Paella is a Spanish rice dish. According to my research,the dish sort of like the union of two cultures from Spain; the Romans which introduced the pan and the rice from Arab.
Here’s a trivia. Did you know that this dish is made from left overs? The Arab word “Baqiyah” or Paella means left overs. It is said to sprung from practice of the Moorish Kings’ servants who took home dishes from the royal banquet and mixed it with rice.
It seems that this recipe, which was originated years and years ago, is a national dish of Spain – a country that is also known for the abundance of rice.
According to some, this dish originated from the Spanish City of Valencia. Hence, we also have Paella Valencia.
Here’s an excerpt from Wikipedia:
The dish is widely regarded as Spain’s national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.
Types of paella are Valencian paella (Spanish: paella valenciana), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans (‘bajoqueta’ and ‘tavella’), meat (chicken and rabbit), white beans (‘garrofón’), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meats with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans.
As years went by, this dish developed with so many versions. I have my own version which uses red rice, which should make the health conscious among you happy. But it doesn’t lose its popularity because this pan-dish is a complete meal. 😀