Raise A Glass (Of This Wine, Specifically) As You Learn How To Make The Perfect Paella
It’s no shock that we are missing travel here at Consommé, as much as the next foodie, which is why we have had to get a little creative to fill that void; what better way than with an authentic Paella and the perfect wine to match. Paella - which hails from Valencia - on the surface may seem like a simple dish, but there’s a few tricks hidden under the base of that giant pan. So, we have enlisted the help of Lara Dolden, the incredible genius who works alongside Sea Saffron, Valencia’s award-winning food and wine company to share their top tips and best finds in the Valencian gastronomy world and we have grilled them on how to perfect an authentic Valencian paella at home and their favourite wine to drink with it. Now that’s something we can all raise a glass to.
Sea Saffron
Do It Like the Valencians Do
The Sunday paella is not just a dish but an event. One of the key elements of a traditional Valencian paella is that it does not require a pre-prepared stock. Instead, water is carefully controlled throughout the process to make the broth as you go. This makes sure that the meat is moist and that all components of the paella have a good level of flavour. This, of course, takes some time, which is why Sunday’s cooking paella are the perfect opportunity to bring together families or groups of friends with lots of beers and wines while they wait for the final product. Much like the beloved Sunday roast, the quality time shared is as important as the ingredients themselves.
Sea Saffron
What is A “Traditional” Paella
How do you become public enemy number 1 of any Valencian? Debate the ingredients of a traditional paella. Renowned chef Jamie Oliver came under fire a few years ago declaring that his recipe for “traditional” paella called for chorizo and peas. In fact, a traditional Valencian paella uses chicken and rabbit. At its core, paella used to be a meal to be made cheaply for the whole family with readily available ingredients. This is why it relies on ingredients which could be easily grabbed in the field, rather than more luxury and expensive products such as seafood. That is not to say that we do not eat seafood rices or rices with heavier meats, rather that we do not refer to them as ‘paella’. For example, another local favourite is arroz del senyoret or “rice of the gentlemen” - a seafood rice in which all the shellfish is pre-peeled. So make sure to brush up on your paella knowledge before you’ve had a glass or two and start fighting for the champion spot.
Sea Saffron
It’s All in the Rice
There is a reason that Valencia is the birthplace of paella and that is the area of Albufera: Spain’s largest freshwater lagoon. Located just 11km south of the city, this area is known for rice cultivation. Brought over by the Arabs during their occupancy of Valencia in the 11th Century, rice culture has become synonymous with this zone of Spain. With over 1000 types of rice grain, the most famous is the bomba rice, known for making paella. The art of cooking this rice is ensuring that it is soft enough to absorb the flavour of the broth, but that the heart of the rice has that bite. It’s a fine balance that even the best can fail at.
Sea Saffron
Time To Dig In
Valencians have a reputation amongst other Spaniards for being “provincianos” or uncultured for the way in which they eat paella. Rather than serving up portions of the rish dish onto individual plates, Valencians prefer to dig in and take rice directly from the paella pan. This is a long-standing tradition as common in families as it is amongst groups of friends. It speaks a lot to the sense of community associated with the dish. Whilst the rest of Spain may view this as unsophisticated, locals understand it as the most traditional way to enjoy the paella. Neither way is right or wrong - so don’t feel pressured to double-dip with the rest of them.
Sea Saffron
The Perfect Match
Of course, one of the ways to really enjoy a traditional paella is by pairing it with the perfect wine. Paella requires a generous quantity of olive oil in order to create the paella’s broth. As such, sparkling wines, especially rosés, act as the ideal palate cleanser. Cavas have become a source of pride for Valencians in recent years as previously only Cataluña was allowed to produce them. Our favourite to pair with paella is the Tantum Ergo Rosé by Bodegas Hispano Suizas (£18, Drinks and Co.). This full-bodied rosé cava is fruity and lightly spiced meaning that it complements the subtle flavours of the paella rather than being too overpowering. A little stronger in flavour than other cavas, this wine has aromas of dried fruit and vanilla, supporting the medium-intensity flavours of the paella.
So, Fancy learning How To Execute That Perfect Valencian paella?
The Online Valencia Paella Workshop by Sea Saffron teaches you everything you need to know, to become a paella pro in a group or as a private experience. It’s a fully interactive online experience where an award-winning host will take you on a culinary journey promising to take you from zero to paella hero in under 2 hours. All ingredients will be available to purchase in your local supermarket so don’t worry about having to search out any unusual produce.
Eduardo Aguilar, founder at Sea Saffron commented: "We are used to hosting people from all over the world and sharing our rich gastronomy. Given the events of last year and its impact on the tourism industry, we haven’t been able to share our world-famous food. We wanted to bring the best of Valencia to people's living rooms, and what better way to do that than with paella! We look forward to meeting people from all over the world who want to join us on this unique, virtual culinary experience."