Paella is one of Spain’s most iconic dishes—a vibrant, saffron-infused rice feast traditionally cooked in a wide, shallow pan. While Valencia is the birthplace of paella, it has since spread worldwide, with countless variations ranging from traditional to creative. Here’s everything you need to know to make a perfect paella, along with tasty variations to try.
The Foundation of a Great Paella
- The Pan: A wide, shallow pan (paellera) ensures even cooking and allows the rice to form the coveted socarrat — the crispy, caramelized bottom layer.
- The Rice: Short-grain rice is essential. Look for Bomba, Calasparra, or Arborio (if you can’t find Spanish varieties). These absorb liquid without getting mushy.
- The Stock: A flavorful stock (chicken, seafood, or vegetable, depending on the type) is key. Homemade stock is best.
- The Saffron: This golden spice gives paella its distinctive color and earthy aroma. Use high-quality saffron threads, not powder.
- Extra Virgin Olive Oil: Sautéing the ingredients in olive oil adds depth and facilitates the melding of flavors.
A Word on the Importance of Olive Oil in Paella
Paella is a Valencian dish rooted in Mediterranean cuisine, where olive oil is the main cooking fat. Its fruity, peppery, and sometimes nutty notes enrich the sofrito (the sauté of onion, garlic, tomato, and peppers) that forms the backbone of the dish. Unlike neutral oils, olive oil adds depth and authenticity to paella’s taste.
Cooking Medium for Sofrito and Meats
Olive oil withstands the high heat needed to sear chicken, rabbit, or seafood during the initial stages of the cooking process. It helps caramelize vegetables and meats, enhancing the savory umami base. What’s more, when the rice is added, olive oil helps coat each grain, preventing clumping. This coating ensures the rice absorbs broth evenly while developing the socarrat (the prized crispy bottom layer of rice).
Health Benefits
Olive oil is rich in monounsaturated fats and antioxidants, making paella not just delicious but healthier than if cooked with butter or refined oils. In short: Olive oil in paella is not optional—it’s essential for authenticity, technique, and flavor.
Classic Paella Valenciana (Traditional)
It’s widely believed that paella, as we know and love it today, was first cooked by farm laborers in the 18th century. The large paelleras used meant it was a convenient dish to prepare for large numbers of people. Early incarnations of paella probably included some of the following:
- Rabbit, chicken, and sometimes snails
- Green beans, butter beans, and artichokes
- Olive oil, saffron, paprika
- Cooked in chicken stock
This is the most traditional version from Valencia — rustic and hearty.
Popular Variations
Nowadays, paella has evolved to include new flavors and ingredients. Here are some variations that have become popular in recent times, along with the key ingredients needed to make them.
Seafood Paella (Paella de Marisco)
For many, seafood paella has become the definitive version of the dish. This is perhaps due to the vibrant maritime tradition of Valencia, where locals are quick to incorporate the catch of the day into whatever they’re cooking.
- Uses shrimp, mussels, clams, squid, and fish
- Cooked in a rich seafood stock
- Garnished with lemon wedge
Mixed Paella (Paella Mixta)
If you’re looking to enjoy the best of both worlds, try cooking a mixed paella. Incorporating both meat and seafood, mixed paella lays a claim to being the most popular variation served in Spain today, despite what the purists may say!
Vegetarian Paella
Packed with artichokes, bell peppers, peas, mushrooms, zucchini, and green beans to amp up the flavor and texture of the dish, compensating for the absence of meat and seafood. Vegetable stock and smoked paprika are commonly added to increase the aromatic dimension of the dish.
Black Paella (Arroz Negro)
One variation that has surged in popularity in recent times is black rice paella. Despite what many people think, it’s not actually made with black rice, although you’re always welcome to experiment! In fact, its color is derived from the use of squid ink in the recipe. Boasting an intense seafood flavor, it’s often finished with alioli sauce, making the dish extra creamy and satisfying.
Tips for Success
Don’t stir once the stock is added. Unlike risotto, paella should cook undisturbed so the rice forms a crust. Use medium heat. Too high and the rice burns; too low and it won’t form socarrat. Rest before serving. Let the paella sit for 5–10 minutes under a clean kitchen towel before serving.
Serving Suggestion: Always serve paella family-style, straight from the pan, with wedges of lemon, crusty bread, and perhaps a glass of Spanish wine or sangria.
To learn more about the benefits of cooking with olive oil, make sure to check out our blog.
