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 afrying pan inValencian/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 theAlbufera lagoon adjacent to the city ofValencia, on the Mediterranean coast of Spain.[5]
Paella valenciana is the traditional paella of theValencia region, believed to be the original recipe, and consists of Valencian rice,olive oil, rabbit, chicken, duck, snails, saffron or a substitute, tomato, ferradura or flat green bean,lima beans, salt and water.[6] The dish is sometimes seasoned with wholerosemary branches. Traditionally, the yellow color comes fromsaffron, butturmeric,paprika,Calendula or artificial colorants can be used as substitutes.Artichoke hearts and stems may be used as seasonal ingredients. Most paella cooks usebomba rice, but a cultivar known assenia is also used in the Valencia region.[7]
Paella de marisco (seafoodpaella) replaces meat withseafood and omits beans and green vegetables, whilepaella mixta (mixedpaella) combines meat fromlivestock,seafood,vegetables, and sometimesbeans, with the traditional rice.
Other popular local variations ofpaella are cooked throughout the Mediterranean area, the rest of Spain, and internationally. In Spain,paella is traditionally included in restaurant menus on Thursdays.[8]
Muslims inAl-Andalus began rice cultivation around the 10th century.[9] EasternIberian Peninsula locals often madecasseroles of rice, fish, and spices for family gatherings andreligious 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 drycod, providing an acceptable meal forLent. Along Spain's Mediterranean coast, rice was predominantly eaten with fish.[10][11]
Spanishfood historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, theRoman, which gives us the utensil and theArab which brought us the basic food of humanity for centuries: rice."[12]
The traditional pan known aspaella orpaellera, along with a traditional wooden spoon used to stir and serve it
Paella is a Valencian word that means frying pan,[13][14][15] from which the dish gets its name.[14][15] Valencian speakers use the wordpaella for all pans, including the traditional shallow pan used for cooking thehomonym dish.[15] The pan is made of polished or coated steel with two side handles.[16]
In many regions ofSpain and otherSpanish-speaking countries, the termpaellera may be used for the traditional pan, whilepaella is reserved for the rice dish prepared in it. Bothpaella andpaellera are correct terms for the pan.[17]
According to the etymologistJoan Coromines, theCatalan wordpaella derives from theOld French wordpaelle forfrying pan, which in turn comes from theLatin wordpatella for pan; he thinks that otherwise the word should bepadella, as inter-vowel -d- dropping is not typical of Old Catalan.[18]
The wordpaella is also related topaila used in manyLatin American countries.Paila inLatin American Spanish refers to a variety of cookware resembling metal andclay pans, which are also used for both cooking and serving.
The Latin rootpatella from whichpaella derives is also akin to themodern Frenchpoêle,[19] the Italianpadella,[20] and theOld Spanishpadilla.[21]
Some claim that the wordpaella comes from theArabicبَقِيَّة, pronouncedbaqiyya, meaning "leftovers."[22] This claim is based on the 8th-century custom in whichMoorish kings' servants would take home the rice, chicken, and vegetables their employers left at the end of the meal.[23][24][25][26] It has been said, however, that a problem with this etymology is that the wordpaella is not attested until six centuries after Moorish Valencia was conquered byJames I.[27]
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.[28]
On special occasions, 18th-century Valencians usedcalderos to cook the rice in the open air of their orchards near lakeAlbufera.Water vole meat was one of the main ingredients of early paellas,[29] along witheel andbutter beans. NovelistVicente Blasco Ibáñez described the Valencia custom of eatingwater voles inCañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.[30]
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 wordpaella to refer to the recipe rather than the pan, according to food historianLynne Olver.[10]
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),tomatoes, fresh rosemary, sweetpaprika,saffron,garlic (optional), salt, olive oil, and water.[10] Poorer Valencians sometimes used only snails for meat.[28] Many Valencians insist that no more than these ingredients should go into making modernpaella valenciana, and, in particular, that fish and shellfish are "absolutely out of the question."[31][32] Another important rule, according to Valencians, is that fresh rosemary should not be added topaella valenciana made with rosemary-eating snails.[33]
On theMediterranean 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 mixedpaella was born.[34] Thispaella is sometimes calledpreparación barroca (baroque preparation) due to the variety of ingredients and its final presentation.[35]
Arroz con bogavante (lobster) and clams
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 (includingchorizo),[36][37] vegetables and many different seasonings.[38]
Throughout non-Valencia Spain, some restaurants providing this mixed version refer to it asPaella valenciana. However, Valencians insist that only the original two Valencia recipes are authentic.[34]
According to tradition inValencia,paella is cooked over an open fire, fueled by orange tree and pine branches and pine cones.[39] This produces an aromatic smoke which infuses thepaella.[40] Also, dining guests traditionally eat directly out of the pan instead of serving in plates.[5][10][34][41]
Some recipes call forpaella to be covered and left to settle for five to ten minutes after cooking.[42]
After cookingpaella, a layer ofscorched rice may be at the bottom of the pan, calledsocarrat inValencià. The layer develops on its own if thepaella is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not burnt), andValencia natives enjoy eating it.[43]
Arroz a la valenciana (Spanish) orArroz à valenciana (Portuguese) is considered a part ofPhilippine cuisine and is regarded as the Philippine version of paella.[44]
The Philippine version usesglutinous rice; otherwise, the ingredients are the same. In the Philippines,arroz a la valenciana refers to chicken, andlongganisa (chorizo) versions.[45]
It has become a custom at mass gatherings in theValencia region (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win a place in theGuinness World Records book. Chefs use gargantuanpaelleras for these events.
