Spanish seafood fried rice originated in the Iberian Peninsula after the 9th century and was made by the Moors. However, at that time, the ingredient was not rice but wheat.

The incantation of bon profit is recited at the end of the preparation, and it is traditionally not eaten with bread.

In Valencia, large gatherings - be it festivals (especially the Fiesta de la Fiera), electoral campaigns, protests - require the production of large quantities of rice, sometimes even to break Guinness World Records. For this purpose, extra-large pots are made.

In Spain it is the food for spring and summer excursions, and it is usually the adult male of the family who is in charge of the cooking.

The rice eaten by Spaniards is often pinched, a flavor that is difficult for Asians, who are used to cooked rice, to accept.