SAEDNEWS: Paella (pronounced pie-AY-uh) is a classic Spanish dish made with rice, saffron, vegetables, chicken, and seafood, traditionally cooked and served in a wide, shallow pan. Although paella originated in Valencia, it has become widely recognized as Spain’s national dish and one of the country’s most famous culinary symbols.
According to Saednews, Spanish people almost unanimously consider paella a dish that originated in the Valencia region. Valencians, in turn, regard paella as one of their most important cultural symbols. In the Valencian language, the word paella means “pan,” referring to the wide, shallow cooking pan used to prepare this famous dish.
Originally, Valencian paella was a simple lunchtime meal prepared by farmers and field workers. They gathered whatever ingredients were available around the rice fields, often including tomatoes, onions, and snails. Today, paella has become one of the most beloved international dishes, known for its comforting flavors and rich combination of ingredients.
The essential ingredients found in many paella recipes are rice, saffron, chicken, and vegetables. However, the ingredients vary depending on the type of paella and the region where it is prepared.
¼ cup extra virgin olive oil
1 onion, finely chopped
1 bell pepper, chopped (half red and half green)
4 garlic cloves, minced
3 Roma tomatoes, finely chopped
2 tablespoons paella seasoning
Saffron threads
Salt and black pepper, to taste
4 boneless chicken thighs, cut into pieces
¼ cup chopped fresh flat-leaf parsley
2 cups short-grain or broken rice
5 cups chicken broth
½ cup frozen peas
About 12 shrimp, peeled
½ kilogram mussels (around 10–12 pieces)
Calamari rings, if available
Lemon slices, for garnish
Heat the olive oil in a large paella pan or wide skillet over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until the onion becomes soft and translucent.
Add the chopped tomatoes, bay leaf, paprika, saffron, salt, and pepper. Stir well and cook for about 5 minutes until the flavors combine.
Add the chicken pieces and rice, then stir gently. Add the chopped parsley and cook for another minute.
Pour in the chicken broth slowly around the edges of the pan and gently shake the pan to spread the rice into an even layer. Avoid stirring the rice after this stage, as traditional paella develops its unique texture when the rice remains undisturbed.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Allow it to cook while shaking the pan once or twice during cooking.
Cook the paella uncovered for about 15–18 minutes. Then place the shrimp, mussels, and calamari into the rice mixture. Sprinkle the peas over the top and continue cooking for another 5 minutes without stirring.
The liquid should mostly be absorbed, and the rice on top should become tender. If the rice is still undercooked, add about ¼ cup more broth or water and continue cooking until it reaches the desired texture.
Remove the pan from the heat and cover it with a lid or aluminum foil. Place a kitchen towel over the cover and allow the paella to rest for about 10 minutes.
Serve the paella warm, garnished with fresh parsley and lemon slices.
If you do not enjoy seafood, you can simply leave it out and add more chicken and vegetables instead. You can also customize the dish with your favorite seafood combinations, such as mussels, scallops, or pieces of fish.
For those who do not live near the coast, frozen seafood is an excellent and convenient option that still provides great flavor.
Spanish paella is more than just a rice dish; it is a celebration of Valencia’s culinary heritage and a perfect choice for anyone who enjoys exploring international cuisine.
