Sayadiyah rice originated in Alexandria and was traditionally the food of fishermen. It is quite different from what we now call Sayadiyah rice. Fishermen used to prepare it with vegetables and all kinds of fish that were different from their usual catch. It was cooked in a large pot to serve all the fishermen during their trips at sea. Some called it 'Sayadiyah' because, when they ate it, they would scoop up whatever stuck to their spoons as if they were fishing from the plate, sucking the flavors and tossing out the fish bones, one by one, like cats. In modern cooking, the idea spread to Spanish cuisine, where it became known as paella, which means 'leftovers' in Arabic. The Spanish make it with crab in the shell, shrimp with shells, and mussels in their shells. Today, we usually make Sayadiyah rice with browned onions for flavor and color. Many people are still unfamiliar with the history and evolution of Sayadiyah rice as a coastal dish for seafood lovers. Let's make it together, using onions and spices for a budget-friendly version.