By Aimee Wimbush-Bourque
Rising temperatures and backyard parties means – it’s paella time!
So often in the States we think of paella as a gourmet dish meant to be eaten on special occasions or when fine dining. In reality, a paella in Spain is a casual meal eaten outdoors, served at summer festivals and enjoyed as simple midweek meals.
The paella originated in the countryside of Valencia, España, where rice fields were (and are) in abundance. Local farmers and peasants raised chickens, rabbits and collected snails.
After making a rich and nourishing broth, the rice and local meat were combined creating the first paella cooked over an open fire.
This simple peasant’s dish has since influenced the entire world and is now made in many different variations.
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