I often ask my students, when teaching on the topic of culture, if, in their opinion, paella started originally as a dish of the poor or the rich. Having seen paella as one of the most expensive options on the menus of expensive restaurants, they usually say that paella must have been an invention for the table of the wealthy. After all, shrimp and clams, mandatory for paella, are deluxe ingredients.
But not when the dish was first created. Fish and seafood in general was cheap food, since it didn’t need land to be farmed. It grew free and plentiful, with just labor necessary to be harvested – and that was cheap. In fact, paella is based on the concept of “small pieces of different meats and veggies, combined with rice”, which in practice means “any kind of meat, mixed together in rice”: the perfect way to use leftovers. In most cases, paella was the Spanish casserole in which leftovers from yesterday or from the master’s table were put together to make a hearty meal. Continue reading