Rice paella originated in Valencia on the East coast of Spain. It was invented by agricultural labors who cooked rice with vegetables and snails in a pan oven over open fire for lunch. Valencians closer to coast line added eel and butter beans instead of some vegetables and snails. The most elegant paellas with chicken and seafood appeared only when living standards rose in the late 18th century.
There are several kinds of paella cooked today, but we will tell only about three major styles: paella Valenciana (with green vegetables, meat, snails and beans), paella de marisco (with seafood instead of meat and snails and without green vegetables and beans), paella mixta (free-style paella with any combination of meat, seafood, vegetables and beans). No matter what kind of paella you prefer, its secret is in olive oil and saffron. Saffron gives paella its nice golden color.
If you want to celebrate National Spanish Paella Day, make your favorite paella tonight to share with your family.Remind me with Google Calendar
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