Paella technique Leo Pavanetto Paella technique Leo Pavanetto

The history of paella: from the Albufera to Barcelona

The oldest document describing anything close to paella as we know it dates to the late 18th century. A recipe manuscript from the early 1700s already distinguishes between a soupy rice "a la catalana" and a drier one "a la valenciana," and in 1760 an Italian traveler named Giuseppe Baretti wrote home describing a "Valencian rice" he'd eaten at a friend's house in Spain.

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