Good Food
Stirring up controversy in a paella pan
Paella is precious in Valencia, Spain. Food writer Matt Goulding asserts that you can find the entire history of Spain within the perimeter of the paella pan. The key to the dish is the rice and saffron.
By Evan Kleiman • • 1 min readPaella is precious in Valencia, Spain. Food writer Matt Goulding asserts that you can find the entire history of Spain within the perimeter of the paella pan. The key to the dish is the rice and saffron. Goulding explains the ideal rice varieties behind the dish and how it was conceived in the orange fields of Valencia, using ingredients available and cooked over a fire in a flat, open pan. His book “Grape, Olive, Pig” focuses on the food culture of Spain.
The full episode
4 of 6
Rice: how we grow, cook, and eat it- 0:00Using a ‘ricebreaker’ to start a conversation about cultural identity
- 9:49How did rice find its way to the American South?
- 20:14Growing Japanese rice in California
- 31:14Stirring up controversy in a paella panYou’re reading this
- 40:41The rice cooker: liberating generations of chefs
- 49:15‘In the Weeds’: golden, crispy domes bring solace
The full episode
4 of 6Rice: how we grow, cook, and eat it- 0:00Using a ‘ricebreaker’ to start a conversation about cultural identity
- 9:49How did rice find its way to the American South?
- 20:14Growing Japanese rice in California
- 31:14Stirring up controversy in a paella panYou’re reading this
- 40:41The rice cooker: liberating generations of chefs
- 49:15‘In the Weeds’: golden, crispy domes bring solace