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{{short description|Rice dish from the Valencian Community, Spain}}
{{distinguish|paelya}}
{{Use dmy dates|date=October 2016}}
{{Infobox food
| name             = Paella
| image            = 01 Paella Valenciana original.jpg
| caption          = Valencian paella
| place_of_origin  = [[Spain]]
| region           = [[Valencian Community|Valencia]]
| creator          =
| course           = [[Main course]]
| served           = warm
| main_ingredient  = [[White rice|Short-grain rice]], meats ([[Chicken as food|chicken]], [[Rabbit meat|rabbit]]) or seafood, vegetables, green beans, lima beans, [[saffron]]
| calories         =
| other            =
| associated_cuisine = [[Valencian cuisine]], [[Spanish cuisine]]
| similar_dish     = [[Paelya]] <small>(in the [[Philippines]])</small>, [[Fideuà]]
}}
'''Paella''' ({{IPAc-en|p|aɪ|ˈ|ɛ|l|ə}},{{refn|{{Cite encyclopedia |url=http://www.lexico.com/definition/paella |archive-url=https://web.archive.org/web/20200322182146/https://www.lexico.com/definition/paella |url-status=dead |archive-date=2020-03-22 |title=paella |dictionary=[[Lexico]] UK English Dictionary |publisher=[[Oxford University Press]]}} }} {{IPAc-en|p|ɑː|ˈ|eɪ|j|ə}},<ref>{{cite web |title=paella |url=https://www.merriam-webster.com/dictionary/paella |website=Merriam-Webster's Collegiate Dictionary |publisher=Merriam-Webster, Inc. |access-date=16 January 2022}}</ref> {{respell|py|EL|ə}}, {{respell|pah|AY|yə}}, {{IPA-va|paˈeʎa|lang}}; {{IPA|es|paˈeʝa|lang}}) is a rice dish originally from the [[Valencian Community]]. ''Paella'' is regarded as one of the community's identifying symbols.<ref> {{cite news|newspaper=La Veu del País Valencià|url=https://www.diarilaveu.cat/esplai/la-paella-com-a-simbol-didentitat-pero-tambe-dacollida-489144|last=Canela |first=Joan |date=24 September 2023|title=La paella com a símbol d'identitat però també d'acollida|access-date=2 March 2024|language=ca|quote=... la paella és segurament el principal tret identitari que uneix (o no) els habitants d'aquest raconet del món entre el Sénia i el Segura.|trans-quote= ... paella is probably the main identity trait that unites (or not) the inhabitants of this corner of the world between the Cenia and Segura [rivers]. (i.e. [[Valencians]])}}</ref><ref>{{cite news|newspaper=Diario16|url=http://mediterraneo.diario16.com/la-paella-valenciana-quiere-patrimonio-la-humanidad|last=Panadero |first=Amparo |date=11 March 2019|title=La paella valenciana quiere ser Patrimonio de la Humanidad|access-date=19 February 2020|language=es|quote=''En el caso de la paella valenciana, se trata de una tradición culinaria y social que constituye un icono de hospitalidad y un símbolo de unión e identidad valencianas ...''}}</ref> It is one of the best-known dishes in Spanish cuisine.
