Whatever meat you use, whether rabbit or chicken, is added first and a broth of mixed spices is poured over it. I love listening to the sizzling and popping of oil in the pan while the meat cooks. The vegetables are added next and cooked for a few minutes in the center of the pan. Then all meat and vegetables are pushed to the sides and the rice is added in a line down the middle of the pan. The rice is cooked for 10-12 minutes, and then the fire is put out. Afterwards, all of the ingredients in the pan are mixed together and set aside, allowing the rice to absorb the excess broth. A giant spoon is used to scoop and serve piles of fresh paella to hungry stomachs all over Spain.
Spanish cuisine is heavily influenced by its history and culture. Various regions of Spain specialize in different types of dishes, and traditional dishes are prepared in the region's own unique style. This is because various regions of Spain were conquered by differering countries throughout history. The southern parts of Spain are heavily influenced by North Africa because of its close proximity. The cultivation of rice began in these parts of the country around the 10th century and still continue today. Throughout Spain, mixed paella (vegetables and meat) is relatively easy to find. However, Valencia is one of the only regions where you will find fresh seafood paella. When traveling to parts of the country outside of Valencia, many cities refer to paella specifically as “Valencian paella” because it is such a big part of the history of Valencia. It seems as if every street I turn down in Valencia is filled with the fresh aromas of paella. Valencians take a lot of pride in their heritage and food.
