Paella is the signature dish of Spain, usually cooked in a vessel called “Paellera” which is a flat round pan having two handles. A giant Paellera, which is huge enough to feed everybody, is used to cook paella on festive occasions in many Spanish villages.. The ingredients used in Paella have quality and variety and the preparation of this dish is really simple due to which this glorious dish has a long lasting success. Good Paellas are surprisingly easy to make, colourful on the table and popular with everyone.

Paella has a ripe history: Valencia is associated with the rice dishes which are made from short Arborio rice which grows in Ebro delta lying north of Valencia. The most famous among these is Paella pronounced as Pie-ay-ah. The cooking utensil called “La paella” is preferably and traditionally made of iron; it has a flat good base having two round handles and is itself circular in shape and shallow.

This old Valencian word has its root in latin word “Patella” which means a flat basket. Since the rice was established in Spain, Valencian peasants cooked rice with other available ingredients like snails, onions and tomatoes for centuries with the inclusion of duck or rabbit on some very special occasions or may be chicken if affordable. Slowly and by little this “rice from Valencia” got known widely and established itself by nineteenth century.

The most famous dish served as both lunch and dinner is Paella Vallenciana and Clevelanders drive from far and near places to dig into steaming seafood dish. Your taste buds are sure to like the saffron rice tossed with mussels, clams, scallops, portions of white fish and shrimp. Paella tastes good on being served with lemon wedges but with a bit of alioli which is the garlic mayonnaise and a Spanish version of alioli. The magical dish Paella should be tried which makes your digestive juices pour just at the sight so enjoy and ravish Paella and let your taste buds cherish its taste forever.