Paella originated from a region in Eastern Spain, Valencia, about several decades ago. People cooked it over an open fire in a shallow pan with variety of ingredients according to their taste. They used to seat around a round table and ate it directly out of the pan. So, it traditionally served family style. This food serves as a main course, and nowadays, it’s a popular dish in Spain, most Western countries, from the Americas to Europe.
The interesting point about paella is versatility, because it can be made with rice, chicken, fish, shellfish, eel, rabbit, squid, artichokes, snails, beans, peppers, or any other variety of vegetables you’d prefer to add. Therefore, paella is an excellent choice for all types of diet, even someone who cannot afford expensive meat or seafood are able to make it by cheap ingredients like bean and mushroom.
The classic paella usually is seasoned with saffron, amongst other spices. The infused saffron change the taste of paella and takes it to another level. The first-rate chef always suggest saffron as an important flavor for cooking a delicious and memorable paella.
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