Some Valencians have a drink before paella very special which has crossed borders. The inventors of the most authentic paella give us some important data that we have discovered. Not only is it our world-famous star dish, but it may well bring us some notable new features that we should take into account. A good paella is usually accompanied by a good wine, although perhaps when we discover this drink we will rather want to wash it down with it.
We are lucky, not only to live in a place where food ends up becoming a ritual marked by the best raw materials in the world, but also to have drinks that can make a difference. We are going to discover an ideal option to mix with paella in a way that we might never have imagined. If you want to discover what is hidden behind this drink created especially to serve as an opening to a good paella. From a flavor that accompanies these grains of rice dancing to the sound of a good broth, only a drink worthy of the gods can emerge that you perhaps did not know.
It has a very particular flavor
We live in a country famous for its gastronomy which occupies the first places in a ranking which leads us to be seduced by each dish. One can travel from the first city in Spain to the last without going hungry, with a wide range of gastronomic possibilities it is almost impossible to find a restaurant or bar with Spanish cuisine where the food is bad.
But besides the food, we tasted the most authentic drinks. From a vermouth to a Rioja wine that makes us shed a tear of joy, we have many possibilities which are amplified with the arrival of a drink that has become a true vice. Not only to wait for the paella, but also to combine it with a good snack.
It is true that the lifelong Valencians, those who have their secret paella recipe, have in their refrigerator a drink that has everything and much more to savor. A good ally of flavor that will seduce us from the first bite, dare to discover it in the best possible way. Cazalla or cassalla in Valencian has become a fashionable drink, here’s what you need to know.
This is the century-old drink that some Valencians enjoy before paella
Before the paella we can taste a classic type of drink among the Valencians and which will surely make you discover a sip of those that taste like heaven. Cazalla or cassalla has a very particular flavor. One of those that you love or hate, but to have an opinion you have to try it.
In Sinc Liqueurs we are told that: “In the 15th and 16th centuries, The town of Cazalla de la Sierra (Seville) had an overproduction of wine and with the remains of alcohol, we began to make Cazalla. This Seville town once had up to 15 distilleries dedicated to the production of spirits. Over the centuries, the popularity of this product spread to most parts of Spain and this type of dried anise became known as Cazalla. Currently it is recognized in the Valencian Community, as one of our favorites of Moors and Christians, Fallas, bonfires or any other Valencian celebration. »
As we are told: “In Castilian Cazalla, in Valencian “cassalla”, spirit drink obtained from the distillation of anise grains. It is a dry and practically transparent spirit, very typical of the Valencian Community. Have you heard the expression “una cassalleta i mo n’anem”? We usually use it when we don’t want the party to end. But not only that, it remains a popular saying, Did you know it also has a song? The Valencian group La Gossa Sorda, from the town of Pego, paid tribute to this typical drink of the Valencian Community in 2010, with their song Cassalla Paradise.
A drink for which we must thank the Sevillians has become a good gateway to an excellent paella. It can be served alone or with good starters. It goes perfectly with sausages or nuts, it is quite intense so, depending on your taste, you can add more or less side dishes.
Good drinks are never mixed, don’t try to add anything to them, on their own they have the flavor they should have. Ideally, add less at first and increase the quantities as you learn what is behind this type of drink. The Valencians love it and it is no wonder that it is a delicacy that can become one of the essentials of every paella Sunday.
