Paella (Valencian pronunciation: [paˈeʎa] or [pəˈeʎə], Spanish: [paˈeʎa]; English approximation: /pɑːˈeɪlə, -ˈeɪljə, -ˈeɪjə, -ˈɛlə, -ˈjɛlə/[1][2] or /paɪˈɛlə/[3]) is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near Albufera lagoon on the east coast of Spain adjacent to the city of Valencia.[4] The dish is widely regarded as Spain’s national dish, as well as a regional Valencian dish; Valencians regard paella as one of their identifying symbols.
Types of paella include Valencian paella (Spanish: paella valenciana), vegetarian/vegan paella (Spanish: paella de verduras), seafood paella (Spanish: paella de marisco), and mixed paella (Spanish: paella mixta), but there are many others as well. Valencian paella is believed to be the original recipe[5] and consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans. Most paella chefs use calasparra[6][7] or bomba[7] rices. All types of paellas use olive oil.
https://en.m.wikipedia.org/wiki/Paella