Wikipaella on Mission to Save Paella 2

This is paella

From The Guardian, February 24, 2014–Horrified by chefs making paella with ingredients including poached eggs and avocados, three men from Spain’s Valencian region have banded together to fight what they call the increasing “prostitution” of one of the country’s most emblematic dishes. Wikipaella aims to help “police” paella around the world, said co-founder Guillermo Navarro. 

“It’s a dish that’s really trendy these days. And there’s lots of people taking advantage of it and selling what they call authentic, traditional or Spanish paella.” More…

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Valencian Gastronomy is Paella Plus Reply

This is paella

(Above, the preparation of a paella valenciana “como Dios manda,” “as God commands”). Gastronomically speaking Valencia has it all. It’s not only Spain’s premier rice growing region but it’s also renowned for “la huerta” which provides them–and much of Europe–with a wealth of year-round truck crops. The dryer inland areas produce olive oil. Then, of course, there’s the fish and shellfish from Valencia’s Mediterranean coast.  Take note, however, you won’t find any of those sea beasties frolicking on the top of an authentic, down-home paella valenciana. (See authentic list of ingredients here.) Valencia even exports a lot of wine, though most Spaniards are not aware of that fact.

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Take a Quick Zoom Through Spanish Culture Reply

teatro romano Merida

This four-and-a-half-minute video, one of the Spanish tourist office’s time-lapse series, shows us 2,000 years of Spanish cultural history. From the prehistoric remains and cave drawings in the Altamira Caves, the Roman theater at Merida, the Moorish castles and the great Gothic cathedrals down to today’s museums, science parks and other cultural milestones in Barcelona, Madrid, Valencia, Palma de Mallorca, Valencia, Bilbao and dozens of other places, Spain is one of the best places to discover or revisit European art and culture.

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Spain On the Road Again, Part 12 – A Fishy Paella for Foreign Visitors Reply

On Road AgainGwyneth is in heaven as the road trip heads to Valencia, a paella–lover’s paradise. Mario and Gwyneth spread a blanket out on a wild Mediterranean dune and swap stories about their long histories with Spain. Both had the rare opportunity to come here as adolescents and never got Spain out of their blood. Meanwhile, Mark and Claudia tour Santiago Calatrava’s futuristic City of Arts and Sciences.

Gwyneth and Mario venture into the rice fields of the Albufera to learn to cook a surprisingly non-traditional, seemingly market-driven seafood paella valenciana made with onions and seafood by a grumpy Zen Master Paellero, then eat it with the family. The four pilgrims are reunited at the end of the day over a dinner of broadbean secrets and canned tapas at local bar, Casa Montaña. The final leg of the road trip heads to Madrid for a drive around the city looking at skyscrapers. More…

It’s Official: The World’s Best Paella is from Santa María del Campo Rus (Cuenca) 5

Note: Here below is the list of ingredients for Valencia’s most authentic paella. Try this at home!

Worlds best paellaSeptember 15, 2013, Madrid’s El Mundo newspaper, translation ¡Alegria!–A restaurant in the province of Cuenca, el Posada Real, in the town of Santa María del Campo Rus, has won first prize in the International Paella Valenciana contest celebrated in the Valencian town of Sueca. This town located in the center of Valencian rice country has hosted this paella contest, generally conceded to be the most important of its kind in Spain, for the past 53 years. According to the jury of experts, chef Julián García of el Posada Real restaurant produced “the best paella in the world” and took home a diploma and 2,500 euros in cash. Second place and a prize of 1,500 euros went to the Casa Picanterra restaurant from Cullera (Valencia). The third place prize of 1,000 euros went to the Cambao restaurant from Miami (USA). More…