2. Paella - Spain
The name “paella” derives from the Old French word “pale” for pan, which in turn originates from the Latin “patella,” referring to the wide, shallow, flat pan in which the dish is traditionally cooked. As paella evolved, it began to reflect the rich diversity of Spanish regional cuisines. Coastal variants incorporated seafood, while inland recipes favored meats like chicken or duck. The inclusion of saffron, a spice that became a staple in Moorish Spain, added a distinct flavor and the characteristic golden hue to the dish. Over time, paella transcended its rural origins to become a celebrated symbol of Spanish cultural and culinary identity, with each region adding its unique twist to the classic recipe.