The Global Culture and History Behind Paella

Introduction
Brief History and Background
The Cultural Significance of Paella
A Deep Dive into Paella's Origins and History
Varieties, Cultural Spread, and the Global Importance of Rice Dishes
Key Ingredients & Nutritional Value
Conclusion

A photo I took of some art/grafiti while visiting Valencia in 2023.

A photo I took while in Valencia, the local architecture was beautiful with lots of greenery and trees on streets in the city center!

Introduction

As food is such an essential part of everyday life, from its nutritional benefits to cultural connections, using food to learn about the world can teach us a great deal. I first tried paella when visiting Spain a few years ago in 2023. I visited both Barcelona and Valencia, where the dish originated. Both cities had amazing food, and I got to learn just a bit of insight into the development and importance of paella in the city of its origin during my time there. What I learned was very interesting, and it led me to want to explore the history behind it further through this project. Paella is a dish of great variety with significant ingredients that contribute to its nutritional value and represent the dish as a key example of the Mediterranean diet. The variety within paella, from its ingredients to global interpretations, is a result of influences from various cultures that have impacted the development of the dish across centuries, initially beginning with Roman and Arab influences. Spain's colonial history has also led to the dish being influenced and impacted by the Philippines and various countries in South America. Thus, the evolution of paella into the dish it is today is not Spain's work alone but a mesh of many cultures and influences across time. The history surrounding paella demonstrates its importance as a rich, nutritious dish and cultural tool that has spread worldwide to represent celebration, connection, and culture.

Brief History & Background

Traditionally referred to as Valencian paella in its most traditional form, Paella originated in Valencia, Spain. One of the most important factors of the dish is that it is rice-based, which reveals a significant part of Spanish history. The Moors conquered Spain in 711 AD, introducing rice to the region. The crop thrived amongst the country's coastal regions, hence its Valencian origin, located within a city on the eastern coast of Spain. Arab influences are not the only significant influence in the history of paella, as the dish gains its name from the utensil in which it is cooked. Paella is cooked in a large circular dish derived from ancient Rome, representing the meal as a point of connection between Arab and Roman cultures (March 1989). As rice grew and thrived in Spain, so did Paella. Throughout history, the dish has traditionally been prepared outside during times of celebration over an open fire. The dish's preparation was seen as an important ritual, with meticulous preparation expected to be followed each time, from the order in which it was cooked to the ingredients involved. This tradition lasts today, as many Valencian natives have strong opinions on how the dish should be prepared and the ingredients it includes (Atencia-Linare and Sebastián 2023). However, due to its globalization, paella has grown to include many varieties of meat and vegetables alongside its core rice ingredient while remaining a widely appreciated dish in Spain. Common meats that accompany the dish include rabbit and chicken, while variations of paella outside Valencia may include seafood such as oysters and shrimp (my personal favorite). Paella is a typical representation of the Mediterranean diet as it includes a variety of meats, vegetables, legumes, and rice with little to no dairy, all essential food groups in the diet. It is prepared together during family gatherings and celebrations, upholding the values of community involvement and sociability through food within the Mediterranean diet (Varela-Moreiras et al. 2010; Colás et al. 2018).

Cultural Significance

As mentioned before, food does not simply hold nutritional value but is a significant cultural item. Paella is a vital dish to Spain, both as a food item and a means of understanding and studying Spanish culture. Alejandro Colás describes food as a universal cultural object in chapter 4 of his book, mainly due to the “rules” and rituals surrounding food as they imply habit and history. He discusses the culinary triangle model by Claude Lévi-Strauss, describing this as the model that looks at food as a patterned activity or ritual (Colás et al. 2018, 63). The three elements of the triangle are raw, rotten, and cooked, which can be used to break down the main food groups or ingredients in paella. First, raw is the least processed part of a dish and is represented by the seafood in paella. If the chosen meat is seafood, it is often added last and cooked for a smaller amount of time than the rest of the food groups. If the recipe sticks more to the traditional style of paella without seafood and includes meat such as rabbit or chicken, then these meats fill the rotten element, partially cooked foods. Lastly, the rice and a variety of sauteed vegetables included in paella fulfill the cooked portion, the elements of a dish most processed and controlled during the cooking process. Rice is almost always cooked first and for the longest time when preparing paella. Breaking down paella through the culinary triangle model demonstrates the respect for tradition and order that is followed when preparing the meal, which signifies the dish’s value within Spanish culture.

