In Spain, paella is a matter of state. Especially in Valencia. It doesn’t matter if you make the slightest mistake with respect to the original ingredients, or if you try to innovate with some little detail: if you don’t do it following the strictest canons of tradition, they will get on you. And David Muñoz, who is not stupid and also has a master’s degree in social networks, knows it. Therefore, what he did yesterday on his Instagram account was a (funny, in our opinion) full-blown provocation.
Basically, a spectacular-looking rice was marked, with a stir-fry of smoked chili peppers, fish broth and sherry, and topped with steamed red mullet and caviar. And he called it Madrid paella, with a couple, because it has little to do with paella (they only coincide in the rice) and less with Madrid (unless mullets and sturgeons go up through the Manzanares and we have not found out).
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And of course, it got messy: if there is only one paella and it is Valencian, that what it is is a rice with things, which is paella with topings, which is the same as calling the Valencian stew … On the other side of the paella currency, there were also a lot of people (among them Quique Dacosta or Chef Bosquet) who applauded the originality and beauty of the rice. We are from that side, and you?
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And the name is really the least of it, the important thing is that there are people who continue to dare to innovate in the craziest ways possible in the kitchen. And David Muñoz’s taste for the avant-garde and provocation does not mean that at no time he has disrespected traditional cuisine. Because he has not changed the recipe for the Valencian paella, he has simply made an original rice and has baptized it as it came from the paella pan, which is in all his right. And it is also protected by the RAE, which defines paella (simply) as follows: “Dish whose main ingredient is rice that is cooked with other ingredients such as fish, shellfish, poultry, meat, vegetables, legumes, etc .; It is a typical dish from all Spanish regions, especially Valencia, with the type and quantity of ingredients varying in each one ”. As long as you continue cooking like this, as far as we’re concerned you can keep calling your dishes as you please.
And since we are talking about paella, we are going to take the opportunity to rescue this video in which José Luis García Berlanga solves the 15 most common doubts regarding the world of rice. Take advantage.
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