The beaver is a proud and noble animal
Notes from a bemused canuck
The EBI spamish mafia would be proud. Cooked a full paella for 11 people on a beachside grill. It wasn’t my best – the rice was still a bit too wet so there wasn’t any soccarat – but damn if it wasn’t tasty nonetheless.
It was hilarious watching people pointing and talking about the guys cooking a paella. My BBQ-fu is strong. And I think I managed to not get heat stroke while cooking for an hour in full sun during a heatwave!
Valencian trio hopes site brings traditional recipes to masses and rescues paella from further bastardisation by Jamie Oliver et al
Horrified by chefs making paella with ingredients including poached eggs and avocados, three men from Spain’s Valencian region have banded together to fight what they call the increasing “prostitution” of one of the country’s most emblematic dishes. Wikipaella aims to help “police” paella around the world, said co-founder Guillermo Navarro. “It’s a dish that’s really trendy these days. And there’s lots of people taking advantage of it and selling what they call authentic, traditional or Spanish paella.”
Time spent in the UK and the US gave Navarro a first-hand experience of how a dish treasured by his family for generations was losing its identity. “It’s like no, amigo, no,” he said, recalling some of the paellas he had eaten outside of Spain.
Particularly egregious to him was the slew of UK chefs who add chorizo to their recipes. “If Jamie Oliver wants to make his own version of paella, well that’s good,” Navarro said. “But don’t present as something authentic or traditional, because its not. Imagine if we said that we were making typical British fish and chips and we were putting oranges in it?”
Navarro had thought that it was just a matter of misinformation outside of Spain. But the problem persisted when he moved to Madrid. “In Madrid, 90% of the paellas that you eat can’t be compared to real paella.”
It was from this frustration – shared by many from Spain’s Valencian region – that Wikipaella was born. “It’s a citizen’s response to this problem,” said Navarro. “They’re pulling the wool over our eyes, we’re going to try and tell the people this.”
Launched last week, the site aims to be a portal into the world of authentic paella and other traditional rice dishes of the region; whether through certifying restaurants that serve the real deal, sharing recipes or answering the public’s questions.
One of Wikipaella’s first steps was to create a definitive list of what can be allowed in an authentic Valencian paella, some feat considering that each community in the region has their own take on the rice dish. After analysis of 170 traditional recipes, it was decided: yes to ingredients ranging from snails to rabbit and artichokes; but no to everything else – especially the artificial food colouring often used instead of saffron.
The site will be a place where paella fans – Spaniards and foreigners alike – can come together and share their thoughts on what makes the dish authentic, said Navarro. He is hoping to have the English version of the site up and running by this Friday. “Our objective is to have the majority of people know what an authentic paella from our region is,” he said. “We want it to be like pizza – where people can add in whatever ingredients they want, but that they know what a traditional pizza is.”
His team is not alone in taking paella seriously. In Benidorm, the Saint Anthony Catholic University recently announced it would be launching what it said was the world’s first Masters in rice and paella dishes of the Mediterranean.
I guess I’ll just stick to making non-paella paella, because I happen to like chorizo :)
Ingredients
3 tbsp olive oil
6 chicken thighs, boned, skinned, cut in half
150g Mathesons smoked sausage
2 onions, chopped
1 large red pepper, quartered, deseeded and sliced
1 large green pepper, quartered, deseeded and sliced
150g peas
1 heaped tsp smoked paprika
2 pinches saffron (or 1/2 tsp tumeric)
1/2 tsp ancho chili powder
1/2 tsp rosemary
1 bay leaf
250g paella rice
1L pints hot chicken or vegetable stock
24 raw king prawns
salt and freshly ground black pepper
handful chopped fresh flatleaf parsley, to garnish
lemon wedges, to serve
Method
Heat two tablespoons of the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with rosemary, chili powder, salt and freshly ground black pepper and fry for five minutes, turning regularly until lightly coloured. Add the sausage and cook for a further minute. Transfer to a large heatproof bowl with a slotted spoon.
Add the onions to the pan and fry gently for five minutes until soft and lightly golden-brown. Add the remaining oil, red pepper and green pepper to the onions and cook for two minutes, or until beginning to soften. Stir in the smoked paprika and cook for a further minute.
Stir in the saffron, bay leaf and rice and cook for one minute until the rice is coated all over with the oil. Return the chicken and sausage to the pan, along with any juices that have collected underneath the meat. Stir well, then pour over the stock. Bring to a simmer over a medium heat and cook for 18 minutes, stirring occasionally.
Reduce the heat slightly, scatter the prawns over the top of the paella and continue cooking for a further 6-8 minutes, or until the rice is tender and almost all the liquid has been absorbed, turning the prawns once and pushing into the rice where you can. The prawns should be completely pink once cooked. It is important not to stir the paella after the prawns are added as you want the rice to become lightly browned and a bit sticky on the bottom as this adds lots of flavour.
Sprinkle with freshly chopped parsley and serve with the lemon wedges.
Enjoy with some freshly made white wine spritzer.