Figure 1: The Claude Lévi Strauss Culinary Triangle Model (Colás 2018, 63)

Since paella has spread globally across many decades, it has grown to include different interpretations and ingredients worldwide, with various spices, vegetables, and meats that can be added. However, those native to Valencia tend to have very strong opinions about certain elements of the dish’s preparation. An article published by the Journal of Aesthetics and Art Criticism detailed a study that surrounded public opinions on culinary practices of creating and eating a dish such as paella and how there are essential norms to follow when making the dish. On the social media platform X (formally Twitter), a British cook posted a recipe for paella that included chorizo. This post extremely offended many Spaniards, and the article delved into how Spanish chefs often express disdain when customers ask for different ingredients that are not traditional. The authors mention how food can be seen as an aesthetic practice, which could favor the argument of people wanting to try new ingredients in the dish (Atencia-Linare and Sebastián 2023). Simultaneously, this opinion also supports the fact that the traditions of a dish should be respected when preparing it, especially if it is such an essential part of someone's culture. The upset reactions of a British chef cooking chorizo in his version of paella demonstrate the importance of showing respect to tradition when it comes to paella and its value as a cultural item.

A Deep Dive into Paella's Origins and History

Paella’s origins don’t just come from one background or place, as it has developed a great amount throughout history and has both been influenced by and impacted dishes worldwide. The origins and history behind paella, alongside the care and attention that go into the dish’s preparation, further exhibit its importance as a cultural item. Before Spain developed into the country it is today, it was influenced by Roman and Arab cultures. Perhaps the most important element of the two cultures was the introduction of rice to Spain. Rice is an essential part of many dishes and was introduced by the Moors, who conquered Spain around 711 AD. Rice thrived along Spain's southern Mediterranean coast, hence its importance of origin in Valencia and a significant part of the Mediterranean diet (March 1989, 102). Roman influences involved in the dish are also significant as they introduced the dish paella is cooked into Spain. Beginning with the importance of utensils, the tradition of cooking with a specific silver dish began in ancient Rome for religious regions. People often provided offerings to Gods on a silver platter. Combined with Castilian, a regional dialect in Spain, the name of the paella utensil is suggested to have evolved from patella (meaning pan) and grown into what it is known as today: paella (March 1989). Paella is not only the name of the entire dish but also the utensil in which it is prepared. The historical evolution behind paella shows how it is a combination of Roman and Arab cultures and the influence they had not only on cultural items but also on Spain’s development as a country.

Figure 2: Sketch of a Traditional Paella Dish (March, 1989, 103)

Blog Link: Here is a link to an article I enjoyed and found during an in-class activity. The author tells the touching story of her family's paella and how it has helped her remember and connect with her late father. A recipe is also provided at the end, I highly suggest taking a read!

Breaking down the utensil paella, outside of its compelling linguistic origins, the dish is essential when it comes to cooking paella. As rice became a more common ingredient in Spain, the traditional way of cooking paella began to develop. It was usually cooked outside over an oven fire over many days as a community activity. Today, blogs and articles recounting fond memories of cooking paella with their family note how that sense of community lasts today as everyone has a job when preparing the dish, no matter how simple. As a community or familial activity, paella preparation may take a long time, and the atmosphere surrounding it is described as one of harmony (March 1989, 105). Each ingredient is cooked in a large round utensil. It was quite normal to serve up to 40-50 people from one dish and consume the meal directly from the utensil it was cooked in (March 1989). The various times I had paella in Valencia, it was served each time in the dish it was cooked in and was easily enough to feed four to six people. The large size and servings of the utensil alongside each element that goes into its preparation demonstrate how it is a community dish meant to bring people together and act as a cultural connection.

