Editing Paella (section)

== History ==

=== Possible origins ===
[[File:Bomba-Rice.jpg|right|thumb|Raw bomba rice]]
Muslims in [[Al-Andalus]] began rice cultivation around the 10th century.<ref>{{cite book|ref=Watson|author=Watson, Andrew |year=1983|title=Agricultural innovation in the early Islamic world|publisher=Cambridge University Press|isbn=0-521-06883-5}}</ref> Consequently, eastern [[Iberian Peninsula]] locals often made [[casserole]]s of rice, fish, and spices for family gatherings and [[religious feast]]s, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the 15th century. Afterward, it became customary for cooks to combine rice with vegetables, beans, and dry [[Cod as food|cod]], providing an acceptable meal for [[Lent]]. Along Spain's Mediterranean coast, rice was predominantly eaten with fish.<ref name="foodtimeline.org">{{cite web |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |url=http://www.foodtimeline.org/foodfaq6.html#paella |title=The Food Timeline presents a history of paella |date=16 September 2009 |access-date=19 February 2010}}</ref><ref name="Jaine1989">{{cite book|author=Tom Jaine|title=The Cooking Pot: Proceedings|url=https://books.google.com/books?id=U-SSnkfrLCkC&pg=PA104|year=1989|publisher=Oxford Symposium|isbn=978-0-907325-42-0|page=104}}</ref>

Spanish [[food historian]] Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the [[Roman Empire|Roman]], which gives us the utensil and the [[Arab world|Arab]] which brought us the basic food of humanity for centuries: rice."<ref>{{citation| first =Lourdes| last =March| chapter =Paella| pages =[https://archive.org/details/oxfordcompaniont00davi_0/page/566 566–567]| title =The Oxford Companion to Food| editor-first =Alan| editor-last =Davidson| location =Oxford| publisher =Oxford University Press| year =1999| isbn =0-19-211579-0| ref =none| chapter-url =https://archive.org/details/oxfordcompaniont00davi_0/page/566}}</ref>
[[File:Paellera.jpg|thumb|The traditional pan known as ''paella'' or ''paellera'', along with a traditional wooden spoon used to stir and serve it]]

===Naming, etymology and ''paellera''===
{{Wiktionary}}
''Paella'' is a Valencian word that means frying pan,<ref name="MerriamWebster2020">{{cite web|url=http://www.merriam-webster.com/dictionary/paella|title=Merriam Webster's definition and etymology of the word paella|access-date=8 June 2012}}</ref><ref name="AVL2020">{{Cite web|url=http://www.avl.gva.es/lexicval/?paraula=paella|title=Diccionari normatiu valencià|website=www.avl.gva.es|access-date=2019-11-02}}</ref><ref name="RAE2020">{{cite web|url=https://dle.rae.es/?w=paella|title=Diccionario de la Real Academia Española's (DRAE) definition and etymology of Paella|access-date=11 October 2012}}</ref> from which the dish gets its name.<ref name="AVL2020" /><ref name="RAE2020" /> Valencian speakers use the word ''paella'' for all pans, including the traditional shallow pan used for cooking the [[homonym]] dish.<ref name="RAE2020" /> The pan is made of polished or coated steel with two side handles.''<ref>{{cite web|url=http://www.lapaella.net/recipiente/|title=El recipiente|publisher=Lapaella.net|access-date=19 February 2010}}</ref>''

In many regions of [[Spain]] and other [[Spanish-speaking countries]], the term ''paellera'' may be used for the traditional pan, while ''paella'' is reserved for the rice dish prepared in it. Both ''paella'' and ''paellera'' are correct terms for the pan.<ref>[http://buscon.rae.es/draeI/SrvltConsulta?TIPO_BUS=3&LEMA=paellera The Royal Spanish Academy's definition of "paellera"]. Buscon.rae.es. Retrieved on 5 October 2016.</ref>

According to the etymologist [[Joan Coromines]], the [[Catalan language|Catalan]] word ''paella'' derives from the [[Old French]] word ''paelle'' for [[frying pan]], which in turn comes from the [[Latin]] word ''patella'' for pan; he thinks that otherwise the word should be ''padella'', as inter-vowel -d- dropping is not typical of Old Catalan.<ref>{{cite encyclopedia |last=Coromines|first=Joan |author-link=Joan Coromines|title=Diccionario crítico etimológico castellano e hispánico|language= es|year=1991–1997|publisher= Gredos|location=Madrid|volume=4|isbn=978-84-249-0066-3|at=entry ''paila''|quote=En catalán, paralelamente al castellano, el vocablo existe en dos formas, autóctona y tomada del francés: la primera, ''padella'', se oye todavia en los Pirineos (desde S. Juan de las Abadesas hasta el Alto Pallars y Ribagorza); la segunda, ''paella'' 'sartén', fué adaptada aqui a la terminación autóctona -ella, pero muestra su procedencia forastera en la caída de la -d-: <sup>[see note]</sup> es ya antigua [fin S. XIV, Eiximenis, N. Cl. VI, 26] y hoy está casi generalizada; de ahí se tomó el cast. ''paella'' [Acad. 1914 o 1899], especializado en el sentido de 'arroz a la valenciana', así llamado porque se hace en una sartén mas o menos grande. [...] [note] Es inadmisible la explicación que se le ha dado alguna vez como forma dialectal valenciana, pues tal fenómeno fonético es muy moderno en Valencia.}}</ref>

