Paella originates from Valencia, in the areas outside of the city where rural workers would cook their rice in an open flat pan over a wood fire.

The Valencians would use locally grown, short grain rice and local produce to create their paella and it is from these roots that we get such adaptability. As the dish has spread across Spain and through Europe, so the ingredients have matched local availability and preference.

Today, we can find inumerable styles of paella but, of course, the Valencians, with meaty, rural version that includes rabbit, snail, chicken etc, can always claim ultimate authenticity.

True Paella is cooked in an open, wide pan. The rice is NOT steamed, pre-cooked or covered and placed in an oven. The main ingredients are NOT cooked seperately and then arranged on top as a garnish.

Paella can be extravagent and luxurious or simple and stylish but it will always be a spectacle.