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Provenance · Volume XII · In progress

The Spanish Canon

One hundred and thirty-six entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
7 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
16 IV
The Method
The foundational techniques the cuisine is built on.
29 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
80 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
2 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
1 VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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Spanish · V The Canonical Dishes

Valencian Rice Dishes

Three entries

Oven-baked rice in the clay cazuela stands as the older technique in the Valencian tradition; paella, in its correct execution, closes with the socarrat — the caramelised crust formed in the final minutes over high heat. From that foundation, arroz a banda extends the method outward, cooking fish and rice in the same stock and serving them as two distinct courses.

Arroz al horno valencianoValenciaArroz a bandaAlicante and Valencia coastSocarrat: the paella crust technique
V · The Canonical Dishes · 7 of 9Next chapter → Preparation
Spanish · V The Canonical Dishes

Valencian Rice Dishes

‹ V The Canonical Dishes

Oven-baked rice in the clay cazuela stands as the older technique in the Valencian tradition; paella, in its correct execution, closes with the socarrat — the caramelised crust formed in the final minutes over high heat. From that foundation, arroz a banda extends the method outward, cooking fish and rice in the same stock and serving them as two distinct courses.

3 entries
Arroz al horno valencianoValenciaArroz a bandaAlicante and Valencia coastSocarrat: the paella crust technique

‹ The Canonical Dishes · Contents · The Library