The meaning of the paellera pan

My first glimpse of Panama took place almost three years ago when I peered through a filmy airplane window and watched its rugged Caribbean coastline appear sporadically between layers of rain clouds. I was on another new adventure filled with the excitement of discovery, but also with the uncertainty of the inevitable unknown.

As I reflect on those first days in Panama, then fast forward to the present, I can’t help but being struck by the enrichment that this amazing country has provided me and the wonderful experiences I’ve enjoyed. Its history, culture and traditions – all of which are incredibly fascinating and so pleasurable to discover.

However, I was recently reminded of how all of those inherited attributes are so genuinely expressed by Panamanians in simple but powerful ways. It happened last week when I was invited to a family gathering at a dear friend’s home. The menu was paella? do I need to say more.

As I was so warmly greeted and guided into the social heart of the home – a large open garden area just off the kitchen, I was just as amiably received by the other family members and an even larger group of friends.

Taking center stage in all of this was the evening’s chef – the grandfather of the host who was methodically adjusting the propane flame under one of the largest paellera pans I had ever seen – over 3 feet wide. It was the real deal – made in the traditional style out of carbon steel with a wide, round, shallow flat-bottomed construction perfectly seasoned to a rich darkened black patina; which he proudly declared had been a family treasure for almost sixty years.

As I enjoyed a glass of white wine and conversed with the twenty-five or so guests and family members, I kept an observing eye on the grandfather and watched how he was lovingly assisted in the preparation of the seafood paella by eventually almost everyone at the party.

I watched how he first heated the olive oil, then sautéed the onions, green peppers and carrots. Next he meticulously added the chopped tomatoes and squid, while carefully readjusting the flame to a low heat so the ingredients could properly come together for at least ten minutes.

After that, he slowly added the short-grain rice and stirred it well to make sure it was thoroughly coated. He then added fish stock and some water from a nearby pot of boiling prawn shells. Once properly blended, he introduced the clams and then a generous unmeasured amount of garlic, saffron and parsley. Again he adjusted the propane flame bringing the already aromatic and extremely colorful mixture to a boil.

After a well-timed period, he seasoned the bubbling entrée with salt, put a large lid on it, turned the heat right down and let it cook very slowly for about ten minutes. Then, he added the prawns and peas and gave it a stir. Finally, he arranged the mussels and strips of red pepper artistically on top, put the lid back on and left it for another ten minutes - checking repeatedly that it had enough water.

What I was so beautifully reminded of was that the purpose of the gathering was not really about good food, great friends and plenty of wine. It had far more meaningful roots. It was about history, cultural and tradition.

The skillfully crafted paellera pan was a cherished heirloom that silently reinforced the importance of Spanish history and tradition that they all inherited and shared together.

The loving assistance showered on the grandfather as he cooked was all about respect and the sincere admiration they have for his years of hard work and the valued experience he continues to bestow upon them.

The delicious seafood paella was a reminder of the importance of doing things correctly, not taking shortcuts, using the proper ingredients and then carefully blending them together – as with all challenges in life.

And lastly, the gathering of family and friends was a celebration of unity – the importance placed on always supporting, learning and understanding one another.

It was an unforgettable evening!

Rob Kircher is a marketing and advertising consultant, and welcomes comments at Rob@RobKircher.com