» Print Recipe
An ancient dish based on rice, which was brought to Spain from Asia by the Arabs, and cooked in a pan also called a paella (sometimes paellera), a word of Roman origin. The ingredients, strictly adhered to only in and around Valencia (where the definitive paella is made), include chicken, rabbit or pork, lima and butter beans, snails, tomatoes, paprika and saffron. Today, with seafood replacing most of the meat (except chicken) it has become the emblematic Spanish dish. Traditionally cooked outdoors, over a wood fire, by men.