A little history of Spanish Paella. It originates from a region of Spain called Valencia, which is in eastern Spain. These days, paella can be found in most Western countries, from the Americas to Europe, and it is especially popular in Spain. The recipe has expanded over the years, and now many different varieties of paella are passed off as authentic.
The most commonly accepted story of paella’s origins is that servants would take the leftovers from Moorish royal banquets and cook it up over open fires into delicious dishes they would take home to their families. The word “paella” may come from the Arab word “baqiyah”, which means “leftovers”. However, another speculation is that the word “paella” is derived from a Latin word “patella”, which was a flat plate used for religious offerings made to gods.
One thing we know for sure is that paella gained popularity in the mid-nineteen hundreds when paella became a popular dish served to laborers. The workers would gather midday, combine leftovers with rice, and cook over an open fire. It is believed that most paella dishes at the time consisted of snails and whatever vegetables the workers could scrounge up, and meats like chicken or rabbit were only added for special occasions
Villa del Palmar Cancun recently implemented a paella & wine day every Friday at lunchtime. One of our distinguished chefs delights our guests palate by preparing the paella in the open air around the pools so everyone can learn about and enjoy this millenary dish.
This is also a space to promote and enjoy a select list of Mexican wines offered by our wine sommelier.