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Paella: The Incredible Backstory of a Delectable Spanish Dish

Paella, the renowned Spanish delicacy, has captured the hearts and palates of people worldwide. This saffron-flavoured rice dish, cooked with a variety of meats, seafood, and vegetables, holds a rich history that dates back over 1,200 years. Originating in the rice-growing regions of Spain’s Mediterranean coast, particularly in Valencia, paella has evolved from humble beginnings to become a global culinary sensation. Let’s delve into the fascinating backstory of this great traditional dish, along with some fun facts about its culinary nuances.

Paella takes its name from the paellera, a flat round pan with two handles in which it is traditionally cooked. Farmers and labourers in Valencia initially prepared paella as a midday meal, using whatever ingredients were available in the rice fields and countryside. Rice, tomatoes, saffron, and stock were simmered together, while meats such as chicken or rabbit and seafood like clams, shrimps, mussels, crayfish, and squid were sautéed separately.

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