SLIDE SHOW: How Spain Eats at Home: A Lesson in Real Paella

5 of 15
5_paella-105-2.JPG

Juan Alcón


What makes a paella a paella is the pan in which it is cooked. But what makes a paella perfect is the flame it is cooked over. This is a gas diffuser, specially made for this purpose.


Maggie Schmitt learns from a friend's mother and explores Spain's gastronomic heritage in
How Spain Eats at Home: A Lesson in Real Paella .

Presented by

Maggie Schmitt is a freelance researcher and translator based in Madrid.  She is currently working on a book called The Gaza Kitchen with Laila El-Haddad. Learn more at gazakitchens.wordpress.com.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

A Miniature 1950s Utopia

A reclusive artist built this idealized suburb to grapple with his painful childhood memories.

Video

Why Principals Matter

Nadia Lopez didn't think anybody cared about her school. Then the Internet heard her story.

Video

A History of Contraception

In the 16th century, men used linen condoms laced shut with ribbons.

Video

'A Music That Has No End'

In Spain, a flamenco guitarist hustles to make a modest living.

More in Health

Just In