Paella is one of the most well-known recipes in our country. However, over the years different variations have been developed as a result of the original elaboration of the Valencian paella. However, there has always been a debate about what authentic paella is. Like this, The Catholic University of Valencia researched through a scientific study to provide the 10 ingredients that make up the real recipe.
The study gathered a wide variety of responses to get the materials right. especially, It collected data from 266 different towns in Valencia, including 400 non-professional chefs over 50. This investigation was led by a team of anthropologists Pablo Vidal, Pilar Medrano, and Enrique Sáez. It was also presented at a chef-led event last March. Jose Andres Y Rafael Vidal, Chef and supporter of the Levante restaurant in Benisanó.
Rice, water, olive oil, salt, saffron (or dye), tomatoes, flat green beans, carob beans, chicken and rabbit are the ten essential ingredients. authentic Valencian paella. Likewise, taking into account all the variations that exist, the study also showed that: Only 90% of the interviewees follow the recipe by heart. Only 88.9% are throwing rabbits. Detected as a result 38 other regularly used items and 50 occasional additions and they are not part of the original recipe.
Far from the usage percentages of the ten basic substances, but with a very important use, red pepper (62.5%), rosemary (52.2%) and artichoke (46.3%). Therefore, the authors of the study suggest that other rice dishes that do not meet the 10 mentioned ingredients should not be called ‘Paella Valenciana’ and should instead be called ‘paella’ or ‘rice…’.
“Should be called ‘something’ with rice or just ‘paella'”
“It’s not about stopping the tide and stopping the evolution of paella, it’s about asserting some rules of the game when talking about Valencian paella. If we use that name, we should stick to these 10 essential ingredients, of course including others from the frequent or occasional list, but avoid anything outside of this comprehensive list,” explain.
“Perhaps, without the adjective “Valencian” we should call other alternative and equally respectable dishes, such as “something” with rice or simply “paella” … There are many recipes with rice in the gastronomy of these lands, but only one of them is called Valencian paella,” they insist.
The UCV researchers point out that the Valencian paella is “an example of diversity of adaptation to the closest and most accessible raw materials.” As we can confirm in our investigation, The ingredients used by residents of all towns in the province of Valencia speak to us of simplicity, even simplicity, and confirm the typical feature of Mediterranean gastronomy: a meal with less meat and less excess”, they explain.
In this sense, they believe that researchers who trace historical paella recipes “in the cookbooks of the bourgeoisie and the nobility” are talking about an unconventional and non-traditional “abundance” and “abundance”. origins”. “The large statistical sample of the study also makes it possible to identify the popular tradition inherited from parents to children. Regarding the preparation of paella. Its content is a hallmark of Valencian local or family traditions,” conclude the authors.
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