Paella is originally from lake Albufera, a lagoon in Valencia and dates back to the mid-19th century. In Spain, paella is considered a regional dish and not the national dish we all think it is.
According to Valencian tradition, paella should be cooked over an open fire, fueled by orange and pine tree branches along with pine cones which imbues the rice with the aromatic smoke. Said to be a dish of poor peasants due to its filling and cheap nature from ingredients from the countryside.
Paella, above anything, is a rice dish which means when the rice is cooked well, paella will be good, no matter what is in it. Normally “bomba” rice is used and stirring is definitely forbidden.
Its name comes from the pan where it is cooked in and from the Latin word for ‘pan’ or ‘dish.’ People eat it straight from the pan.
Well cooked paellas have a lightly toasted layer that remains at the bottom of the pan once finished. This layer must be crunchy but not burned and never burnt. The socorrat, as this layer is called, is a privilege for whoever gets to eat.