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Paella (from Valencian for frying pan, pronounced "pah-eh-yah", SAMPA [pa'eLa]) is a typical dish of Valencia, Spain, where it is eaten especially on Sundays and in Falles. There are many variations of it with different ingredients, this one is the original Valencian recipe.

It has become a custom for mass reunions (festivals, political campaigns, protests) in Valencia to prepare an enormous paella, sometimes to win a mention in Guinness Book of Records. Adhoc long-diameter pans are commisionned for these cases.

Paella and its variations are a typical picnic dish for the Spanish spring and summer, often cooked by the family male adults.

Table of contents
1 Ingredients (for 4 people)
2 Preparation
3 Ritual Eating
4 Pictures
5 Famous Cooks
6 Related Dishes

Ingredients (for 4 people)

(no "onion", no "garlic", no "chorizo", no "peas". These ingredients may be seen in some touristic places all around the world but cannot be considered authentic ingredients of a true Valencian Paella)


Clean well the snails, the chicken and the rabbit. Cut the chicken and the rabbit in small pieces. Put olive oil in a paella pan, and when hot, stir-fry the chicken and the rabbit pieces. When that is all sofregit, add the tomato and stir-fry til well sofregit, then the vegetables and stir-fry til they reduce. Add a little bit of paprika and, preventing it from being burnt, then add the water, as described next.

Optionally, in another container, water must have boiled alone for half an hour. You can also pour cold water directly, but the important thing is that the water is calcarean, as it is in Valencia. After that, throw the (boiling) water to the paella (double volume than the rice, use a cup for measuring). Add the saffron and salt to taste, and at last add the snails. Let lively boil for around 10 minutes. Correct the evaporated water during these minutes by adding a little more water. Then add the rice and stir. The rice must hard cook to slow fire 10 minutes and 10 minutes to slower fire. Set the fire off, put some small branches of rosemary over the rising rice, and let the rice soak the remaining liquid in. Remove from fire and cover with some newspaper sheets for about 10 minutes. Once the rice gets dry the paella is ready to be served.

Ritual Eating

Some lemon juice may be poured over the paella. The magic words "bon profit" must be said. Paella dish is usually eaten on the very paella with a spoon. As a local rule says, no bread must be eaten if the paella is to be finished.


Famous Cooks

It is said that Ploro cooks the most delicious paellas all around the globe.

Related Dishes

Fideua, Arròs negre, risotto

see also Wikipedia Cookbook