Paella

NAME

Dolores

LAST NAMES

Vázquez Martínez

AGE

89

ADDRESS, CITY, COUNTRY

Chelva, Valencia

PERSONAL HISTORY

Dolores Vazquez was born on October 21st, 1926 in Chelva, a small town in the interior of the province of Valencia.

Arid and sunny land where the ingredients for the paella come from the garden.

Her family raised animals like chickens, rabbits, ducks and pigs and they would use them for sustenance.

She learned the recipes from her family, especially from her mother. She confesses that she did not cook until she got married, since her mother was still young then.

PERSONAL BACKGROUND OF THE RECIPE

How, where and from whom did you learn this recipe?

No sabe los orígenes del plato.

La receta es de su familia porque es de Valencia, la aprendió de sus padres.

Empezó a cocinar paellas cuando se casó, antes la hacía la madre.

Is there any event in your memory or historic connected to this recipe?

Era típico cocinar paellas en comuniones o cumpleaños.

El día de su boda su tío se encargó de la paella. La recuerda como una paella buenísima con todos los ingredientes muy frescos.

Personal references to the transmission tradition of the recipe through the family (they cooked it together, ate it together…).

La aprendió de sus padres. La paella la preparaban entre sus padres.

Los hombres se encargaban del fuego, las mujeres no lo tocaban.  El resto de la elaboración se realizaba de manera conjunta entre los hombres y mujeres. Y , a la hora de comerla, todos comían directamente de la paella. No se utilizaban platos, sólo cucharas. Esto era común en otro tipo de platos, también.

Antiguamente, se freían todos los ingredientes en una olla y luego se incorporaban a la paella.

Después, cuando cocinaba paella con su marido, en su casa decían que cuanto más se peleaban mejor salía la paella.

Era habitual que surgieran disputas por el fuego y por mover el arroz. Ella defiende que no se debe mover nunca y tenía que vigilar que no su marido no lo hiciera. Siempre se enfadaban por esto. Ahora la hace su hijo, que la mueve, y a ella le da rabia.

Recuerda horrorizada una paella que comió en casa de unos amigos, en la cual la persona que la elaboraba no paraba de removerla. Dice que en su vida comió un arroz tan malo.

También dice que nunca comió una paella buena en un restaurante, que no la saben hacer, echan mucho colorante, no azafrán.

Is there any tradition linked to this recipe? If the answer is yes, can you describe it?

En casa, la paella se cocinaba los domingos cuando tenían invitados o mataban a algún animal.

No se comía como un plato de diario igual que ahora.

Cuando se comía paella era plato único, tanto los días de fiesta como cuando se comía en casa.

Are there any holidays related to this recipe? If the answer is yes, can you describe it?

Entre finales de agosto y principios de septiembre se celebraban las fiestas del Remedio y todo el pueblo cocinaba paellas.

Cada familia llevaba los ingredientes de su casa y elaboraba una paella. Y cada familia comía su propia paella.

También se llevaban pastas, magdalenas, mantecados, melones, etc.

Is your recipe connected to the land where you live or lived? If there is, describe the agronomic environment (agriculture, farming, fishing…) to which is associated.

El paisaje Valenciano está compuesto por todos  los elementos de la paella, desde el arroz de la Albufera, las hortalizas de los huertos y las carnes utilizadas. La paella es un plato que adapta los ingredientes a la zona en la que se realice.

Los animales que usaban eran de casa y los sacrificaban ellos. Pero en la zona de la Albufera es habitual comer la paella con pato.

Era habitual añadirle también sangre, hígados y cabeza en estas ocasiones. Cuando el conejo se compra en el mercado, la Sra. Dolores no se añade estos ingredientes.

Y los ingredientes vegetales los cogían del huerto. En Valencia se cultivan muchas variedades de judías que se utilizan en la paella.

Season in which this recipe is linked.

La paella es un plato que se elabora durante todo el año. La única diferencia es que en invierno se hace dentro de caso y en verano en el exterior.

INGREDIENT

NUTRITIONAL PROPERTIES

HEALTH BENEFITS

Chicken

This white meat or low fat meat has a good animal fat profile. High quality protein containing all the essential amino acids.

This low fat meat is a healthy source of animal protein. It helps to develop our body structure and has great quality iron.

Rabbit

This white meat or low fat meat has a good animal fat profile. The protein is high quality with all the essential amino acids and contains a significant amount of B12 vitamin.

This low fat meat is a healthy source of animal protein. It helps to develop our body structure and has great quality iron.

Tomatoes

Vegetable fruit rich in vitamins and minerals. It contains vit. C and A, folic acid, potassium and a very large proportion of water. Maintains more nutrients and their best quality when raw.

A medium tomato can give us a good amount of non-heme iron, and can prevent anemia when combined with citric fruits. As a fruit, contains great antioxidants components for a good conservation of our organism.

Green beans

This vegetable contains a great variety of minerals. Contains fibre, a high proportion of water and some minerals that can be lost if cooked for long time.

Vegetables are a key for health, one serving should be eaten every day during main meals. MD health benefits are based on a high consumption of vegetables.

Rice

This cereal is a great source of carbohydrates. Its natural way, whole grain, is a good source of fibre and has a lower glycemic index which is useful because white rice has a high index.

Excellent source of carbohydrates. Very common in our cuisine, traditionally combined with legumes because together they provide us with complete vegetable protein, complementing each other very well.

Saffron

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This great spice is very valuable in our cuisine. Its flavour, taste and colour gives a MD style of this famous plate. It is a key ingredient.

Olive oil

Excellent vegetable fat. It has a high content of monounsaturated fatty acids, no cholesterol. It is considered best fat for cooking and dressing/seasoning. As a fat it is highly energetic.

Very well-known and associated with the prevention of cardiovascular diseases.  It is very stable and resists high cooking temperatures, it is a great fat to cook with. Must be consumed in moderation because it is highly energetic.

Salt

This flavour enhancer is the richest source of sodium. It also contains magnesium, but in much smaller amounts.

A moderate consumption is healthy, but high proportions can cause health problems. Be attentive with salty products. The WHO recommends the use of iodized salt.

White beans

Beans are a great source of carbohydrates, fibre and vegetal protein. The pod increases its amount of fiber and mineral concentration.

Beans have great health benefits, they are recommended to be consumed on a weekly basis. The MD combines beans and cereals to obtain a great vegetal protein profile; to get all the essential amino acids.  

IF POSSIBLE, LOOK FOR INFORMATION ABOUT:

Would you suggest this recipe to someone with a disease? If the answer is yes, why and which disease?

No

Is this recipe related to diseases or deficiencies common to our geographic area?

No

Are there holistic or nutritional remedies connected to these foods?

Rice and beans when mixed together give us a great vegetable protein profile. However, white meat is better for preventing anemias and lack of protein.

Which is the main base on which the dish is prepared? It is a derivative of olive oil or another base?

This recipe has great MD food groups: cereals, vegetables, low fat meat, olive oil, beans and spices. Great dish to follow the MD.