History and Origins of Paella

The first paella is believed to be cooked by Valencian farmers. The farmers cooked the foods they have in their hands for lunch. It was made of rice and whatever was to hand around the rice fields and countryside…

The global popularity of paella has grown enormously in recent years. It is hard to define what paella exactly contains for there are as many variations of paella as there are chefs claiming that their recipe is the best tasting or most authentic. Why so many varieties exist can be understood in its historical development.

All experts agree that Valencia is undisputedly where paella originated. Valencia has been one of the most significant rice-producing areas in Spain since rice is brought by Arabs. Indeed the word arroz, rice in Spanish, is derived from Arabic. The dish paella is, in reality, a perfect union of two cultures in Spain: the Romans for the pan and the Arabs for the rice.

The paella pan is characterised by being large and round with a flat bottom. The feature that doesn't change among paella pans is the height, the height is less for the rice to have maximum contact with the bottom. Linguists believe that the word paella comes from the name of the pan it is made in - the Latin term patella.

The first paella is believed to have been cooked by Valencian farmers. The farmers cooked the foods they have in their hands for lunch. It was made of rice and whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. It originally included snails as they were cheap but rabbit and later chicken were added for special occasions. Seafood paella is the newest form compared to the paella types with other meat sources. The original paella contains snails, not seafood.

Preparing and Serving Paella

Traditionally, paella was eaten straight from its pan with wooden spoons for each person. Eating paella is still an important occasion for Spaniards. Families not only gather in restaurants to eat paella but it is often cooked at weekends, holidays, picnics and near the sea. Making paella is often left to men like BBQ's in England. Paella can create a sociable and enjoyable environment often with a debate on how to cook paella itself.

The most popular paella is made with Bomba rice because it absorbs the flavours of the stock more than other rices, so it becomes bigger and more delicious. Saffron is an elemental ingredient of paella, saffron gives a nice taste and a deep yellow colour to paella. Onions and garlic are essential, and artichoke quarters, nora peppers, fresh peas or beans are often added. Vegetarian versions exist as well which does not include any meat or seafood.

Spain, especially Valencia, is also home to many paella competitions in city and village festivals and usually a giant paella is the centrepiece for many fiestas.

In short, there are many types of paella, but the best are always made with Bomba Rice  you can buy this rice by clicking on its name. Also, Iberica Food is proud to cater for an authentic Spanish Paella: seafood, chicken, vegetarian or black paella. If you are planning an event, we can take care of the cooking ingredients for you.