to paila used in many Latin American countries. Paila in Latin American Spanish refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving.

The Latin root patella from which paella derives is also akin to the modern French poêle,^[21] the Italian padella,^[22] and the Old Spanish padilla.^[23]

Some claim that the word paella comes from the Arabic بَقَايَا, pronounced baqaayya, meaning «leftovers.»^[24] This claim is based on the 8th-century custom in which Moorish kings’ servants would take home the rice, chicken, and vegetables their employers left at the end of the meal.^{[25][26][27][28]} It has been said, however, that a problem with this etymology is that the word paella is not attested until six centuries after Moorish Valencia was conquered by James I.^[29]

Paella valenciana[edit]

Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. Workers would gather what was available to them around the rice fields. This often included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less often.^[30]

On special occasions, 18th century Valencians used calderos to cook the rice in the open air of their orchards near lake Albufera. Water vole meat was one of the main ingredients of early paellas,^[31] along with eel and butter beans. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.^[32]

Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. This led to a change in paella’s ingredients, as well, using instead rabbit, chicken, duck, and sometimes snails. This dish became so popular that in 1840, a local Spanish newspaper first used the word paella to refer to the recipe rather than the pan.^[12]

The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, sweet paprika, saffron, garlic (optional), salt, olive oil, and water.^[12] Poorer Valencians sometimes used only snails for meat.^[30] Many Valencians insist that no more than these ingredients should go into making modern paella valenciana, and, in particular, that fish and shellfish are «absolutely out of the question.»^[33][34] Another important rule, according to Valencians, is that fresh rosemary should not be added to paella valenciana made with rosemary-eating snails.^[35]

Seafood and mixed paella[edit]

On the Mediterranean coast, Valencian fishermen used seafood instead of meat and beans to make paella. In this recipe, the seafood is served in the shell. Later, Spaniards living outside of Valencia combined seafood with meat from land animals, and mixed paella was born.^[36] This paella is sometimes called preparación barroca (baroque preparation) due to the variety of ingredients and its final presentation.^[37]

During the 20th century, paella’s popularity spread past Spain’s borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo),^[38][39] vegetables and many different seasonings.^[40] However, the most globally popular recipe is seafood paella.

Throughout non-Valencia Spain, mixed paella is relatively easy to find. Some restaurants in Spain and abroad that serve this mixed version refer to it as Paella valenciana. However, Valencians insist that only the original two Valencia recipes are authentic and view all others as inferior, not genuine, or even grotesque.^[36]

Other Valencian recipes that have similar preparations are arròs a banda and arròs del senyoret.

Basic cooking methods[edit]

According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches and pine cones.^[41] This produces an aromatic smoke which infuses the paella.^[42] Also, dining guests traditionally eat directly out of the pan instead of serving in plates.^{[5][12][36][43]}

Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking.

After cooking paella, a layer of roasted rice may be at the bottom of the pan, called socarrat in Valencià. The layer develops on its own if the paella is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not scorched), and Valencia natives enjoy eating it.^[44]

Paella valenciana[edit]

This recipe is standardized^{[43][45][46][47]} because Valencia originals consider it traditional and very much part of their culture. Rice in paella valenciana is never braised in oil, as pilaf, though the paella made further southwest of Valencia often is.

• Heat oil in a paella.
• Sauté meat after seasoning with salt.
• Add green vegetables and sauté until soft.
• Add garlic (optional), grated tomatoes, beans, and sauté.
• Add paprika and sauté.
• Add water, saffron (or food coloring), snails (optional), and rosemary.
• Boil to make broth and allow it to reduce by half.
• Remove the rosemary once the flavour has been infused or it starts to fall apart.
• Add rice and simmer until rice is cooked.

Some people enjoy garnishing their served plate with freshly squeezed lemon.

