Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera. Water vole meat was one of the main ingredients of early paellas, along with eel and butter beans. On special occasions, 18th century Valencians used calderos to cook the rice in the open air of their orchards near lake Albufera. Rabbit or duck was a common addition, or chicken less often. This often included tomatoes, onions, and snails. Workers would gather what was available to them around the rice fields. Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. It has been said, however, that a problem with this etymology is that the word paella is not attested until six centuries after Moorish Valencia was conquered by James I. Some claim that the word paella comes from the Arabic بَقَايَا, pronounced baqaayya, meaning "leftovers." This claim is based on the 8th-century custom in which Moorish kings' servants would take home the rice, chicken, and vegetables their employers left at the end of the meal. The Latin root patella from which paella derives is also akin to the modern French poêle, the Italian padella, and the Old Spanish padilla. Paila in Latin American Spanish refers to a variety of cookware resembling metal and clay pans, which are also used for both cooking and serving. The word paella is also related to paila used in many Latin American countries. Īccording to the etymologist Joan Coromines, the Catalan word paella derives from the Old French word paelle for frying pan, which in turn comes from the Latin word patella for pan he thinks that otherwise the word should be padella, as inter-vowel -d- dropping is not typical of Old Catalan. Both paella and paellera are correct terms for the pan. In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in it. The pan is made of polished or coated steel with two side handles. Valencian speakers use the word paella for all pans, including the traditional shallow pan used for cooking the homonym dish. Paella is a Valencian word that means frying pan, from which the dish gets its name. Look up paella in Wiktionary, the free dictionary. Other popular local variations of paella are cooked throughout the Mediterranean area, the rest of Spain, and internationally. Paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice. Most paella cooks use bomba rice, but Valencians tend to use a cultivar known as senia. Artichoke hearts and stems may be used as seasonal ingredients. Traditionally, the yellow color comes from saffron, but turmeric and calendula can be used as substitutes. The dish is sometimes seasoned with whole rosemary branches. Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round-grain rice, bajoqueta and tavella (varieties of green beans), rabbit, chicken, sometimes duck, and garrofó (a variety of lima or butter bean), cooked in olive oil and chicken broth. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. It is one of the best-known dishes in Spanish cuisine. Valencians, in turn, regard paella as one of their identifying symbols. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Paella ( / p aɪ ˈ ɛ l ə/, / p ɑː ˈ eɪ j ə/, py- EL-ə, pah- AY-yə, Valencian:, Spanish: ) is a rice dish originally from Valencia.
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