There are many different varieties of (0) THE Spanish national dish, Paella, with every region claiming their recipe 1 the most authentic. Paella originates in Valencia, in Eastern Spain, which is the undisputed source 2 the dish. 'Arroz', the Spanish word for rice, is in 3 derived from Arabic while 'paella' comes 4 old Valencian and probably has its roots in the Latin 'patella' meaning pan.
Traditionally, farmers cooked their Paella over a wood fire for the lunchtime meal and would include rice and whatever 5 was available at the time: tomatoes, onions, beans, rabbit and duck were all common ingredients. Paella is traditionally eaten straight from the pan in 6 it was cooked with each person using his own spoon.
Recipes for various renditions of the 'Valencian rice' spread quickly 7 many parts of Spain and all over the world. Valencia's coastal location makes 8 inevitable that seafood is used in the dish but 'true' Paella Valenciana contains no seafood.