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in spain, what day is paella cooked to meet the family and socialize?

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Rice dish from the Valencian Community, Kingdom of spain

Non to be confused with paelya.

Paella
01 Paella Valenciana original.jpg

Paella valenciana

Course Principal form
Place of origin Spain
Region or land Valencia
Serving temperature warm
Principal ingredients Short grain rice, craven, rabbit, vegetables, greenish beans, garrofons, saffron
  • Cookbook: Paella
  • Media: Paella

Paella (,[ane] ,[2] py-EL-ə, pah-AY-yə, Valencian: [paˈeʎa], Castilian: [paˈeʎa]) is a rice dish originally from Valencia. While it is unremarkably viewed by non-Spaniards equally Spain's national dish, Spaniards about unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.[3] [4] It is one of the all-time-known dishes in Spanish cuisine.

The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open burn down, paella beingness the discussion for a frying pan in Valencia's regional linguistic communication. As a dish, it may have ancient roots, but in its modern class information technology is traced back to the mid-19th century, in the rural expanse around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Espana.[5]

Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe,[6] and consists of round grain rice,[seven] bajoqueta and tavella (varieties of light-green beans), rabbit, craven, sometimes duck and garrofó (a variety of lima or butter bean) cooked in olive oil and craven broth.[8] [9] The dish is (sometimes) seasoned with whole rosemary branches. Traditionally, the xanthous color comes from saffron, only turmeric and calendula tin be used as substitutes. Artichoke hearts and stems may be used equally seasonal ingredients. Most paella cooks employ bomba rice, but Valencians tend to use a cultivar known as senia.[10]

Paella de marisco (seafood paella) replaces meat with seafood and omits beans and greenish vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice.

Other popular local variations of paella are cooked all through the Mediterranean expanse, the remainder of Spain and internationally.

History [edit]

Possible origins [edit]

Moors in Muslim Espana began rice cultivation around the tenth century.[11] Consequently, eastern Iberian Península locals oftentimes fabricated casseroles of rice, fish, and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice condign a staple by the 15th century. Later on, it became customary for cooks to combine rice with vegetables, beans, and dry out cod, providing an acceptable meal for Lent. Along Spain's Mediterranean coast, rice was predominantly eaten with fish.[12] [xiii]

Castilian food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the bones food of humanity for centuries: rice."[fourteen]

The traditional pan known as paella or paellera, along with a traditional wooden spoon used to stir and serve it.

Naming, etymology and paellera [edit]

Paella is a Valencian give-and-take that means frying pan,[xv] [16] [17] from which the dish gets its name.[16] [17] Valencian speakers utilize the word paella for all pans, including the traditional shallow pan used for cooking the homonym dish.[17] The pan is fabricated out of polished or coated steel with two side handles. [18]

In many regions of Spain and other Spanish-speaking countries, the term paellera may be used for the traditional pan, while paella is reserved for the rice dish prepared in information technology. Both paella and paellera are correct terms for the pan.[nineteen]

Co-ordinate to the etymologist Joan Coromines, the Catalan give-and-take paella should derive from the Old French word paelle for frying pan, which in turn comes from the Latin word patella for pan; he thinks that otherwise the word should be padella, equally inter-vowel -d- dropping is not typical of Sometime Catalan. [20]

The discussion paella is also related to paila used in many Latin American countries. Paila in Latin American Spanish refers to a variety of cookware resembling metal and dirt pans, which are besides used for both cooking and serving.

