On National Paella Day, San Antonio chefs weigh in on the iconic rice dish
Like many notable culinary creations, paella stemmed from a basic desire — hunger. “Valencian farmers would use whatever was left over from a hard day of labor and cook it over a pan with rice,” chef Juan Bazaan of Toro Kitchen + Bar told the Current. Now widely regarded as the birthplace of paella, Valencia’s humble dish has inspired countless variations worldwide.
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