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Paella (, , , , ; ) is a rice dish originally from the
Valencian Community The Valencian Community is an Autonomous communities of Spain, autonomous community of Spain. It is the fourth most populous Spanish Autonomous communities of Spain, autonomous community after Andalusia, Catalonia and the Community of Madrid wit ...
. ''Paella'' is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, ''paella'' being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of
Valencia Valencia ( , ), formally València (), is the capital of the Province of Valencia, province and Autonomous communities of Spain, autonomous community of Valencian Community, the same name in Spain. It is located on the banks of the Turia (r ...
, on the Mediterranean coast of Spain. ''Paella valenciana'' is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice,
olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...
, rabbit, chicken, duck, snails, saffron or a substitute, tomato, ferradura or flat green bean, lima beans, salt and water. The dish is sometimes seasoned with whole rosemary branches. Traditionally, the yellow color comes from saffron, but turmeric and ''
Calendula ''Calendula'' () is a genus of about 15–20 species''Calendula''.
Flora of China.
'' can be used as substitutes. Artichoke hearts and stems may be used as seasonal ingredients. Most paella cooks use bomba rice, but a cultivar known as ''senia'' is also used in the Valencia region. ''Paella de marisco'' (seafood ''paella'') replaces meat with seafood and omits beans and green vegetables, while ''paella mixta'' (mixed ''paella'') combines meat from
livestock Livestock are the Domestication, domesticated animals that are raised in an Agriculture, agricultural setting to provide labour and produce diversified products for consumption such as meat, Egg as food, eggs, milk, fur, leather, and wool. The t ...
, seafood, vegetables, and sometimes
beans A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are tradition ...
, with the traditional rice. Other popular local variations of ''paella'' are cooked throughout the Mediterranean area, the rest of Spain, and internationally. In Spain, ''paella'' is traditionally included in restaurant menus on Thursdays.


History


Possible origins

Muslims in
Al-Andalus Al-Andalus () was the Muslim-ruled area of the Iberian Peninsula. The name refers to the different Muslim states that controlled these territories at various times between 711 and 1492. At its greatest geographical extent, it occupied most o ...
began rice cultivation around the 10th century. Consequently, eastern
Iberian Peninsula The Iberian Peninsula ( ), also known as Iberia, is a peninsula in south-western Europe. Mostly separated from the rest of the European landmass by the Pyrenees, it includes the territories of peninsular Spain and Continental Portugal, comprisin ...
locals often made casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterward, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for
Lent Lent (, 'Fortieth') is the solemn Christianity, Christian religious moveable feast#Lent, observance in the liturgical year in preparation for Easter. It echoes the 40 days Jesus spent fasting in the desert and enduring Temptation of Christ, t ...
. Along Spain's Mediterranean coast, rice was predominantly eaten with fish. Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the
Arab Arabs (,  , ; , , ) are an ethnic group mainly inhabiting the Arab world in West Asia and North Africa. A significant Arab diaspora is present in various parts of the world. Arabs have been in the Fertile Crescent for thousands of years ...
which brought us the basic food of humanity for centuries: rice."


Naming, etymology and ''paellera''

''Paella'' is a Valencian word that means frying pan, from which the dish gets its name. Valencian speakers use the word ''paella'' for all pans, including the traditional shallow pan used for cooking the
homonym In linguistics, homonyms are words which are either; '' homographs''—words that mean different things, but have the same spelling (regardless of pronunciation), or '' homophones''—words that mean different things, but have the same pronunciat ...
dish. The pan is made of polished or coated steel with two side handles.' In many regions of
Spain Spain, or the Kingdom of Spain, is a country in Southern Europe, Southern and Western Europe with territories in North Africa. Featuring the Punta de Tarifa, southernmost point of continental Europe, it is the largest country in Southern Eur ...
and other Spanish-speaking countries, the term ''paellera'' may be used for the traditional pan, while ''paella'' is reserved for the rice dish prepared in it. Both ''paella'' and ''paellera'' are correct terms for the pan. According to the etymologist Joan Coromines, the Catalan word ''paella'' derives from the
Old French Old French (, , ; ) was the language spoken in most of the northern half of France approximately between the late 8th [2-4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ...
word ''paelle'' for frying pan, which in turn comes from the Latin word ''patella'' for pan; he thinks that otherwise the word should be ''padella'', as inter-vowel -d- dropping is not typical of Old Catalan. The word ''paella'' is also related to ''paila'' used in many
Latin America Latin America is the cultural region of the Americas where Romance languages are predominantly spoken, primarily Spanish language, Spanish and Portuguese language, Portuguese. Latin America is defined according to cultural identity, not geogr ...
n countries. ''Paila'' in Latin American Spanish refers to a variety of cookware resembling metal and
clay Clay is a type of fine-grained natural soil material containing clay minerals (hydrous aluminium phyllosilicates, e.g. kaolinite, ). Most pure clay minerals are white or light-coloured, but natural clays show a variety of colours from impuriti ...
pans, which are also used for both cooking and serving. The Latin root ''patella'' from which ''paella'' derives is also akin to the modern French ''poêle'', the Italian ''padella'', and the
Old Spanish Old Spanish (, , ; ), also known as Old Castilian or Medieval Spanish, refers to the varieties of Ibero-Romance spoken predominantly in Castile and environs during the Middle Ages. The earliest, longest, and most famous literary composition in O ...
''padilla''. Some claim that the word ''paella'' comes from the
Arabic Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ...
, pronounced ''baqaayya'', meaning "leftovers." This claim is based on the 8th-century custom in which Moorish kings' servants would take home the rice, chicken, and vegetables their employers left at the end of the meal. It has been said, however, that a problem with this etymology is that the word ''paella'' is not attested until six centuries after Moorish Valencia was conquered by James I.


