1 December, 2020
Estimated Reading Time : 1 minute, 17 seconds
Paella is a very well-known dish in Spain; in fact, many believe that this country takes credit for the recipe. However, the famous Valencian paella is actually a variation of the Palestinian Maqluba.
It was the Arabs who brought rice to the Spanish territory, which was soon received and adapted to local culinary tastes, always guided by the original recipes.
This led to the creation of Valencian paella, which, despite originating from Maqluba, now has its own unique flavor. Here are its main differences:
- In paella, the meat is not cooked with onions
The Palestinians aimed for their dish to burst with flavor, so when cooking the meat, they used onions. For the Valencians, this practice is not as necessary, and they often omit it. It may be a matter of taste; some Spaniards might drop a piece of onion into their pots from time to time, but it is not part of the traditional paella recipe.
- The traditional Maqluba recipe only uses eggplant and cauliflower
The main ingredients of Maqluba are rice, eggplants, cauliflower, and chopped meat. In contrast, paella contains a wider variety of ingredients and even some legumes.
Therefore, typical Valencian dishes are prepared with rice, green beans, chickpeas, peas, tomatoes, artichokes, and sliced peppers.
- Paella includes rabbit meat
Maqluba was not a dish reserved for Palestine’s privileged classes; it was quite common among the lower class, made with few ingredients and the meat available, which was usually lamb.
Various regions in Spain added other types of meat to Maqluba, which for them became what we know as paella, including rabbit, snail, seafood, and chicken.
Both Maqluba and paella are dishes served during festive days and family gatherings. They are delicious and perfect for any occasion.
