Widely acclaimed as the most popular Spanish dish, paella is a one-pot specialty that is based on saffron-flavored rice, while the additional ingredients may include meat, seafood, or vegetables. Although paella originated in Valencia, where it was made with seasonal vegetables, poultry, rabbit, and snails, in modern-day Spain, the name is used for all rice dishes prepared in a paellera or paella - the traditional shallow pan that is used both for cooking and serving.
Paella has humble origins—it most likely originated around Albufera lagoon, an area known for its rice fields and wildlife, where it was made with locally-sourced ingredients. The exact ingredients used in paella have long been a matter of dispute, but everyone agrees that each paella should have a subtle saffron flavor.
VARIATIONS OF Paella
MOST ICONIC Paella
Seafood paella is one of the most popular paella varieties, not only in Valencia, but also in Andalusia and all along the Spanish coast. Due to the abundance of fresh fish and seafood, this dish is an absolute summer favorite in Spain. Paella de mariscos is prepared with a typical base of saffron-flavored rice, peppers, and tomatoes, but it owes its stunning visual appearance to the flavorful combination of fish, shrimp, mussels, and clams.
It is recommended to prepare this rich dish over a wood fire to infuse it with a delicate smoky aroma.
MOST ICONIC Paella de mariscos
MAIN INGREDIENTS
Often referred to as the original paella, this Valencian classic traditionally consists of rice that is cooked alongside chicken thighs, rabbit, three types of beans, tomatoes, and snails. Valenciana is generously seasoned with saffron and smoked paprika.
It is always prepared in shallow paella pans. According to tradition, the use of additional ingredients is strictly forbidden, and only Valencian rice (PDO) should be employed in the dish. Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region.