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There’s something transformative about cooking. Not simply in the scientific sense but in the emotional one. Cooking - and the sharing of food - is something that can resonate with people of every culture, irrespective of their differences, and for many, that connection starts early. In the heart of Toledo, a young Chef Manuel once stood beside his mother, watching golden grains of rice transform into something magical. Today his passion for paella runs as deep as the roots of this Spanish dish and inspired him to mark World Paella Day with a limited-time menu celebrating his unique interpretations of paella.
The History Of Paella
Chef Olveira may be best known for bringing his thoughtful interpretation of Spanish cuisine to Mumbai at his restaurants La Loca Maria and La Panthera, but his love for the flavours was born in his hometown. "I grew up in Toledo, in the centre of Spain," explains Olveira. "The cuisine there is very traditional, with a lot of roast and pan-seared meat. Although paella originated in Valencia, it is now found all over Spain." This geographic journey of paella, from its humble beginnings in Valencian fields to tables across the Iberian Peninsula, mirrors the chef's own relationship with the dish. What began as a simple meal for shepherds, cooked with "only one pan, water, rice, and whatever ingredients they could find nearby," is now Spain’s culinary icon.
Image Credits: Paella By Antonio
The Ritual Of Sunday Paella
For Olveira's family, paella was a weekly ceremony which he still remembers fondly. "When I was young, paella was cooked every Sunday in my home, and whenever our family gathered, it was part of the meal," he recalls. This tradition, woven into the fabric of Spanish domestic life, speaks to paella's unique power to bring people together around a single, shared pan.
But despite his professional status not the chef's first attempt at creating paella himself came at the tender age of 14 or 15, under his mother's watchful eye. The result, he admits with a laugh, wasn't particularly successful. "My rice was overcooked. She laughed at me, but we still ate it because of the effort and love I put into it." It's a reminder that even culinary mastery begins with humble, imperfect attempts where love often matters more than technique.
Paella de Chorizo at La Loca Maria
The Enduring Legacy Of Paella
When it comes to essential elements of perfect paella, Olveira becomes precise, almost reverent. His requirements are non-negotiable: the proper paella pan, rice spread no thicker than a finger's width, the crucial socarrat - a caramelised layer that "comes from extracting the natural sugars of the rice" - and perhaps most importantly, an understanding that "the rice is the hero of the dish, not the toppings." This philosophy challenges the common misconception of paella as a vehicle for more visually elaborate ingredients. "When you see paella overloaded with toppings, it is not true paella," Olveira states emphatically. Instead, whether adorned with seafood from coastal regions like Catalonia and Galicia, or featuring the rabbit, duck, and lamb favoured inland, each variation should celebrate local abundance whilst respecting the rice's starring role.
A selection of unique paella varieties at La Loca Maria
A Dish Of Togetherness
Perhaps what makes paella so enduringly beloved isn't its technique or ingredients, but its inherent ability to bring people together. "It's rarely eaten alone,” says Olveira “it is always shared with family or friends, often straight from the pan." This communal aspect transforms every paella into a small celebration, a moment of togetherness and celebration which directly contributes to the dish’s enduring association with happy moments. In a fine dining world increasingly dominated by individual portions and hurried meals, paella insists being a return to shared experiences and unhurried connection.
As for his personal favourite amongst the countless regional variations? Olveira doesn't hesitate. It’s octopus paella. "Octopus is one of my favourite ingredients, and when cooked well, it makes for a beautiful dish." It's a choice that speaks to his coastal influences and his appreciation for ingredients that, like paella itself, require patience and respect to reach their full potential.
On this World Paella Day, as families across Spain and beyond gather around their paella pans, they're participating in something far richer than a meal. They're continuing a tradition that began with shepherds in fields centuries ago, celebrating the perfect marriage of rice and fire, and the enduring human need to come together, share stories, and create memories, this time one grain at a time.
Visit La Loca Maria for a taste of their limited-time menu.
La Loca Maria - Fatima Villa, 29th Road, Pali Hill, Bandra West, Mumbai 400050
Limited Time Menu : 19th September - 5th October 2025
Restaurant Timings : 12 PM – 3.30 PM & 7 PM – 1.30 AM
