What in the world is a paella?!

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Paella world influences History: (wikipedia source)

Paella is a Catalan word which derives from the Latin word patella for pan. Patella is also akin to the French poêle, the Welsh padell, the Italian padella, the Old Spanish padilla and the New Mexican Spanish puela. These words have a common Indoeuropean root.

Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. However, in most of Spain and throughout Latin America, the term paellera is more commonly used for this pan, though both terms are correct, as stated by the Royal Spanish Academy, the body responsible for regulating the Spanish language. Paelleras are traditionally round and shallow, made of polished steel with two handles.
A common but inaccurate belief in the Arab world is that the word paella derives from the Arabic word for leftovers, baqiyah, (Arabic script:بقية) because it was customary among Arab sailors to combine leftovers of previous meals which purportedly led to a paella-like creation in Moorish Spain.

The Moorish people of Al-Andalus often made casseroles of rice, fish and spices for family gatherings and religious feasts, thus establishing the custom of eating rice in Spain. This led to rice becoming a staple by the time the Catholics drove out the Muslims in the 15th century. Afterward, many cooks combined rice with vegetables, beans and dry cod, providing an acceptable meal for Lent. Fish always predominated with rice along Spain's eastern coast

Valencian paella

On special occasions, 18th century Valencians used paelleras to cook rice in the open air of their orchards near lake Albufera. The rata de marjal (marsh rat) was one of the main ingredients of early paellas, along with eel and garrafones (butter beans).

Paella is now an international dish with recipes calling for ingredients very different from paella's original version