One of the most famous Spanish dish is paella. Similar to Turkish pilav main ingredient is rice but this one is a dish in itself, not an accompanist. Some regions in Turkey different ingredients are added in pilav, but so far I have not seen such a rich pilav in Turkish cuisine.
[nrelate-related]
In tourist zones, as we all know, one can not go beyond to eat a bad example of real “special dish”. We experienced this, one more time in Barcelona so in Valencia we did not want to take risks. So we decided to eat in a delicious place, which is not in the tourist zone. Although for Valencianas food has a cultural significance, nevertheless I made some research before and decided to go La Albufera region which is located 15 km south of Valencia.
La Albufera, is one of the largest freshwater sources of Iberian peninsula. In the Middle Ages it was 10 times bigger than the current situation but due to paddy cultivation it gradually decreased in size. Meanwhile, have I told you that, Valencia region is the rice center of Spain? For this reason the paella is actually a dish of Valencia.
We decided to eat at Mateu, in village El Palmar. This is a small village full of restaurants and I guess important part of their income is the tourists coming for paella.
Paella is traditionally cooked with beans, rabbits and chicken, but in time other versions emerged. In Mateu it is cooked with the order and served in tray like dishes called paella (yes, the name of the food comes from that tray). The portions are indeed for 2 – 3 people, do not overdo in the order. But as we are Turks and hunger hit us we ordered two paellas, one traditional the other one seafood. You have to linger with beer or something for 15 – 20 minutes but don’t worry your reward will be awesome.
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