The earliest kinds of paella were products of purely local ingredients and eating habits. The dish exists because of rice, and rice has existed in Valencia and its environs ever since the Moors planted it there more than 1,300 years ago, in a lagoon called the Albufera, where the grain is still grown today. Saffron, that precious and earthy spice, brought to Spain by Arab traders in the tenth century, was the Moors' preferred seasoning for rice, and it remains a traditional paella ingredient. Local game like rabbit, and foraged foods like snails, as well as various legumes and vegetables, found their way into rice dishes during the Moorish occupation of Spain, but pork (which was prohibited under Muslim dietary laws) and shellfish did not. After the Moors left Spain in 1492, the Valencians' love for rice dishes lived on. As for that original recipe, one of the first printed versions of it appeared in 1840, but evidence suggests that the cooking of a rabbit-snail-bean-saffron "paella" (named after the wide, shallow steel pan in which such dishes were cooked) was by then a Valencian ritual; the dish was prepared in the countryside over an open fire of dried vines and orange-tree branches, usually on Sundays, usually by the men of the family while the women were at church.