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 language|Valencian/Catalan language]]. 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.<ref name="Info about Paella on About.com">{{cite web|url=http://spanishfood.about.com/od/maincourses/a/paella.htm |title=Info about Paella on About.com |publisher=Spanishfood.about.com |date=15 December 2009 |access-date=19 February 2010}}</ref>
'''''Paella valenciana''''' is the traditional paella of the [[Valencia Region|Valencia region]], believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water.<ref name="Vidal-González et al 2022">{{cite journal |last1=Vidal-González |first1=P. |last2=Medrano-Ábalos |first2=P. |last3=Sáez Álvarez |first3=E.J. |title=A nightmare glocal discussion. What are the ingredients of Paella Valenciana? |journal=International Journal of Gastronomy and Food Science |date=March 2022 |volume=27 |page=5 |doi=10.1016/j.ijgfs.2021.100430 |quote=Our study confirms the existence of 10 basic ingredients, which appear whenever it is cooked in the homes of the 277 towns and cities of the Province of Valencia, the origin of the recipe. Nine of them are used more than 90% of the times and the tenth, rabbit, is used in 89% of cases. These 10 ingredients are olive oil, saffron or substitute colouring, tomato, chicken, ferradura or flat green bean, lima beans (Phaseolus lunatus), rabbit, rice, salt and water.}}</ref> The dish is sometimes seasoned with whole [[Rosmarinus officinalis|rosemary]] branches. Traditionally, the yellow color comes from [[saffron]], but [[turmeric]] and ''[[Calendula]]'' can be used as substitutes. [[Artichoke]] hearts and stems may be used as seasonal ingredients. Most paella cooks use [[bomba rice]], but a cultivar known as ''senia'' is also used in the Valencia region.<ref>{{cite web|url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/senia-rice|access-date=27 August 2021|title=Senia Rice}}</ref>
'''''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.
Other popular local variations of ''paella'' are cooked throughout the Mediterranean area, the rest of Spain, and internationally. In Spain, ''paella'' is traditionally included in restaurant menus on Thursdays.<ref>[https://www.lavanguardia.com/comer/tendencias/20170119/413230490722/por-que-los-jueves-se-sirve-paella-o-arroz-en-los-bares-y-restaurantes.html Iker Morán (La Vanguardia): ''Por qué los jueves se sirve paella (o arroz) en los bares y restaurantes''] (in Spanish)</ref>
== History ==
=== Possible origins ===
[[File:Bomba-Rice.jpg|right|thumb|Raw bomba rice]]
Muslims in [[Al-Andalus]] began rice cultivation around the 10th century.<ref>{{cite book|ref=Watson|author=Watson, Andrew |year=1983|title=Agricultural innovation in the early Islamic world|publisher=Cambridge University Press|isbn=0-521-06883-5}}</ref> Consequently, eastern [[Iberian Peninsula]] locals often made [[casserole]]s of rice, fish, and spices for family gatherings and [[religious feast]]s, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterward, it became customary for cooks to combine rice with vegetables, beans, and dry [[Cod as food|cod]], providing an acceptable meal for [[Lent]]. Along Spain's Mediterranean coast, rice was predominantly eaten with fish.<ref name="foodtimeline.org">{{cite web |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |url=http://www.foodtimeline.org/foodfaq6.html#paella |title=The Food Timeline presents a history of paella |date=16 September 2009 |access-date=19 February 2010}}</ref><ref name="Jaine1989">{{cite book|author=Tom Jaine|title=The Cooking Pot: Proceedings|url=https://books.google.com/books?id=U-SSnkfrLCkC&pg=PA104|year=1989|publisher=Oxford Symposium|isbn=978-0-907325-42-0|page=104}}</ref>