Paella de marisco (Seafood paella)[edit]

Recipes for this dish vary somewhat, even in Valencia. The recipe below is based on the two sources cited here.^[48][49]

• Make a seafood broth from shrimp heads, onions, garlic, and bay leaves.
• Heat oil in a paella.
• Add mussels. Cook until they open, and then remove.
• Sauté Norway lobster and whole, deep-water rose shrimp. Then remove both the lobster and shrimp.
• Add chopped cuttlefish and sauté.
• Add shrimp tails and sauté.
• Add garlic and sauté.
• Add grated tomato and sauté.
• Add rice and braise in sofrito.
• Add paprika and sauté.
• Add seafood broth and then saffron (or food coloring).
• Add salt to taste.
• Add the deep-water rose shrimp, mussels, and Norway lobster that were set aside.
• Simmer until rice is cooked.

Paella mixta (Mixed paella)[edit]

There are countless mixed paella recipes. The following method is common to most of these. Seasoning depends greatly on individual preferences and regional influences. However, salt, saffron, and garlic are almost always included.^[50][51][52]

• Make a broth from seafood, chicken, onions, garlic, bell peppers, and bay leaf.
• Heat oil in a paella.
• Sear red bell pepper strips and set aside.
• Sear crustaceans and set aside.
• Season meat lightly with salt and sauté meat until golden brown.
• Add onions, garlic, and bell peppers. Sauté until vegetables are tender.
• Add grated tomatoes and sauté.
• Add dry seasonings except for salt.
• Add rice.
• Braise rice until covered with sofrito.
• Add broth.
• Add salt to taste.
• Add saffron (or food coloring) and mix well.
• Simmer until rice is almost cooked.
• Replace crustaceans.
• Continue simmering until rice and crustaceans are finished cooking.
• Garnish with seared red bell pepper strips.

Variants[edit]

Philippines[edit]

Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella.^[53]

The Philippine version uses glutinous rice; otherwise, the ingredients are the same. In the Philippines, arroz a la valenciana refers to chicken, and longganisa (chorizo) versions.^[54]

In popular culture[edit]

Competitions and records[edit]

It has become a custom at mass gatherings in the Valencia region (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win a place in the Guinness World Records book. Chefs use gargantuan paelleras for these events.

Valencia restaurateur Juan Galbis claims to have made the world’s largest paella with help from a team of workers on 2 October 2001. This paella fed about 110,000 people, according to Galbis’ former website.^[55] Galbis says this paella was even larger than his earlier world-record paella made on 8 March 1992, which fed about 100,000 people. Galbis’ record-breaking 1992 paella is listed in Guinness World Records.^[56]

Controversial representations[edit]

Some non-Spanish chefs include chorizo in their paellas and other ingredients, which Valencia people believe do not belong in paella of any type. The alternative name proposed for these dishes, although pejorative, is arroz con cosas (‘rice with things’). Famous cases are Jamie Oliver’s paella recipe (which included chorizo)^[57][58] and Gordon Ramsay’s.^[59] The author Josep Pla once noted:

«The abuses committed in the name of Paella Valenciana are excessive – an absolute scandal.»

— Josep Pla, Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast

However, in an article for El País, Spanish food writer Ana Vega ‘Biscayenne’, citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, «Ah Jamie, we’ll have to invite you to the Falles.»^[60]

Emoji[edit]

In 2015, an emoji for paella was proposed to Unicode.^[61] The emoji was approved for Unicode 9.0 as U+1F958 "SHALLOW PAN OF FOOD" in June 2016. Although it is generally rendered as paella, Samsung has rendered the symbol as a Korean hot pot.^[62]

[edit]

Traditional Valencian cuisine offers recipes similar to paella valenciana and paella de marisco such as arròs negre, arròs al forn, arròs a banda and arròs amb fesols i naps since rice is the base of much of the local cuisine.

Fideuà is a Valencian pasta noodle dish variation cooked similarly in a paella. It may be served with allioli sauce.