Varieties, Cultural Spread, and the Global Importance of Rice Dishes

When people outside of Spain think of paella, they may not immediately think of Valencian paella in its most traditional sense but more likely have experienced a global variation or interpretation of the dish. General paella can be made with various ingredients and has grown over time, both locally in Spain and internationally. Many sources and people who claim to love paella but are not Valencian natives fail to understand or mention how much Valencian paella is different from other interpretations of the dish (March 1989, 104). Seafood is rarely included in the traditional version and rather consists of chicken or rabbit. Even when visiting Spain, I mostly came across the seafood variety. The International Journal of Gastronomy and Food Science published an article that notes tourism as a significant reason behind the globalization of the dish. More than just tourism, the spread of paella has been caused by Spain’s horrific colonial history. Many countries in South America and the Philippines have developed different versions of the dish. (Vidal-González et al., 2022). With a shift in location, various modifications have been made to the dish, but it remains consistently prepared during times of celebration and family gatherings, continuing to be represented as a community dish across borders.

On a global media scale, the traditional Valencian paella is lost in other broad interpretations. Discussed both in chapter 8 of Colás’ book and by Vidal-González, this process is known as “McDonaldization” or the “spread of American mass culture and fast food” (Colás et al., 134; Vidal-González et al.2022). As America is such a rapidly growing global power, its food traditions spread as well, although they generally differ from food practices in the rest of the world. To truly understand and learn about a dish, it is necessary to focus on where it originated. One study surveyed nearly 400 homes across Valencia about the most common ingredients each household used during their respective preparations of paella. The goal was to centralize the top 10 ingredients, which are as follows: water, rice olive oil, salt, chicken, garrofo beans, ferradura beans, tomato, saffron, and rabbit (Vidal-González et al. 2022). Many more ingredients were prominent. Aside from these top 10, the figure below shows a variety of the top 38 most commonly used ingredients in paella within Valencia. This indicates that even in the region of origin, there is an extensive variety of ingredients that can be included in Paella. There are many ways that different families interpret and prepare the dish. Yet, there is a trend of a general respect for tradition amongst the 10 most common ingredients, including rice, rabbit, and chicken.

Paella with Rabbit and Ferradura Beans (Top) vs Chicken and Green Beans (Bottom).

Figure 3: Table of the most commonly used ingredients in Valencian Paella (Vidal-González et al. 2022).

Paella is only one of many key rice dishes across cultures worldwide. Looking at data and similar dishes worldwide can help us learn more about the significance of rice in paella and as a global crop. Many dishes involve rice similar to paella, though the practices and norms of eating it differ in each location. Focusing on Asia and Europe, rice is an integral part of many diets in both regions. In East Asia, it is more often eaten plain compared to other parts of the world, where rice is prepared with various spices for flavor (Hatae et al. 1997, 349). One study examined rice consumption habits in four countries: Spain, France, Japan, and China. In East Asian countries, rice was eaten in smaller quantities and more often a week than in European countries. Compared to Spain and France, where rice is eaten less frequently, the amount consumed was much larger (Hatae et al. 1997). This speaks to the different uses of rice in various dishes across the globe, as larger rice consumption in Spain reflects regional dishes such as paella. Ultimately, without rice in Spain or other countries, many staple dishes would not exist.

