The history and regional variations of paella: A simple recipe to try at home

In this article, we explore the origins of paella, its regional variations, and provide a simple recipe for readers to make at home.

The history of paella

Paella originated in the Valencia region of Spain during the mid-19th century. Traditionally cooked by farm labourers, it was a meal prepared over an open fire using locally available ingredients. The dish’s name comes from the wide, shallow pan, called a paellera, used to cook it.

The original version, known as paella valenciana, included rabbit, chicken, and vegetables. It became more widespread in the late 19th century, reaching different regions across Spain, each adapting the recipe to suit local ingredients and tastes.

Regional variations of paella

While paella valenciana remains the most traditional version, other regions of Spain have put their own spin on this classic dish. Here are some of the most well-known regional variations:

• Paella de Marisco (Seafood Paella): Originating from the coastal areas, this version substitutes meat with seafood such as shrimp, clams, and mussels.
• Paella Mixta: A combination of meat and seafood, often found in tourist-friendly locations. This variation is not considered traditional but is still widely enjoyed.
• Vegetarian Paella: In response to dietary preferences, many regions have created a vegetable-based paella using a variety of seasonal vegetables and legumes.

Each region emphasises local produce, with slight changes in cooking techniques and flavour profiles.

How to make a simple paella at home

Here is a straightforward recipe for making a basic paella at home.

Ingredients:

• 1 cup of Bomba rice or short-grain rice
• 1 bag of mixed seafood (found in most supermarkets)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 large tomato, grated
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 2 cups chicken or vegetable stock (caldo)
• 1/2 cup green beans (optional)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a wide, shallow pan over medium heat.
2. Add the chopped onion and bell pepper, cooking until soft.
3. Stir in the garlic, grated tomato, and paprika. Cook for another two minutes.
4. Add the rice to the pan, stirring to coat it in the tomato mixture.
5. Pour in the stock and saffron, if using.
6. Add the seafood (or chicken, meat or vegetables)
7. Stir well and bring to a boil.
8. Reduce heat to low and let the rice simmer without stirring for about 15-20 minutes, or until the rice has absorbed most of the liquid.
9. Add the green beans in the final 5 minutes of cooking if you wish.
10. Once the rice is cooked, remove from heat and cover the pan with a lid. Let it rest for 5 minutes.
11. Serve with lemon wedges on the side and some crusty bread.
12. Enjoy with some sangria.

Paella is a dish that represents the rich culinary heritage of Spain. Its history is deeply rooted in the Valencia region, but its variations have spread across the country and beyond. With this simple recipe, you can recreate the flavours of Spain in your own kitchen. Whether you prefer seafood, meat, or vegetables, paella offers something for everyone to enjoy.

Also read: Winner of the best paella in the world