{"id":4321,"date":"2020-10-12T11:40:59","date_gmt":"2020-10-12T09:40:59","guid":{"rendered":"http:\/\/profesordefrancesenmadrid.com\/?p=4321"},"modified":"2021-09-27T19:45:12","modified_gmt":"2021-09-27T17:45:12","slug":"la-paella-par-julie","status":"publish","type":"post","link":"https:\/\/profesordefrancesenmadrid.com\/index.php\/2020\/10\/12\/la-paella-par-julie\/","title":{"rendered":"La Pa\u00eblla par Julie"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2020\/10\/julie.jpg?resize=475%2C249&#038;ssl=1\" alt=\"Julie Andrieu\" class=\"wp-image-4322\" width=\"475\" height=\"249\" srcset=\"https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2020\/10\/julie.jpg?resize=1024%2C538&amp;ssl=1 1024w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2020\/10\/julie.jpg?resize=300%2C158&amp;ssl=1 300w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2020\/10\/julie.jpg?resize=768%2C403&amp;ssl=1 768w, https:\/\/i0.wp.com\/profesordefrancesenmadrid.com\/wp-content\/uploads\/2020\/10\/julie.jpg?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><figcaption><strong>Julie Andrieu<\/strong><\/figcaption><\/figure><\/div>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<p>Il est impossible de donner une seule et unique d\u00e9finition de la <strong>pa\u00eblla<\/strong>, mais ce que l\u2019on peut affirmer, c\u2019est qu\u2019il s\u2019agit du plat identitaire le plus universel de toute la gastronomie espagnole. Aujourd\u2019hui, ce plat se mondialise et tous les plats de riz sont appel\u00e9s <strong>pa\u00eblla<\/strong>, sans trop de distinctions. Les <strong>Valenciens<\/strong> sont donc oblig\u00e9s de sp\u00e9cifier <strong>pa\u00eblla<\/strong> <strong>valenciana<\/strong>, pour parler de leur plat et le diff\u00e9rencier de toutes ses variantes (poissons, fruits de mer, mixtes, porc \u2026). Appeler une <strong>pa\u00eblla<\/strong> \u00ab <strong>pa\u00eblla<\/strong> <strong>valenciana<\/strong> \u00bb, est redondant, pl\u00e9onastique et ridicule pour n\u2019importe quel <strong>Valencien<\/strong>, car c\u2019est une \u00e9vidence absolue ! L\u00e0-bas, on dit d\u2019ailleurs : \u00ab Todos las <strong>paellas<\/strong> son arroz, pero no todos los arroces son <strong>paella<\/strong> \u00bb. Ce qui signifie en fran\u00e7ais : \u00ab toutes les <strong>pa\u00ebllas<\/strong> sont faites de riz mais tous les plats de riz ne sont pas des <strong>pa\u00ebllas<\/strong> \u00bb.<\/p>\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" class=\"youtube-player\" width=\"790\" height=\"445\" src=\"https:\/\/www.youtube.com\/embed\/CedAytITC3c?version=3&#038;rel=1&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;fs=1&#038;hl=es-ES&#038;autohide=2&#038;wmode=transparent\" allowfullscreen=\"true\" style=\"border:0;\" sandbox=\"allow-scripts allow-same-origin allow-popups allow-presentation allow-popups-to-escape-sandbox\"><\/iframe><\/span>\n<\/div><\/figure>\n\n\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/profesordefrancesenmadrid.com\/index.php\/gastronomie\/\" target=\"_blank\" rel=\"noopener\"><strong>+ de Gastronomie<\/strong><\/a><\/h3>\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/profesordefrancesenmadrid.com\/index.php\/cultura-francesa-en-madrid\/\" target=\"_blank\" rel=\"noopener\"><strong>+ de Cultura francesa<\/strong><\/a><\/h3>","protected":false},"excerpt":{"rendered":"<p>La pa\u00eblla, son histoire, ses diff\u00e9rents fa\u00e7ons de la pr\u00e9parer par Julie et ses invit\u00e9s.<\/p>\n","protected":false},"author":3,"featured_media":4323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[23,45],"tags":[],"class_list":["post-4321","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultura-francesa-en-madrid","category-gastronomie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La Pa\u00eblla par Julie - Ludovic Pedrocchi - profesordefrancesenmadrid.com<\/title>\n<meta name=\"description\" content=\"La pa\u00eblla, son histoire, ses 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