Paella is a dish that has transcended borders to become one of the most famous culinary standards of Valencia and also of the whole of Spain, and is currently one of the best-known recipes in the world.
Although its origin dates back to the 15th century, it is still one of the most important typical dishes in Spanish gastronomy.
If you want to know a little more about the origin of paella, types of paella and recipes, then you’ve come to the right place!
What is the origin of paella?
Paella has its genesis in the Valencian community, approximately from the 16th century, originally emerging as one of its many rice dishes, with the characteristic that it was cooked in a particular container called “paella”.
It is a dish that also contains an interesting cultural heritage, with the blending of Arab ingredients and flavours such as saffron, with the evolution of local food, to become an iconic and global dish.
Valencian paella has many variations, but many of them still use ingredients such as rice, chicken, saffron, olive oil, tomato paste, water, salt and some kind of meat such as chicken, rabbit or seafood.
In addition, each of these dishes may have one or more differentiating elements, which give it a unique flavour and texture, such as ingredients like paprika, snails, artichokes, pork ribs or garlic.
From the 18th century onwards, with the golden age of rice production, marketing and export, paella achieved a place of honour at the table of Spanish families, becoming a typical dish that is usually enjoyed with the family.
Moreover, from the mid-19th century and the beginning of the 20th century, this recipe spread throughout the world, first through Europe, to France, Italy and the United Kingdom, and later with the migrant exodus to the United States and Latin America.
Finally, the internationalisation of this dish goes hand in hand with the expansion of catering services and other activities, such as the hotel industry, which have turned Spain into a tourist power, with millions of visitors from 1960 onwards.
Types of rice used in paella
When it comes to making paella, rice is one of the fundamental ingredients in this type of preparation. Depending on the type of rice chosen, you will obtain a paella with a unique flavour and texture.
Here are the main types of rice used in one of the most incredible dishes in Spanish gastronomy:
Bomba Rice
This type of rice is perhaps the most characteristic when it comes to preparing paella. Although it originates from India, it has been cultivated extensively throughout the Iberian Peninsula since the Middle Ages.
The fact that it contains only one third of amylose compared to other types of rice makes it particularly suitable for this type of preparation, as it does not tend to stick to the container, as well as having loose grains capable of absorbing flavours.
After preparation, this type of rice acquires a firm consistency, which helps the paella to be quite juicy. When it manages to gelatinise, the grains open up transversally, preventing overcooking.
Sénia Rice
Compared to bomba rice, it is slightly cheaper, although it also yields less. Thanks to its enormous versatility, it is used in Mediterranean cuisine in a wide variety of recipes, from paella to certain types of risottos.
Albufera rice
It is a cross between Bomba and Sénia rice. It is characterised by its pearly, crystalline and round grain. Because it has the right proportion of sugars and starches, it has become very popular among professional chefs.
What are the most popular paellas?
Like any other type of dish, paella has a wide variety of recipes, among which some of the ingredients are usually varied, depending on the region and the taste of the diners.
Here are the most popular ones:
Valencian Paella
Undoubtedly, this is the best known type of paella worldwide. According to what has been established by the Valencian government’s Department of Agriculture, any paella that wishes to be called Valencian must have certain types of ingredients.
Among the most important ones we can mention the following: rice, rabbit, olive oil, salt, water, saffron, tomato, green beans, chicken and garrofón. In addition, this paella can also include pepper, garlic, snails, rosemary, artichokes or duck.
Meat Paella
In this paella, various types of meat are combined with rice and the rest of the ingredients. It is not the most typical paella, but some people enjoy adding pork, rabbit and chicken.
It usually includes a wide variety of vegetables such as carrots and peppers, and some even add cured meats such as sausages or sausages. Because of its excellent taste, this meat paella is very popular.
Seafood Paella
Seafood is the main ingredient in seafood paella. Among its ingredients, we have squid, prawns, clams, mussels, among others. White wine is usually added, which combines very well with this type of flavour.
Similarly, rice with a high starch content is also often used, achieving a denser texture that can optimally absorb the essence of the seafood in the paella.
Vegetable Paella
It is an excellent alternative, especially for vegetarian or vegan diners. It is also ideal for those who want to take care of their health with a healthy dish that tastes quite fresh.
Paella is undoubtedly a star dish, which will never disappoint you if you want to taste the intense flavours of the Spanish gastronomic universe. We recommend you enjoy the recipe in our Spanish cooking class, book now in the company of family and friends.