Paella originated when the Moors brought a strange white grain called rice to Valencia. Valencians garnished it with vegetables, snails, and rabbit and the original paella was born, quickly becoming food for field workers. Each region has their own version. In Sevilla and Cádiz, they add big prawns and langostinos. Along the Costa del Sol, they use mussels, prawns, ñora peppers and lemons. Authentic Spanish ingredients are key. Spanish short-grained rice like Bomba absorbs broth but each grain remains distinct. Spanish saffron adds deep flavor and color. And a rich broth made with fish or chicken stock, or bouillon cubes is a must.