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Welcome to the collection of materials dedicated to paella — the famous Spanish dish with a rich history and cultural heritage. Paella is a traditional Spanish hot dish prepared in a wide, shallow pan with long handles, also called a paella pan. The base of this dish is rice, which is simmered with various ingredients including meat, seafood, vegetables, and spices.

Historically, paella originated in the Valencia region, where local products were traditionally used: rabbit, duck, green beans, white beans, and saffron — a spice that gives the rice its characteristic golden color and aroma. Over time, the dish expanded beyond the region and evolved to include a variety of recipes with seafood, chicken, sea fish, and vegetables, reflecting the culinary traditions of different parts of Spain.

Paella is traditionally cooked over an open flame, which allows the rice to absorb the aromas of all the ingredients. During preparation, the texture of the dish is important: the rice should be fluffy, with a light crispy crust on the bottom of the pan, called the 'socarrat.' The combination of various components — from pieces of meat and seafood to fresh vegetables — creates a complex flavor profile and a varied texture.

Variations of paella feature certain characteristics depending on geographic and cultural context: seafood paella with mussels, shrimp, and squid is typical for coastal areas, while paella with meat and vegetables is common in inland regions. Outside Spain, paella has gained popularity as a festive and family dish, often prepared for large events and celebrations.

The collection of images and materials about paella covers different stages of the dish’s preparation — from chopping ingredients and simmering the rice to final garnishing and serving. It also demonstrates the variety of paellas in composition and cooking techniques across different regions, as well as traditional kitchen tools such as the specific pan and stirring utensils.

paella

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