Spanish [[food historian]] Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the [[Roman Empire|Roman]], which gives us the utensil and the [[Arab world|Arab]] which brought us the basic food of humanity for centuries: rice."<ref>{{citation| first =Lourdes| last =March| chapter =Paella| pages =[https://archive.org/details/oxfordcompaniont00davi_0/page/566 566–567]| title =The Oxford Companion to Food| editor-first =Alan| editor-last =Davidson| location =Oxford| publisher =Oxford University Press| year =1999| isbn =0-19-211579-0| ref =none| chapter-url =https://archive.org/details/oxfordcompaniont00davi_0/page/566}}</ref>
[[File:Paellera.jpg|thumb|The traditional pan known as ''paella'' or ''paellera'', along with a traditional wooden spoon used to stir and serve it]]
===Naming, etymology and ''paellera''===
{{Wiktionary}}
''Paella'' is a Valencian word that means frying pan,<ref name="MerriamWebster2020">{{cite web|url=http://www.merriam-webster.com/dictionary/paella|title=Merriam Webster's definition and etymology of the word paella|access-date=8 June 2012}}</ref><ref name="AVL2020">{{Cite web|url=http://www.avl.gva.es/lexicval/?paraula=paella|title=Diccionari normatiu valencià|website=www.avl.gva.es|access-date=2019-11-02}}</ref><ref name="RAE2020">{{cite web|url=https://dle.rae.es/?w=paella|title=Diccionario de la Real Academia Española's (DRAE) definition and etymology of Paella|access-date=11 October 2012}}</ref> from which the dish gets its name.<ref name="AVL2020" /><ref name="RAE2020" /> Valencian speakers use the word ''paella'' for all pans, including the traditional shallow pan used for cooking the [[homonym]] dish.<ref name="RAE2020" /> The pan is made of polished or coated steel with two side handles.''<ref>{{cite web|url=http://www.lapaella.net/recipiente/|title=El recipiente|publisher=Lapaella.net|access-date=19 February 2010}}</ref>''
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. Both ''paella'' and ''paellera'' are correct terms for the pan.<ref>[http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=paellera The Royal Spanish Academy's definition of "paellera"]. Buscon.rae.es. Retrieved on 5 October 2016.</ref>
According to the etymologist [[Joan Coromines]], the [[Catalan language|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.<ref>{{cite encyclopedia |last=Coromines|first=Joan |author-link=Joan Coromines|title=Diccionario crítico etimológico castellano e hispánico|language= es|year=1991–1997|publisher= Gredos|location=Madrid|volume=4|isbn=978-84-249-0066-3|at=entry ''paila''|quote=En catalán, paralelamente al castellano, el vocablo existe en dos formas, autóctona y tomada del francés: la primera, ''padella'', se oye todavia en los Pirineos (desde S. Juan de las Abadesas hasta el Alto Pallars y Ribagorza); la segunda, ''paella'' 'sartén', fué adaptada aqui a la terminación autóctona -ella, pero muestra su procedencia forastera en la caída de la -d-: <sup>[see note]</sup> es ya antigua [fin S. XIV, Eiximenis, N. Cl. VI, 26] y hoy está casi generalizada; de ahí se tomó el cast. ''paella'' [Acad. 1914 o 1899], especializado en el sentido de 'arroz a la valenciana', así llamado porque se hace en una sartén mas o menos grande. [...] [note] Es inadmisible la explicación que se le ha dado alguna vez como forma dialectal valenciana, pues tal fenómeno fonético es muy moderno en Valencia.}}</ref>
The word ''paella'' is also related to ''[[paila]]'' used in many [[Latin America]]n countries. ''Paila'' in [[Spanish dialects and varieties|Latin American Spanish]] refers to a variety of cookware resembling metal and [[clay]] pans, which are also used for both cooking and serving.
The Latin root ''patella'' from which ''paella'' derives is also akin to the [[French language|modern French]] ''poêle'',<ref>[http://www.littre.org/definition/po%C3%AAle.3 Origin of "poêle"]. Littre.org. Retrieved on 5 October 2016.</ref> the Italian ''padella'',<ref>{{cite web|url=http://www.etimo.it/?term=padella|title=Etimologia : padella;|work=etimo.it}}</ref> and the [[Old Spanish language|Old Spanish]] ''padilla''.<ref>{{cite web|url=http://www.spanishdict.com/translate/padilla#|title=Meaning of the Spanish word ''padilla''|publisher=Spanishdict.com|access-date=19 February 2010}}</ref>
