Paella is not from Spain as a whole – it’s from one region, and you can still find some of the most delicious versions there.
Let’s start with an important point: paella is not the national dish of Spain. At least, not as far as Spain is concerned. If you go to, say, Galicia and order paella, you might as well ask for spaghetti bolognese. And that’s because paella is not from Spain as a whole – it’s from Valencia. And it is certainly the most important and representative dish of that coastal region.
This ingredient became widespread throughout what is now Spain, though it wasn’t until the 18th century that farmers in Valencia began cooking lunchtime meals of rice with the ingredients they found around them: snails, rabbit, tomatoes and the like. By the 19th century, urban-dwelling Valencian families had begun travelling out to the countryside for gatherings to eat paella. On the coast meanwhile, fishermen soon replaced the meat in paella with seafood, a style that’s still popular.
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