The Spanish word Arroz (rice) derives from the Arabic Ar-ruzz . It may have been known in the Iberian Peninsula before the arrival of the Arabs in 711.
However this Asiatic wonder was extensively planted by Berbers first in the area of Seville and later on around Valencia and Southern Catalonia, in Mediterranean Spain.
Paella Valenciana
Today more than a hundred different rice dishes are cooked in Spain, including the Paella Valenciana the only dish that should called Paella.
This is a peasant dish that originated in the vegetable gardens of Valencia, cooked with meat and vegetables and never with fish nor with a combination of fish and meats. The rest of the rice dishes cooked in Spain should be known as Arroces: Arroz de pescado y marisco (rice with fish and shellfish), Arroz de verduras (vegetarian), Arroz negro (black rice)….
Paella is a peasant dish originated in the vegetable gardens of Valencia
The best “Arroz” in London
Arros, rice in Catalan, is also the name of a fabulous, state of the art restaurant that has recently opened its doors in the heart of London. Put together by Marcos Fernández, a name associated with the success of the restaurant group, Ibérica, and the talented four Michelin stars chef Quique Dacosta.
Quique is also the author of Arroces Contemporaneous, a book that needs to be read by those looking at how traditional dishes can evolve without loosing authenticity while at the same time enhancing flavour and texture.
Arros QD – 64, Eastcastle Street, London W1W 8NQ. tel: 02038833525
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Paella Valenciana
This recipe has been prepared in a paella pan. Do not be mean with the olive oil. Spanish rice should not be washed before cooking.
To serve 6 people
Ingredients
150 g olive oil oil
700 g chicken pieces
350 g rabbit pieces
300 g green beans
150 g lima beans, fresh if possible or previously soaked in water
150 g finely chopped peeled tomatoes
1 ts sweet pimentón
A few saffron filaments, pounded and dissolved in a little broth
Twice the quantity of cold water to the rice
Salt to taste
500 g Bomba rice
- Heat the oil in the paella pan until quite hot.
- Season the meat.
- Sauté for several minutes until the chicken and rabbit take a golden colour, stirring constantly.
- Add the beans, sauté for 2 or 3 minutes more and reduce the heat before the tomatoes and the pimentón are added. Pour the water in.
- Bring to the boil and cook until the meat and beans are tender, for about 20 minutes. Taste and season the broth.
- Add the rice evenly around the pan bring once more to the boil and cook for about 8 to 10 minutes or until the grains start appearing on the surface.
- Reduce the heat. Within a few more minutes the Paella should be ready. It should rest for a while before serving.
- The grains should be separate and very tasty.
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Trace the Food of Spain from Antiquity to the Present Day.
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