Some claim that the word ''paella'' comes from the [[Arabic]] {{Lang|ar|بَقَايَا}}, pronounced ''baqaayya'', meaning "leftovers."<ref>{{Citation|title=حكاية طبق - باإييلا / إسبانيا|url=https://www.youtube.com/watch?v=QSDSjOeDqVY| archive-url=https://ghostarchive.org/varchive/youtube/20211211/QSDSjOeDqVY| archive-date=2021-12-11 | url-status=live|language=en|access-date=2019-10-30}}{{cbignore}}</ref> 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.<ref>{{Cite book|url=https://books.google.com/books?id=DX1NBAAAQBAJ&pg=PA192|title=Vibrant Andalusia: The Spice of Life in Southern Spain|last=Ruiz|first=Ana|date=2007|publisher=Algora Publishing|isbn=9780875865409|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=hHNS0NAK33AC&pg=PT51|title=Andalus: Unlocking The Secrets Of Moorish Spain|last=Webster|first=Jason|date=2010-08-03|publisher=Transworld|isbn=9781407094816|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=YD0hBQAAQBAJ&pg=PT62|title=Arab Women in the Middle Ages: Private Lives and Public Roles|last=Guthrie|first=Shirley|date=2013-08-01|publisher=Saqi|isbn=9780863567643|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=mB6aKnaqChMC&pg=PA26|title=Late Dinner: Discovering the Food of Spain|last=Richardson|first=Paul|date=2007-08-21|publisher=Simon and Schuster|isbn=9781416545392|language=en}}</ref> 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 of Aragon|James I]].<ref>{{Cite book|url=http://www.raco.cat/index.php/RevistaEtnologia/article/download/81655/106249|title=Els espais socials de la paella: antropologia d'un plat camaleònic|last1=Duhart|first1=Frédéric|last2=Medina|first2=F. Xavier|publisher=Revista d'etnologia de Catalunya|pages=89}}</ref>
===''Paella valenciana''===
Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. Workers would gather what was available to them around the rice fields. This often included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less often.<ref name="tpc">{{cite web |title=History and Origins of Paella |url=https://www.thepaellacompany.co.uk/history.html |website=The Paella Company |access-date=16 March 2020}}</ref>
On special occasions, 18th-century Valencians used ''calderos'' to cook the rice in the open air of their orchards near lake [[Albufera]]. [[Arvicola sapidus|Water vole]] meat was one of the main ingredients of early paellas,<ref>Manuel Vázquez Montalbán, ''La cocina de los mediterráneos'', Ediciones B – Mexico</ref> along with [[Eel as food|eel]] and [[White beans|butter beans]]. Novelist [[Vicente Blasco Ibáñez]] described the Valencia custom of eating [[European water vole|water voles]] in ''Cañas y Barro'' (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.<ref>{{cite web|url=http://www.ucm.es/info/especulo/numero31/viblasco.html |title=César Besó Portalés, ''Vicente Blasco Ibáñez y el Naturalismo'', I.E.S. Clara Campoamor, Alaquás (Valencia) |publisher=Ucm.es |access-date=19 February 2010}}</ref>
Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. This led to a change in paella's ingredients, as well, using instead rabbit, chicken, duck, and sometimes snails. The dish became so popular that in 1840, a local Spanish newspaper first used the word ''paella'' to refer to the recipe rather than the pan, according to food historian [[Lynne Olver]].<ref name="foodtimeline.org" />