There are countless examples of other global dishes that rely on rice as a crucial ingredient. Japanese sushi, Chinese fried rice, Spanish paella, Louisiana Jambalaya, and Indian curry are just some examples. Certain dishes such as curry that are a staple in their countries today were actually invented by other countries. Curry was invented by the British due to the empire and their colonial, capitalist, and industrial powers and relationships. This demonstrates how many things are impacted by globalization and colonization, leading to hybrids and a mesh of traditions that affect food practices (Colás et al. 2018, 142). How rice is prepared with respect to different dishes shifts based on the culture, country, and particular dish. For example, in Japan and India, rice is usually prepared plainly by boiling rice with water and steaming it until it is fully absorbed. In other countries such as Spain, the rice is sauteed by frying before adding water to cook it thoroughly. Spain and France also frequently season the rice with salt while cooking. (Hatae et al. 1997, 354). These changes may seem small, but they affect various dishes in great ways. How rice is prepared can change the entire texture and taste of a dish, affecting the experience one has when eating. This key evidence shows how culinary habits vary across countries yet are connected through one common crop.

Curry

Fried Rice

Jambalaya

Sushi

Key Ingredients & Nutritional Value

While rice is the base ingredient of paella, countless other ingredients are involved in the dish's preparation, whether it be traditional paella Valencia or a global interpretation. The variety of ingredients in paella makes it a nutritionally diverse and decadent dish supporting Spain's typical Mediterranean diet. Breaking down nutrients in a dish with many ingredients can be difficult. Using existing models, such as the core-fringe-legume model developed by Mintz & Schlettwein-Glassell, assists in breaking down the ingredients on a base-level scale. As paella has such a wide variety of ingredients, I will focus on the top 9 (leaving out water) shown in Figure 3: rice, olive oil, salt, chicken, garrofo beans, ferradura beans, tomato, saffron, and rabbit (Vidal-González et al.2022). The first element of the model is the core. Mintz describes the core as a complex carbohydrate that is carefully prepared and can be a cereal, as rice is the core of paella. (Mintz and Schlettwien–Gsell 2001, 41). Next is the fridge, which is anything that helps to enhance the core. The ingredient list includes olive oil and salt, which are used to season and accompany the rice. Furthermore, tomato, saffron, and rabbit also strengthen the overall taste and experience of paella, as it would be a much more bland dish without these ingredients. Lastly comes the legumes, which enhance a dish through nutritional value (Mintz and Schlettwien–Gsell 2001, 42). In paella, this includes ferradura beans (a type of green bean local to Valencia) and garrofo (lima) beans. Though seemingly a small and unimportant aspect of paella, legumes build up core foods' nutritional value. The breakdown of these ingredients illustrates paella as a well-rounded nutritional dish comprising many essential food groups.

Paella holds value both in its nutritional benefits and as a great dish that reflects the traditional Mediterranean diet. The Mediterranean diet was claimed by medical researchers in the 1950s as a proposed healthier eating method focused on community consumption. Prominent in northern Europe and America, the diet consists of little meat with many nuts, fish, legumes, and whole grains (Colás et al. 2018, 147). However, with recent food trends, industrialization, and globalization, the levels of different food groups consumed in specific diets have changed. A study on changing dietary habits in Spain collected data from various households in the 1990s and in 2006 (Varela-Moreiras et al. 2010). In the 1990s, there was a high intake found in cereals, legumes, vegetables, and a low fruit intake. Most of these ingredients can be found in paella, such as various beans, vegetables, and rice, with a noticeable outlier being the fringe meats. As of 2006, shifting dietary patterns have caused an overconsumption of meat and fewer legumes, cereals, and vegetables.

