Paella

Spain1800sRice/Saffron/Seafood
OriginSpain
Year1800s
Key IngredientsRice/Saffron/Seafood

About Paella

Originated in Valencia, originally with rabbit, chicken, and snails, not seafood. Saffron gives the golden color and costs more per gram than gold. True paella is cooked over orange wood fires. The socarrat, the crispy bottom layer, is prized. Paella Valenciana and seafood paella are completely different dishes.

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