Valencia restaurateur Juan Galbis claims to have made the world's largestpaella with help from a team of workers on 2 October 2001. Thispaella fed about 110,000 people, according to Galbis' former website.[46] Galbis says thispaella was even larger than his earlier world-recordpaella made on 8 March 1992, which fed about 100,000 people. Galbis' record-breaking 1992paella is listed inGuinness World Records.[47]
Some non-Spanish chefs includechorizo in their paellas and other ingredients, which Valencians believe do not belong inpaella of any type. The alternative name proposed for these dishes, although pejorative, isarroz con cosas ('rice with things'). Famous cases areJamie Oliver'spaella recipe (which included chorizo)[48][49] andGordon Ramsay's.[50] The authorJosep Pla once noted: "The abuses committed in the name of Paella Valenciana are excessive – an absolute scandal."[51]
However, in an article forEl 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 theFalles."[52]
Paella is often used to depict the "shallow pan of food" emoji.
In 2015, anemoji forpaella was proposed toUnicode.[53] Theemoji was approved for Unicode 9.0 asU+1F958 "SHALLOW PAN OF FOOD" 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.[54]
TraditionalValencian cuisine offers recipes similar topaella valenciana andpaella de marisco such asarròs negre,arròs al forn,arròs a banda andarròs amb fesols i naps since rice is the base of much of the local cuisine.
Fideuà is a Valencianpasta noodle dish variation cooked similarly in apaella. It may be served withallioli sauce.
Other related dishes:
Arroz del Senyoret – A seafood paella typical fromAlicante,[55] in which the seafood comes all peeled, so it is easier to eat. The nameSenyoret translates as "little lord".[56]
Arroz con costra (Crusted rice), so named because it is covered with an egg crust.[57]
Paelya – Filipino adaptation ofpaella that distinctively use glutinous rice, also uses annatto,turmeric, orsafflower. Also spelled "paella", but pronounced without[ʎ].[59]
^"paella".Merriam-Webster's Collegiate Dictionary. Merriam-Webster, Inc. Retrieved16 January 2022.
^Canela, Joan (24 September 2023)."La paella com a símbol d'identitat però també d'acollida".La Veu del País Valencià (in Catalan). Retrieved2 March 2024.... la paella és segurament el principal tret identitari que uneix (o no) els habitants d'aquest raconet del món entre el Sénia i el Segura. [... paella is probably the main identity trait that unites (or not) the inhabitants of this corner of the world between the Cenia and Segura [rivers]. (i.e.Valencians)]
^Panadero, Amparo (11 March 2019)."La paella valenciana quiere ser Patrimonio de la Humanidad".Diario16 (in Spanish). Archived fromthe original on 2 April 2020. Retrieved19 February 2020.En el caso de la paella valenciana, se trata de una tradición culinaria y social que constituye un icono de hospitalidad y un símbolo de unión e identidad valencianas ...
^Vidal-González, P.; Medrano-Ábalos, P.; Sáez Álvarez, E.J. (March 2022). "A nightmare glocal discussion. What are the ingredients of Paella Valenciana?".International Journal of Gastronomy and Food Science.27: 5.doi:10.1016/j.ijgfs.2021.100430.Our study confirms the existence of 10 basic ingredients, which appear whenever it is cooked in the homes of the 277 towns and cities of the Province of Valencia, the origin of the recipe. Nine of them are used more than 90% of the times and the tenth, rabbit, is used in 89% of cases. These 10 ingredients are olive oil, saffron or substitute colouring, tomato, chicken, ferradura or flat green bean, lima beans (Phaseolus lunatus), rabbit, rice, salt and water.
^Coromines, Joan (1991–1997).Diccionario crítico etimológico castellano e hispánico (in Spanish). Vol. 4. Madrid: Gredos. entrypaila.ISBN978-84-249-0066-3.En catalán, paralelamente al castellano, el vocablo existe en dos formas, autóctona y tomada del francés: la primera,padella, se oye todavia en los Pirineos (desde S. Juan de las Abadesas hasta el Alto Pallars y Ribagorza); la segunda,paella 'sartén', fué adaptada aqui a la terminación autóctona -ella, pero muestra su procedencia forastera en la caída de la -d-:[see note] es ya antigua [fin S. XIV, Eiximenis, N. Cl. VI, 26] y hoy está casi generalizada; de ahí se tomó el cast.paella [Acad. 1914 o 1899], especializado en el sentido de 'arroz a la valenciana', así llamado porque se hace en una sartén mas o menos grande. [...] [note] Es inadmisible la explicación que se le ha dado alguna vez como forma dialectal valenciana, pues tal fenómeno fonético es muy moderno en Valencia.
