The Moors also brought saffron, a key spice in paella, along with other ingredients such as almonds and citrus. By the 15th or 16th century, rice had become a staple food in Valencia. Farmers and laborers in the countryside would cook arroz a la valenciana over an open fire, using whatever ingredients were available or left over—typically rabbit, chicken, snails and local beans.This was like the recipe for “everything but the kitchen sink”. And as such, this meal became the earliest form of paella, cooked in a wide, shallow pan called a paellera.
As you can see, I am learning a lot about the culture in Spain just from eating the food!
