Paella

Paella

Paella is the undisputed king of Spanish rice dishes, born in the farmlands surrounding Valencia's Albufera lagoon where rice has been cultivated since the 8th century. The dish takes its name from the wide, shallow pan in which it is cooked, and the prized socarrat -- the caramelized crust of rice at the bottom -- is considered the mark of a well-made paella. While seafood and mixed versions have become popular worldwide, Valencians are fiercely protective of the original recipe featuring chicken, rabbit, snails, and locally grown vegetables.