@eirene_belle: Valencia in Eastern Spain is the undisputed home of paella. It is one of the largest natural ports in the Mediterranean and has been one of the most important rice-producing areas in Spain Paella was originally farmers' and farm labourers' food, cooked by the workers over a wood fire for the lunchtime meal.  It was made with rice, plus whatever was to hand around the rice fields and countryside: tomatoes, onions and snails, with a few beans added for flavour and texture. Rabbit or duck might also have been added, and for special occasions, chicken plus a touch of saffron for an extra special colour and flavour. Paella was also traditionally eaten straight from the pan in which it was cooked with each person using his own wooden spoon. In Spain paella is still unique. Not only do families congregate on mass to eat paella in restaurants, but it is often cooked at weekends at holiday homes in ‘bodegas’ or ‘txokos’  (large dining areas where families gather) or at beach or mountain picnic sites. There are many paella competitions all over Spain and very often a giant paella is the centrepiece for many fiestas. And finally, if you don’t already know – and you want to impress your friends, "paella" is pronounced "pa-e-ya" with the "e" as in "bet".