Other related dishes:

• Arroz del Senyoret – A seafood paella typical from Valencia in which the seafood comes all peeled, so it is easier to eat. It translates as «little lord»^[63]
• Arroz a la valenciana – Latin American and Filipino adaptation of the Valencian style of cooking rice, uses annatto instead of saffron
• Arroz con gandules – Latin American (Caribbean) adaptation
• Arroz con pollo – Latin American adaptation with chicken
• Bringhe – pre-colonial Filipino dish derived from biryani dishes but merged with paella during the colonial period. Uses glutinous rice, turmeric, and uniquely, coconut milk.
• Jambalaya – Louisiana dish influenced by paella and the French jambalaia from Provence
• Locrio – Dominican descendant of paella.^[64]
• Paelya – Filipino adaptation of paella that distinctively use glutinous rice, also uses annatto, turmeric, or safflower. Also spelled «paella«, but pronounced without [ʎ].^[65]

See also[edit]

• Arroz a la valenciana
• Biryani
• Jambalaya
• List of rice dishes
• Mediterranean cuisine
• Paelya
• Pilaf
• Risotto
• Spanish rice
• Valencian cuisine

References[edit]

Further reading[edit]

• March, Lourdes (1985). El Libro De La Paella Y De Los Arroces. Madrid: Alianza. ISBN 8420601012.
• Ríos, Alicia and Lourdes March (1992). The Heritage of Spanish Cooking. New York: Random House. ISBN 0-679-41628-5.

Not to be confused with paelya.

Paella

Paella valenciana
Course	Main course
Place of origin	Spain
Region or state	Valencia
Associated cuisine	Valencian cuisine, Spanish cuisine
Serving temperature	warm
Main ingredients	Short grain rice, chicken, rabbit, vegetables, green beans, garrofons, saffron
Similar dishes	Paelya (in Philippines), Fideuà
Cookbook: Paella   Media: Paella

Paella (,^[1] ,^[2] py-EL-ə, pah-AY-yə, Valencian: [paˈeʎa], Spanish: [paˈeʝa]) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain’s national dish,^{[citation needed]} Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.^[3][4] It is one of the best-known dishes in Spanish cuisine.

The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.^[5]

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe,^[6] and consists of round-grain rice,^[7] bajoqueta and tavella (varieties of green beans), rabbit, chicken, sometimes duck, and garrofó (a variety of lima or butter bean), cooked in olive oil and chicken broth.^[8][9] The dish is sometimes seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric and calendula can be used as substitutes. Artichoke hearts and stems may be used as seasonal ingredients. Most paella cooks use bomba rice, but Valencians tend to use a cultivar known as senia.^[10]

Paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice.

Other popular local variations of paella are cooked throughout the Mediterranean area, the rest of Spain, and internationally.

History[edit]

Possible origins[edit]

Moors in Muslim Spain began rice cultivation around the 10th century.^[11] Consequently, eastern Iberian Peninsula locals often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterward, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for Lent. Along Spain’s Mediterranean coast, rice was predominantly eaten with fish.^[12][13]

Spanish food historian Lourdes March notes that the dish «symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice.»^[14]

Naming, etymology and paellera[edit]

Paella is a Valencian word that means frying pan,^[15][16][17] from which the dish gets its name.^[16][17] Valencian speakers use the word paella for all pans, including the traditional shallow pan used for cooking the homonym dish.^[17] The pan is made of polished or coated steel with two side handles.^[18]

In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in it. Both paella and paellera are correct terms for the pan.^[19]

According to the etymologist Joan Coromines, the Catalan word paella derives from the Old French word paelle for frying pan, which in turn comes from the Latin word patella for pan; he thinks that otherwise the word should be padella, as inter-vowel -d- dropping is not typical of Old Catalan.^[20]

The word paella is also related to paila used in many Latin American countries. Paila in Latin American Spanish refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving.

