Only on Thursdays, only at lunch (and no sausage!). And there are reasons for such rules.
The Spanish — like the paella — boil when the rules of this emblematic dish are not followed. Especially the Valencians.
The warning comes this Thursday, which describes the recurring controversy surrounding its ingredients, the way it is prepared and even the time and day it should be served.
There are two social norms that continue to mark the consumption of this delicious dish: the first is that paella should be eaten for lunch, never at dinner; the second is that, in restaurants and bars, it is traditional to find it mainly on Thursday.
Paella’s connection with lunch follows Spanish eating habits, centered on a heavier main meal in the middle of the day, followed by a lighter dinner. In Spain, the idea that rice is only eaten at lunch is often repeated. In Valencia, there are even those who say that rice should be eaten in the sun. Ordering paella for dinner is often seen as a clear sign of ignorance of local traditions or typical tourist behavior.
The origin of this custom is often explained by Spain’s agricultural past. Historically, farm workers took a break during the hottest hours and needed a substantial meal to give them energy to continue their journey in the afternoon. The rich and hearty paella fulfilled this role well. Digestion is also mentioned as an argument, as dinner tends to be lighter.
The tradition of “Thursday paella” has a less consensual explanation.
Although it is customary to eat paella with the family on Sunday, especially in the Valencia region, the presence of this dish on the “menu del día” menus on Thursday has become routine in many bars and restaurants in the country.
One of the most repeated theories points to the period of Francisco Franco’s dictatorship. According to an urban legend, the dictator liked to go out for lunch on Thursdays and particularly enjoyed paella. To avoid disappointing you if it appeared unexpectedly, several establishments in Madrid would have started including the dish on their menus that day. But there are more plausible explanations: traditionally, Thursday was day off of many maids and cooks, who left the stew prepared in advance: all they had to do was add the rice before serving.
The “true” recipe for paella remains (obviously) a matter of debate. Whatever you do, if you’re going to cook it, don’t make the mistake the British chef Jamie Oliver committed 10 years ago. The famous chef was even threatened with death for adding chorizo to his version of the Spanish gastronomic symbol (the Brit’s controversial recipe is his “favorite paella” and is still in his).