Figure 4: Pie Chart of Average Consumption of Varying Food Groups in Spanish Households in 2006 (Varela-Moreiras et al. 2010)

Figure 4 depicts a chart of the percentage of consumed food groups in Spanish households in 2006 with large portions of vegetables, greens, fruit, and cereals (Varela-Moreiras et al. 2010). Yet the cereals portion is noticeably smaller than many other portions of the pie chart. This example demonstrates shifting dietary patterns, which are attributed to more people turning to catering services and restaurants, as well as a rising immigrant population in Spain. If this trend continues, it can lead to adverse health effects. As paella is a dish of such variety, it induces traditional elements of the Mediterranean diet (legumes, cereals, and vegetables) and new trends such as increased meat consumption. Since it is a connection point between the two forms of the diet, I argue that paella acts as a staple of the Mediterranean diet. It could be used as a model or guide to encourage a return in food consumption patterns back to their recommended nutritional levels while simultaneously acknowledging changing trends in our world

Conclusion

Paella is a widely appreciated dish both in Spain and across the globe. It would not be the dish it is today without historical influences from other countries and cultures. Roman and Arab cultures introduced essential elements of the dish to Spain, from the essential rice crop to the very dish it is cooked and served in. Furthermore, Latin America and the Philippines have also influenced the dish, evidenced by Spain's colonial history, which has caused a mesh within their own cultures through various ingredients and interpretations. It is important to study the rich history and meticulous preparation behind paella in order to understand its cultural significance within Spain and Valencia. As a rice-based dish, Paella is similar to many other key cultural dishes such as jambalaya, curry, fried rice, and others worldwide. These examples demonstrate the importance of rice as a crop and cultural connection point. Finally, the dishes’ key ingredients outline paella’s variety, its nutritional importance, and how it is a staple of the Mediterranean diet. These different aspects of the dish reveal the importance of paella as a culturally rich and nutritious dish that has spread across the globe, embodying the importance of education and cross-cultural connection. Food is not simply fuel for one’s body but can be curated into remarkable dishes that act as a cultural connector. Dishes can only be truly appreciated when people take the time to learn of their traditions and history, whether good or bad.

Article Link: An image in an article published by World Central Kitchen of community members coming together to feed people with paella after the devastating floods in Valencia in the fall of 2024.

Bibliography

Atencia-Linare, Paloma and Miguel Ángel Sebastián. 2023. “Debates on Culinary Norms.” The Journal of Aesthetics and Art Criticism 81: 545-550. https://doi.org/10.1093/jaac/kpad039.

Colas, Alejandro, Jason Edwards, Jane Levi, and Sami Zubaida. 2018. "Chapter 4: Culture." In Food, Politics, and Society: Social Theory and the Modern Food System. 58-75, 130-149. University of California Press.

Hatae, Keiko, Mitsuko Kasahara, Yoko Tanisawa, Atsuko Shumada, Keiko Nakatani, Yin Zhuorong, Maria Izquierdo, and Amalia Monico. 1997. “The Habit of Eating Rice in Four Countries: Japan, China, Spain and France.” Journal of Consumer Studies and Home Economics 21(4): 349–61. https://doi.org/10.1111/j.1470-6431.1997.tb00293.x

March, Lourdes. 1989. “The Valencian paella- its Origin, Tradition, and University.” In Oxford Symposium on Food & Cookery, 1988: The Cooking Pot: Proceedings, Edited by Tom Jaine, 102-108. Prospect Books.

Mintz, Sidney W, and Daniella Schlettwein-Gsell. 2001. "Food Patterns in Agrarian Societies: The Core-Fringe-Legume Hypothesis.” Gastronomica 1.3: 40-52.

Varela-Moreiras, Gregorio, José Ávila, Cuadrado Carmen, Susana Del Pozo, Emma Ruiz Moreno, and O Moreira. 2010. “Evaluation of food consumption and dietary patterns in Spain by the Food Consumption Survey: updated information.” European Journal of Clinical Nutrition 64 (3): 37–43. https://doi.org/10.1038/ejcn.2010.208.

Vidal-González, Pablo, Pilar Medrano Abalos, and Enrique Sáez Álvarez. 2022. “A Nightmare Glocal discussion. What are the Ingredients of Paella Valencia?” International Journal of Gastronomy and Food Science 27. https://doi.org/10.1016/j.ijgfs.2021.100430

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