Paella is a traditional Spanish rice dish that originates from the Valencian Community on Spain's Mediterranean coast. It is considered one of the most iconic dishes of Spanish cuisine and is named after the wide, shallow pan ("paella" in Valencian/Catalan) in which it is cooked over an open fire

. The classic and original version, known as Paella Valenciana , typically includes short-grain rice, saffron (which gives the dish its characteristic yellow color), chicken, rabbit, green beans, lima beans, tomatoes, olive oil, and sometimes snails and rosemary. This version contains no seafood and is regarded as the authentic recipe from the Valencia region

. There are many variations of paella, including:

• Seafood paella (Paella de marisco) : replaces meat with seafood such as shrimp, mussels, calamari, and clams, omitting beans and green vegetables

• Mixed paella (Paella mixta) : combines meats, seafood, vegetables, and sometimes beans

• Other regional and international adaptations exist, reflecting local ingredients and tastes

Paella is traditionally cooked outdoors over a wood fire and served warm, often eaten directly from the pan. The dish is known for its rich flavors, colorful presentation, and the socarrat-the crispy bottom layer of rice that forms during cooking

. In summary, paella is a saffron-flavored rice dish cooked with a variety of meats, seafood, and vegetables, with the most authentic form being the Valencian paella featuring chicken, rabbit, and local beans, all cooked in a special wide pan called a paella