From 711 to 726, the Berber Arabs invaded Spain, establishing their presence for nearly eight centuries, until 1492. Around the year 800, they introduced rice cultivation to Spain, starting in Valencia and Murcia before expanding to the Ebro Delta and the Catalan town of Pals. Along with rice, they brought culinary innovations, including stuffed rice balls filled with vegetables, meat, or fish.

Simultaneously, the Arabs introduced their renowned kebbeh—stuffed meatballs—and inspired the Spaniards to adapt these concepts to local ingredients, such as vegetables for rice fillings in Catalonia.

From 827 to 1091, Sicily also came under Arab rule, a period spanning over 260 years. During this time, the Arabs introduced their cuisine, including recipes for stuffed rice dishes, which would later evolve into the Sicilian Arancini. Even after Arab rule ended, Sicily maintained strong cultural and culinary ties with Spain, especially with the Aragonese and Catalan regions, from 1300 to 1860. These exchanges further shaped eating habits across the regions.