To qualify as a proper paella, the dish must be cooked in the open air by a man (or men) in a double-handled raw iron pan set over the embers of a campfire. Essential ingreditients are round-grain rice, saffron, olive oil, water and salt, plus whatever foraged ingredients come to hand: in the rice paddies of Valencia, rabbit, frog-legs and snails are usual. Vegetarians can stick with fresh of pre-cooked chickpeas and wild asparagus shoots. If the same paella is cooked by a woman (women) indoors on a stove (perish the thought), it's un arroz, a rice-dish. Now you know it all.
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