It seems odd calling this "Spanish Paella" day as paella is a Spanish dish, so it wouldn't seem necessary to emphasise that fact.
Paella is a rich dish that is believed to have originated along the Mediterranean coast of Spain, particularly in the Valencia region, where rice became a staple foodstuff. The rice was then combined with other ingredients.
There are three main types of paella - Valencian, seafood and mixed, but there are many other types. Valencian paella is made from white rice, beans, seasoning (saffron being popular; this gives paella its distinctive colour), meat (usually rabbit or chicken), land snails and green vegetables.
Seafood paella has seafood instead of meat, and lacks the green vegetables and beans. Mixed paella combines ingredients from both. All are cooked in olive oil.
Even with these three basic recipes, they are often changes made to them. Land snails are unlikely to be found in Valencian paellas served in countries where snails are not regularly eaten for example.
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