Paella, the iconic dish from Spain, has an overflowing smell of seafood, as well as the many amounts of seasoning that are added in. It really is an experience to have the saffron and all the seasoning blend together in your mouth in harmony. The dish is made by first cooking rice with saffron to give it its iconic yellow color. Next, you cook chicken drumsticks, large shrimps, and chorizo sausages all separately to add to the rice later. Then also separately cook bell peppers, pees, green onions, and garlic in a large skillet, and top that off with stock, spices and herbs. Add that all to the rice to make the traditional dish often consumed in Spain. 

The modern dish formed around the mid-19th century. The dish originated in the Mediterranean region of Spain and is most associated with the region of Valencia. It was created by Valencian farmers that used rice and utilized whatever they could find around like fish to make their lunch. Some of the ingredients used now were added later and not used at first, like the famous Chorizo sausage and other ingredients that vary.

The simple dish, made by the locals, later became popularized when it was first introduced to the rich citizens in Valencia who would go to the countryside as a pastime. Despite it being a Spanish dish, it contains influences from other cultures like Arabic, Persian, and Indian cultures.

The first version was already introduced about 1200 years ago by Muslim settlers known as the Moors who were living in Spain at the time. The story of how Paella got its popularity is inspiring, considering it used to be considered as peasant food that only farmers and poor people would eat, but has now evolved into one of the best known dishes of Spain.