5 things we learned from Travel Geeks – culture and cuisine of Valencia
On Thursday 17 September, National Geographic Traveller teamed up with the Spanish Tourist Office to host Culture and Cuisine of Valencia, an online Travel Geeks focusing on the southern Spanish region 鈥� home to extraordinary architecture and a stunning coastline, and the birthplace of Spain鈥檚 most famous dish, paella. The panel of four experts included managing director of Ib茅rica restaurants, Marcos Fernandez; travel writer and Valencian resident Sarah Gordon; group head chef at Arros QD Richard De La Cruz; and Eva Fernandez from Visit Valencia. They shared their experiences of paella, the best attractions and insider tips to give the audience at home inspiration to plan a trip to Valencia.
Around the fire
The wood for the fire used to cook paella is considered an essential ingredient in the dish, said Richard De La Cruz. Whether pine or orange wood, the aroma and extracts are important to the flavour.
The definitive dish
There are hundreds of 鈥榯rue鈥� paella recipes, explained Richard De La Cruz. 鈥淚n every small village, in every small town in Valencia, there will be a particular ingredient they use, and it鈥檚 all called paella.鈥� Normally, though, what鈥檚 known as paella Valenciana typically contains chicken, rabbit, snails, artichoke and garrofon (similar to butter beans)
Not paella
鈥淚 can tell you what paella isn鈥檛,鈥� said Marcos Fernandez. 鈥淚t isn鈥檛 voluminous, it isn鈥檛 fluffy, it isn鈥檛 saffron coloured and it isn鈥檛 brimming generously with seafood. Paella is a dry rice dish, leaving space for the stock to evaporate and assimilate, and you need it to dry out. In Spain, we鈥檝e been serving thickened wet rice dishes to tourists for far too long and therefore there鈥檚 a massive misconception of what paella is.鈥�
Stock in trade
What goes in that precious stock was the subject of much discussion. 鈥淲hat you see in a paella is about a third of the ingredients,鈥� explained Marcos. 鈥淲hat you don鈥檛 see is what you鈥檝e used to make the stock.鈥� Cutting corners and using stock cubes was not recommended: Richard De La Cruz鈥檚 version includes a veal and herb stock.
Enjoying together
The panel all confirmed paella鈥檚 reputation as a social dish. 鈥淲henever we need to celebrate anything, we always cook the paella,鈥� said Eva Fernandez. 鈥淎nd we usually share it with friends, with family. Even the cooking process is part of the celebration 鈥� that鈥檚 part of the ceremony, cooking it and sharing it.鈥� Sarah Gordon shared her experience of moving to Valencia and enjoying the dish with newfound friends. 鈥淚f you鈥檙e meeting up on Sunday for lunch, you鈥檙e having rice. It comes out on a huge paella dish and it鈥檚 a huge shared experience.鈥�
Watch the full discussion
If your destination or company would be interested in partnering on a future online Travel Geeks event, we鈥檇 love to discuss any ideas you might have, or help you come up with the best ways to work with us. Contact聽[email protected]聽or call聽020 7253 9909.