The paella, 1 or also to the paella, 2 (from the Valencian paella, which means frying pan and refers to the container with which the recipe is made and which gives it its name, and this in turn from the Latin patella) 3 It is a recipe based on rice, originating in the current Valencian Community (Spain), nowadays very popular throughout Spain and also in Argentina 4. In this recipe the rice is cooked together with other foods in a frying pan, generally wide and with handles. The name of paella refers both to the recipe or cooked dish and to the container that is used for its preparation, 1 although the latter is also called paella, 5 3 a term considered incorrect but that with use has been accepted in Spanish .2 It is a dish of humble origin, described for the first time in Spain in the Albufera area of Valencia. The popularity of this dish has meant that, at present, it has expanded with a large number of variants adapted in the ingredients to the various regions of Spanish cuisine. Spanish gastronomy.10 The variety of ingredients causes it to be called with the appellation of baroque preparation due to the final disposition in the presentation. from the west. / or seafood; Mixed paella; Sometimes also called sea and mountain, which consists of a mixture of meat and seafood (or fish) and the mountain paella, which incorporates different typical products of each region such as rib, rabbit and chicken.
Click on the link and you will see a recipe for the famous Spanish paella: tastesbetterfromscratch.com/paella/
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