Introduction
What to expect
A festive Spanish rice dish from Valencia, loaded with saffron, shellfish, and tender proteins.
The story
Behind the recipe
Paella is a rice dish that originated in the Valencian Community of Spain. It is believed to have been developed by rice farmers in the mid-19th century around the Albufera lagoon, where they combined rabbit, chicken, snails, and vegetables in a wide shallow pan. The name "paella" comes from the Valencian word for the pan itself, reflecting Roman and Arab influences that introduced rice to the region. Seafood versions and mixed versions evolved over time, but the classic Valencian recipe remains a cherished symbol of local identity.
Method
Instructions
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1
Warm stock and steep saffron threads in it for 15 minutes.
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2
Brown chicken pieces in olive oil in a wide paella pan, then set aside.
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3
Saute onion, garlic, and paprika until fragrant and softened.
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4
Add rice and stir to coat in the flavored oil for 2 minutes.
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5
Pour in saffron stock and arrange chicken, shrimp, squid, and mussels on top.
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6
Simmer without stirring for 20 minutes until rice absorbs the liquid.
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7
Scatter peas over the surface in the last 5 minutes.
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8
Let rest off heat for 5 minutes, then serve with lemon wedges.
Adaptations