How to Cure Your New Cazuela

We believe the secret to a great paella is connection with friends and family as you make your masterpiece. There's nothing quite like spending an afternoon together, preparing the ingredients, watching the paella simmer and sharing the paella together. In Spain, making paella is as much about shared celebration as it is about the food.

A Spanish Tradition

Paella began centuries ago in the countryside around Valencia. Farmworkers would build a fire in the fields and cook local short-grain rice in a wide, shallow pan, called a paella in the local dialect. They added whatever was available, perhaps artichokes, beans and other vegetables, along with chicken or rabbit and even snails.

As Spaniards from other regions began vacationing along the Mediterranean coast, paella became popular throughout the country. Local cooks created their own versions using regional ingredients. Along the coast, fresh shrimp, mussels and langostinos became the stars of paella de marisco, or seafood paella.

Today, there are countless variations of this beloved dish. Some are called arroces, or rice dishes, to distinguish them from traditional Valencian paella. But whatever version you choose, the secrets to a delicious paella are surprisingly simple.

And don't be intimidated! You don't need to be an expert chef to make a wonderful paella. Start with authentic Spanish ingredients, follow a few basic rules and invite everyone to help. That's half the fun!

Our Secrets to a Delicious Paella

The simplest and most important rule is to start with authentic short grained Spanish rice. Short-grain varieties like Bomba and Calasparra absorb flavorful broth while keeping their texture. Don't substitute Arborio, basmati or long-grain rice. The right rice makes all the difference.

We learned this tip from chef Luis Roger at BCN in Houston: to open up the saffron, make a saffron "tea" by adding the saffron threads to a cup of boiling water. Then pour the tea on the paella late in the cooking process. This makes the best of this aromatic golden spice.

Don't overload your paella. Remember, paella is first and foremost a rice dish. Keep the layer of rice thin and even, with just enough meat, seafood or vegetables to complement it. Cooking for a crowd? Use a larger pan rather than piling the ingredients higher.

Tomate frito adds a foundation of flavor to your paella. Pour a cup or two of grated tomato on the hot pan with some olive oil, and let it simmer until it is concentrated. Don't hurry, this step can take up to 45 minutes!

Let the rice cook undisturbed. Once you've added the broth and distributed the rice, resist the temptation to stir. This helps the rice cook evenly and allows the prized socarrat, a thin layer of toasted rice, to form on the bottom of the pan.

Most importantly, enjoy the experience! Paella is a wonderfully simple dish, meant to be prepared and shared with the people you love. Pour a glass of Spanish wine, invite everyone to pitch in and enjoy the pleasure of cooking together.

After all, the best paella isn't just about what's in the pan. It's about who's gathered around it.

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One of the pleasures of traveling is noticing how the way people get around reflects the culture around them.

In the United States, the car is king. It makes sense. This is a vast country, with long distances between home, work, shopping and restaurants. Even in smaller cities, getting through the day often means driving. There’s also something very American about the independence of having your own car and heading wherever you want, whenever you want.

Holland is a different world where the bicycle rules. Cities are compact and easily navigated by bikes, so it makes sense to zoom around the ubiquitous bike lanes. In fact, pedestrians better watch out because biking is so dominant that you could easily get run over! On a recent visit, we saw a giant group of hundreds of bicycles parked near the train station with one perplexed soul scratching his head as he wondered how he would ever find his own bike!

For Spain, walking is more than a way to get around, it is a central part of daily life and social connection. It helps that most cities and towns in Spain are compact and easily walkable. This makes it easy to make the rounds every day. The Spanish often visit local shops and the municipal market to grab a quick cortado and buy the necessities for the day like freshly baked bread, vegetables and dinner ingredients. Along the way, people connect by chatting with their favorite vendors and friends visiting the market.

The most beloved walk of the day is called El Paseo. In the early evening, families, neighbors and friends stroll the town, often down a pedestrian friendly street lined with restaurants and shops. Whole towns come together to enjoy each other’s company. Old couples stroll slowly together, stopping frequently to chat with lifelong friends. Younger folks gather outside bars to share a beer and a tapa. And children are welcomed, with the little ones chasing pigeons in the town square with glee.

All this walking is a healthy habit. On average, adults in Spain walk nearly 10,000 steps a day. But exercise is rarely the goal, it’s just a natural part of the day in Spain.

El Paseo is even more healthful in how it fosters community and connection. You don’t need to set a date with friends and family to see each other, you can just meet up in the center of town. And compared to the United States, a lot of people in Spain live near their hometowns, so you can easily have a stroll with your cousins or old friends as often as you like.

Spanish towns and cities are designed for the walking lifestyle, with stores, schools, plazas and workplaces located in walking distance. The custom of living in small apartments also supports a walking culture. Why stay home when the plaza is full of life?

That may be what we love most about El Paseo. It isn’t really about walking at all. It’s about slowing down, stepping outside and being part of your community. In Spain, the journey through town is often just as important as the destination, especially when you have friends and family walking alongside you.

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. Learn more >

Lleida was called Lerda by the Romans, and it is there that Caesar defeated the troops of Pompei. The capital city of a mountainous province in Cataluña, Lleida is nestled in the foothills of the majestic snow capped Pyrenees. Lush irrigated fields surround Lleida (as it is called in the Catalan language) which stands on the right bank of the Segre River, close by the spot where it runs into the Ebro.

Because of this fertile farmland, Lleida is the site of many famous cattle, agricultural, and fruit shows. The arbequina olive orchards in the area produce some of the most celebrated olive oil in Spain. Its delicate fruity flavor makes it a favorite of gourmets for their green salads, or even just enjoyed on a piece of freshly baked bread.

Many of the houses of Lleida climb a steep hill which is crowned by an imposing citadel which surrounds both La Zuda, an old Moorish castle, and also a fortress built in the 12th century by the Knights Templar just after their reconquest of the city. In the center is a soaring and majestic 12th - 15th century Romanesque Gothic cathedral. Its extraordinarily large cloister with notable archways is decorated with Gothic and Renaissance doorways. Within the old "Seo" is a valuable collection of tapestries.

Notes about Arbequina Olives:

Originally from Arbeca in Lleida, the Arbequina olive also grows in Tarragona, Zaragoza and Huesca.

The Tree - The Arbequina olive tree is fairly small and can be grown in concentrated numbers in orchards. The wood has a dark green color which, along with the tree's size, makes the Arbequina look something like a broom bush. Its leaves have a lengthwise groove and are ocher-green on the top with a yellowish underside.

The Fruit - Arbequina olives are small and oval shaped, with a large pit. The trees start producing early and provide large quantities of fruit. Arbequina olives have a distinctive flavor, unlike typical green olives. They have a light nutty flavor, and our family has been known to consume a whole jar at one sitting. They are also ideal with martinis, or so I have been told.

The Oil - Arbequina olives produce an exceptional oil with a wonderful fruity aroma. This sweet and smooth oil has a slight aftertaste of almonds. Extra virgin Arbequina oil combines perfectly with garden salads, fresh spring vegetables and grilled fish.

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