Paella

Paella

Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near Albufera lagoon on the east coast of Spain adjacent to the city of Valenica. The dish is widely regarded as Spain's national dish, as well as regional Valencain dish ; Calencians regard paella as one of their identifying symbols.
Types of Paella

• Vegetarian paella

• Seafood paella

• mixed paella

Valencian paella is believed to be the original recipe and consists of white rice, green beans, meats,white beans, snails and seasoning such as saffron and rosemary.Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra or bomba rices. All types of paellas use olive oil.