Paella is a traditional dish that was originally invented in the Valencia region of Spain. The ingredients are varied and can include beef poultry or seafood depending on the region, but the basic way of cooking it has not changed. More recently, the dish has spread across seas to become popular in Hispanic North and South America. Tradition had the men of a village making the paella with orange branches, pine branches and pine cones to cerate a distinct, smoky flavor. Nowadays both men and women make paella and that particular type of wood is not always used but one thing will never change and that is the pegado. The pegado is the delicacy of the crunchy fried bottom skin of the paella dish that is the last little bit eaten. It is made by turning the heat on the burner all the way up when the dish is nearly ready and letting the rice cook. Cooks know when the rice is ready due to the obvious aroma of rice wafting up from the base of the pan.