The arguments are the same all over Spain, who invented the Paella, who has the best Paella, and what do you put in a Paella...one thing that is for sure is that a Paella cooked over wood (Orange and Pine) has to be be the best experience ever, especially when it is matched with homemade red wine, (Vino Tinto)
The Paella is thought to have originated in Valencia from the rice-growing areas of the Mediterranean coast, specifically the Albuerfera lagoon, close to the city of Valencia. Paella takes its name from the Paellera, the flat round pan, with two handles.
There are many types of Paella, from seafood (Paella de Marisco) to Meat and Fish, (Paella Mixta) even with just vegetables, (Paella de Veduras)
However, the original was the Paella Valenciana, using Rice (Bomba or Senia), green beans (Bajoqueta or Tavella) rabbit, chicken, and a butter bean (Garrofó) and chicken stock, (Caldo de Pollo), the colour comes from the addition of saffron.
If you talk to true Valencians, then you also have to use water from Valencia to get the true flavour of the Paella.
Spanish people wouldn´t dream of eating such a heavy dish as Paella in the evenings, rather it is something which is served during the daytime.
One great place to go for a Paella is in the countryside to a restaurant like L'era Restaurant, Carrer l´Era, 15. , Parcent, Spain +34 966 40 52 98, a restaurant that specialises in Paellas a leña
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