March 27th is the annual observance of National Spanish Paella Day. A rice dish from Spain, paella has become very popular and is known around the world. It originated in its modern form in the mid-19th century in Valencia, on the east coast of Spain.
At lunchtime, workers in the fields would make the rice dish in a flat pan over a fire. They mixed in whatever they could find – such as rabbits, snails, and vegetables. Later, for special occasions, chicken was added. Paella has spread to every region of Spain, as well as worldwide, using almost any type of ingredient that goes well with rice.
There are many versions of recipes of paella. Key ingredients are saffron and olive oil. Saffron is an essential spice that also turns the rice a beautiful golden color.
Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
- There are three widely known types of paella: Valencian paella, seafood paella and mixed paella, but there are many others as well. Most paella chefs use calasparra or bomba rices for this dish. Other key ingredients include saffron and olive oil.
- The Spanish rice dish ‘Paella’ takes its name from the pan it is cooked in, which in turn comes from the Latin word for ‘pan’ or ‘dish.’
- Paella is only eaten at lunchtime, never in the evening as it is considered too heavy for dinner.
- Valencian restaurateur Juan Galbis claims to have made the world’s largest paella with help from a team of workers on 2 October 2001. This paella fed about 110,000 people according to Galbis’ former website. 10 people were constantly mixing the ingredients while a total of 80 people had a direct role with the cooking.
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