National Dish Spain: Paella (Recipe)
In this article
Step into the vibrant world of Spanish cooking and savour one of its most celebrated classics: Paella. Born in the sun-soaked region of Valencia, this iconic one-pan dish brings together fresh seafood, tender chicken, colourful vegetables and the unmistakable warmth of saffron. From the beaches of Barcelona to the winding lanes of Madrid, paella is beloved across the country — and with a little patience you can recreate its golden, aromatic magic in your own kitchen.
About Paella
Paella is a traditional Spanish dish that hails from the region of Valencia, and it ranks among the best-known and best-loved national dishes of Spain. Its origins reach back to the 18th century, when rice was grown in abundance across the region. What makes paella so special is its sheer variety of flavours and ingredients. There are countless versions, but the classic preparation often features seafood such as prawns, mussels or squid alongside chicken or rabbit, all united by fragrant saffron.
Ingredients (serves 1–2)
- 200 g rice (ideally short-grain)
- 300 g chicken breast fillet, diced
- 150 g prawns, peeled and deveined
- 150 g mussels, cleaned
- 100 g green beans, trimmed
- 1 red pepper
- 1 yellow pepper
- 1 onion
Shopping for the ingredients
When shopping for paella, it is important to choose fresh seafood and good-quality spices. Make sure the mussels are tightly closed and free from cracks or damage, as this is the surest sign of freshness. Take care over the rice, too — a Spanish short-grain rice such as bomba or an arborio is the best choice, since it soaks up the stock beautifully while keeping a pleasant bite.
Preparing the dish
A little groundwork makes paella far easier to cook. Prepare all of your ingredients before you start, and make sure the vegetables are washed and chopped ready to go. You can also make a stock ahead of time to save yourself a step on the day. A homemade chicken stock lends the paella a deeper, more rounded flavour and is well worth the extra effort.
Step-by-step instructions
- Add a little olive oil to a large pan or a traditional paella pan over medium heat.
- Add the diced chicken breast and fry until golden brown.
- Stir in the chopped onion, the peppers and the green beans, and cook for a further 5 minutes.
- Add the rice and stir well so it is evenly coated and mixed through with the vegetables and meat.
- Pour in the stock — the volume should be about double that of the rice you are using.
- Reduce the heat to low or medium-low and let everything simmer until the rice is tender, around 15–20 minutes.
- In the final few minutes, scatter in the prawns and mussels so they cook through gently.
Gluten-free / lactose-free version
Paella is naturally well suited to a gluten-free and lactose-free table, as rice forms its foundation and there is no flour or dairy in the classic recipe. Simply double-check that any stock or spice blend you use is free from hidden gluten or milk products. For a fully reassured kitchen, reach for a certified gluten-free stock — much like the rice-based comfort you find in Fabes con Almejas. That way every guest can enjoy this dish with complete peace of mind.
Tips for vegans and vegetarians
For a vegetarian or vegan paella, swap the chicken and seafood for hearty vegetables, mushrooms or tofu, and use a vegetable stock in place of the chicken stock. Saffron, peppers and green beans carry plenty of flavour on their own, so the dish loses none of its character. Choose seasonal produce wherever possible for the brightest, most authentic taste, and check that your spice blends contain no hidden animal products.
More tips and tricks
- Use saffron threads or a pinch of turmeric to give your paella its lovely golden colour.
- Feel free to add other seafood such as squid or scallops to ring the changes.
- Experiment with different spice mixes to bring your own personal touch to the dish.
- Resist the urge to stir once the rice is simmering — leaving it undisturbed encourages the prized socarrat, the crisp golden crust at the base of the pan.
Adapting the recipe to your taste
Adapt this recipe however you like! Add more vegetables for a lighter result, or reach for lamb instead of chicken if you prefer a richer, more robust dish. You might increase the saffron for a deeper colour and aroma, or dial up the peppers for extra sweetness. Paella is endlessly forgiving, so let your own preferences guide the pan.
Ingredient substitutions
If you are not fond of mussels, you can simply leave them out or swap in other seafood instead. For a meat-free version, replace the chicken and seafood with tofu or mushrooms, which soak up the saffron-scented stock wonderfully. Different peppers, beans or even a handful of peas all work as easy stand-ins, much as the clams shine in Almejas en Salsa Verde. Substitutions like these let you tailor the recipe to what is in season or to your own taste.
Drink pairing ideas
Paella pairs beautifully with a cool glass of Spanish white wine such as Albariño or Verdejo, whose crisp freshness balances the richness of the rice. A light red such as Tempranillo also works well if you prefer something with a little more body. For a non-alcoholic option, a refreshing alcohol-free sangria brims with fruit and makes a festive, summery choice for the whole table.
Serving and presentation ideas
- Serve the paella straight from a traditional paella pan for an authentic, convivial look.
- Garnish the dish with fresh parsley and lemon wedges for an extra burst of flavour and colour.
- Bring the pan to the centre of the table and let everyone help themselves, just as families do across Spain.
A bit of history
Paella has its origins in the region of Valencia, where it has been prepared since the 18th century. The name paella comes from the wide, shallow pan traditionally used to cook it. In its earliest days it was a humble, working-people’s meal, in which whatever was to hand — chicken or rabbit, vegetables and rice — was cooked together in one large pan. Today it has become a proud symbol of Spanish cuisine, often served at festivals and special occasions.
More recipe ideas
Summary: Paella
Paella is Spain’s national dish, defined by its wonderful range of aromas and ingredients. With our recipe you can bring this delicious one-pan classic to your own kitchen with ease. Adapt it freely to suit your tastes and experiment with different ingredients — from extra seafood to a vegetarian twist. Whether shared at a celebration or enjoyed as a hearty family meal, paella brings the colour and warmth of Spain to any table. Let this Valencian classic inspire you and give it a try.
