Spanish Paella

The paella is certainly Spain’s most favourite dish, it encompasses all that is Spanish, the colour, passion, variety, enthusiasm for food and social warmth of the Spanish people.

Originally a poor man’s dish, the now world famous paella has fame with each region, town, village and even household creating their own versions of this gastronomic phenomenon. There are many exciting paella competitions all over the regions of Spain ranging from the biggest to the best tasting and each region has its own dedicated ‘Paella Day’ in Barcelona it is a Thursday, in Andalucia it is a Friday although traditionally it was Spain’s very own Sunday dinner.


An insight into Spanish Paella...

The origin of paella can be traced to the region of Valencia in south eastern Spain where rice is extensively grown, without which there would be no paella! The traditional and original ‘paella valenciana’ contained apart from rice, chicken, pork or rabbit and whatever vegetables could be found in the countryside such as tomatoes and peppers. It was traditionally cooked by the workers out in the fields using whatever was to hand at the time to combine with the rice in order to make a satisfying, nutritious meal to sustain the workers for their day of work.

Since its humble beginnings, the paella has adapted and blossomed and can contain a whole host of ingredients including seafood, different meats and other local specialities such as chorizo, Serrano ham or purely vegetables. It is because of the contrasts of the country, the people and the variety within Spain that the ancient paella dish has evolved from being a cheap means of feeding many people to a beautiful, exciting social dish steeped in tradition.

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