La Paella

?Hola Amigos!

Today I'm going to talk to you about one of the most important dishes of Spanish gastronomy: la paella??

La paella (from paella valenciana, which means frying pan and refers to the container with which the recipe is made and gives its name) is a cooking recipe based on rice, with its origins in the current Valencian Community (Spain), today very popular all over Spain and the rest of the world. In this recipe the rice is cooked together with other foods in a frying pan, usually wide and with handles. The name of paella refers both to the recipe or cooked dish and to the container that is used for its preparation, although the latter is also called "paellera", a term originally considered incorrect but that with use has been accepted in Spanish. It is a dish of humble origin, described for the first time in Spain in the Albufera of Valencia's area. Its popularity grew so much throughout the 20th century internationally that today it is a dish that can be found in Western restaurants. This popularity has meant that paella has undergone transformations since the original "paella valenciana" recipe (rice, olive oil, chicken, rabbit, green bean, salt, tomato, pallar and saffron) and variants have appeared that are summarized in "paella de marisco", made with a combination of fish and/or seafood; "paella mixta"; sometimes also called "mar y monta?a" (sea and mountain), which consists of a mixture of meat and seafood (or fish) and "paella de monta?a" (the mountain paella), which incorporates different typical products from each region such as ribs, rabbit and chicken.

I hope you liked it and see you in a new article.

?Hasta pronto!