Paella

Paella - the soul of Spanish cuisine - is a national Spanish (Valencian) dish made from rice tinted with saffron, with the addition of olive oil. In addition, seafood, vegetables, chicken can be added to paella. The name comes from the Latin word patella - "frying pan". The popularity of this dish is now due to the many variations in ingredients adapted to different regions of Spanish cuisine. There are many paella recipes. The Spaniards themselves claim that there are over three hundred of them. Classic paella, in addition to rice, includes 6-7 types of fish and seafood, chicken, white wine, herbs and spices. In some regions of Spain, bean paella is prepared.

Traditionally served on Sundays or St Joseph's Day (March 19).

Many non-Spanish people regard paella as the national Spanish dish, but most Spaniards themselves believe it is exclusively a Valencian dish. Valencians regard paella as a symbol of their region. Today it is rare to find a Spanish restaurant without this dish on the menu. During the twentieth century, its popularity has grown so much that today paella can be found in almost all restaurants in Europe. From the original Valencian recipe to seafood paella (paella de marisco) to mixed paella (paella mixta), there are many other varieties as well.