The Latin root patella from which paella derives is likewise alike to the modern French poêle,[21] the Italian padella, [22] and the Sometime Castilian padilla.[23]

Some merits that the word paella comes from the Arabic بَقَايَا , pronounced baqaayya, meaning "leftovers".[24] This claim is based on the 8th-century custom in which Moorish kings' servants would take habitation the rice, chicken, and vegetables their employers left at the end of the repast.[25] [26] [27] [28] It has been said, withal, that a trouble with this etymology is that the word paella is not attested until 6 centuries after Moorish Valencia was conquered by James I.[29]

Paella Valenciana [edit]

Originally, paella made in Valencia was a lunchtime meal for farmers and subcontract laborers. Workers would assemble what was available to them around the rice fields. This oftentimes included tomatoes, onions, and snails. Rabbit or duck was a common addition, or chicken less ofttimes.[30]

On special occasions, 18th century Valencians used calderos to cook the rice in the open up air of their orchards near lake Albufera. H2o vole meat was one of the main ingredients of early paellas,[31] forth with eel and butter beans. Novelist Vicente Blasco Ibáñez described the Valencia custom of eating h2o voles in Cañas y Barro (1902), a realistic novel about life among the fishermen and peasants near lake Albufera.[32]

Living standards rose with the sociological changes of the late 19th century in Spain, giving rising to gatherings and outings in the countryside. This led to a change in paella's ingredients, every bit well, using instead rabbit, chicken, duck and sometimes snails. This dish became so pop that in 1840, a local Spanish newspaper first used the discussion paella to refer to the recipe rather than the pan.[12]

The most widely used, consummate ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, sweetness paprika, saffron, garlic (optional), salt, olive oil, and water.[12] Poorer Valencians, however, sometimes used only snails for meat.[30] Many Valencians insist that no more these ingredients should go into making mod paella valenciana, and, in particular, that fish and shellfish are "absolutely out of the question".[33] [34] Another important rule, according to Valencians, is that fresh rosemary should not be added to paella valenciana made with rosemary-eating snails.[35]

Seafood and mixed paella [edit]

On the Mediterranean coast, Valencian fishermen used seafood instead of meat and beans to brand paella. In this recipe, the seafood is served in the shell. Afterwards, Spaniards living outside of Valencia combined seafood with meat from land animals and mixed paella was born.[36] This paella is sometimes chosen preparación barroca (baroque grooming) due to the variety of ingredients and its concluding presentation.[37]

During the 20th century, paella'due south popularity spread by Kingdom of spain's borders. As other cultures prepare out to make paella, the dish invariably acquired regional influences. Consequently, paella recipes went from beingness relatively simple to including a wide diverseness of seafood, meat, sausage (including chorizo),[38] [39] vegetables and many dissimilar seasonings.[40] However, the most globally popular recipe is seafood paella.

Throughout non-Valencia Spain, mixed paella is relatively easy to observe. Some restaurants both in Spain and abroad that serve this mixed version refer to it as Paella valenciana. Yet, Valencians insist that merely the original 2 Valencia recipes are authentic, and more often than not view all others every bit inferior, not genuine or even grotesque.[36]

Other Valencian recipes that have similar preparations are arròs a banda and arròs del senyoret.

Basic cooking methods [edit]

Traditional grooming of paella

According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pino branches along with pine cones.[41] This produces an aromatic smoke which infuses the paella.[42] Also, dining guests traditionally consume directly out of the pan instead of serving in plates.[v] [12] [36] [43]

Some recipes call for paella to be covered and left to settle for five to ten minutes later cooking.

After cooking paella, in that location may be a layer of roasted rice at the bottom of the pan, called socarrat in Valencià. The layer develops on its own if the paella is cooked over a burner or open fire. This is traditionally considered positive (as long as information technology is not scorched) and Valencia natives savor eating it.[44]

Paella valenciana [edit]

This recipe is standardized[43] [45] [46] [47] because Valencia originals consider it traditional and very much function of their civilization. Rice in paella valenciana is never braised in oil, every bit pilaf, though the paella made further southwest of Valencia oft is.

  • Oestrus oil in a paella.
  • Sauté meat afterwards seasoning with salt.
  • Add green vegetables and sauté until soft.
  • Add together garlic (optional), grated tomatoes, beans and sauté.
  • Add paprika and sauté.
  • Add together water, saffron (or food coloring), snails (optional) and rosemary.
  • Eddy to make goop and allow it to reduce by half.
  • Remove the rosemary once flavour has infused or information technology starts to fall autonomously.
  • Add rice and simmer until rice is cooked.

