Paella

 

Paella is a Valencian rice dish. Paella is one of Spain's most well-known foods. As a result, many non-Spaniards regard it as Spain's national cuisine, whereas Spaniards virtually overwhelmingly regard it as a Valencian dish. Paella, on the other hand, is one of Valencia's defining symbols.

Paella is named after the broad, shallow traditional pan used to cook the dish over an open flame. Paella translates as "frying pan" in Valencian, the regional language of Valencia. While it may have ancient origins as a dish, its contemporary incarnation dates all the way back to the mid-19th century, in the rural area surrounding the Albufera lagoon near to the city of Valencia on Spain's east coast.

Around the tenth century, Moors in Muslim Spain began cultivating rice. As a result, residents of the eastern Iberian Peninsula frequently prepared casseroles of rice, fish, and spices for family gatherings and religious feasts, developing the tradition of rice consumption in Spain. By the 15th century, rice had become a staple food. Following that, it became traditional for cooks to blend rice with vegetables, beans, and dried cod to create a Lenten feast. Rice was traditionally eaten with fish in Spain's eastern coast.

According to Spanish food historian Lourdes March, the dish "symbolizes the marriage and heritage of two significant cultures: the Roman, who gave us the utensil, and the Arab, who provided humanity with its basic nourishment for millennia."