(12 Mar 2007)
1. Wide exterior shot of town hall
2. Pan across "fallas" being assembled
3. Various shots of people eating paella at restaurant
4. Various shots of fishing boats arriving at port
5. Various shots of fishermen unloading fish
6. SOUNDBITE: (Spanish) Jose Sebastian, captain of fishing boat
"The fish we catch grows in a water with much thinner salt that the one in the north (of Spain). So the meat has more consistency and a very special flavour. This goes for all the Mediterranean."
7. Exterior shot of "La Lonja" market
8. Various shots of fish stands and customers buying
9. SOUNDBITE: (Spanish) Carmen Borell, owner of fish stand
"During this time of "Fallas" celebrations as well as during Easter or any other local festivity, we eat a lot more paella."
10. Exterior shot of "La Marcelina" paella restaurant
11. Close up of sign
12. Various shots of chefs preparing paella
13. SOUNDBITE: (Spanish) Javier Novellas, Head chef of "La Marcelina"
"I will not tell our secret because then it will stop being so! All I can say is that we use good ingredients to prepare a great "fondo" (seasoning). A good "fondo" is the secret of a great flavour and it gives all the fame that our paellas have."
14. Various shots of customers being served and eating paella
15. SOUNDBITE: (Spanish) Javier Novellas, Head chef of "La Marcelina"
"High class restaurants have a specific clientele. Most customers usually cannot afford that kind of expensive food. The paella that we make here is much more popular. More Mediterranean. And of course we have much more clients, no doubt!"
16. Various shots of "Torrijos" restaurant
17. Set up shots of chef Josep Quintana, chef of "Torrijos"
18. SOUNDBITE: (Spanish) Josep Quintana, chef of "Torrijos"
"We could differentiate a good rice from a paella. But the most important thing is to use good ingredients and to cook them properly. The final appearance of course makes a difference. Is not the same to eat paella in a luxury restaurant served in a fancy plate than to eat it in a more popular place with the huge pan in the middle of the table."
19. Close up of customer eating 'nouvelle cuisine'
20. Two exterior shots of another paella restaurant
LEAD IN:
Paella is often considered to be Spain's national dish.
The recipe of seafood and rice varies across the country.
The eastern costal region of Valencia is the spiritual home of the dish.
STORY LINE:
Spain's third biggest city Valencia is preparing for its annual party called 'Fallas' (March 15-19).
Daytime fireworks deafen the crowds and huge grotesque paper mache figures of political characters parade through the streets before being burnt at the culmination of one of Spain's biggest festivals.
One crucial part of the festivities is the the preparation and consumption of huge quantities of the region's most famous dish, paella.
The story of paella began in the autonomous region of Valencia, when the Moors introduced rice cultivation to the marshlands surrounding its capital (of the same name) during the 8th or 9th century.
Farmers would cook dishes with rice and whatever was at hand in large flat pans, outdoors over a wood fire.
The original Valencian paella contained only chicken or rabbit, green beans, snails and fresh lima beans.
Tourists are often familiar with a paella dish brimming with different meats and vegetables, sometimes boasting rabbit, chicken and seafood in the one pan.
But purists argue that too many competing flavours detract from the dish and it is best eaten with only a few ingredients in each pan.
Find out more about AP Archive: [ Ссылка ]
Twitter: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
You can license this story through AP Archive: [ Ссылка ]
