INTERESTING! Rosa Gisela Olivis de Gray: Know more about Paella Origins

There is no doubt that paella is one of the emblematic dishes of the Spanish gastronomy. Famous all over the world, it is even considered a tourist attraction of our country for lovers of gastronomy. There is no tourist who hasn't try paella. 

The paella arose in the rural areas of Valencia between the fifteenth and sixteenth centuries, due to the need of shepherds for an easy-to-prepare meal and with the ingredients they had at hand in the field. For this reason, Spanish people always ate it in the afternoon.

It is not known if the sea paella is born at the same time as the paella in the field, but by the sea, there are different ingredients that allowed this tasty alternative to be developed.

In its origins the ingredients of the paella were, the birds, the rabbit of the field, the fresh vegetables, rice and olive oil that were mixed in the paella with the water and cooked slowly over a fire made with firewood of orange branches, which at the same time give flavor and a characteristic smell.

Many origins are given to the word 'paella'. There are a lot of theories from where the word originated. The first theory is that paella comes from Latin. Also, they think 'paella' comes from the Arabic word 'baqiyah'.

It is possible that 'paella' is an Arabic word because the rice was brought to Spain by the moors in the eighth century. The moors were as they were known to the inhabitants of North Africa.

The Valencian paella can also include rabbit, duck, chicken, meat, tomatoes, beans, peppers, zucchini and onions. The saffron was added to give the dish more flavor and aroma.

There are many who prefer fish and seafood and even mixed, dry paellas, rice stews, this dish supports any combination.