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  • Narrator: Over 160 kilograms of meat, vegetables,

  • and rice go into this massive pan

  • to make one of the biggest paellas in Spain.

  • But this paella is just half

  • of what Vicente Martínez and his team

  • are making for Quesa, Valencia's, Festival of the Reserve.

  • At the end of the day,

  • these paellas will feed more than 1,000 people,

  • all for free.

  • But the size of this paella

  • isn't the only thing that's special.

  • It also has a unique ingredient

  • that makes this paella distinctly Valencian.

  • So, what does it take to make paella in such big batches?

  • Narrator: This is known as the Festival of the Reserve.

  • On the morning of the festival,

  • Vicente and his crew offload and wheel

  • two 2.35-meter paella pans into the town square.

  • When the pans are secure, they get to cooking.

  • Narrator: Each paella is cooked with

  • 8.5 liters of olive oil,

  • 75 kilos of chicken,

  • and 30 kilos of rabbit.

  • Narrator: When the meat is done,

  • 40 kilos of frozen green beans, butter beans,

  • and white beans are added into the mix,

  • along with 5 kilos of snails.

  • Narrator: Once everything is mixed together,

  • 135 liters of water are added into the pan.

  • Narrator: After the water has been added,

  • 60 kilos of a local medium-grain rice

  • called arroz redondo is tossed into the mix.

  • Cooking with wood means that the water and fire

  • need to be constantly monitored

  • so that the rice doesn't burn.

  • Narrator: In Spain, bomba, albufera, and redondo rice

  • are commonly used because they can absorb

  • more liquid and flavor than regular rice

  • without getting mushy.

  • Narrator: Paella pans often come in several diameters,

  • but the general shape is always wide, shallow,

  • and round with sloping edges.

  • This shape is important

  • because it helps the rice cook evenly in a single layer.

  • Narrator: And many Spaniards agree.

  • Narrator: While everyone enjoys paella,

  • the exact ingredients for what constitutes

  • a true paella is still hotly debated.

  • Narrator: While the festival is full of joy

  • and celebration today,

  • the origins of its birth are much darker.

  • In 1690, Quesa experienced

  • a devastating outbreak of the bubonic plague,

  • which left only a few members of a single family alive.

  • Resilient, the surviving family gave shelter and food

  • to anyone who moved back to Quesa.

  • Narrator: Paella is thought to have come

  • from farm workers in Valencia

  • who used shallow pans to cook rice over wood fires

  • and added in ingredients they could forage or hunt

  • to create a cheap but filling one-dish lunch.

  • Over time, the elites of Spain

  • started to enjoy paella for weekday lunches,

  • and it became more popular across the country.

  • And while paella is now recognized

  • as a traditionally Spanish dish,

  • it wouldn't be what it is today

  • without the introduction of rice

  • by the Moors in the 12th century.

  • Since then, paella has taken on

  • many iterations across Spain,

  • but the classic ingredients of rice, rabbit, snails,

  • and beans remain integral for making a Valencian paella.

Narrator: Over 160 kilograms of meat, vegetables,

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How 160-Kilogram Paellas Feed 1,400 People In Spain | Big Batches | Food Insider

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    林宜悉 posted on 2022/05/08
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