This eatery in Spain has been cooking Paella for 60 years

here

Traditional Spanish paella demands a precise way of incorporating all sorts of protein, veggies and spices into one flavorful rice dish.

In an episode of Pinas Sarap, Kara David travelled all the way to the Spanish city of Valencia, the birthplace of paella, to see just how the Spanish made it back in the day.

Restaurante L'Alter is one of the oldest eateries in the city and it has been serving Paella Valenciana for 60 years. The family business stays true to a recipe passed down from generation to generation, and they're super strict about following their ancestors' lengthy and meticulous technique.

First off, they use a special type of wood that they leave to dry for at least a year.

You see, Valencia is also the land of oranges, and it wouldn't be L'Alter paella if it isn't cooked using wood from orange trees which give it a distinct flavor.

It's also amazing to think that L'Alter makes up to 78 paellas a day, but their paelleras look good as new. Apparently, they coat the bottom of the pan with ash to protect it from the flames for a long period of time.

Only then can the cooking start.

The chef chose to traditional rabbit for the dish, which he cooked in oil before adding the vegetables and beans. He let this simmer before adding some freshly-made tomato sauce. Finally, he brought the whole thing boil with plenty of herbs until the rice soaks up the flavors and turn paella-yellow.

Throughout the process, you can see just how focused the chef was in making sure the fire and the position of the wood was just right. Also, to attain that finishing crisp, letting the pan rest is another important step before serving it.

It takes a lot of elbow grease in the kitchen to get a pan of Paella Valenciana on the table, but the L'Alter does not plan on depriving their customers of the authentic experience any time soon.

"There are very little places that maintain a tradition, so we intend to cook the way we were taught," the current owner Carmina Crespo said.

"For us, it is important to keep the tradition of our ancestors so that we don't lose it." — Margaret Claire Layug/LA, GMA News