Paella is a Spanish rice dish originally from Valencia.
Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella translates to frying pan.
There are many versions of Paella, here are a few:
PAELLA VALENCIANA – This is the traditional paella of the Valencian region, believed to be the original recipe. It consists of round grain rice, varieties of green beans, rabbit, chicken, a variety of butter bean. Hearts & stems of artichokes can also be used as a seasonal ingredient. Olive oil is used as the base with saffron (sometimes) and whole rosemary branches are used as seasoning. Depending on the time of the year, snails can be added as well. The following varieties of rice are most commonly used: Bomba, Albufera, Bahía or Senia.
PAELLA DE MARISCO – This paella replaces meat with seafood and omits beans and green vegetables.
PAELLA MIXTA – This paella uses traditional rice and combines both meat and seafood.
You will find lots of other local variations throughout the Mediterranean area, the rest of Spain and Internationally.
In 1992 Antonio Galbis prepared the largest paella in the world, and he won the Guinness Record for it. He built a paella in Valencia which fed 100,000 people. The empty cauldron weighed almost 30 tons. In 2013 The Valencian company Galbis in Moratalaz in Madrid broke their previous record. Their paella pan was an enormous 21.5 metres wide and even had a platform half way across to allow the cooks to stir it and fed 110,000 people which broke their previous record.