Some people enjoy garnishing their served plate with freshly squeezed lemon.

Paella de marisco (Seafood paella) [edit]

Recipes for this dish vary somewhat, fifty-fifty in Valencia. The recipe below is based on the two cited here.[48] [49]

  • Make a seafood goop from shrimp heads, onions, garlic and bay leaves.
  • Oestrus oil in a paella.
  • Add mussels. Cook until they open and then remove.
  • Sauté Norway lobster and whole, deep-water rose shrimp. And so remove both the lobster and shrimp.
  • Add together chopped cuttlefish and sauté.
  • Add shrimp tails and sauté.
  • Add together garlic and sauté.
  • Add grated tomato and sauté.
  • Add rice and braise in sofrito.
  • Add paprika and sauté.
  • Add seafood broth and then saffron (or food coloring).
  • Add salt to taste.
  • Add together the deep-water rose shrimp, mussels and Kingdom of norway lobster that were set aside.
  • Simmer until rice is cooked.

Paella mixta (Mixed paella) [edit]

There are countless mixed paella recipes. The following method is mutual to virtually of these. Seasoning depends greatly on individual preferences and regional influences. However, salt, saffron, and garlic are about always included.[50] [51] [52]

  • Make a goop from seafood, chicken, onions, garlic, bell peppers, and bay foliage.
  • Rut oil in a paella.
  • Sear crimson bell pepper strips and set aside.
  • Sear crustaceans and gear up bated.
  • Season meat lightly with salt and sauté meat until gilt chocolate-brown.
  • Add onions, garlic and bell peppers. Sauté until vegetables are tender.
  • Add grated tomatoes and sauté.
  • Add dry seasonings except for salt.
  • Add rice.
  • Braise rice until covered with sofrito.
  • Add broth.
  • Add salt to sense of taste.
  • Add saffron (or food coloring) and mix well.
  • Simmer until rice is almost cooked.
  • Re-place crustaceans.
  • Go on simmering until rice and crustaceans are finished cooking.
  • Garnish with seared blood-red bell pepper strips.

Variants [edit]

Philippines [edit]

Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is considered every bit a part of Philippine cuisine. It is considered equally the Philippine version of paella.[53]

The Philippine version uses glutinous rice, otherwise the ingredients are the aforementioned. In the Philippines, arroz a la valenciana refers to chicken, and longganisa (chorizo) versions.[54]

In popular civilisation [edit]

Giant paella beingness served

Competitions and records [edit]

It has become a custom at mass gatherings in the Valencia region (festivals, political campaigns, protests, etc.) to prepare enormous paellas, sometimes to win a identify in the Guinness World Records book. Chefs use gargantuan paelleras for these events.

Valencia restaurateur Juan Galbis claims to take made the globe's largest paella with help from a team of workers on 2 October 2001. This paella fed nearly 110,000 people according to Galbis' erstwhile website.[55] Galbis says this paella was fifty-fifty larger than his earlier world-record paella made on 8 March 1992, which fed near 100,000 people. Galbis' tape-breaking 1992 paella is listed in Guinness World Records.[56]

Controversial representations [edit]

Some non-Castilian chefs include chorizo in their paellas forth with other ingredients which Valencia people believe do not belong in paella of any type. The culling name proposed for these dishes, although pejorative, is arroz con cosas ('rice with things'). Famous cases are Jamie Oliver's paella recipe (which included chorizo)[57] [58] and Gordon Ramsay's.[59] The writer Josep Pla once noted:

"The abuses committed in the proper noun of Paella Valenciana, are excessive – an absolute scandal."

—Josep Pla, Catalan Cuisine, Revised Edition: Vivid Flavors From Kingdom of spain'due south Mediterranean Coast

However, in an commodity for El País, Spanish food writer Ana Vega 'Biscayenne', citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, "Ah Jamie, we'll accept to invite you to the Falles".[60]

Paella is oft used to depict the "shallow pan of food" emoji.