The Latin root patella from which paella derives is also akin to the modern French poêle,^[21] the Italian padella,^[22] and the Old Spanish padilla.^[23]

Some claim that the word paella comes from the Arabic بَقَايَا, pronounced baqaayya, meaning «leftovers.»^[24] This claim is based on the 8th-century custom in which Moorish kings’ servants would take home the rice, chicken, and vegetables their employers left at the end of the meal.^{[25][26][27][28]} It has been said, however, that a problem with this etymology is that the word paella is not attested until six centuries after Moorish Valencia was conquered by James I.^[29]

Paella valenciana[edit]

Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. Workers would gather what was available to them around the rice fields. This often included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less often.^[30]

On special occasions, 18th century Valencians used calderos to cook the rice in the open air of their orchards near lake Albufera. Water vole meat was one of the main ingredients of early paellas,^[31] along with eel and butter beans. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.^[32]

Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. This led to a change in paella’s ingredients, as well, using instead rabbit, chicken, duck, and sometimes snails. This dish became so popular that in 1840, a local Spanish newspaper first used the word paella to refer to the recipe rather than the pan.^[12]

The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, sweet paprika, saffron, garlic (optional), salt, olive oil, and water.^[12] Poorer Valencians sometimes used only snails for meat.^[30] Many Valencians insist that no more than these ingredients should go into making modern paella valenciana, and, in particular, that fish and shellfish are «absolutely out of the question.»^[33][34] Another important rule, according to Valencians, is that fresh rosemary should not be added to paella valenciana made with rosemary-eating snails.^[35]

Seafood and mixed paella[edit]

On the Mediterranean coast, Valencian fishermen used seafood instead of meat and beans to make paella. In this recipe, the seafood is served in the shell. Later, Spaniards living outside of Valencia combined seafood with meat from land animals, and mixed paella was born.^[36] This paella is sometimes called preparación barroca (baroque preparation) due to the variety of ingredients and its final presentation.^[37]

During the 20th century, paella’s popularity spread past Spain’s borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo),^[38][39] vegetables and many different seasonings.^[40] However, the most globally popular recipe is seafood paella.

Throughout non-Valencia Spain, mixed paella is relatively easy to find. Some restaurants in Spain and abroad that serve this mixed version refer to it as Paella valenciana. However, Valencians insist that only the original two Valencia recipes are authentic and view all others as inferior, not genuine, or even grotesque.^[36]

Other Valencian recipes that have similar preparations are arròs a banda and arròs del senyoret.

Basic cooking methods[edit]

According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches and pine cones.^[41] This produces an aromatic smoke which infuses the paella.^[42] Also, dining guests traditionally eat directly out of the pan instead of serving in plates.^{[5][12][36][43]}

Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking.

After cooking paella, a layer of roasted rice may be at the bottom of the pan, called socarrat in Valencià. The layer develops on its own if the paella is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not scorched), and Valencia natives enjoy eating it.^[44]

Paella valenciana[edit]

This recipe is standardized^{[43][45][46][47]} because Valencia originals consider it traditional and very much part of their culture. Rice in paella valenciana is never braised in oil, as pilaf, though the paella made further southwest of Valencia often is.

• Heat oil in a paella.
• Sauté meat after seasoning with salt.
• Add green vegetables and sauté until soft.
• Add garlic (optional), grated tomatoes, beans, and sauté.
• Add paprika and sauté.
• Add water, saffron (or food coloring), snails (optional), and rosemary.
• Boil to make broth and allow it to reduce by half.
• Remove the rosemary once the flavour has been infused or it starts to fall apart.
• Add rice and simmer until rice is cooked.

Some people enjoy garnishing their served plate with freshly squeezed lemon.

Paella de marisco (Seafood paella)[edit]

Recipes for this dish vary somewhat, even in Valencia. The recipe below is based on the two sources cited here.^[48][49]

• Make a seafood broth from shrimp heads, onions, garlic, and bay leaves.
• Heat oil in a paella.
• Add mussels. Cook until they open, and then remove.
• Sauté Norway lobster and whole, deep-water rose shrimp. Then remove both the lobster and shrimp.
• Add chopped cuttlefish and sauté.
• Add shrimp tails and sauté.
• Add garlic and sauté.
• Add grated tomato and sauté.
• Add rice and braise in sofrito.
• Add paprika and sauté.
• Add seafood broth and then saffron (or food coloring).
• Add salt to taste.
• Add the deep-water rose shrimp, mussels, and Norway lobster that were set aside.
• Simmer until rice is cooked.

