7 January, 2020
Estimated Reading Time : 1 minute, 44 seconds
Paella is a traditional Spanish dish from Valencia. It is a rice dish that can include meat, fish, seafood, and vegetables, and is characterized by the use of saffron, a unique seasoning that gives it a yellow color and a distinctive flavor. Paella is one of the most well-known dishes of Spanish cuisine, which is why it can be seen internationally as Spain's quintessential dish. However, Spaniards almost unanimously consider it a dish from the Valencian region; locals there also view paella as one of their cultural symbols.

Paella takes its name from the traditional wide, shallow pan used to cook the dish over an open flame. "Paella" means "pan" in Valencian, the regional language of Valencia.

As a main course, it may have ancient roots and a very old history, but its modern form dates back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the eastern coast, where it has been consistently prepared and spread throughout the country.

There are three main types of paella: Valencian paella, which consists of rice, vegetables like onion and red pepper, rabbit, chicken or duck, snails, beans, and seasonings such as saffron; seafood paella, which is made with rice and various seafood such as shrimp, prawns, octopus, mussels, crab, and seasonings; and mixed paella, which combines seafood, white meats, vegetables, beans, and various seasonings.

There are also other variants like Black Paella, which gets its color from squid ink added in moderate amounts to intensify the flavor, along with squid pieces, garlic, green peppers, sweet paprika, olive oil, and seafood broth. Many chefs also add other seafood like crab and shrimp.

Paella is a complex dish with many ingredients and layers of flavor. Traditionally, Spaniards accompany it with beverages such as rosé wine or a Spanish white wine like Albariño. Sparkling wine lovers might try a good Spanish cava, while red wine enthusiasts may prefer a light Spanish Rioja to complement the meal.

For its preparation, a special pan called a "paellera" is used—a round, shallow pan made specifically for this dish. These open, circular, metal pans are approximately 2 to 2.5 inches deep (5 to 6 cm). They distribute heat evenly and withstand cooking over embers. Paelleras can be made of carbon steel, stainless steel, or enameled metal and have two handles. The material, shape, and shallow depth make them perfect for cooking rice, which is the main focus of paella. They are available in sizes from a 9-inch pan that yields 1 to 2 servings per pan, traditionally served in the pan itself to preserve the authenticity of the dish.