Emoji [edit]

In 2015, an emoji for paella was proposed to Unicode.[61] The emoji was approved for Unicode 9.0 equally U+1F958 "SHALLOW PAN OF FOOD" in June 2016. Although it is generally rendered every bit paella, Samsung has rendered the symbol as a Korean hot pot.[62]

[edit]

Traditional Valencian cuisine offers recipes similar to paella valenciana and paella de marisco such as arròs negre, arròs al forn, arròs a banda and arròs amb fesols i naps, since rice is the base of operations of much of the local cuisine.

Fideuà is a Valencian pasta noodle dish variation cooked in a similar fashion in a paella. It may be served with allioli sauce.

Other related dishes:

  • Arroz a la valenciana – Latin American and Filipino adaptation of the Valencian style of cooking rice, uses annatto instead of saffron
  • Arroz con gandules – Latin American (Caribbean area) adaptation
  • Arroz con pollo – Latin American adaptation with chicken
  • Bringhe – pre-colonial Filipino dish derived from biryani dishes but merged with paella during the colonial period. Uses viscid rice, turmeric, and uniquely, coconut milk.
  • Jambalaya – Louisiana dish influenced past paella and the French jambalaia from Provence
  • Locrio – Dominican descendant of paella.[63]
  • Paelya – Filipino accommodation of paella that distinctively use mucilaginous rice, too uses annatto, turmeric, or safflower. Too spelled "paella", but pronounced without [ʎ].[64]

See too [edit]

  • Arroz a la valenciana
  • Jambalaya
  • Spanish rice
  • Listing of rice dishes
  • Mediterranean cuisine
  • Pilaf
  • Spanish cuisine
  • Risotto

References [edit]

