One of the most well-known Spanish dishes abroad, paella hails from Valencia. Some paella purists even argue it should only be eaten in Valencia, not in the rest of Spain!

The wetlands near the region’s Albufera lake are ideal for growing rice, which the Moors brought to Spain starting in the 8th century. Paella was originally cooked outdoors in giant pans over an open flame in the 18th century, made as a simple no-frills lunch for workers laboring in the fields. It started to grow in popularity around the mid-1800s, and the rest is history.

Traditional Valencian paella includes chicken, rabbit and local white beans called garrafó. But today, seafood, vegetarian and “mixed” paellas, containing both meat and fish, are also popular.

Other typical additions include artichokes, lobster and even snails! And of course, the best paella always has a layer of crispy rice along the bottom, known as socarrat.

One of the most well-known Spanish dishes abroad, paella hails from Valencia. Some paella purists even argue it should only be eaten in Valencia, not in the rest of Spain!

The wetlands near the region’s Albufera lake are ideal for growing rice, which the Moors brought to Spain starting in the 8th century. Paella was originally cooked outdoors in giant pans over an open flame in the 18th century, made as a simple no-frills lunch for workers laboring in the fields. It started to grow in popularity around the mid-1800s, and the rest is history.

Traditional Valencian paella includes chicken, rabbit and local white beans called garrafó. But today, seafood, vegetarian and “mixed” paellas, containing both meat and fish, are also popular.

Other typical additions include artichokes, lobster and even snails! And of course, the best paella always has a layer of crispy rice along the bottom, known as socarrat.