and rice go into this massive pan

和大米放入這個巨大的鍋中

to make one of the biggest paellas in Spain.

以製作西班牙最大的海鮮飯之一。

But this paella is just half

但這個海鮮飯只有一半

of what Vicente Martínez and his team

維森特-馬丁內斯和他的團隊的做法

are making for Quesa, Valencia's, Festival of the Reserve.

正在為瓦倫西亞的奎薩（Quesa）儲備節做準備。

At the end of the day,

在一天結束的時候。

these paellas will feed more than 1,000 people,

這些飯菜可以供1000多人食用。

all for free.

都是免費的。

But the size of this paella

但是，這個海鮮飯的尺寸

isn't the only thing that's special.

並不是唯一特別的東西。

It also has a unique ingredient

它也有一個獨特的成分

that makes this paella distinctly Valencian.

這使得這道海鮮飯具有明顯的瓦倫西亞風格。

So, what does it take to make paella in such big batches?

那麼，製作如此大批量的海鮮飯需要什麼呢？

Narrator: This is known as the Festival of the Reserve.

敘述者。這就是所謂的保護區節。

On the morning of the festival,

在節日的早晨。

Vicente and his crew offload and wheel

維森特和他的船員們卸貨和推車

two 2.35-meter paella pans into the town square.

兩隻2.35米長的海鮮飯鍋進入城鎮廣場。

When the pans are secure, they get to cooking.

當鍋子安全後，他們就開始做飯了。

Narrator: Each paella is cooked with

敘述者。每個海鮮飯都是用

8.5 liters of olive oil,

8.5升的橄欖油。

75 kilos of chicken,

75公斤的雞肉。

and 30 kilos of rabbit.

和30公斤的兔肉。

Narrator: When the meat is done,

敘述者。當肉做完了。

40 kilos of frozen green beans, butter beans,

40公斤的冷凍青豆、黃油豆。

and white beans are added into the mix,

和白豆被加入到混合物中。

along with 5 kilos of snails.

以及5公斤的蝸牛。

Narrator: Once everything is mixed together,

敘述者。一旦所有的東西都混合在一起。

135 liters of water are added into the pan.

135升的水被加入鍋中。

Narrator: After the water has been added,

敘述者。水加完後。

60 kilos of a local medium-grain rice

60公斤的當地中粒米

called arroz redondo is tossed into the mix.

被稱為arroz redondo的食物被扔進了混合物。

Cooking with wood means that the water and fire

用木頭做飯意味著水和火

need to be constantly monitored

需要不斷監測

so that the rice doesn't burn.

這樣，米飯就不會燒焦。

Narrator: In Spain, bomba, albufera, and redondo rice

敘述者。在西班牙，bomba、albufera和redondo大米

are commonly used because they can absorb

通常使用，因為它們可以吸收

more liquid and flavor than regular rice

比普通大米有更多的液體和味道

without getting mushy.

而不至於變得糊塗。

Narrator: Paella pans often come in several diameters,

敘述者。西班牙海鮮飯鍋通常有幾種直徑。

but the general shape is always wide, shallow,

但一般的形狀總是寬而淺的。

and round with sloping edges.

和圓形，有傾斜的邊緣。

This shape is important

這種形狀很重要

because it helps the rice cook evenly in a single layer.

因為它有助於米飯均勻地煮成一層。

Narrator: And many Spaniards agree.

敘述者。許多西班牙人也同意。

Narrator: While everyone enjoys paella,

敘述者。當大家都在享受海鮮飯的時候。

the exact ingredients for what constitutes

構成的確切成分

a true paella is still hotly debated.

真正的海鮮飯仍然存在激烈的爭論。

Narrator: While the festival is full of joy

敘述者。當節日充滿歡樂的時候

and celebration today,

並在今天舉行慶祝活動。

the origins of its birth are much darker.

其誕生的起源則更為黑暗。

In 1690, Quesa experienced

1690年，奎薩經歷了

a devastating outbreak of the bubonic plague,

鼠疫的破壞性爆發。

which left only a few members of a single family alive.

這使得一個家庭只剩下幾個成員活著。

Resilient, the surviving family gave shelter and food

堅韌不拔，倖存的家庭提供住所和食物

to anyone who moved back to Quesa.

給任何搬回奎薩的人。

Narrator: Paella is thought to have come

敘述者。人們認為海鮮飯來自於

from farm workers in Valencia

來自巴倫西亞的農場工人

who used shallow pans to cook rice over wood fires

用淺口鍋在柴火上煮飯的人

and added in ingredients they could forage or hunt

並加入了他們可以覓食或狩獵的成分

to create a cheap but filling one-dish lunch.

來創造一個便宜但飽滿的單盤午餐。

Over time, the elites of Spain

隨著時間的推移，西班牙的精英們

started to enjoy paella for weekday lunches,

開始在工作日的午餐中享受海鮮飯。

and it became more popular across the country.

而且它在全國範圍內變得更加流行。

And while paella is now recognized

雖然海鮮飯現在被公認為

as a traditionally Spanish dish,

作為一道傳統的西班牙菜。

it wouldn't be what it is today

就不會是今天的樣子了

without the introduction of rice

不引進大米

by the Moors in the 12th century.

在12世紀被摩爾人佔領。

Since then, paella has taken on

從那時起，西班牙海鮮飯就有了

many iterations across Spain,

在西班牙各地進行了多次迭代。

but the classic ingredients of rice, rabbit, snails,

但經典的配料是大米、兔子、蝸牛。

and beans remain integral for making a Valencian paella.

和豆子仍然是製作瓦倫西亞海鮮飯不可或缺的部分。