Paella

The people of Al-Andalus often made casseroles of rice, fish and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the time the Catholics drove out the Muslims in the 15th century. Cooks combined rice with vegetables, beans and dry cod, providing an acceptable meal for Lent. Along the Spanish coast, fish always predominated with rice.

On special occasions, 18th century Valencians used paelleras to cook rice in the open air of their orchards with vegetables of the season along with chicken, rabbit, duck and snails. Later, social life became more active with the sociological changes of the 19th century in Spain, giving rise to reunions and outings in the countryside. This early rice dish evolved into Valencian paella where it was customary for men to do the cooking. In 1840, a local newspaper first used the phrase "Valencian paella" to refer to the recipe rather than the pan.^[5]

The most widely used ingredient list of the 19th century version is as follows: short-grain white rice, lima beans, chicken, rabbit, snails, duck (optional), judía verde (a wide, flat green bean common to Spain which is a subspecies of Phaseolus vulgaris), artichoke (a substitute for green beans in the winter), tomatoes, fresh rosemary, salt, paprika, saffron, olive oil and water.^[6] It's these ingredients that Valencians insist go into making Valencian paella.

Eventually, Spaniards outside of the Valencian region saw the charm in this dish. Coastal residents began adding seafood to the traditional recipe and called it mixed paella. Mixed paella then became popular outside of Spain. As other cultures set out to make paella, the dish invariably acquired regional influences. Consequently, paella went from being a relatively simple dish of rice, beans, meat and green vegetables to including seafood, various types of sausage (the most popular being Spanish chorizo), a wide range of vegetables and many different seasonings.^[7] However, the most globally popular, non-Valencian recipe is seafood paella.

In Spain, mixed paella is very popular. Some restaurants that serve this mixed version refer to it as Valencian paella but Valencians insist only the original Valencian recipe can bear the name paella valenciana.  http://www.ischool.org/studentpages/website/spain/culturefood.htm