Paella mixta (Mixed paella)[edit]

There are countless mixed paella recipes. The following method is common to most of these. Seasoning depends greatly on individual preferences and regional influences. However, salt, saffron, and garlic are almost always included.^[50][51][52]

• Make a broth from seafood, chicken, onions, garlic, bell peppers, and bay leaf.
• Heat oil in a paella.
• Sear red bell pepper strips and set aside.
• Sear crustaceans and set aside.
• Season meat lightly with salt and sauté meat until golden brown.
• Add onions, garlic, and bell peppers. Sauté until vegetables are tender.
• Add grated tomatoes and sauté.
• Add dry seasonings except for salt.
• Add rice.
• Braise rice until covered with sofrito.
• Add broth.
• Add salt to taste.
• Add saffron (or food coloring) and mix well.
• Simmer until rice is almost cooked.
• Replace crustaceans.
• Continue simmering until rice and crustaceans are finished cooking.
• Garnish with seared red bell pepper strips.

Variants[edit]

Philippines[edit]

Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella.^[53]

The Philippine version uses glutinous rice; otherwise, the ingredients are the same. In the Philippines, arroz a la valenciana refers to chicken, and longganisa (chorizo) versions.^[54]

In popular culture[edit]

Competitions and records[edit]

It has become a custom at mass gatherings in the Valencia region (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win a place in the Guinness World Records book. Chefs use gargantuan paelleras for these events.

Valencia restaurateur Juan Galbis claims to have made the world’s largest paella with help from a team of workers on 2 October 2001. This paella fed about 110,000 people, according to Galbis’ former website.^[55] Galbis says this paella was even larger than his earlier world-record paella made on 8 March 1992, which fed about 100,000 people. Galbis’ record-breaking 1992 paella is listed in Guinness World Records.^[56]

Controversial representations[edit]

Some non-Spanish chefs include chorizo in their paellas and other ingredients, which Valencia people believe do not belong in paella of any type. The alternative name proposed for these dishes, although pejorative, is arroz con cosas (‘rice with things’). Famous cases are Jamie Oliver’s paella recipe (which included chorizo)^[57][58] and Gordon Ramsay’s.^[59] The author Josep Pla once noted:

«The abuses committed in the name of Paella Valenciana are excessive – an absolute scandal.»

— Josep Pla, Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast

However, in an article for El País, Spanish food writer Ana Vega ‘Biscayenne’, citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, «Ah Jamie, we’ll have to invite you to the Falles.»^[60]

Emoji[edit]

In 2015, an emoji for paella was proposed to Unicode.^[61] The emoji was approved for Unicode 9.0 as U+1F958 "SHALLOW PAN OF FOOD" in June 2016. Although it is generally rendered as paella, Samsung has rendered the symbol as a Korean hot pot.^[62]

[edit]

Traditional Valencian cuisine offers recipes similar to paella valenciana and paella de marisco such as arròs negre, arròs al forn, arròs a banda and arròs amb fesols i naps since rice is the base of much of the local cuisine.

Fideuà is a Valencian pasta noodle dish variation cooked similarly in a paella. It may be served with allioli sauce.

