The word paella originates from the Valencian word paella, which means 'pan' in Catalan. The term is derived from the Latin word patella, meaning 'pan' or 'dish'. The dish itself is believed to have originated in the mid-19th century in the region of Valencia, Spain. Initially, it was a humble meal prepared by farmers and laborers who cooked rice with whatever ingredients they could find, such as rabbit, snails, and vegetables.

Over time, the dish evolved, incorporating a variety of ingredients, including seafood, which became a staple in coastal areas. The use of saffron, a spice that gives paella its distinctive yellow color, became a defining feature of the dish. Today, paella is celebrated as a symbol of Spanish cuisine and is enjoyed worldwide, with numerous regional variations.

In modern times, paella is often associated with communal gatherings and celebrations, reflecting its origins as a dish meant to be shared among friends and family.