When you think of paella, you may envision a round, shallow pan full of saffron-colored rice, topped with an abundance of seafood, such as shrimp, calamari, and mussels. However, you may be surprised to learn that the original paellas were made by field workers who cooked them over an open fire and used ingredients that were more commonly found in the fields, such as chicken, rabbit, and snails.
Today there are as many variations of paella as there are cooks, and the locals in Valencia take pride in handing down their own family recipes from one generation to the next.
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