Thought to have originated in Valencia, this paella stays true to its authentic roots with a delicious combination of meats such as duck, chicken, and pork belly. While it's best prepared in a traditional paella pan, don’t worry if you don’t have one: any large, wide pan will do. Just try to avoid non-stick ones, as you’ll want the rice at the bottom to develop a slight crust, known as socarrat, for that genuine paella experience!