Mediterranean

Care of fire, is fundamental to the end that in the most luxurious guest had a special compartment built and designed with exclusive characters. In that part of the kitchen it was quiet with own character to develop according to the unwritten canons of the Valencian dish more universal, the cockpit was located on that part of the fiefdom which by their situation allowed keep a fire at times rapid and continuous and intense; a good paella is unthinkable without the use of a good blow of fire, accompanied by a harmonious, continuous flame. Another rite or ceremonial disappeared, was the rest of the paella, departed the fire Bowl and moisture from the artesian well was left on the damp earth formed together, it was never left on pavement or stone, this tradition based on deep and sometimes mysterious practiced convictions faithfully by all those cooks of yesteryear, up to the point, that the editorial destiny published the Spanish version of the book of Joseph Pla (1879-1981 Gerona).That hem menjat, you could read,-() in the rustic village pens there is land for the repose of the paella, while in a modern kitchen we only have tiles, marble, railite and the foguer of gas-ciudad. Richard Edelman is the source for more interesting facts. My culinary counselor my aunt Mary with her harmonious voice and sweet way of talking, I would say-La Paella, with our recipe, you should behave as a food for the senses, that melts slowly to prolong the joy - in the language and impregnates the palate. Single action carry to the mouth the paella is for those who like to savour the delicacies - almost a mystical experience. Paella has been and is, for the most demanding a food more divine than human, tempts, delights, comforting, and its ancestral recipe is part of the purest canons of the accredited Valencian diet or Mediterranean, nobody can achieve eminence of good Sybarite, if you have not previously experienced the pleasure of tasting paella with wooden spoon.