The History of Paella

The original paella was considered a poor mans food. Today it has become Spain’s most popular and best loved dishes and all Spanish regions now contribute their own variation on the recipe. Paella takes its name from the Paella – the Valencian word used for the pan it is cooked in.

“La Paella” is a circular and shallow pan with two round handles and a flat base traditionally made of iron.

Through the centuries, while farming rice, the Valencian peasants see the Paella pan to cook rice and readily available ingredients such as rabbit, duck, snails, onions and tomatoes and the better off could afford chicken. This Valencian rice became extremely popular by the end of the 19th century.

Paella was usually cooked in the back yard as a family Sunday meal or for special occasions.

Varieties of Paella include Seafood, Chicken, Pork, Vegetarian and Rabbit.

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