Take a look at Paella Casa, the people and the food…
A Few Words..
In Spain, nothing generates more debate than the origins of its famous dish, Paella. Since the introduction of rice into Spain by the Moors in the 9th Century, rice has been the main staple of the Spanish diet and Paella has become the ultimate in Spanish symbolism.
Paella takes its name from the latin word ‘Patella’ meaning pan and in 1840 a Valencian newspaper referred to the dish, and the pan in which it was made as Paella.
The birthplace of Paella was in a lakeside region of southern Valencia called ALBUFERA. It was first made in the late 18th century by labourers in the fields at lunch time. It was cooked over an open fire of orange wood, using local ingredients like rabbit, duck, snails and beans. As the dish gained popularity it soon spread to all regions of Spain. On the coast, fisherman would use leftover fish and shellfish, and cured meats were also popular.
Today there are many variations of the original Paella, but one thing remains the same, Paella is all about the rice and it should always take centre stage.
Traditionally Paella was cooked by the men on Sunday, giving the women the day off. It was always made outdoors and family and friends would gather around the cook, discussing different ways of making Paella and anticipating a wonder meal. The Paella was served in the middle of a table and eaten directly from the pan with wooden spoons, starting from the outside of the pan.
Today, Paella is regarded as Spain’s most recognizable dish and it can be found in every part of Spain and what ever the origins of the dish, it is a wonderful addictive and delicious meal that brings together the people you love.