PAELLAS
Paella ( py-EL-ə, pah-AY-yə; Valencian: [paˈeʎa]; Spanish: [paˈeʎa] or [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.
There are three versions of paella: paella valenciana, which includes rabbit, chicken, duck, snails; paella mixta, which includes livestock, and paella de marisco, which includes seafood; however, Valencians say that only the recipe for paella valenciana is the true paella.
The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in both Catalan and the Valencian language. The word traces its roots further back to Old French and the Latin word "patella".
As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera de València lagoon adjacent to Valencia.
Other popular local variations of paella are cooked throughout the Mediterranean area, the rest of Spain, and internationally. In Spain, paella is traditionally included in restaurant menus on Thursdays.
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