"Paella" means the little round pan with two little handles in with the meal is prepared and served. Whether the paella is cooked using fire or gas, it is best and recommended to have a constant medium heat for about one hour of cooking time. One of the paella's secrets is that all the ingredients are sauté in the same cooking oil, one after the other, before they all be reunited when the rice is finally cooked. In Spain there is as many paellas as there are regions. The Valencian paella is probably the most renowned because of its typical water quality, in which the rice is cooked, which gives the paella a special distinguished taste. Although we are used to think about a paella as being made with seafood, there are also some made with meat, beans or chorizo (Spanish sausages).
