Paella Story
In Spain
Paella is more than just a dish—it’s a celebration of Spanish culture, heritage, and the art of communal dining. Originating in Valencia, this vibrant and flavorful meal has become a culinary icon, loved both in Spain and around the world. With its rich history rooted in the traditions of Valencian farmers and coastal fishermen, paella perfectly captures Spain’s diversity through its ingredients and preparation styles.
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In Spain, paella is much more than a meal; it’s an experience. Families and friends often gather on weekends to enjoy this dish outdoors, prepared over an open flame in a paellera (the traditional shallow pan). Each region in Spain adds its unique twist, from the classic paella Valenciana with rabbit and green beans to seafood-rich varieties from coastal areas. The ritual of cooking and sharing paella reflects the Spanish values of community and celebration.
Worldwide
Globally, paella has captured the hearts of food lovers as a symbol of Spanish cuisine. Chefs worldwide have embraced its versatility, adapting it to local ingredients while preserving its essence. The dish’s vibrant saffron-infused rice and bold flavors make it a showstopper at events and a must-try for anyone exploring Spanish gastronomy.
Whether enjoyed in a bustling Valencian square or recreated in kitchens across the globe, paella brings people together, embodying a sense of tradition, creativity, and connection that transcends borders.
Paella Recipe
Cooking Steps:
1. Prepare seafood: Clean prawns, squid, and shellfish.
2. Sauté vegetables: In a large pan, cook diced onion, garlic, tomato, and pepper in olive oil.
3. Add seafood: Add squid and shellfish, cooking until they release their flavors.
4. Cook rice: Stir in rice, add saffron and shrimp broth. Simmer for 15–20 minutes.
5. Finish and serve: Add peas and parsley, adjust seasoning, and let it rest before serving.
Ingredients:
• Rice: 2 cups of short-grain rice
• Seafood: ½ kg squid, ½ kg fresh prawns, 1 handful clams/mussels
• Vegetables: 1 onion, 1 tomato, ½ red pepper, ½ cup peas
• Seasonings: 1 tsp saffron, salt, pepper, fresh parsley
• Broth: 4 cups shrimp broth (or fish stock)
• Others: 2 garlic cloves, olive oil