Paella is a traditional and internationally known dish from originating in Spain. It began in the fields of the region in Spain called Valencia located on the east coast of Spain. Nowadays, there are no limits to paella ingredients and is now made in all regions of Spain, typically made with arborio rice.
It all started in the 19th century.
Paella (Valencian pronunciation: ‘Pa-Eh-Ya’. This dish has stood the test of time and it’s modern version began in the middle of the 19th century in the area around the Albufera lagoon on the eastern coast of Spain close to the city of Valencia.
In it’s original inception, typical ingredients included meat, seafood, and beans along with saffron and paprika; the best known form these days is a seafood paella.
During the following 20th century, making paella became popular and started to spread beyond Spanish borders and growing in popularity throughout all of Europe.