  1. ^ "paella". Oxford Dictionaries UK English Dictionary. Oxford University Printing. due north.d. Retrieved 22 January 2016.
  2. ^ "paella". Merriam-Webster's Collegiate Lexicon. Merriam-Webster, Inc. Retrieved 16 January 2022.
  3. ^ "Paella, on the way to becoming a World Heritage Site". Generalitat Valenciana. Retrieved nineteen Feb 2020. For the Region of Valencia, paella is much more than a recipe, it is a ritual and an icon of our culture.
  4. ^ Panadero, Amparo (11 March 2019). "La paella valenciana quiere ser Patrimonio de la Humanidad". Diario16 (in Spanish). Retrieved xix Feb 2020. En el caso de la paella valenciana, se trata de una tradición culinaria y social que constituye un icono de hospitalidad y un símbolo de unión e identidad valencianas ...
  5. ^ a b "Info well-nigh Paella on Virtually.com". Spanishfood.near.com. fifteen December 2009. Retrieved 19 February 2010.
  6. ^ Saveur, "The Art of Paella" (accessed 21 July 2015)
  7. ^ Paella Rice (accessed 12 Apr 2020)
  8. ^ Phaseolus lunatus L. var. macrocarpus Benth.
  9. ^ "La Bible de la Paella: The Garrofon". Archived from the original on 5 September 2018. Retrieved 5 September 2018.
  10. ^ "Senia Rice". Retrieved 27 August 2021.
  11. ^ Watson, Andrew (1983). Agronomical innovation in the early on Islamic globe. Cambridge University Press. ISBN0-521-06883-5.
  12. ^ a b c d Olver, Lynne (sixteen September 2009). "The Food Timeline presents a history of paella". The Food Timeline . Retrieved 19 Feb 2010.
  13. ^ Tom Jaine (1989). The Cooking Pot: Proceedings. Oxford Symposium. p. 104. ISBN978-0-907325-42-0.
  14. ^ March, Lourdes (1999), "Paella", in Davidson, Alan (ed.), The Oxford Companion to Food, Oxford: Oxford University Printing, pp. 566–567, ISBN0-nineteen-211579-0
  15. ^ "Merriam Webster's definition and etymology of the word paella". Retrieved eight June 2012.
  16. ^ a b "Diccionari normatiu valencià". www.avl.gva.es . Retrieved two November 2019.
  17. ^ a b c "Diccionario de la Real Academia Española'south (DRAE) definition and etymology of Paella". Retrieved xi October 2012.
  18. ^ "El recipiente". Lapaella.internet. Retrieved 19 February 2010.
  19. ^ The Royal Spanish Academy'southward definition of "paellera". Buscon.rae.es. Retrieved on 5 October 2016.
  20. ^ Coromines, Joan (1991–1997). Diccionario crítico etimológico castellano due east hispánico (in Spanish). Vol. 4. Madrid: Gredos. entry paila. ISBN978-84-249-0066-3. En catalán, paralelamente al castellano, el vocablo existe en dos formas, autóctona y tomada del francés: la primera, padella, se oye todavia en los Pirineos (desde Due south. Juan de las Abadesas hasta el Alto Pallars y Ribagorza); la segunda, paella 'sartén', fué adaptada aqui a la terminación autóctona -ella, pero muestra su procedencia forastera en la caída de la -d-: [see note] es ya antigua [fin S. Fourteen, Eiximenis, N. Cl. VI, 26] y hoy está casi generalizada; de ahí se tomó el cast. paella [Acad. 1914 o 1899], especializado en el sentido de 'arroz a la valenciana', así llamado porque se hace en una sartén mas o menos grande. [...] [note] Es inadmisible la explicación que se le ha dado alguna vez como forma dialectal valenciana, pues tal fenómeno fonético es muy moderno en Valencia.
  21. ^ Origin of "poêle". Littre.org. Retrieved on 5 October 2016.
  22. ^ "Etimologia : padella;". etimo.it.
  23. ^ "Meaning of the Castilian word padilla". Spanishdict.com. Retrieved nineteen Feb 2010.
  24. ^ حكاية طبق - باإييلا / إسبانيا, archived from the original on 11 Dec 2021, retrieved 30 October 2019
  25. ^ Ruiz, Ana (2007). Vibrant Andalusia: The Spice of Life in Southern Kingdom of spain. Algora Publishing. ISBN9780875865409.
  26. ^ Webster, Jason (3 August 2010). Andalus: Unlocking The Secrets Of Moorish Spain. Transworld. ISBN9781407094816.
  27. ^ Guthrie, Shirley (1 August 2013). Arab Women in the Middle Ages: Private Lives and Public Roles. Saqi. ISBN9780863567643.
  28. ^ Richardson, Paul (21 Baronial 2007). Tardily Dinner: Discovering the Food of Espana. Simon and Schuster. ISBN9781416545392.
  29. ^ Duhart, Frédéric; Medina, F. Xavier. Els espais socials de la paella: antropologia d'un plat camaleònic. Revista d'etnologia de Catalunya. p. 89.
  30. ^ a b "History and Origins of Paella". The Paella Company . Retrieved 16 March 2020.
  31. ^ Manuel Vázquez Montalbán, La cocina de los mediterráneos, Ediciones B – Mexico
