the.com/paella
a Valencian rice flex where rabbit, snails, and bragging rights all share one pan
means A Spanish rice dish, originally from Valencia, cooked and served in a wide shallow pan with saffron, vegetables, and a mix of meats or seafood.
from From Valencian Catalan 'paella,' meaning the pan itself — the dish is named after its vessel. It traces back to Latin 'patella,' a small pan or dish (a diminutive of 'patera,' a shallow bowl), the same root that gives us the kneecap-shaped 'patella.' The food took the name of what it's cooked in, so to say 'paella' is really to say 'frying pan' — and possibly a cousin, by way of Latin, to the French 'poêle.'
- origin myth
- true paella has rabbit and snails, never chorizo
- the prize
- socarrat, the crispy scorched rice at the bottom
- name source
- named for the pan, not the dish
- sun cooked
- often fired over orange tree branches for aroma
- record breaker
- one paella once fed over 100,000 people
paella valenciana — traditional rice dish from valencia, spain, made with rabbit, beans, and saffron since the 15th century
paella de marisco — seafood paella served throughout spain's coastal regions, particularly in barcelona and coastal valencia
paella negra — black paella from coastal spain made with squid ink, popular in tarragona and along the mediterranean