''Paella valenciana''

Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. Workers would gather what was available to them around the rice fields. This often included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less often. On special occasions, 18th-century Valencians used ''calderos'' to cook the rice in the open air of their orchards near lake Albufera. Water vole meat was one of the main ingredients of early paellas, along with eel and butter beans. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in ''Cañas y Barro'' (1902), a realistic novel about life among the fishermen and peasants near lake Albufera. Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. This led to a change in paella's ingredients, as well, using instead rabbit, chicken, duck, and sometimes snails. The dish became so popular that in 1840, a local Spanish newspaper first used the word ''paella'' to refer to the recipe rather than the pan, according to food historian Lynne Olver. The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter),
tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...
es, fresh rosemary, sweet paprika, saffron, garlic (optional), salt, olive oil, and water. Poorer Valencians sometimes used only snails for meat. Many Valencians insist that no more than these ingredients should go into making modern ''paella valenciana'', and, in particular, that fish and shellfish are "absolutely out of the question." Another important rule, according to Valencians, is that fresh rosemary should not be added to ''paella valenciana'' made with rosemary-eating snails.


Seafood and mixed ''paella''

On the
Mediterranean The Mediterranean Sea ( ) is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean basin and almost completely enclosed by land: on the east by the Levant in West Asia, on the north by Anatolia in West Asia and Southern ...
coast, Valencian fishermen used seafood instead of meat and beans to make paella. In this recipe, the seafood is served in the shell. Later, Spaniards living outside of Valencia combined seafood with meat from land animals, and mixed ''paella'' was born. This ''paella'' is sometimes called ''preparación barroca'' (baroque preparation) due to the variety of ingredients and its final presentation. During the 20th century, paella's popularity spread past Spain's borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, ''paella'' recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo), vegetables and many different seasonings. Throughout non-Valencia Spain, some restaurants providing this mixed version refer to it as ''Paella valenciana''. However, Valencians insist that only the original two Valencia recipes are authentic. Other
Valencian Valencian can refer to: * Something related to the Valencian Community ( Valencian Country) in Spain * Something related to the city of Valencia * Something related to the province of Valencia in Spain * Something related to the old Kingdom of ...
recipes with similar preparations are '' arròs a banda'' and ''arròs del senyoret''.


Basic cooking methods

According to tradition in
Valencia Valencia ( , ), formally València (), is the capital of the Province of Valencia, province and Autonomous communities of Spain, autonomous community of Valencian Community, the same name in Spain. It is located on the banks of the Turia (r ...
, ''paella'' is cooked over an open fire, fueled by orange tree and pine branches and pine cones. This produces an aromatic smoke which infuses the ''paella''. Also, dining guests traditionally eat directly out of the pan instead of serving in plates. Some recipes call for ''paella'' to be covered and left to settle for five to ten minutes after cooking. After cooking ''paella'', a layer of scorched rice may be at the bottom of the pan, called ''socarrat'' in Valencià. The layer develops on its own if the ''paella'' is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not burnt), and
Valencia Valencia ( , ), formally València (), is the capital of the Province of Valencia, province and Autonomous communities of Spain, autonomous community of Valencian Community, the same name in Spain. It is located on the banks of the Turia (r ...
natives enjoy eating it.


Variants


Philippines

''Arroz a la valenciana'' (Spanish) or ''Arroz à valenciana'' ( Portuguese) is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. The Philippine version uses glutinous rice; otherwise, the ingredients are the same. In the Philippines, ''arroz a la valenciana'' refers to chicken, and '' longganisa'' (''chorizo'') versions.


