THE POST THAT WILL SOLVE YOUR PAELLA DOUBTS

Let’s address a topic that’s possibly one of the most debated in Spanish gastronomy!

We’re fully aware of the controversy surrounding paella in Spain, and we don’t intend to start a debate with our fellow Spaniards in this post. That’s why we want to clarify from the outset that all the information we provide here is based on our personal experience. While we’ve read extensively about the subject and cooked countless paellas in our lives, we don’t view gastronomy as a topic serious enough to argue about beyond a lively family discussion at the dinner table—let alone with strangers on the internet.

That said, we believe everyone should enjoy rice dishes however they like in their own homes. However, as Spaniards (and Valencians), we aim to shed some light on this topic for people outside Spain who may have questions about this wonderful dish and struggle to find reliable information.

Basic concepts: What is paella?

Let’s start by clarifying a few facts that, whether we like it or not, are objective and unchangeable:

1. “Paella” means pan in Catalan, plain and simple. That’s why one of the two definitions of paella accepted by the RAE (Royal Spanish Academy) is: “Pan in which paella is cooked.”
2. The other definition is: “A dish of dry rice with meat, fish, seafood, legumes, etc., characteristic of the Valencian region in Spain.”

Based on these definitions and research by anthropologists who have studied the dish in depth, we know that the original stews cooked in clay pots gradually evolved into wider, shallower metal pans. This evolution led to what we now recognize as the paella pan, allowing the liquid in the stews to reduce, transforming them into drier rice dishes. In fact, the predecessor of modern paella likely resembled what we now know as baked rice (arroz al horno).

Our take on paella

For all these reasons, we believe that paella is more than just a recipe—it’s a concept. Similar to how a tortilla can contain potatoes, zucchini, or carrots, paella can include various ingredients, depending on personal preference. The common factor is that it’s a dry rice dish cooked in a paella pan.

For instance, if we make a paella with asparagus and pork shoulder, we’d call it paella with asparagus and pork shoulder.

Paella as a traditional recipe

That said, some paella recipes have specific names, like paella valenciana, arroz negro, or arroz del senyoret. These are well-defined dishes with specific ingredients that should remain consistent (with minor acceptable variations). For example, we wouldn’t recommend calling a paella with chorizo or shrimp a paella valenciana. However, that doesn’t mean you can’t make a delicious paella with chorizo and shrimp—it just wouldn’t be valenciana.

Some people prefer to reserve the term “paella” exclusively for paella valenciana, calling other variations “dry rice in a paella pan with X” (where X represents the ingredients used). However, we find this approach overly complicated. It’s already understood that paella is dry, made in a specific pan, and contains rice.

Conclusion

We hope you enjoyed this post, where we’ve tried to clarify our stance on this topic. We encourage you to try cooking a paella with your family—or reach out to us to prepare one of the many wonderful versions of this iconic dish for you. Bon profit!