Paella: A Delicious Journey Through Spain's Iconic Rice Dish

A quick question – if someone says the phrase “Spanish food” to you, what’s the first thing that pops into your head?  I’m guessing the chances are high you thought ‘paella’.  But do you know how paella originated, or how there are now many variants on this versatile dish across the regions of Spain and around the globe? 

Paella: A Delicious Dish with a Rich History 

Paella is a rice dish that has justifiably grown in popularity.  Originating in Valencia, a province on the eastern coast of Spain, it is a delicious and hearty dish that has become a staple in Spanish cuisine and is enjoyed around the world. Here, we will take a closer look at the history of paella, the regions where it is commonly found, and a list of dishes that use it. 

History of Paella 

Paella has a long and interesting history dating back to the 18th century.  Valencia region was and is known for its fertile land and abundant crops, which included rice. Many visitors to coastal resorts in Spain these days think of paella as a seafood dish, but that’s not how it originated. The farmers in Valencia used to cook a dish called "arroz a la valenciana" (Valencian rice), which consisted of rice, saffron, and a variety of meats, including rabbit and snails, and vegetables. Over time, this dish evolved into what is now known as paella. 

The dish got its name from the pan in which it is traditionally cooked. A paellera is a wide, shallow pan with two handles (or even four for the really big paelleras) that is used to cook the rice and other ingredients. The dish became popular in the 19th century, when it was served at festivals and other celebrations in Valencia. 

Regions where Paella is Found 

Paella is now enjoyed throughout Spain and around the world. However, the dish remains most popular in Valencia and the surrounding regions. In fact, the province of Valencia is the largest producer of rice in Spain, and the rice used in paella is typically grown in the surrounding areas.  You can discover more about the varieties of rice grown in Spain for use in Paella here. 

Paella is also popular in other Spanish regions such as Catalonia, Murcia, and Andalusia, where chefs and home cooks will often prepare it with regional ingredients and variations in cooking methods. 

Different Types of Paella 

Paella is a versatile dish and, as we’ve already covered, it can be prepared with a variety of ingredients, including seafood, meats, and vegetables. Here are some dishes similar to paella: 

Seafood Paella - This dish is made with a variety of seafood such as shrimp, mussels, and clams, along with rice and saffron. 

Valencian Paella - This is the original paella recipe that includes rabbit, chicken, and green beans. 

Mixed Paella - This version includes both seafood and meat, such as chicken and chorizo sausage. 

Vegetarian Paella - This version is made with a variety of vegetables such as peppers, artichokes, and peas, and is perfect for those who do not eat meat. 

Arroz a banda - This is a variation of paella made with seafood and served with a rich broth

Arroz del Senyoret: "Gentleman's Rice", offering a fuss-free seafood indulgence. Delectable flavours without the de-shelling hassle. Fideua - This is a variation of paella made with thin fideua noodles instead of rice, along with seafood and vegetables.