PAELLA
Paella is a Valencian rice dish, which
in general contains peas, beans and
meat; also other ingredients such as
green or red peppers, mushrooms or
seafood can also be found in the
numerous variation of this dish. It
originated in its modern form in the
mid-19th century near lake Albufera,
a lagoon in Valencia, on the east
coast of Spain. It possibly is the most
international dish of the Spanish
cuisine. Many non-Spaniards view
paella as Spain's national dish, but
most Spaniards see it as a regional Valencian dish. Valencians, in turn, regard paella
as one of their identifying symbols.
There are many gastronomic reasons that have made of Paella an international dish,
and one of them is the possibility of using a wide range of ingredients, which can be
selected according to the cook's preferences, or the degree of availability of products.
To prepare a "mixed paella" is one the options, and the ingredients used include meat
and fish: what in Catalan and Valencian culinary terms is known as a "mar i montanya"
(sea and land dish), and, as a matter of fact, there are countless mixed paella recipes
Today this rice dish can be prepared in practically anywhere on earth by only following
a series of simple instructions, and using the ingredients available on that moment.
The yellowish color or paellas is due to the use of saffron, which, not only provides
color to the dish but also a special flavor, and it, the color, draws the guest's attention
and prepares him/her for a special encounter.

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