The Classical Paella Accessories

So far we have covered the basics, mainly the Paella’s history, its ingredients, the rice and obviously the basic equipment to deliver a true authentic Paella, the Paella Pan and the whole Paella set. 

Then the question is, is there anything left to learn in order to deliver a full authentic Paella Experience?

Since the devil is in the details, there are a couple of key elements left that will make the difference for your Paella to be as if it had been cooked by the best Valencian Chef!

The Wooden Spoon

The wooden spoon is, with the Paella Pan, the other important symbol of the Paella experience, since it represents the ideals of sharing that our most iconic dish symbolizes.

So what is the story behind the importance of the wooden spoon?

The wooden spoon, also known as “Cullereta” in Valencia, is a symbol of identity and history and a fundamental part of this dish that we love, the paella. 

As a matter of fact, they are so important that the wooden spoon were created by the “Culleraires”, official developers of the “Culleretas” with the signature distinction of the famous spoons made commonly of a material known as the ivory of the woods, the wood of “Boj”, an native tree of the Mediterranean landscape.

The art in the carving of the famous boj wood spoons or “Culleretas” for Paella is a trademark for the history of the Valencian region.

This craft has been carried out since the 19th century in a completely artisanal, totally hand crafted way, without molds or chemical treatments. 

This adds great value and personality to a product for those who love cooking in general, but particularly for Paella lovers.

That is the main reason behind the Boj spoons making it to this day, since they are made with great care, of high quality and created with great care for Paella connoisseurs.

To this day Boj is recognized by true Paella lovers as the ideal wood to make kitchen utensils due to its hygienic properties, its lack of pore and its toughness. It is a hard, yellowish and heavy wood, used for ease and perfection in delicate carvings. 

What’s even greater is the fact that products made with boj wood do not deteriorate or absorb dirt or odors, nor do they turn black over time which is essential when it comes to the art of Paella cooking.

Curiosities and traditions of the wooden spoon when eating paella:

The boj wood spoon or “Cullereta”used to be a non-transferable object, strictly owned by one individual so when it was time to enjoy a paella, each person had their own signature spoon.

Take in mind that originally Paella was enjoyed as a collective dish where every participant would eat directly from the pan, a tradition that is somehow lost except for the most traditional Paella lovers. 

Nowadays it is a rare exception, but you can still eat the Paella with your wooden spoon to keep it as authentic as possible. The ideal boj wood spoon to eat paella is not deep, and actually it is recommended that it be as flat as possible. 

Due to the nature of boj wood, it is a smooth and free of imperfections spoon when compared to other spoons that are made of other materials, which depending on the nature of the wood as well on the quality and treatment given to the wood, it can lead to a rougher experience, which can ultimately ruin what it is supposed to be a great Paella experience.

And if you were to follow the tradition and eat a Paella collectively, it is necessary to choose your position at the table and start eating from the shore to the center, always seeking to respect the portion of the other commensals. 

The Skimmer

Popsicles and skimmers or skimmers are essential utensils when cooking Paella. Their purpose being very simple: they help us remove fried food from the inside of the pan or paella pan. 

And remember, ultimately that fried dried rice is the most desired price in a Paella, the famous “Socarrat” (you can find more about it here).

It’s name comes from the very simple notion of its nature, to remove the foam from broths or liquids.

And essentially consists of a long handle and a kind of paddle-shaped bowl so we can operate easily without getting burned, and very open and with holes on its surface so that when removing solid food, the liquids drain through the holes.

The Apron

And of course, the ultimate accessory to feel like a real, authentic chef from Valencia: the apron.

Because the apron is not just a tool to protect yourself or your clothes from getting exposed to possible inconveniences when cooking the Paella.

The apron is a true symbol of the experience, know how and quality of the chef. The right apron is for the Chef like the right watch on a business meeting, it is the ultimate accessory that will define the expert from the beginner.

Because you wouldn’t trust a tattoo artist with no tattoos, would you trust a Paella chef without an apron?

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