Real Spanish paella is a dark, rich, smoky creation: denser than a pilaf, drier than a risotto, and arguably more satisfying than both. As David Rosengarten explains in The Art of Paella, there’s not much of a consensus regarding how this delicious dish, perhaps Spain’s most famous, should be prepared and what should, or shouldn’t, go into it. From traditional Valencia-style with rabbit and snails to the shrimp and chicken version most of us are familiar with, Paella 5 ways, traditionally cooked over an open fire or grill, all follow the basic process/recipe outlined in our step-by-step gallery: The Principles of Paella.
Paella with Rabbit and Snails (Paella Valenciana)
Classic Valencia-style paella is made with rabbit and snails—this particular recipe is based on one in Jeff Koehler’s La Paella (Chronicle, 2006). Click here for the recipe.
Fisherman’s Paella (Paella a la Marinera)
This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. Click here for the recipe.
Because it includes both shrimp and chicken, this paella is considered “Americanized” — but it’s no less delicious, with a smoky kick from paprika and chorizo. Click here for the recipe.
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia. Click here for the recipe.
Rice with Duck and Turnips
We discovered this traditional rice dish while researching paella in Valencia. Click here for the recipe.
- Mixed Paella (culinaryspirits.wordpress.com)
- The Perfect Paella! (westseattleherald.com)
- Paella Party (prettymorning.com)