When I tried paella, I was able to taste all of the different flavors present in the dish, including the vegetables that were cut into “very small pieces,” as the chef explained. It was interesting to see the minimalist approach to preparing the dish, which made me question its origins. After doing more research, I discovered that the dish has been connected to the Arabic word baqaya, meaning “leftovers.” I also learned about the influence of the Arab world on Spanish cuisine, especially during the Al-Andalus period when Muslims ruled parts of Spain. This discovery made me feel very proud, but it also made me think about the many other food spots throughout Barcelona. Many of these restaurants and foods represent people’s immigration stories and cultural backgrounds. Coming from an immigrant background myself, it brings me a lot of pride to see immigrants preserve and share their cultures through food.
The paella is prepared through a traditional process that emphasizes simplicity and the use of available ingredients. First, the chef instructed us to cut the vegetables into small pieces. We then added onions to the pan and allowed them to caramelize with Spanish olive oil. Next, we added the meat and arranged the vegetables in the center while placing the meat around the outside. This pattern is important for the cooking process because the fire heats the outside of the pan. After allowing the ingredients to cook, we added the rice. One important rule is not to stir the rice, which the chef described as the secret to making paella. We then added water or wine and covered the dish.
