Not to mention, the dish is traditionally eaten straight from the pan in which it was cooked. I ordered the paella mixta (mixed paella) which combines chicken, seafood and vegetables over traditional Bomba rice. Saffron is an essential ingredient that provides the dish with its signature yellow color and distinct flavor.
Paella has international roots as well as integrates food from coastal and rural landscapes. The Moors, members of a Muslim population, brought rice and saffron when they arrived in Spain. Considering Spain is located on the Mediterranean coast, Valencia's climate is perfect for growing rice. Additionally, Spaniards living outside of Valencia served seafood in the shell with chicken and rice which resulted in mixed paella. Ultimately, the beloved Spanish gastronomy blends Arabic, Indian, Latin and Middle Eastern elements to create this rich culinary wonder.
