Valencian paella emerged in the rural areas of Valencia between the XV and XVI centuries, due to the need of peasants and shepherds for a meal that was easy to prepare and with the ingredients they had on hand in the countryside.
Poultry, rabbit or hare, fresh vegetables, rice, saffron, olive oil, etc. Everything was mixed in a paella pan with a little water and cooked slowly over a wood fire with orange tree branches, which at the same time gives flavor and a characteristic aroma.