PAELLA

Is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain. The dish is widely regarded as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish; Valencians regard paella as one of their identifying symbols. Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries."

On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic as well. In this recipe, the seafood is served in the shell. A variant on this is paella del senyoret which utilizes seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born.This paella is sometimes called "preparación barroca" (baroque preparation) due to the variety of ingredients and its final presentation.

During the 20th century, paella's popularity spread past Spain's borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage, (even chorizo) vegetables and many different seasonings. However, the most globally popular recipe is seafood paella.

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