Paella originated in the Albufera region of Valencia, Spain. Originally a humble farmers' meal, it was cooked over an open fire in a shallow, wide pan called a 'paella' (from the Old French word for pan). Traditional 'Paella Valenciana' does not contain seafood; instead, it features rabbit, chicken, snails, and three types of local beans. The most prized part of a well-cooked paella is the 'socarrat'—the toasted, caramelized layer of rice at the bottom of the pan. This crust forms when the liquid is fully absorbed, and the rice begins to fry in the remaining fat. Authentic paella must be made with short-grain rice (like Bomba) and is traditionally flavored with saffron, the world's most expensive spice by weight.