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It’s a sunny afternoon in the Mediterranean city of Valencia, Spain. Friendly Spaniards smile and wave as you stroll1 by. Suddenly, a rich, delicious smell fills your nostrils. Up ahead, an excited group of locals is standing around a large, round pan of food that’s cooking over a fire. “Paella2”—the word rolls off your tongue as your mouth starts to water.
Valencia’s paella is famous, but most Spanish provinces have their own versions of this traditional dish. Paella’s ingredients3 include rice, olive oil, roasted rabbit, chicken, shrimp, red and green peppers, onions, and plenty of garlic. But the key ingredient is saffron4, an exotic, fragrant spice that gives paella its rich flavor and orange-yellow color.
The word “paella” comes from patella, which is Latin for “pan”. A paella pan is round, shallow, and flat, and has two large handles. It’s usually made of iron. To prepare an authentic paella, a good paella pan and a hot wood fire are essential.
Paella has been popular in Spain for hundreds of years, and every year the paellas get bigger. In 2001, a 21-meter-wide paella was prepared in Madrid. 6000 kilograms of rice, 12000 kilograms of meat, and 1100 liters of olive oil were used to make it. It fed 110000 people!
In Spain, especially along the east coast, outdoor paella parties are often held on festival days. During Valencia’s Fallas celebration, for example, locals feast on paella before burning hundreds of huge wooden figures in the streets. But if you miss Fallas, don’t worry. You can make paella at home.
After acquiring a paella pan, heat it over a gas or wood fire. Then, fry the meat and chopped vegetables in olive oil. Next, add boiling chicken broth5 and the saffron. Twenty minutes later, add the rice and cook until all the water is absorbed. After that, decorate the paella with lemon wedges6. Finally, to enjoy paella as the Spanish do, grab a spoon and eat straight from the pan!
一个晴朗的午后，当你漫步于西班牙地中海沿岸的瓦伦西亚市，友善的西班牙人脸上挂着微笑，朝着你挥挥手。突然间，一股浓郁的香味扑鼻而来。就在正前方，一群当地人兴奋地围绕着用大圆锅盛装的、在柴火上烹煮着的食物。你的口水直流，不假思索便从嘴里蹦出“西班牙肉菜饭”几个字。
瓦伦西亚的肉菜饭远近驰名，但这道传统珍馐在西班牙各省都有各自的做法。肉菜饭的材料包括米、橄榄油、烤兔肉、鸡肉、虾子、红椒、青椒、洋葱以及大量的蒜头，但最关键的材料则为番红花。番红花是一种外来的香料，使得肉菜饭散发出浓郁的香味并呈现橙黄的色泽。
Paella这个字源于拉丁文的patella(即“锅子”)。肉菜饭锅是圆而浅的平底锅，两边装有大把手，通常是铁制的。要做出地道的肉菜饭，一口好锅以及燃烧旺盛的柴火是不可或缺的。
数百年来，肉菜饭在西班牙一直广受欢迎；年复一年，肉菜饭的尺寸也愈做愈大。2001年，马德里出现了21米宽的肉菜饭，总共使用了6 000千克的米、12 000千克的肉以及1 100公升的橄榄油，足足够11万人吃的。
在西班牙，尤其是东部沿海地区，经常在节庆时举办户外肉菜饭派对。举例来说，每到了瓦伦西亚的火节庆典时，当地人会大啖肉菜饭，然后在街上焚烧许多大型木制人像。如果你错过了火节，没关系，在家里也可以做肉菜饭。
拿到肉菜饭锅后，先放到煤气炉或柴火上加热，然后用橄榄油煎肉及切好的蔬菜，接着加入滚烫的鸡汤与番红花，20分钟后再加入生米，一直煮到水分全被吸干为止。完成后，再用柠檬切块做装饰。最后，如果想学西班牙人享用肉菜饭，就拿把汤匙，直接从锅里舀起来吃吧！
优优 摘自 Travelling
Valencia’s paella is famous, but most Spanish provinces have their own versions of this traditional dish. Paella’s ingredients3 include rice, olive oil, roasted rabbit, chicken, shrimp, red and green peppers, onions, and plenty of garlic. But the key ingredient is saffron4, an exotic, fragrant spice that gives paella its rich flavor and orange-yellow color.
The word “paella” comes from patella, which is Latin for “pan”. A paella pan is round, shallow, and flat, and has two large handles. It’s usually made of iron. To prepare an authentic paella, a good paella pan and a hot wood fire are essential.
Paella has been popular in Spain for hundreds of years, and every year the paellas get bigger. In 2001, a 21-meter-wide paella was prepared in Madrid. 6000 kilograms of rice, 12000 kilograms of meat, and 1100 liters of olive oil were used to make it. It fed 110000 people!
In Spain, especially along the east coast, outdoor paella parties are often held on festival days. During Valencia’s Fallas celebration, for example, locals feast on paella before burning hundreds of huge wooden figures in the streets. But if you miss Fallas, don’t worry. You can make paella at home.
After acquiring a paella pan, heat it over a gas or wood fire. Then, fry the meat and chopped vegetables in olive oil. Next, add boiling chicken broth5 and the saffron. Twenty minutes later, add the rice and cook until all the water is absorbed. After that, decorate the paella with lemon wedges6. Finally, to enjoy paella as the Spanish do, grab a spoon and eat straight from the pan!
一个晴朗的午后，当你漫步于西班牙地中海沿岸的瓦伦西亚市，友善的西班牙人脸上挂着微笑，朝着你挥挥手。突然间，一股浓郁的香味扑鼻而来。就在正前方，一群当地人兴奋地围绕着用大圆锅盛装的、在柴火上烹煮着的食物。你的口水直流，不假思索便从嘴里蹦出“西班牙肉菜饭”几个字。
瓦伦西亚的肉菜饭远近驰名，但这道传统珍馐在西班牙各省都有各自的做法。肉菜饭的材料包括米、橄榄油、烤兔肉、鸡肉、虾子、红椒、青椒、洋葱以及大量的蒜头，但最关键的材料则为番红花。番红花是一种外来的香料，使得肉菜饭散发出浓郁的香味并呈现橙黄的色泽。
Paella这个字源于拉丁文的patella(即“锅子”)。肉菜饭锅是圆而浅的平底锅，两边装有大把手，通常是铁制的。要做出地道的肉菜饭，一口好锅以及燃烧旺盛的柴火是不可或缺的。
数百年来，肉菜饭在西班牙一直广受欢迎；年复一年，肉菜饭的尺寸也愈做愈大。2001年，马德里出现了21米宽的肉菜饭，总共使用了6 000千克的米、12 000千克的肉以及1 100公升的橄榄油，足足够11万人吃的。
在西班牙，尤其是东部沿海地区，经常在节庆时举办户外肉菜饭派对。举例来说，每到了瓦伦西亚的火节庆典时，当地人会大啖肉菜饭，然后在街上焚烧许多大型木制人像。如果你错过了火节，没关系，在家里也可以做肉菜饭。
拿到肉菜饭锅后，先放到煤气炉或柴火上加热，然后用橄榄油煎肉及切好的蔬菜，接着加入滚烫的鸡汤与番红花，20分钟后再加入生米，一直煮到水分全被吸干为止。完成后，再用柠檬切块做装饰。最后，如果想学西班牙人享用肉菜饭，就拿把汤匙，直接从锅里舀起来吃吧！
优优 摘自 Travelling