The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), [[White beans|butter beans]], [[great northern bean]]s, [[runner beans]], [[artichoke]] (a substitute for runner beans in the winter), [[tomato]]es, fresh rosemary, sweet [[paprika]], [[saffron]], [[garlic]] (optional), salt, olive oil, and water.<ref name="foodtimeline.org" /> Poorer Valencians sometimes used only snails for meat.<ref name="tpc"/> Many Valencians insist that no more than these ingredients should go into making modern ''paella valenciana'', and, in particular, that fish and shellfish are "absolutely out of the question."<ref name="tg 2011-08-18">{{cite news |last1=Cloake |first1=Felicity |title=How to cook the perfect paella |url=https://www.theguardian.com/lifeandstyle/2011/aug/18/how-to-cook-perfect-paella |access-date=23 March 2022 |work=[[The Guardian]] |date=18 August 2011}}</ref><ref name="tg 2022-03-22">{{cite news |last1=Burgen |first1=Stephen |title=Researchers in Valencia pinpoint unwritten rules of paella |url=https://www.theguardian.com/food/2022/mar/22/researchers-in-valencia-pinpoint-unwritten-rules-of-paella |access-date=23 March 2022 |work=The Guardian |date=22 March 2022}}</ref> Another important rule, according to Valencians, is that fresh rosemary should not be added to ''paella valenciana'' made with rosemary-eating snails.<ref name="lat 1988-09-25">{{cite news |last1=Andrews |first1=Colman |author1-link=Colman Andrews |title=FOOD : A Spanish Disposition : Forget the Myth That Seafood Is a Must Ingredient in an Authentic Paella |url=https://www.latimes.com/archives/la-xpm-1988-09-25-tm-3535-story.html |access-date=23 March 2022 |work=[[Los Angeles Times]] |date=25 September 1988}}</ref>
===Seafood and mixed ''paella''===
On the [[Mediterranean Sea|Mediterranean]] coast, Valencian fishermen used seafood instead of meat and beans to make paella. In this recipe, the seafood is served in the shell. Later, Spaniards living outside of Valencia combined seafood with meat from land animals, and mixed ''paella'' was born.<ref name="arrozsos.com">{{cite web |author=Tu nombre |url=http://www.arrozsos.com/articulos/ver/historia_de_la_paella |title=Arroz SOS presents a history of paella |publisher=Arrozsos.com |access-date=19 February 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100125102334/http://www.arrozsos.com/Articulos/ver/historia_de_la_paella |archive-date=25 January 2010 |df=dmy-all }}</ref> This ''paella'' is sometimes called ''preparación barroca'' (baroque preparation) due to the variety of ingredients and its final presentation.<ref>{{cite web |title=La verdadera paella tradicional de Valencia |url=https://www.lobbymarket.es/paella-valenciana |access-date=4 July 2023 |website=Lobby Market |publication-date=25 April 2023}}</ref>
During the 20th century, paella's popularity spread past Spain's borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, ''paella'' recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including [[chorizo]]),<ref>[http://www.oprah.com/food/Paella Mario Batali's version of mixed paella with chorizo] Oprah.com: Retrieved 30 June 2011</ref><ref>{{cite web|author=Recipe courtesy Tyler Florence |url=http://www.foodnetwork.com/recipes/tyler-florence/paella-with-seafood-chicken-and-chorizo-recipe/index.html |title=Foodnetwork's paella recipe with seafood, chicken, and chorizo |publisher=Foodnetwork.com |access-date=19 February 2010}}</ref> vegetables and many different seasonings.<ref>{{cite web|url=http://www.spain-recipes.com/paellarecipes.html |title=An assortment of paella recipes |publisher=Spain-recipes.com |access-date=19 February 2010}}</ref> However, the most globally popular recipe is seafood paella.
Throughout non-Valencia Spain, mixed ''paella'' is relatively easy to find. Some restaurants in Spain and abroad that serve this mixed version refer to it as ''Paella valenciana''. However, Valencians insist that only the original two Valencia recipes are authentic and view all others as inferior, not genuine, or even grotesque.<ref name="arrozsos.com" />
