Paella is originally from the Valencian Community in Spain, specifically the region of Valencia on the eastern Mediterranean coast. It is considered one of the key symbols of Valencian cuisine and has its roots as a rural farmers' dish cooked around the Albufera lagoon near Valencia city
. The dish traditionally started as a simple meal for farm workers, made with rice and ingredients readily available in the fields such as tomatoes, onions, snails, and beans, with occasional additions of rabbit, duck, or chicken. Saffron was used on special occasions to give the dish its characteristic golden color
. The name "paella" comes from the wide, shallow pan used to cook it, with the word deriving from the Valencian/Catalan term for frying pan, which itself originates from the Latin word "patella"
. Over time, many variations of paella have developed, but the authentic "Paella Valenciana" traditionally excludes seafood and includes chicken, rabbit, snails, and various beans
. In summary, paella is a traditional Spanish dish from Valencia, Spain, with a rich history tied to the region's agriculture and culture
