Paeja today is a beautifully
colorful mix of rice and an abundance of sea food, vegetables, and acafrao. Its
origin comes from 15th century Spain. The field workers would go out
with nothing but rice, olive oil and salt. They would cook with a shallow round
pan with two handles that was first called a paella pan.
Eventually more ingredients typical
to the fields were added like vegetables and small hunt such as rabbit. The
unique ingredient that came to give the rice in paeja its characteristic color
and altered the overall aroma and flavor is acafrao, a flower derivative.
Finally, an assortment of sea foods was added and it went from the feast of low
class laborers to a feast met for a king.
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