Paella marinera

Paella marinera is one of the most famous and loved dishes of Spanish cuisine. Coming from the picturesque Valencia, paella is a culinary masterpiece in which rice meets the diverse flavors of the sea and aromatic spices. In this journey through the flavors and history of paella marinera, let's discover what makes it so extraordinary.

The history of paella has its roots in employee traditions. The name of the dish comes from the Latin word 'patella', meaning metal dish. Initially, this simple rice dish was eaten by workers who ate boiled rice during their breaks from work. Today, paella is the pride of not only Valencia, but all of Spain.

Paella marinera is not only rice and saffron. It is a combination of medium-grain rice, fresh seafood, rabbit meat, poultry and vegetables. Saffron adds a characteristic color to the dish, but also an intense flavor. It is worth emphasizing that authentic paella should be cooked over burning wood, which gives the dish a unique aroma.

Traditionally, paella is cooked outdoors, which gives it a unique character. The wind carrying the aromatic scents of the dish makes the experience of eating paella unforgettable.

A real paella must contain socarrat, a crispy layer of rice at the bottom. This is an element that highlights not only the chef's skills, but also adds unique flavor and texture to the dish.