International Paella Day is tomorrow, so we reached out to Spanish chef and restaurateur Manuel Olveira to whip up all we need to know about this popular rice-based dish
Chef Manuel Olveira with his traditional paella
There are those who love their paella, and would go to any length to savour it, and perhaps, even look for ways to travel all the way to sunny Spain, just to relish its goodness. This invitation is purely for the ones who have to stay put in muggy Mumbai. La Loca Maria in Bandra is celebrating World Paella Day (September 20) with a special Paella Fiesta that includes three new dishes: Paella de Chorizo (Rs 1650; smoky N’duja, grilled pork belly and green beans), Paella de Pulpo y Cangrejo (Rs 1850; slow-cooked in rich crab broth with cuttlefish and octopus) and Paella de Miso and Enoki (Rs 1200, a modern vegetarian take with miso broth, enoki mushrooms and Asian greens). These will be served alongside La Loca Maria’s classics like Lobster Paella, Squid Ink Paella, and Chicken. The wine, from the crisp Cava, to the more full-bodied Tempranillo and Graciano, will compliment this joyride through the kitchens of Spain’s east coast. This is apart from their regular menu, which is an ode to authentic Spanish fare.
The Paella Fiesta menu. PICS COURTESY/LA LOCA MARIA
We reached out to its chef-restaurateur Manuel Olveira to throw more light on the origins of the dish. “Paella is from Valencia, on Spain’s eastern coast. It started as a humble farmer’s dish, cooked outdoors over wood fires in wide pans, with rice, saffron, a few vegetables and whatever was on hand — chicken, rabbit, sometimes, even snails.” Olveira explains that over time, the robust dish moved away from the fields, into homes and restaurants. “Today, it’s probably Spain’s most iconic dish. For us, paella has always been about sharing, family and celebration — that’s the real tradition behind it.”
He also reminisces about the celebratory nature of the dish, “My mom [Maria] cooked for us as kids. Every Spanish family has its own story, recipe, and little tricks for the perfect paella that’s what makes it so iconic. It takes effort, time, and patience to make a great one. You have to watch over it. For us Spaniards, it’s all about the socarrat — the mark of a fine paella. We love to spoon and scrape the pan for those flavour-packed morsels of caramelised rice,” he shares.
Paella perfect
Chef Olveira suggests these ingredients and techniques you need to keep in mind for making a good paella
Paella is cooked in a giant pan to celebrate popular local market Plaza del Mercado’s centenary in Valencia, Spain. PIC/ISTOCK
>> Rice: Use short-grain rice (like Bomba or Calasparra) that absorbs flavour without turning mushy
>> Stock: A rich, flavourful broth is the soul of the paella. The broth is made depending on the protein being used. For example, a seafood paella will use a seafood stock
>> Pan: Wide and shallow so the rice cooks evenly in a single layer. You need a special pan called Paellera
>> Socarrat: The golden, crispy caramelised rice crust at the bottom. It’s the most prized part
>> Timing: Once the liquid is added, don’t stir. Let the rice cook undisturbed until it absorbs all the flavours
>> Ingredients: Fresh, seasonal produce and proteins make all the difference. Paella is simple, but quality counts
AT La Loca Maria, Fatima Villa, 29th Road, Pali Hill, Bandra West.
TILL October 5 (Paella Fiesta menu)
TIME 12 pm to 3.30 pm; 7 pm to 1.30 am
CALL 9324404335 (reservations)
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