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The Valencian version of the Paella is widely regarded as the original framework for the dish – also, the most authentic version of it. This concoction hinges itself on short grain bomba rice, with the protein being either chicken or rabbit; green beans and garrofon (which are large white beans) neatly tie the creamy, satiating dish together. Seafood mixes and twists – especially the prawns and mussels you can’t imagine a Paella without – have all been modern-day add-ons which have surely worked themselves well into the dish’s legacy. When cooked across the world, the ingredient list stands even more expanded – think peas, bell peppers, pineapples and even avocados. Many versions may douse the Paella in squid ink or even replace the rice with noodles. However, potentially the most popularly development on the traditional recipe, has to be the socarrat, the crispy golden layer at the bottom of the rice which Chefs create by building high heat right at the end of cooking.