Background

Paella background.

The first Valencian paella recipe, formerly known as arroz a la valenciana, appears in a manuscript from the 18th century. At the end of the same century, it was already considered a well-known dish in Spanish territory.

The name of paella was received by this dish due to the frying pan in which it is made. The Valencian name of this frying pan is paella that comes from the Latin word patella. This Valencian rice or paella is native to the marsh of the Albufera de Valencia. The first paella dishes were made with ingredients from the marsh. Eel, green beans and snails were among the ingredients. In the absence of ingredients in the other regions, new ingredients were introduced to paella such as rabbit and chicken meat. Occasionally duck meat was also used (near the Albufera).

Valencian paella as it is known today is made with rabbit and chicken meat. The rice used for Valencian paella is grown in the Valencia province in large rice fields, as is the case with bomba rice, the most widely used for making paellas. Paella spread throughout the Spanish territory where you can find different paella recipes. The best-known recipes are the Valencian paella recipe and the mixed paella recipe (meat and seafood). But there are also recipes with cauliflower, aubergines and other ingredients. Traditionally, paella is cooked over a fire with wood. Pinewood is usually used for this. As the elaboration of a Valencian paella involves many preparations, it is a dish that is prepared especially on holidays or fines of the week with family or friends. Almost in disuse is the tradition of eating paella directly from the pan using a wooden spoon. At the beginning of the 20th century, paella spread throughout the world and is today known as the national dish of Spain.

Where is Valencia?