🥘 Paella (Spain)

1. The History of Paella

Paella originated in the coastal city of Valencia in the 19th century. Farmers and workers created the dish by cooking rice with available ingredients — vegetables, rabbit, snails, and saffron — over open fires. As Spain’s trade expanded, seafood and chicken were added, transforming Paella into the colorful dish we know today.

The word “paella” actually refers to the wide, shallow pan it’s cooked in. Today, Paella is a symbol of Spanish unity and celebration, often shared among family and friends on weekends and festivals.

2. Key Ingredients

• 2 cups short-grain rice (preferably Bomba or Calasparra)
• 4 cups chicken or seafood stock
• 1/2 tsp saffron threads
• 200 g shrimp or prawns
• 200 g mussels or clams
• 200 g chicken thighs (cut into pieces)
• 100 g chorizo (optional, for flavor)
• 1 onion, chopped
• 1 red bell pepper, diced
• 2 tomatoes, grated or finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Olive oil, salt, and pepper to taste
• Lemon wedges and parsley for garnish

3. How to Make Authentic Paella (Step-by-Step)

1. Prepare the saffron stock: Warm the chicken or seafood stock, add saffron threads, and let steep for 10 minutes.
2. Sear the meat: In a wide paella pan, heat olive oil and brown the chicken (and chorizo if using). Remove and set aside.
3. Cook the base: In the same pan, sauté onion, bell pepper, and garlic until soft. Add tomatoes and paprika, cooking until the mixture thickens into a sofrito.
4. Add rice: Stir in the rice to coat it with the sofrito, then pour in the saffron stock. Do not stir again after this point.
5. Add meat and seafood: Arrange chicken, shrimp, and mussels evenly across the pan. Simmer over medium heat until liquid is absorbed (about 20 minutes).
6. Rest and serve: Remove from heat, cover with a towel, and rest for 5 minutes. Garnish with lemon wedges and parsley.

4. The Secret to Perfect Paella

The hallmark of great Paella is the socarrat — the crispy, caramelized layer of rice at the bottom of the pan. It forms naturally when the heat is just right. Resist the temptation to stir — let it form!

5. Regional Variations

• Paella Valenciana: The original version — with rabbit, snails, and green beans.
• Seafood Paella: Popular on Spain’s coast, using shrimp, squid, and mussels.
• Mixed Paella: Combines chicken, seafood, and vegetables — a modern favorite.
• Vegetarian Paella: Made with artichokes, beans, and peppers for a lighter meal.

6. Cultural Importance

Paella represents the essence of Spanish culture — communal, colorful, and full of joy. It’s often prepared outdoors for festivals, Sunday gatherings, or family reunions. The dish captures the Mediterranean spirit of sharing, tradition, and togetherness.