paellas

Paellas are a family of rice dishes that originated in Valencia, Spain. They are traditionally cooked in a wide, shallow pan called a paellera or paella pan, which helps the rice cook evenly and develop a crisp bottom layer known as socarrat. The defining ingredient is short-grain rice that absorbs flavorful stock and saffron, giving the dish its characteristic color and aroma.

Core components typically include short-grain rice (such as bomba or senia), olive oil, a sofrito base (often tomato, onion and garlic, with bell pepper sometimes), stock or broth, and saffron or colorant. Meat such as chicken and rabbit, sometimes snails, may be combined with seafood like shrimp, mussels, clams and squid. Vegetables such as green beans and garrofón (a Valencian white bean) are common, depending on the variation. Salt is used to taste.

Cooking technique involves heating the pan, layering rice with hot stock, and avoiding stirring once the liquid is added. The liquid is absorbed as the rice cooks, typically in 18–25 minutes, creating a shallow crust on the bottom and sides. The dish rests briefly before serving, allowing flavors to settle and the socarrat to finish.

Varieties include Paella Valenciana (chicken, rabbit, and sometimes snails), Paella de Marisco (seafood), Paella Mixta (mixed meat and seafood), and Paella Vegetariana. While Valencian origins remain, paella has many regional and international interpretations, and is commonly prepared for gatherings, often outdoors, and served directly from the pan.