Chicken & Seafood Paella

Valencia's culinary identity centers on rice cultivation introduced by Moors during their 8th-13th century rule.

Arabs transformed the region's landscape with sophisticated irrigation systems (some still functioning) that made Valencia Spain's rice basket. They introduced citrus cultivation, sugar cane, and numerous vegetables while establishing the region's tradition of outdoor cooking over wood fires. Paella, now Spain's most internationally recognized dish, originated in Valencia's marshlands during the 18th century as a farmers' meal combining rice with available ingredients - rabbit, snails, beans.

The Albufera lagoon provided eels and specific rice varieties. Christian reconquest blended Moorish techniques with European ingredients. Valencia's horchata, made from tiger nuts (chufa), has ancient origins predating Arab rule. The region developed distinctive all i pebre (garlic and pepper) fish stews and fideuà (pasta paella variant). Orange grove cultivation became economically crucial by the 19th century. Modern Valencian cuisine maintains its rice-centric identity while celebrating seafood, vegetables from the huerta (market garden), and traditional wood-fire cooking methods. ■

See the full recipe for Chicken & Seafood Paella