As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.

[5] Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water.

Afterward, it became customary for cooks to combine rice with vegetables, beans, and dry cod, providing an acceptable meal for Lent.

[16] 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.

Paila in 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 modern French poêle,[19] the Italian padella,[20] and the Old Spanish padilla.

"[22] 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.

[28] On special occasions, 18th-century Valencians used calderos to cook the rice in the open air of their orchards near lake Albufera.

Novelist Vicente Blasco Ibáñez described the Valencia custom of eating water voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.

[30] Living standards rose with the sociological changes of the late 19th century in Spain, giving rise to gatherings and outings in the countryside.

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.

[28] 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.

"[31][32] Another important rule, according to Valencians, is that fresh rosemary should not be added to paella valenciana made with rosemary-eating snails.

[citation needed] After cooking paella, a layer of scorched rice may be at the bottom of the pan, called socarrat in Valencià.

Valencia restaurateur Juan Galbis claims to have made the world's largest paella with help from a team of workers on 2 October 2001.

"[50] However, in an article for El País, Spanish food writer Ana Vega 'Biscayenne', citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, "Ah Jamie, we'll have to invite you to the Falles.

Apple Inc.'s version of the emoji originally depicted Paella de marisco, but was later changed to a more traditional appearance with chicken after online controversy.