paella

Paella is a rice dish that originated in the Valencia region of Spain and is named after the wide, shallow pan used to cook it, called a paellera or paella pan. The dish is built on short-grain rice, stock, saffron, and olive oil, typically prepared over an open flame and served directly from the pan.

Traditional Valencian paella combines chicken and rabbit with green beans, garrofón beans, tomatoes for sofrito, and sometimes snails. It uses short-grain rice such as bomba or calasparra, which absorbs liquid while maintaining bite. Variants include Paella de marisco (seafood) and Paella mixta (mixed meat and seafood). Regional twists may add artichokes, peppers, or chickpeas.

Preparation generally begins with a sofrito of tomato, onion, and garlic cooked in olive oil, followed by toasting the rice briefly, then adding stock and saffron. The mixture simmers in a single layer without stirring, allowing the socarrat, a caramelized crust on the bottom, to form. The dish is typically finished with rests and served from the pan, sometimes with lemon wedges or allioli on the side.

Origin and cultural notes: Paella developed in Valencia, around Lake Albufera, with roots dating to at least the 18th century. It became widely associated with Spain and spread worldwide in numerous regional and international adaptations. Within Valencia, authenticity is associated with specific ingredients (such as rabbit, chicken, garrofón, and green beans) and traditional preparation, though many non-Valencian versions exist.