Other related dishes:

• Arroz del Senyoret – A seafood paella typical from Valencia in which the seafood comes all peeled, so it is easier to eat. It translates as «little lord»^[63]
• Arroz a la valenciana – Latin American and Filipino adaptation of the Valencian style of cooking rice, uses annatto instead of saffron
• Arroz con gandules – Latin American (Caribbean) adaptation
• Arroz con pollo – Latin American adaptation with chicken
• Bringhe – pre-colonial Filipino dish derived from biryani dishes but merged with paella during the colonial period. Uses glutinous rice, turmeric, and uniquely, coconut milk.
• Jambalaya – Louisiana dish influenced by paella and the French jambalaia from Provence
• Locrio – Dominican descendant of paella.^[64]
• Paelya – Filipino adaptation of paella that distinctively use glutinous rice, also uses annatto, turmeric, or safflower. Also spelled «paella«, but pronounced without [ʎ].^[65]

See also[edit]

• Arroz a la valenciana
• Biryani
• Jambalaya
• List of rice dishes
• Mediterranean cuisine
• Paelya
• Pilaf
• Risotto
• Spanish rice
• Valencian cuisine

References[edit]

Further reading[edit]

• March, Lourdes (1985). El Libro De La Paella Y De Los Arroces. Madrid: Alianza. ISBN 8420601012.
• Ríos, Alicia and Lourdes March (1992). The Heritage of Spanish Cooking. New York: Random House. ISBN 0-679-41628-5.

В наше время большую популярность приобретают блюда испанской кухни. Возьмем, например, паэлью. Спрос на это кушанье обуславливается большим количеством вариаций в компонентах, что приспособлены к разным регионам Испании. Поэтому рецептов этого лакомства существует большое количество. Испанские повара говорят, что их больше трёхсот.

Испанская паэлья, рецепт которой мы обязательно сегодня рассмотрим, подаётся традиционно в воскресенье. Она может включать в себя морепродукты, курицу, фасоль, зелень и специи. Это блюдо можно встретить практически во всех ресторанах мира. Существует множество способов приготовления этого лакомства: от традиционного рецепта до фантастической вариации, претендующей на звание кулинарного шедевра.

Национальное испанское блюдо

Паэлья — это кушанье, приготовленное из белого риса с добавлением оливкового масла и шафрана. Сюда также кладут мясо, курицу, различные овощи, морепродукты и прочее. Качество блюда определяется тем, что все ингредиенты успевают одновременно приготовиться, поэтому рис остаётся рассыпчатым. Традиционно паэлью готовят на открытом огне. Рассмотрим несколько рецептов её приготовления.

Паэлья с курицей

Ингредиенты:

• один цыплёнок;
• пять ложек масла оливкового;
• пятьсот граммов колец кальмаров;
• шестьсот граммов мидий;
• две луковицы;
• пятьсот граммов риса;
• пятьсот граммов мясного бульона;
• по одному горькому и сладкому перцу;
• один зубок чеснока;
• десять оливок чёрных;
• двести граммов зелёного горошка;
• две щепотки шафрана.

Приготовление:

Испанская паэлья, рецепт которой мы сейчас рассматриваем, готовится следующим образом. Сначала цыплёнка разделывают на двенадцать частей, солят и перчат, обжаривают на масле оливковом. Потом куски вынимают и ставят в тёплое место. В оставшемся жире поджаривают кольца кальмаров и также ставят в тепло. Мидии варят пять минут в небольшом количестве воды. Сладкий перец нарезают кубиками и тушат вместе с нашинкованным луком в том же жире. В нём также поджаривают рис, добавляют бульон, шафран, хорошо перемешивают. Затем добавляют горошек, оливки и остальные ингредиенты, солят и перчат, тушат полчаса, периодически подливая жидкость. Паэлья — это очень вкусное и сытное блюдо, которое подают прямо в сковороде.

Традиционная паэлья

Ингредиенты:

• тридцать граммов масла оливкового;
• четыреста пятьдесят граммов куриного филе;
• двести пятьдесят граммов свиной лопатки;
• сто граммов лука;
• три пера чеснока;
• восемьдесят граммов сладкого красного перца;
• пять граммов паприки;
• четыреста граммов помидор;
• пять граммов шафрана;
• один литр куриного бульона;
• четыреста граммов мяса кальмаров;
• сто семьдесят пять граммов стручковой фасоли;
• сто двадцать пять граммов свежего гороха;
• один килограмм двести граммов очищенных креветок;
• шестьсот граммов лимона.

