Paella is one of the most Spanish things I can think of, regarding eating and drinking. It’s said to have originated in Valencia as a working man’s meal cooked in the fields over an open fire and eaten directly out of the “paella” which means pan. They would use chicken, duck, rabbit, snails, and whatever else they could find roaming around. Now, paella is put as a tapa in restaurants all over Spain, it is cooked at family gatherings and celebrations, and every Spanish mother has “the best” paella recipe. In my experience, even though it’s irrefutably delicious, paella is more about the process; the wine you drink while making it, the conversations you have while the vegetables simmer, the way each person has a task and after everyone has participated, we all surround around the final creation and enjoy it together.