  32. ^ "César Besó Portalés, Vicente Blasco Ibáñez y el Naturalismo, I.E.S. Clara Campoamor, Alaquás (Valencia)". Ucm.es. Retrieved 19 February 2010.
  33. ^ Cloake, Felicity (eighteen August 2011). "How to cook the perfect paella". The Guardian . Retrieved 23 March 2022.
  34. ^ Burgen, Stephen (22 March 2022). "Researchers in Valencia pinpoint unwritten rules of paella". The Guardian . Retrieved 23 March 2022.
  35. ^ Andrews, Colman (25 September 1988). "FOOD : A Spanish Disposition : Forget the Myth That Seafood Is a Must Ingredient in an Authentic Paella". Los Angeles Times . Retrieved 23 March 2022.
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  37. ^ "Nuestras Paellas". Pacharán. Archived from the original on 16 Nov 2015. Retrieved 2 September 2015.
  38. ^ Mario Batali's version of mixed paella with chorizo Oprah.com: Retrieved 30 June 2011
  39. ^ Recipe courtesy Tyler Florence. "Foodnetwork'southward paella recipe with seafood, chicken and chorizo". Foodnetwork.com. Retrieved 19 Feb 2010.
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  41. ^ "Arros QD's Quique Dacosta on why paella volition be the dish of the summer". Evening Standard. five June 2019. Retrieved 18 December 2019.
  42. ^ Curtis, Nick (ii June 2019). "Michelin-starred chef Quique Dacosta on how to make the ultimate paella". The Telegraph. ISSN 0307-1235. Retrieved xviii December 2019.
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  44. ^ Dacosta, Quique (half dozen August 2019). "My kitchen essential: I'd be lost without . . . my paella pan". world wide web.ft.com . Retrieved 14 Feb 2020.
  45. ^ "Restaurante Galbis – Restaurante,restaurantes L'alcudia – Valencia". waybackmachine.org. Archived from the original on 20 Apr 2009. {{cite web}}: CS1 maint: unfit URL (link)
  46. ^ Marquès, Vicent (2004): Els millors arrossos valencians. Aldaia: Edicions Alfani.
  47. ^ "Writer Jason Webster'southward method for making Valencian paella". jasonwebstersblog.com. Archived from the original on 13 July 2011. Retrieved 28 December 2010.
  48. ^ "Chef Juanry Segui's recipe for seafood paella". YouTube. Archived from the original on 11 December 2021. Retrieved 27 February 2017.
  49. ^ "Recipe for seafood paella". YouTube. Archived from the original on eleven Dec 2021. Retrieved 27 February 2017.
  50. ^ "Mixed paella recipe". Spain-recipes.com. Retrieved 19 Feb 2010.
  51. ^ "A Spanish grandmother about Madrid cooks her mixed paella recipe on video". Youtube.com. Archived from the original on 11 December 2021. Retrieved 19 February 2010.
  52. ^ Mixed paella recipe on the "Hay Recetas" website. Hayrecetas.com. Retrieved on five October 2016.
  53. ^ "Philippine Paella". eighteen March 2019.
  54. ^ "Arroz Valenciana Recipe". Pinoy Recipe At Iba Pa . Retrieved xiii August 2011.
  55. ^ "Paellas gigantes – Catering y paellas para eventos – Comidas gigantes". Paellas Gigantes.
  56. ^ "Galbis's 1992 record listed on the Guinness website". Guinnessworldrecords.com. Retrieved nineteen February 2010.
  57. ^ Oliver, Jamie. (16 September 2015) Chicken & chorizo paella | Rice Recipes. Jamie Oliver. Retrieved on 2016-10-05.
  58. ^ "Jamie Oliver's paella recipe is panned online". BBC News. BBC. 30 October 2014. Retrieved v January 2016.
  59. ^ Vega, Ana (2 March 2016). "Chefs que destrozan la comida española". El País (in Castilian). No. El Comidista. Retrieved 5 October 2016.
  60. ^ Vega, Ana (14 October 2016). "La paella sí llevaba chorizo". El País (in Spanish). No. El Comidista. Retrieved xiii June 2018.
  61. ^ Gonzalez Capella, Antonio (1 February 2015). "ISO/IEC JTC 1/SC 2/WG 2 PROPOSAL SUMMARY Class TO ACCOMPANY SUBMISSIONS FOR ADDITIONS TO THE REPERTOIRE OF ISO/IEC 10646 1" (PDF). Unicode . Retrieved 10 March 2017.
  62. ^ "Paella Emoji". Emojipedia. Retrieved ten March 2017.
  63. ^ Dominican Cooking (26 December 2005). "Locrio de Pollo". Retrieved 18 March 2014.
  64. ^ "Arroz Valenciana". Panlasang Pinoy Meaty Recipes . Retrieved 14 December 2018.

Farther reading [edit]

  • March, Lourdes (1985). El Libro De La Paella Y De Los Arroces. Madrid: Alianza. ISBN8420601012.
  • Ríos, Alicia and Lourdes March (1992). The Heritage of Spanish Cooking. New York: Random House. ISBN0-679-41628-v.

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Source: https://en.wikipedia.org/wiki/Paella

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