Приготовление испанского блюда

Испанская паэлья готовится достаточно просто. Для этого необходимо разогреть масло в сковороде, обжарить в нём приправленное мясо (курица и свинина) две минуты. Потом добавляют лук, паприку и чеснок, тушат три минуты, постоянно помешивая. Потом кладут томаты и сладкий перец, нарезанные кубиками. Дальше засыпают рис и готовят две минуты, добавляют бульон с разведённым в нём шафраном, кальмары, доводят до кипения и варят двадцать минут под закрытой крышкой. По прошествии времени к смеси кладут горошек и фасоль, сверху укладывают креветки и мидии, посыпают чёрным перцем, варят десять минут. За это время мидии должны раскрыться.

Паэлья с креветками, рецепт которой мы рассмотрели, подаётся прямо в сковороде вместе с половинками лимона. Курицу и свинину можно заменить рыбой, например морским чертом или хеком. В этом случае её кладут после кальмаров. Хорошо готовить такое блюдо на открытом огне.

Паэлья с морепродуктами

Ингредиенты:

• пятьсот граммов коктейля из морепродуктов;
• пол-ложки шафрана;
• сорок граммов масла оливкового;
• одна луковица;
• триста граммов риса «Валенсия»;
• одна ложка соли;
• двести граммов томатного пюре;
• сто граммов замороженного зелёного горошка;
• половина сладкого перца;
• одна четвертая часть лимона.

Приготовление:

Испанская паэлья готовится очень просто и быстро. Для этого замороженные морепродукты размораживают и сливают лишнюю жидкость. Шафран заливают кипятком и оставляют на пятнадцать минут, чтобы он настоялся. Морепродукты обжаривают на масле три минуты на сильном огне, вынимают и отставляют на некоторое время. В этом масле обжаривают нарезанный лук до золотистого цвета, всыпают рис и жарят две минуты (за это время он станет прозрачным). Потом добавляют воду с разведённым в ней шафраном так, чтобы она покрывала крупу.

Рис для паэльи лучше всего подойдёт «Валенсия», блюдо тогда получится ароматным и аппетитным. Смесь солят и держат на огне до готовности примерно двадцать минут, не мешая. Затем добавляют мякоть помидоров, а через десять минут кладут горошек и перец, порезанный на кубики. Когда рис сварится, а вода выкипит, сверху кладут морепродукты и ломтики лимона, закрывают крышкой и дают настояться пять минут. Паэлья с овощами и морепродуктами употребляется горячей, к блюду подают вино. Обычно такое лакомство готовят на открытом огне, но дома можно использовать обычную плиту. Блюдо готовится в большой чугунной сковороде, в ней же и подаётся.

Паэлья в мультиварке: рецепт приготовления

Мультиварка даёт возможность без особых хлопот приготовить средиземноморское блюдо, которое освежит любой праздничный стол, разнообразит ежедневное меню.

Ингредиенты:

• два стакана риса «Жасмин»;
• пятьсот граммов филе сёмги;
• два помидора;
• две луковицы;
• один сладкий перец;
• четыреста граммов воды;
• сто граммов масла оливкового;
• чеснок;
• соль и шафран по вкусу.

Приготовление:

Паэлья — это испанское блюдо, но приготовить его может без особых хлопот каждая хозяйка, тем более если в её арсенале есть мультиварка. Итак, сначала рис промывают и кладут в чашу мультиварки. Лук, сёмгу и томаты мелко нарезают, а болгарский перец режут крупно. Сверху риса укладывают слоями: лук, томаты, затем перец и только потом сёмгу. Чеснок кладут в центр смеси, включают режим «Плов» и готовят. По прошествии времени чеснок вынимают, включают режим «Подогрев».

Вот уже практически и готова паэлья в мультиварке. Рецепт ее довольно прост. Готовое блюдо подаётся вместе с дольками лимона и свежей зеленью.

