I experienced the terrifying delight of paella for the first time when I was just 15 years old. I was sitting in a tiny kitchen in Spain, staring at my meal in horror, thinking that I would rather starve than eat the shrimp that were staring right back at me. My two American friends and I were guests at the grandmother’s house of our Spanish host, Violetta. We had only been in Spain for four days, but Violetta kept telling us about how amazing paella was and how we couldn’t leave without trying it. We were all so thrilled to be thrown into a culture so different from our own, but I remember the fishy smell and wishing I could be chowing on familiar Skyline.
After saying grace, Violetta’s grandmother, a sweet old lady who was so enthusiastic about cooking for us, told us that her recipe for paella was one passed down to her by her mother. She then proceeded to plop a big spoonful of the rice dish on each one of our plates and looked anxious as she waited for us to try her creation. The yellow rice surrounded a medley of ingredients: chicken, peppers, peas, clams, and giant shrimp with their heads (and eyes!) still attached. It was terrifying. I didn’t want to disrespect the Spanish culture, but my stomach was turning just thinking about eating the strange things in front of me. Violetta’s grandmother’s hopeful eyes urged me to take a bite. I scooped up a tiny bit, avoiding the shrimp and clams, and as soon as I tasted it I was delighted. The spices and mixture of flavors sent my taste buds for a loop, and I dug my fork in for another bite.
Paella is one of the best-known Spanish dishes. It originated in Valencia, a tidal flatland, where the rice for the main part of the dish was grown. Paella can be made in various ways, depending on preferred tastes and available ingredients, but it is usually made with a variety of shellfish, such as shrimp, clams, crab, and lobster. It also contains vegetables and some kind of meat, usually chicken and/or rabbit. Broth, onion, garlic, wine, sweet red pepper, and saffron add flavor to the dish. Paella was originally made to be very convenient because it could be made in large amounts and kept for longer than other foods. The origin of paella, like many popular dishes of different cultures, was just the combination of the food resources that people had at hand.
Eating my first bite of paella opened my eyes to Spanish culture. I now understand that Violetta’s obsession with paella was not just for it’s taste, but also for the connection that it had with her family and the pride she took in her culture. I have since eaten paella a few times in the States, but nothing has competed with the authentic feel of eating in the tiny, rustic kitchen in Spain.
After saying grace, Violetta’s grandmother, a sweet old lady who was so enthusiastic about cooking for us, told us that her recipe for paella was one passed down to her by her mother. She then proceeded to plop a big spoonful of the rice dish on each one of our plates and looked anxious as she waited for us to try her creation. The yellow rice surrounded a medley of ingredients: chicken, peppers, peas, clams, and giant shrimp with their heads (and eyes!) still attached. It was terrifying. I didn’t want to disrespect the Spanish culture, but my stomach was turning just thinking about eating the strange things in front of me. Violetta’s grandmother’s hopeful eyes urged me to take a bite. I scooped up a tiny bit, avoiding the shrimp and clams, and as soon as I tasted it I was delighted. The spices and mixture of flavors sent my taste buds for a loop, and I dug my fork in for another bite.
Paella is one of the best-known Spanish dishes. It originated in Valencia, a tidal flatland, where the rice for the main part of the dish was grown. Paella can be made in various ways, depending on preferred tastes and available ingredients, but it is usually made with a variety of shellfish, such as shrimp, clams, crab, and lobster. It also contains vegetables and some kind of meat, usually chicken and/or rabbit. Broth, onion, garlic, wine, sweet red pepper, and saffron add flavor to the dish. Paella was originally made to be very convenient because it could be made in large amounts and kept for longer than other foods. The origin of paella, like many popular dishes of different cultures, was just the combination of the food resources that people had at hand.
Eating my first bite of paella opened my eyes to Spanish culture. I now understand that Violetta’s obsession with paella was not just for it’s taste, but also for the connection that it had with her family and the pride she took in her culture. I have since eaten paella a few times in the States, but nothing has competed with the authentic feel of eating in the tiny, rustic kitchen in Spain.