In popular culture


Competitions and records

It has become a custom at mass gatherings in the Valencia region (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win a place in the ''
Guinness World Records ''Guinness World Records'', known from its inception in 1955 until 1999 as ''The Guinness Book of Records'' and in previous United States editions as ''The Guinness Book of World Records'', is a British reference book published annually, list ...
'' book. Chefs use gargantuan ''paelleras'' for these events.
Valencia Valencia ( , ), formally València (), is the capital of the Province of Valencia, province and Autonomous communities of Spain, autonomous community of Valencian Community, the same name in Spain. It is located on the banks of the Turia (r ...
restaurateur Juan Galbis claims to have made the world's largest ''paella'' with help from a team of workers on 2 October 2001. This ''paella'' fed about 110,000 people, according to Galbis' former website. Galbis says this ''paella'' was even larger than his earlier world-record ''paella'' made on 8 March 1992, which fed about 100,000 people. Galbis' record-breaking 1992 ''paella'' is listed in ''Guinness World Records''.


Alternative ingredients

Some non-Spanish chefs include chorizo in their paellas and other ingredients, which Valencians believe do not belong in ''paella'' of any type. The alternative name proposed for these dishes, although pejorative, is ('rice with things'). Famous cases are Jamie Oliver's ''paella'' recipe (which included chorizo) and Gordon Ramsay's. The author Josep Pla once noted: "The abuses committed in the name of Paella Valenciana are excessive – an absolute scandal." However, in an article for '' El País'', Spanish food writer Ana Vega 'Biscayenne', citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, "Ah Jamie, we'll have to invite you to the Falles."


Emoji

In 2015, an
emoji An emoji ( ; plural emoji or emojis; , ) is a pictogram, logogram, ideogram, or smiley embedded in text and used in electronic messages and web pages. The primary function of modern emoji is to fill in emotional cues otherwise missing from type ...
for ''paella'' was proposed to
Unicode Unicode or ''The Unicode Standard'' or TUS is a character encoding standard maintained by the Unicode Consortium designed to support the use of text in all of the world's writing systems that can be digitized. Version 16.0 defines 154,998 Char ...
. The
emoji An emoji ( ; plural emoji or emojis; , ) is a pictogram, logogram, ideogram, or smiley embedded in text and used in electronic messages and web pages. The primary function of modern emoji is to fill in emotional cues otherwise missing from type ...
was approved for Unicode 9.0 as in June 2016. Apple Inc.'s version of the emoji originally depicted Paella de marisco, but was later changed to a more traditional appearance with chicken after online controversy.


Related dishes

Traditional Valencian cuisine offers recipes similar to ''paella valenciana'' and ''paella de marisco'' such as '' arròs negre'', ''arròs al forn'', '' arròs a banda'' and ''arròs amb fesols i naps'' since rice is the base of much of the local cuisine. Fideuà is a Valencian
pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
noodle dish variation cooked similarly in a ''paella''. It may be served with allioli sauce. Other related dishes: * Arroz del Senyoret – A seafood paella typical from
Alicante Alicante (, , ; ; ; officially: ''/'' ) is a city and municipalities of Spain, municipality in the Valencian Community, Spain. It is the capital of the province of Alicante and a historic Mediterranean Sea, Mediterranean port. The population ...
, in which the seafood comes all peeled, so it is easier to eat. The name ''Senyoret'' translates as "little lord". * Arroz con costra (Crusted rice), so named because it is covered with an egg crust. * Arroz a la valenciana – Latin American and Filipino adaptation of the Valencian style of cooking rice, uses annatto instead of saffron * Arroz con gandules – Latin American (Caribbean) adaptation * Arroz con pollo – Latin American adaptation with chicken * Bringhe – pre-colonial Filipino dish derived from biryani dishes but merged with ''paella'' during the colonial period. Uses glutinous rice, turmeric, and coconut milk. * Jambalaya – Louisiana dish influenced by ''paella'' and the French ' from Provence * Locrio – Dominican descendant of paella. *
Paelya Paelya () or paella (Spanish language, Spanish) is a Philippine cuisine, Philippine rice dish adapted from the Valencian Community, Valencian ''paella''. However, it differs significantly in its use of native glutinous rice (''malagkít''), gi ...
– Filipino adaptation of ''paella'' that distinctively use glutinous rice, also uses annatto, turmeric, or safflower. Also spelled "''paella''", but pronounced without .


See also

* Arroz a la valenciana * Biryani * Jambalaya *
List of rice dishes This is a list of rice dishes from all over the world, arranged alphabetically. Rice is the seed of the monocot plants ''Oryza sativa'' (Asian rice) or ''Oryza glaberrima'' (African rice). As a cereal, cereal grain, it is the most widely consumed s ...
* Mediterranean cuisine *
Paelya Paelya () or paella (Spanish language, Spanish) is a Philippine cuisine, Philippine rice dish adapted from the Valencian Community, Valencian ''paella''. However, it differs significantly in its use of native glutinous rice (''malagkít''), gi ...
* Pilaf * Risotto * Spanish rice * Valencian cuisine


References


Further reading

* * {{Authority control Valencian cuisine Spanish cuisine Spanish rice dishes National dishes Seafood and rice dishes Spanish seafood dishes Rabbit dishes