Spain
Photo: Jan Harenburg, CC BY-SA 4.0, croppedPaella valenciana
/paˈeʎa/pie-AY-yah
No recording by a native speaker yet. Use the spelling above.
No ratings yet. Be the first.
- When
- Lunch & dinnerFestive
- Taste
- Savory
- Made with
- RiceSeafoodChicken
History
Paella is named after its pan, a wide, shallow paella, the Valencian word for a frying pan. It was born in the rice fields around the Albufera lagoon south of Valencia, where farm workers cooked rice over a wood fire with what they had: rabbit, chicken, snails, green beans and butter beans, with saffron and rosemary. Rice had been grown there since the Moorish period. Valencians insist that real paella valenciana has no seafood, chorizo or peas, and that the grains should be dry and separate, with a toasted crust at the bottom called socarrat. Seafood versions came later on the coast.
Sources
