Traditionally the paella is cooked in outdoor; its origins were in country, in response to the needs of the farmers who were working there all day. They integrated in the dish all the ingredients that have around to eat.
The origin of the name of dish comes from the container where the paella is cooked, large flat pane with handles made of iron or stainless steel Nowadays with good whether (largest time in Valencia) people goes country or mountain to make and eat Paella, a ritual to follow for all the valencian people.
Like in home is usual meet to take a bit with beer or wine around to the fire (to make the paella) a cooker person prepares the trunks to make fire and while these are burning people eats. This little lunch can be pig’s snout, olives, peanuts or Spanish omelet, as well its eat the liver which is done before the rest of the meat, and all the people likes to eat in this moment.
The original Paella (recently endowed with the appellation of denomination of origin) by the regulatory committee of chefs in the Valencian Community, who have decided the ten ingredients that can be the paella : rice, oil olive, meat (chicken and rabbit) saffron, green bean (baxoqueta), white beans (garrofon) , tomato and salt.
Finally when the paella is cooked, the family and friend join around the paella to eat in the same recipient.
