Paella is a very popular Spanish dish, typically made with rice, saffron, vegetables, and seafood or meat, normally chicken and rabbit. While it is commonly viewed by non-Spaniards as Spain’s national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols although there are many regional differences
Paella takes its name from the wide, shallow traditional pan used to cook the dish, paella being the word for a frying pan. 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 it.
Paella is typically cooked over an open wood fire, which allows the rice to become evenly cooked and gives it a slightly crispy texture. It is often served as a main course on weekends at lunchtime (comida) for family gatherings or special occasions, but is rarely eaten for an evening meal. However, it has become a custom at mass gatherings in the Valencian regions (festivals, political campaigns, protests, etc.) to prepare enormous paellas, and the chefs use gargantuan paelleras for these events.
Casa Rural Ubeda has an excellent reputation for a great paella and can prepare a paella lunch during your stay by request.