Paella
“Valencia's iconic saffron rice dish cooked in a wide shallow pan with seafood, chicken, and vegetables over open flame.”
Rice
Saffron
Shrimp
Clam
Tomato
GarlicWhere it comes from
Paella, a vibrant and iconic dish from Valencia, reflects the agricultural and coastal bounty of Spain. This dish has its roots in the 15th century and is a festive centerpiece for gatherings, symbolizing the region's communal spirit. Surprisingly, traditional paella is cooked over an open flame, allowing for a unique flavor that cannot be replicated indoors.
A vibrant masterpiece from Valencia, paella is all about layering flavors and showcasing color. It's a feast for both the eyes and the palate.
On the Palate
What goes into it
Vegetables
Fruits
Grains & Staples
Dairy & Fats
How it's made
- 1
Sauté a mix of seafood, chicken, and vegetables in olive oil until just cooked.
- 2
Add rice and saffron, stirring to toast the grains before adding broth.
- 3
Cook the mixture uncovered, allowing the rice to absorb flavors and develop a crispy bottom layer, known as socarrat.