Паэлья с фрикадельками

Ингредиенты:

• четыреста граммов риса;
• пятьсот граммов кролика;
• пятьсот граммов курицы;
• двести пятьдесят граммов зелёной фасоли;
• сто граммов фасоли белой;
• шестнадцать улиток;
• один помидор;
• три зубчика чеснока;
• сто граммов масла оливкового;
• розмарин, шафран и соль по вкусу;
• два литра воды.

Для фрикаделек: триста граммов фарша, пятьдесят граммов свиного жира, триста граммов мякоти белого хлеба, два зубка чеснока, три яйца, а также кедровые орехи, рубленая петрушка, соль и специи.

Приготовление:

Паэлья — это блюдо, которое достаточно просто готовится. Необходимо на сковородке разогреть жир, на котором потом жарят фарш. В него же через пять минут кладут хлеб, яйца, соль и специи, петрушку, орехи и чеснок. Всё хорошо перемешивают и формируют из этой массы небольшие фрикадельки. Их обжаривают по несколько минут со всех сторон. Потом куски кролика обжаривают на том же жиру, что и фарш. Готовое мясо отодвигают к краям сковородки, а в центр кладут овощи и обжаривают их. Дальше добавляют воду и доводят её до кипения, после чего кладут фрикадельки и варят двадцать минут. Паэлья — это блюдо, в которое добавляются морепродукты. Но в нашем случае они заменяются улитками. Поэтому по прошествии времени добавляют улиток, шафран и паприку, солят по вкусу и насыпают рис. Варят кушанье двадцать минут на сильном огне, а потом ещё пять минут на слабом.

Паэлья с рыбой и морепродуктами

Ингредиенты:

• один килограмм рыбы (судак или треска);
• одна луковица;
• двести граммов мидий в раковинах;
• одна большая креветка;
• триста граммов морского коктейля;
• двести граммов небольших креветок;
• два томата;
• один стакан риса «Бомба»;
• пол-ложки копченой паприки;
• один пакет специй для паэльи.

Приготовление:

Паэлья с креветками, рецепт которой мы сейчас рассмотрим, готовится очень быстро. Необходимо нарезать рыбу, залить её водой и довести до кипения, потом добавить лук, специи и варить до готовности. Готовый бульон процеживают. На сковородку наливают масло, выкладывают мидии и нагревают их, а затем перекладывают на блюдо. Все креветки, а также морской коктейль обжаривают, кладут на тарелку. В этом же масле жарят несколько минут томаты, добавляют рис, паприку и перемешивают. Затем вливают два стакана бульона, добавляют специи для паэльи и перемешивают. Всё это томят до готовности, добавив в конце мидии, креветки и морепродукты.

Несколько слов напоследок

В таком испанском блюде морепродукты хорошо сочетаются с рисом. Так, итальянское ризотто, паэлья испанская и джамбалайя креольская, а также простой плов являются блюдами с одинаковой идеологией. Поэтому здесь рис всегда готовится отдельно, часто вместе с овощами и специями, и только в конце добавляют ранее обжаренные морепродукты. Крупа варится в небольшом количестве воды или бульона. В паэлье и джамбалайе можно встретить не только овощи, но и икру, рыбу. А вот в ризотто часто кладут чернила каракатицы, придающие блюду необычайный цвет и лёгкий «морской» вкус.

паэлья

Синонимы:

Полезное

Ударение в слове паэлья

В данном слове ударение должно быть поставлено на слог с буквой Э — паЭлья.

Примеры предложений, как пишется паэлья

На данной странице указано на какой слог правильно ставить ударение в слове паэлья. В слове «паэлья» ударение следует ставить на слог с буквой Э — паэ́лья. Надеемся, что теперь у вас не возникнет вопросов, как пишется слово паэлья, куда ставить ударение, какое ударение, или где должно стоять ударение в слове паэлья, чтобы грамотно его произносить.