Dish
Paella
Paella is made with short-grain rice, saffron, chicken or seafood broth, onions, garlic, tomatoes, bell peppers, and a variety of meats and seafood such as chicken, chorizo, shrimp, and mussels. The dish is cooked slowly, adding broth one ladle at a time until the rice is cooked to perfection. The result is a flavorful and colorful dish that is perfect on its own or as a side dish.
Origins and history
Paella originated in Valencia, Spain in the 18th century. It was traditionally cooked over an open flame and was made with whatever ingredients were available such as rabbit, snails, and beans. The dish became so popular that it is now a staple in Spanish cuisine.
Dietary considerations
Gluten-free, can be made vegetarian or vegan by using vegetable broth and omitting the meat and seafood.
Variations
Variations of Paella include adding different types of meats and seafood such as squid or lobster, or adding different types of vegetables such as artichokes or green beans.
Presentation and garnishing
Serve in a large, shallow pan and garnish with lemon wedges and fresh parsley.
Tips & Tricks
Let the paella rest for a few minutes before serving to allow the flavors to meld together.
Side-dishes
Paella can be served as a main dish or as a side dish. It pairs well with a variety of Spanish wines such as Rioja or Albariño.
Drink pairings
Pair with a Spanish wine such as Rioja or Albariño.
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Arab-style Paella
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