Paella (a pan), a Valencian rice dish with ancient roots (Spain).
Types of paella are Valencian paella a (paella de verduras), seafood paella (paella de mariscos) and mixed paella (paella mixta).
Valencian paella original recipe consists of white rice (bajoqueta, tavella), meats (chicken, rabbit, duck, snails, chorizo), butterbeans, saffron and rosemary.
Seafood paella replaces meat (mussels, cuttlefish, lobster, prawns, crab). Mixed paella is a free-style blend of fresh meat, seafood, vegetables. Most paella chefs use Bomba rice. Valencians use a slightly stickier variety called Senia. All paellas are cooked in olive oil.
Recipe:
Cooked meat paella with chicken and chorizo, for dinner today. Pleasurable.