Paella is one of Spain’s most widely recognized dishes. It showed up in Spanish cuisine in the mid-19th century in the Valencia region on the eastern coast. Field workers often made the rice dish at lunch time, including ingredients like tomato, onion, snail, and rabbit. Today the dish is made all over Spain and beyond, and as a result, it’s ingredients vary widely – everyone has their own favorite things to include. It’s kind of the tater tot casserole of the Mediterranean. Find our recipe below, but don't be afraid to get creative, adding things you like and removing things you don't!