National Spanish Paella Day

The story

Paella, a beloved Spanish dish, originated in the 18th century in Valencia, a coastal city with fertile rice fields and easy access to the Mediterranean. Initially a farmer’s meal, it was cooked outdoors over an open fire using rice as a base with whatever ingredients were available, often including snails, beans, tomatoes, and onions, and occasionally rabbit, duck, or chicken.

As time went on, the proximity to the sea introduced seafood to the dish, leading to various regional adaptations. Today, paella is a culinary institution with over 200 variations!

The word "paella" comes from the Valencian dialect, meaning "pan," referring to the wide, shallow pan traditionally used to cook the dish. This paellera helps the rice cook evenly and forms the crispy, caramelized layer at the bottom, known as socarrat.

Modern paella takes several forms:

**Valencian Paella:** The original, featuring chicken, pork, rabbit, beans, and artichokes. **Seafood Paella:** Packed with shrimp, clams, mussels, and lobster, often without meat or vegetables. **Mixed Paella:** A combination of chicken, seafood, vegetables, and beans.

The dish begins with olive oil, garlic, and onions, followed by meats or seafood sautéed with saffron and bomba rice to absorb the rich flavors.