Other [[Valencian Community|Valencian]] recipes that have similar preparations are ''[[arròs a banda]]'' and ''arròs del senyoret''.<ref>{{Cite web |last=ALFONSO |first=CLARA |date=2022-09-08 |title=Receta de arroz del senyoret {{!}} La receta del fin de semana: arroz del senyoret con langostinos, rape y ajos tiernos |url=https://www.lasprovincias.es/gastronomia/recetas/receta-semana-arroz-20220908092725-nt.html?ref=https%3A%2F%2Fwww.lasprovincias.es%2Fgastronomia%2Frecetas%2Freceta-semana-arroz-20220908092725-nt.html |access-date=2024-07-16 |website=Las Provincias |language=es}}</ref>
== Basic cooking methods ==
[[File:Paella hirviendo.jpg|thumb|Traditional preparation of paella]]
According to tradition in [[Valencia]], ''paella'' is cooked over an open fire, fueled by orange tree and pine branches and pine cones.<ref>{{Cite web|url=https://www.standard.co.uk/go/london/restaurants/quique-dacosta-arros-qd-restaurant-london-a4160206.html|title=Arros QD's Quique Dacosta on why paella will be the dish of the summer|date=2019-06-05|website=Evening Standard|language=en|access-date=2019-12-18}}</ref> This produces an aromatic smoke which infuses the ''paella''.<ref>{{Cite news|url=https://www.telegraph.co.uk/food-and-drink/features/michelin-starred-chef-quique-dacosta-make-ultimate-paella/|title=Michelin-starred chef Quique Dacosta on how to make the ultimate paella|last=Curtis|first=Nick|date=2019-06-02|work=The Telegraph|access-date=2019-12-18|language=en-GB|issn=0307-1235}}</ref> Also, dining guests traditionally eat directly out of the pan instead of serving in plates.<ref name="Info about Paella on About.com" /><ref name="foodtimeline.org" /><ref name="arrozsos.com" /><ref name="paellarecipes.top">{{cite web|url=https://paellarecipes.top/paella-valenciana-recipe/ |title=Authentic Paella Valenciana as it is made in Valencia |date=15 August 2019 |publisher=paellarecipes.top |access-date=23 December 2019}}</ref>
Some recipes call for ''paella'' to be covered and left to settle for five to ten minutes after cooking.{{fact|date=July 2024}}
After cooking ''paella'', a layer of [[scorched rice]] may be at the bottom of the pan, called ''socarrat'' in [[Valencian language|Valencià]]. The layer develops on its own if the ''paella'' is cooked over a burner or open fire. This is traditionally considered positive (as long as it is not burnt), and [[Valencia]] natives enjoy eating it.<ref>{{Cite web|url=https://www.ft.com/content/dbf555ec-b7da-11e9-96bd-8e884d3ea203 |archive-url=https://ghostarchive.org/archive/20221210/https://www.ft.com/content/dbf555ec-b7da-11e9-96bd-8e884d3ea203 |archive-date=10 December 2022 |url-access=subscription|title=My kitchen essential: I'd be lost without . . . my paella pan|last=Dacosta|first=Quique|date=2019-08-06|website=www.ft.com|language=en-GB|access-date=2020-02-14}}</ref>
== Variants ==
=== Philippines ===
{{Main|Arroz a la valenciana|paelya}}
''Arroz a la valenciana'' (Spanish) or ''Arroz à valenciana'' ([[Portuguese language|Portuguese]]) is considered as a part of [[Cuisine of the Philippines|Philippine cuisine]]. It is considered as the Philippine version of paella.<ref>{{Cite web|url=https://www.saveur.com/philippine-seafood-paella-recipe/|title = Philippine Paella|date = 18 March 2019}}</ref>
The Philippine version uses [[glutinous rice]]; otherwise, the ingredients are the same. In the Philippines, ''arroz a la valenciana'' refers to chicken, and ''[[longganisa]]'' (''chorizo'') versions.<ref name="ppmrvalenciana">{{cite web |title=Arroz Valenciana Recipe |url=https://www.pinoyrecipe.net/arroz-valenciana-recipe/ |website=Pinoy Recipe At Iba Pa|access-date=13 August 2011}}</ref>
== In popular culture ==
[[File:Un granito por Haiti.jpg|thumb|Giant ''paella'' being served]]
=== Competitions and records ===
It has become a custom at mass gatherings in the [[Valencian Community|Valencia region]] (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win a place in the ''[[Guinness World Records]]'' book. Chefs use gargantuan ''paelleras'' for these events.
