Cookbook talk:Paella Valenciana

I ignore who wrote this recipe, but had to be Valencian like myself.

Full thumbs up on this. —The preceding unsigned comment was added by 81.241.236.40 (talk • contribs) 2005-06-22T19:42:46.


 * Yes, he is Valencian, I can tell, and everything has been kept unaltered, except from the red wine. I've never seen anyone (at least anyone who is not drunk) pouring red wine into a paella. —The preceding unsigned comment was added by 158.42.184.155 (talk • contribs) 2007-01-30T02:00:18.

Paellera isn't correct
The name of the pan itself is paella. Paellera isn't the correct term. —The preceding unsigned comment was added by 80.36.45.46 (talk • contribs) 2007-02-22T04:14:02.


 * Whilst paella is Valencian for frying pan, paellera has come to mean "paella pan" throughout most of Spain. See the Wikipedia page on paella. Webaware talk 00:04, 22 February 2007 (UTC)

Changes to recipe
This recipe has undergone considerable changes since the above comments were made. They no longer apply. Please ignore them and have a look at the recipe. Moby-Dick4000 (talk) 02:46, 4 August 2009 (UTC)

Garlic
Garlic is not an ingredient in Valencian (meat) paella. I have changed it to "(seldom)".
 * There are prominent Valencian chefs who use garlic and others who don't. I believe, therefore, the correct word here is optional. Moby-Dick4000 (talk) 22:26, 12 May 2010 (UTC)

To anon user 76.121.3.20
I reverted your change regarding usage of the word paella for the following reason: The word paella means pan only in Spain's Valencian community. Paellera is the word for the wide shallow pan used to make paella in all other parts of the world, including Spain outside of Valencia. Also, the Royal Spanish Academy, the organization which regulates the Spanish language, defines both words as correct for the pan. Please see these links:
 * http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=paellera
 * http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=paella

Moby-Dick4000 (talk) 22:23, 12 May 2010 (UTC)