Paella is cooked in a wide, flat pan called a paellera, and is usually prepared for two people. Although Spaniards swear it is best eaten at lunchtime, you won’t be making a culinary blunder is you choose it for your evening meal.
Valencian in origin, paella is a famous Spanish dish. No visit to Spain is complete without experiencing it. Paella comes in many variations, but may follow a traditional recipe. If the ingredients are too diverse to single out individually it is simply called Paella mixta, a combination of rice cooked with seafood, chicken, chorizo, (A type of spicy sausage), and vegetables in a saffron broth.
Paella Ala Marinera combines rice with seafood, Paella a la Valencia is prepared with rabbit, snails and broad beans, while Paella huertana is a vegetarian version. Other rice-based dishes are simply called Arroz (rice) followed by the main ingredient such as chicken — Arroz con pollo — or flavored with squid ink — Arroz negro.