[[Valencia]] restaurateur Juan Galbis claims to have made the world's largest ''paella'' with help from a team of workers on 2 October 2001. This ''paella'' fed about 110,000 people, according to Galbis' former website.<ref>{{cite web|url=http://www.paellagigante.com/|title=Paellas gigantes – Catering y paellas para eventos – Comidas gigantes|work=Paellas Gigantes}}</ref> Galbis says this ''paella'' was even larger than his earlier world-record ''paella'' made on 8 March 1992, which fed about 100,000 people. Galbis' record-breaking 1992 ''paella'' is listed in ''Guinness World Records''.<ref>{{cite web|url=http://www.guinnessworldrecords.com/news/2007/10/071030.aspx |title=Galbis's 1992 record listed on the Guinness website |publisher=Guinnessworldrecords.com |access-date=19 February 2010}}</ref>
=== Alternative ingredients ===
Some non-Spanish chefs include [[chorizo]] in their paellas and other ingredients, which Valencian people believe do not belong in ''paella'' of any type. The alternative name proposed for these dishes, although pejorative, is {{lang|es|arroz con cosas}} ('rice with things'). Famous cases are [[Jamie Oliver]]'s ''paella'' recipe (which included chorizo)<ref>Oliver, Jamie. (16 September 2015) [http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/ Chicken & chorizo paella | Rice Recipes]. Jamie Oliver. Retrieved on 2016-10-05.</ref><ref>{{cite web|url=https://www.bbc.com/news/world-europe-37555389|title=Jamie Oliver's paella recipe is panned online|website=[[BBC News]]|publisher=[[BBC]]|date=30 October 2014|access-date=5 January 2016}}</ref> and [[Gordon Ramsay]]'s.<ref>{{cite news|last1=Vega|first1=Ana|title=Chefs que destrozan la comida española|url=http://elcomidista.elpais.com/elcomidista/2016/02/26/articulo/1456475765_337785.html|access-date=5 October 2016|work=[[El País]]|issue=El Comidista|date=2 March 2016|language=es}}</ref> The author [[Josep Pla]] once noted: "The abuses committed in the name of Paella Valenciana are excessive – an absolute scandal."<ref>{{cite book|author=Josep Pla|title=Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast}}</ref>
However, in an article for ''[[El País]]'', Spanish food writer Ana Vega 'Biscayenne', citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, "Ah Jamie, we'll have to invite you to the [[Falles]]."<ref>{{cite news|last1=Vega|first1=Ana|title=La paella sí llevaba chorizo|url=https://elcomidista.elpais.com/elcomidista/2016/10/13/articulo/1476372723_268242.html|access-date=13 June 2018|work=[[El País]]|issue=El Comidista|date=14 October 2016|language=es}}</ref>
===Emoji===
[[File:Noto Emoji Pie 1f958.svg|thumb|Paella is often used to depict the "shallow pan of food" emoji.]]
In 2015, an [[emoji]] for ''paella'' was proposed to [[Unicode]].<ref>{{cite web|url=https://www.unicode.org/L2/L2015/15055-paella-emoji.pdf |archive-url=https://web.archive.org/web/20150320023305/http://www.unicode.org/L2/L2015/15055-paella-emoji.pdf |archive-date=2015-03-20 |url-status=live|title=ISO/IEC JTC 1/SC 2/WG 2 PROPOSAL SUMMARY FORM TO ACCOMPANY SUBMISSIONS FOR ADDITIONS TO THE REPERTOIRE OF ISO/IEC 10646 1|last=Gonzalez Capella|first=Antonio|date=1 February 2015|work=[[Unicode]]|access-date=10 March 2017}}</ref> The [[emoji]] was approved for Unicode 9.0 as {{code|U+1F958 "SHALLOW PAN OF FOOD"}} in June 2016. [[Apple Inc.]]'s version of the emoji originally depicted Paella de marisco, but was later changed to a more traditional appearance with chicken after online controversy.<ref>{{Cite web |last=Thompson |first=Rachel |date=2017-04-12 |title=Apple has just made a major change to the paella emoji |url=https://mashable.com/article/paella-emoji-update-authentic |access-date=2023-11-03 |website=Mashable |language=en}}</ref>
== Related dishes ==
{{cookbook|Arroz Negro}}
[[File:arroz-negro.png|thumb|''[[Arròs negre]]'' (also called ''arroz negro'' and ''paella negra'')]]
Traditional [[Valencian cuisine]] offers recipes similar to ''paella valenciana'' and ''paella de marisco'' such as ''[[arròs negre]]'', ''arròs al forn'', ''[[arròs a banda]]'' and ''arròs amb fesols i naps'' since rice is the base of much of the local cuisine.
[[Fideuà]] is a Valencian [[pasta]] noodle dish variation cooked similarly in a ''paella''. It may be served with [[aioli|allioli]] sauce.
