Valencia · Spain
Paella
Paella is Spain’s iconic rice dish from Valencia, cooked in a wide, shallow pan over open heat. Short-grain bomba rice absorbs a saffron-scented stock until tender but firm, forming the prized crispy bottom layer called socarrat. Traditional versions feature rabbit and chicken; seafood and mixed versions are equally beloved worldwide.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Where it comes from
Born in the mid-19th century in the rural marshlands around Lake Albufera near Valencia, where farm laborers cooked rice over an open orange-wood fire with whatever was on hand: rabbit, chicken, snails and local beans. It takes its name from the wide, shallow 'paella' pan it is cooked in. Purists still insist the authentic version contains no seafood, only land proteins, green beans (bajoqueta), garrofó beans, saffron and rosemary.
Where to eat Paella
12 restaurants worldwide serve it.
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Best cities for Paella
The variants
Paella Valenciana
The original: rabbit, chicken, green beans and garrofó beans, protected by a denomination of tradition.
Paella de Marisco
Seafood paella with prawns, mussels, clams and squid — the international favourite.
Paella Negra
Black paella coloured and flavoured with squid ink, popular on the Catalan and Valencian coasts.
Paella Mixta
Mixed meat and seafood — loved abroad, debated in Spain.
Cook it yourself
- Paella Valenciana — the definitive home method
The original paella from Valencia: chicken, rabbit, green beans and saffron over open heat. This home method works on a gas burner and delivers real socarrat.
FAQ
What is the difference between paella and risotto?
Paella is cooked uncovered in a wide pan without stirring, producing a dry, separated grain and a crispy socarrat base. Risotto is stirred continuously with added stock, releasing starch for a creamy texture.
How do you pronounce paella?
In Spanish: “pa-eh-ya” (/paˈeʎa/). The double L sounds like the “lli” in million.
What rice is used for paella?
Bomba or Calasparra short-grain rice from eastern Spain — they absorb up to three times their volume in stock without turning mushy.