Paella history
What is paella?
Paella itself is a typical Valencian (Spain) pan or cauldron typically made of cast iron where different rice dishes and stews are made in this same container.
Used as an economical cooking vessel used in the countryside and on the bonfire, it is the cradle where the first paella was born and where all paella recipes began.
Origins of Valencian paella
Valencian paella is a preparation that was born around the 15th century around the Albufera, a natural place formed by an enormous lake on the Mediterranean coast, surrounded by rice crops and local fauna that was consumed to make the first paellas cooked by the farmers who grew it, originally made with chicken, rabbit, and even marsh rat, it has evolved to what it is today thanks to being one of the ways to elevate rice preparation to its highest level.
Currently Valencian paella
Nowadays, Valencian paella is consumed in Valencia practically every Sunday, as if it were a religious event. The recipe has also evolved to suit current tastes, since today the best meat for Valencian paella is both chicken and rabbit, but it remains almost unchanged in its preparation.
Popularization and internationalization of paella
Valencia being one of the most visited cities in Spain due to its climate and its coast, it has always had a lot of influence on tourism and globalization of the country. This is how tourists popularized seafood paella, wanting to try the most traditional foods of the area and wanting to try the fresh products of the coast, being an alternative version that fishermen cooked with the resources they had at hand, it evolved into the most well-known and popular paella worldwide thanks to its striking, colorful and appetizing appearance.
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The Spanish took the recipe to Latin American countries during their immigration during the Spanish Civil War, making variations with local products in all Spanish-speaking countries, changing the original recipe but maintaining the spirit of being a social meal to share.
Different versions and Valencian rice dishes
In addition to Valencian and seafood paella, thanks to the great proliferation of rice brought by the Muslims in the 8th century, Valencians have emblematic recipes based on this cereal, such as the famous baked rice, which was a way of making the most of stewed meats, or rice a banda, which uses strong fish broths in addition to the ingredients of the same stew, served in different batches with aioli.