In its modern form, the world-famous dish Paella (pronounced in Spanish: 'pie-ay-ah') originated in the mid-nineteenth century in the coastal cities of Valencia and Levante in eastern Spain. It was first considered to be poor man's fare because it was usually made with a little bit of whatever was on hand. Today, it has become one of Spain's most popular and best loved dishes! Paella takes its name from 'paella', the Valencian word for pan, and also the dish in which it is cooked. 'La Paellera' is a shallow, circular pan made of polished steel with a flat base and two round handles.

Different varieties of Paella are now found all over Spain, with each region contributing its unique version. Traditionally, Paella features chicken, duck, rabbit and snails but popular variations include seafood Paella featuring prawns, mussels and clams, plus chicken or rabbit, a little pork and sometimes sausage. When a Paella is cooked, the rice often forms a delicious golden crust on the bottom called socarrat.