Paella in Spain: Classic recipe and regional variations

Few dishes capture the spirit of Spanish cooking quite like paella. Colourful, fragrant and made for sharing, this iconic rice dish began as a humble meal for Valencian farm workers and has grown into one of Spain’s best-known culinary exports. Today, it remains a centrepiece of Sunday lunches, village fiestas and family celebrations from the Mediterranean coast to Madrid and beyond.

Paella takes its name from the wide, shallow pan in which it is cooked. The original Paella Valenciana dates back to the mid-19th century, when farmers around Albufera lake combined short-grain rice with rabbit, chicken, green beans and saffron. Cooked slowly over an open fire, the rice developed a prized golden crust—known as the socarrat—that still defines a perfect paella today.

The essential ingredients

The heart of any paella is bomba rice, a short-grain variety that absorbs liquid without turning mushy. Saffron gives the dish its distinctive yellow hue, while smoked paprika, garlic and olive oil add depth. A good stock—vegetable, chicken or seafood—provides the base. From there, the ingredients reflect the season and the region.

Classic Valencian paella recipe

Serves 4

Ingredients

• 400 g bomba rice

• 1 litre chicken stock

• 300 g chicken pieces

• 200 g rabbit (or extra chicken if preferred)

• 100 g green beans

• 100 g garrofó (large white beans, or butter beans as a substitute)

• 2 ripe tomatoes, grated

• 1 teaspoon smoked paprika

• A pinch of saffron threads

• Olive oil, salt, black pepper

Method

1. Heat a wide paella pan over medium heat and add a generous splash of olive oil. Brown the chicken and rabbit until golden.

2. Stir in the green beans and garrofó, cooking for a few minutes.

3. Add the grated tomato and paprika, cooking until the tomato reduces.

4. Pour in the stock and bring to a simmer. Season with salt and saffron.

5. Sprinkle the rice evenly across the pan—do not stir once added.

6. Cook on a steady heat for 15–20 minutes until the rice absorbs the liquid and a crust forms on the bottom.

7. Rest for five minutes before serving straight from the pan.

Regional twists across Spain

While Valencia guards the crown, every region adds its own flourish:

• Seafood Paella (Paella de Marisco) – Coastal favourites such as prawns, mussels, and squid replace meat, with a rich fish stock for depth.

• Mixed Paella (Paella Mixta) – A modern combination of chicken, seafood and vegetables, popular in restaurants across Spain.

• Arroz Negro – Rice cooked in squid ink for a dramatic black colour and briny flavour, served with garlicky alioli.

• Arroz al Horno – A baked rice dish from inland Valencia with pork ribs, chickpeas and tomatoes, cooked in a clay pot.

• Arroz Caldoso – A soupy rice stew from Catalonia and Galicia, perfect for cooler weather.

A personal taste of paella

Having lived in Spain for many years, I’ve tasted paella in countless places—some memorable, others less so. Locals often advise against ordering seafood paella on a Monday, since most fishing boats stay in port on Sundays and the catch may not be at its freshest. Yet one of the best paellas I’ve ever eaten broke that rule completely: a silky black paella (arroz negro) served at Málaga’s famous El Pimpi. Made with squid ink and perfectly cooked rice, it remains a reminder that sometimes the best meals come from trusting your instincts rather than the calendar.

Paella as a social ritual

In Spain, paella is more than a recipe—it’s an event. Families gather around outdoor burners on Sundays, neighbours compete in giant paella contests at local fiestas, and restaurants prepare pans large enough to feed a village. Eating paella is as much about conversation and connection as it is about the food itself.

Bringing paella home

Cooking paella outside of Spain is easier than it looks. A wide, shallow pan ensures even cooking, and good-quality stock is key to deep flavour. Whether you stick to the Valencian original or experiment with seafood and seasonal vegetables, the real secret lies in sharing it. Paella is a dish made to bring people together—just as it has done for generations in Spain.