Other related dishes:
* Arroz del Senyoret – A seafood paella typical from [[Province of Alicante|Alicante]],<ref>{{Cite web |title="Arroces" from Alicante |url=https://www.alicanteturismo.com/wp-content/uploads/2013/05/ALICANTE_CIUDAD_DEL_ARROZ-ilovepdf-comprimida.pdf}}</ref> in which the seafood comes all peeled, so it is easier to eat. The name ''Senyoret'' translates as "little lord".<ref>{{cite web |url=https://spainlikealocal.es/facts-about-paella/ |title=Paella: 10 things you need to know to enjoy it as a local |date=12 November 2020}}</ref>
* Arroz con costra (Crusted rice), so named because it is covered with an egg crust.  <ref>{{Cite web |last=Parfitt |first=Joshua |date=2019-08-21 |title=PAN-TASTIC: Elche cooks world's largest 'arroz con costra' in massive dish requiring 3kg of salt |url=https://www.theolivepress.es/spain-news/2019/08/21/pan-tastic-elche-cooks-worlds-largest-arroz-con-costra-in-massive-dish-requiring-3kg-of-salt/ |access-date=2024-07-18 |website=Olive Press News Spain |language=en-GB}}</ref>
* [[Arroz a la valenciana]] – Latin American and Filipino adaptation of the Valencian style of cooking rice, uses [[annatto]] instead of [[saffron]]
* [[Arroz con gandules]] – Latin American (Caribbean) adaptation
* [[Arroz con pollo]] – Latin American adaptation with chicken
* [[Bringhe]] – pre-colonial Filipino dish derived from [[biryani]] dishes but merged with ''paella'' during the colonial period. Uses [[glutinous rice]], [[turmeric]], and [[coconut milk]].
* [[Jambalaya]] – Louisiana dish influenced by ''paella'' and the French ''{{lang|oc|jambalaia}}'' from [[Provence]]
* [[Locrio]] – Dominican descendant of paella.<ref>{{cite web |author=Dominican Cooking |date=26 December 2005 |title=Locrio de Pollo |url=https://www.dominicancooking.com/509/locrio-de-pollo |access-date=2014-03-18}}</ref>
* [[Paelya]] – Filipino adaptation of ''paella'' that distinctively use glutinous rice, also uses annatto, [[turmeric]], or [[safflower]]. Also spelled "''paella''", but pronounced without {{IPA|[ʎ]}}.<ref name="ppmrvalenciana2">{{cite web |title=Arroz Valenciana |url=http://www.panlasangpinoymeatrecipes.com/arroz-a-la-valenciana.htm |website=Panlasang Pinoy Meaty Recipes |date=7 March 2018 |access-date=14 December 2018}}</ref>
== See also ==
{{portal|Spain|Food}}
* [[Arroz a la valenciana]]
* [[Biryani]]
* [[Jambalaya]]
* [[List of rice dishes]]
* [[Mediterranean cuisine]]
* [[Paelya]]
* [[Pilaf]]
* [[Risotto]]
* [[Spanish rice]]
* [[Valencian cuisine]]
== References ==
{{reflist|30em}}
== Further reading ==
{{Commons category|Paella}}
* {{cite book |last = March |first = Lourdes |year = 1985 |title = El Libro De La Paella Y De Los Arroces |publisher = Alianza| location = Madrid |isbn = 8420601012 }}
* {{cite book |last = Ríos |first = Alicia and Lourdes March |year = 1992 |title = The Heritage of Spanish Cooking |publisher = Random House |location = New York |isbn = 0-679-41628-5 |url = https://archive.org/details/heritageofspanis0000rios }}
{{Culture of Valencian Community}}
{{Rice dishes}}
{{Authority control}}
[[Category:Valencian cuisine]]
[[Category:Spanish cuisine]]
[[Category:Spanish rice dishes]]
[[Category:National dishes]]
[[Category:Seafood and rice dishes]]
[[Category:Spanish seafood dishes]]
[[Category:Rabbit dishes]]