The word ''paella'' is also related to ''[[paila]]'' used in many [[Latin America]]n countries. ''Paila'' in [[Spanish dialects and varieties|Latin American Spanish]] refers to a variety of cookware resembling metal and [[clay]] pans, which are also used for both cooking and serving.

The Latin root ''patella'' from which ''paella'' derives is also akin to the [[French language|modern French]] ''poêle'',<ref>[http://www.littre.org/definition/po%C3%AAle.3 Origin of "poêle"]. Littre.org. Retrieved on 5 October 2016.</ref> the Italian ''padella'',<ref>{{cite web|url=http://www.etimo.it/?term=padella|title=Etimologia : padella;|work=etimo.it}}</ref> and the [[Old Spanish language|Old Spanish]] ''padilla''.<ref>{{cite web|url=http://www.spanishdict.com/translate/padilla#|title=Meaning of the Spanish word ''padilla''|publisher=Spanishdict.com|access-date=19 February 2010}}</ref>

Some claim that the word ''paella'' comes from the [[Arabic]] {{Lang|ar|بَقَايَا}}, pronounced ''baqaayya'', meaning "leftovers."<ref>{{Citation|title=حكاية طبق - باإييلا / إسبانيا|url=https://www.youtube.com/watch?v=QSDSjOeDqVY| archive-url=https://ghostarchive.org/varchive/youtube/20211211/QSDSjOeDqVY| archive-date=2021-12-11 | url-status=live|language=en|access-date=2019-10-30}}{{cbignore}}</ref> This claim is based on the 8th-century custom in which [[Moorish]] kings' servants would take home the rice, chicken, and vegetables their employers left at the end of the meal.<ref>{{Cite book|url=https://books.google.com/books?id=DX1NBAAAQBAJ&pg=PA192|title=Vibrant Andalusia: The Spice of Life in Southern Spain|last=Ruiz|first=Ana|date=2007|publisher=Algora Publishing|isbn=9780875865409|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=hHNS0NAK33AC&pg=PT51|title=Andalus: Unlocking The Secrets Of Moorish Spain|last=Webster|first=Jason|date=2010-08-03|publisher=Transworld|isbn=9781407094816|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=YD0hBQAAQBAJ&pg=PT62|title=Arab Women in the Middle Ages: Private Lives and Public Roles|last=Guthrie|first=Shirley|date=2013-08-01|publisher=Saqi|isbn=9780863567643|language=en}}</ref><ref>{{Cite book|url=https://books.google.com/books?id=mB6aKnaqChMC&pg=PA26|title=Late Dinner: Discovering the Food of Spain|last=Richardson|first=Paul|date=2007-08-21|publisher=Simon and Schuster|isbn=9781416545392|language=en}}</ref> It has been said, however, that a problem with this etymology is that the word ''paella'' is not attested until six centuries after Moorish Valencia was conquered by [[James I of Aragon|James I]].<ref>{{Cite book|url=http://www.raco.cat/index.php/RevistaEtnologia/article/download/81655/106249|title=Els espais socials de la paella: antropologia d'un plat camaleònic|last1=Duhart|first1=Frédéric|last2=Medina|first2=F. Xavier|publisher=Revista d'etnologia de Catalunya|pages=89}}</ref>

===''Paella valenciana''===
Originally, paella made in Valencia was a lunchtime meal for farmers and farm laborers. Workers would gather what was available to them around the rice fields. This often included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less often.<ref name="tpc">{{cite web |title=History and Origins of Paella |url=https://www.thepaellacompany.co.uk/history.html |website=The Paella Company |access-date=16 March 2020}}</ref>

On special occasions, 18th-century Valencians used ''calderos'' to cook the rice in the open air of their orchards near lake [[Albufera]]. [[Arvicola sapidus|Water vole]] meat was one of the main ingredients of early paellas,<ref>Manuel Vázquez Montalbán, ''La cocina de los mediterráneos'', Ediciones B – Mexico</ref> along with [[Eel as food|eel]] and [[White beans|butter beans]]. Novelist [[Vicente Blasco Ibáñez]] described the Valencia custom of eating [[European water vole|water voles]] in ''Cañas y Barro'' (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.<ref>{{cite web|url=http://www.ucm.es/info/especulo/numero31/viblasco.html |title=César Besó Portalés, ''Vicente Blasco Ibáñez y el Naturalismo'', I.E.S. Clara Campoamor, Alaquás (Valencia) |publisher=Ucm.es |access-date=19 February 2010}}</ref>

Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside. This led to a change in paella's ingredients, as well, using instead rabbit, chicken, duck, and sometimes snails. The dish became so popular that in 1840, a local Spanish newspaper first used the word ''paella'' to refer to the recipe rather than the pan, according to food historian [[Lynne Olver]].<ref name="foodtimeline.org" />

The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), [[White beans|butter beans]], [[great northern bean]]s, [[runner beans]], [[artichoke]] (a substitute for runner beans in the winter), [[tomato]]es, fresh rosemary, sweet [[paprika]], [[saffron]], [[garlic]] (optional), salt, olive oil, and water.<ref name="foodtimeline.org" /> Poorer Valencians sometimes used only snails for meat.<ref name="tpc"/> Many Valencians insist that no more than these ingredients should go into making modern ''paella valenciana'', and, in particular, that fish and shellfish are "absolutely out of the question."<ref name="tg 2011-08-18">{{cite news |last1=Cloake |first1=Felicity |title=How to cook the perfect paella |url=https://www.theguardian.com/lifeandstyle/2011/aug/18/how-to-cook-perfect-paella |access-date=23 March 2022 |work=[[The Guardian]] |date=18 August 2011}}</ref><ref name="tg 2022-03-22">{{cite news |last1=Burgen |first1=Stephen |title=Researchers in Valencia pinpoint unwritten rules of paella |url=https://www.theguardian.com/food/2022/mar/22/researchers-in-valencia-pinpoint-unwritten-rules-of-paella |access-date=23 March 2022 |work=The Guardian |date=22 March 2022}}</ref> Another important rule, according to Valencians, is that fresh rosemary should not be added to ''paella valenciana'' made with rosemary-eating snails.<ref name="lat 1988-09-25">{{cite news |last1=Andrews |first1=Colman |author1-link=Colman Andrews |title=FOOD : A Spanish Disposition : Forget the Myth That Seafood Is a Must Ingredient in an Authentic Paella |url=https://www.latimes.com/archives/la-xpm-1988-09-25-tm-3535-story.html |access-date=23 March 2022 |work=[[Los Angeles Times]] |date=25 September 1988}}</ref>

===Seafood and mixed ''paella''===
On the [[Mediterranean Sea|Mediterranean]] coast, Valencian fishermen used seafood instead of meat and beans to make paella. In this recipe, the seafood is served in the shell. Later, Spaniards living outside of Valencia combined seafood with meat from land animals, and mixed ''paella'' was born.<ref name="arrozsos.com">{{cite web |author=Tu nombre |url=http://www.arrozsos.com/articulos/ver/historia_de_la_paella |title=Arroz SOS presents a history of paella |publisher=Arrozsos.com |access-date=19 February 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100125102334/http://www.arrozsos.com/Articulos/ver/historia_de_la_paella |archive-date=25 January 2010 |df=dmy-all }}</ref> This ''paella'' is sometimes called ''preparación barroca'' (baroque preparation) due to the variety of ingredients and its final presentation.<ref>{{cite web |title=La verdadera paella tradicional de Valencia |url=https://www.lobbymarket.es/paella-valenciana |access-date=4 July 2023 |website=Lobby Market |publication-date=25 April 2023}}</ref>

[[File:Arroz con bogavante 2024.jpg|thumb|Arroz con bogavante (lobster) and clams]]

During the 20th century, paella's popularity spread past Spain's borders. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, ''paella'' recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including [[chorizo]]),<ref>[http://www.oprah.com/food/Paella Mario Batali's version of mixed paella with chorizo] Oprah.com: Retrieved 30 June 2011</ref><ref>{{cite web|author=Recipe courtesy Tyler Florence |url=http://www.foodnetwork.com/recipes/tyler-florence/paella-with-seafood-chicken-and-chorizo-recipe/index.html |title=Foodnetwork's paella recipe with seafood, chicken, and chorizo |publisher=Foodnetwork.com |access-date=19 February 2010}}</ref> vegetables and many different seasonings.<ref name="spain">{{cite web|url=http://www.spain-recipes.com/paellarecipes.html |title=An assortment of paella recipes |publisher=Spain-recipes.com |access-date=19 February 2010}}</ref>

Throughout non-Valencia Spain, some restaurants providing this mixed version refer to it as ''Paella valenciana''. However, Valencians insist that only the original two Valencia recipes are authentic.<ref name="arrozsos.com" />

Other [[Valencian Community|Valencian]] recipes with similar preparations are ''[[arròs a banda]]'' and ''arròs del senyoret''.<ref name=spain/>