• Originated in Valencia, Spain
    • Cooked in a paella pan
    • Can be made with almost any combination of foods
    • 14-inch paella pan serves 2-4; 18-inch pan serves 6-8
    • Always cooked uncovered
    • You may need to use two or more burners to heat the pan
    • Should have a caramelized crust at the bottom
    • Traditionally eaten straight from the pan
    • Serve with lemon slices

  • Paella is a Spanish rice based dish that is also the name of the pan it is cooked in. The precious spice saffron is used to give it is unique flavor and yellow color. The ingredients vary from recipe to recipe, but all paellas have rice, saffron, olive oil, and then usually meat, seafood and/or vegetables. Using the correct ingredients is essential to pulling off paella. Short to medium grain Spanish rice should be used. Using a paella pan, which is a wide, shallow pan with two handles and sloping sides, will let the liquid evaporate while the rice cooks.

  • Paella Ingredients

    1. Spanish Rice
    2. Saffron
    3. Chicken or Rabbit Meat
    4. Olive Oil
    5. Shrimp
    6. Mussels
    7. Tomatoes
    8. Garlic
    9. Peas

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