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paella

Name: paella
Cuisine: Spanish
Ingredients: 2 cups short-grain rice (Bomba or Calasparra); 1 teaspoon saffron threads; 3 tablespoons olive oil; 300 grams chicken thighs; 200 grams rabbit meat; 150 grams green beans (ferraura or flat beans); 2 medium, grated roma tomatoes; 100 grams garrofón (large white beans); 1 teaspoon paprika; 4 cups water or chicken broth; to taste salt

Paella is a traditional Spanish rice dish known for its vibrant saffron-infused flavor, colorful presentation, and combination of seafood, meats, and vegetables. It is culturally significant as a communal meal often prepared during festivals and family gatherings in the Valencia region.

11 ingredients

savoryearthyumamiaromaticslightly smoky

Culinary DNA Preview

Spanish70%

Middle Eastern20%

Americas10%

Ingredients

short-grain rice (Bomba or Calasparra)
2 cups
saffron threads
1 teaspoon
olive oil
3 tablespoons
chicken thighs
300 grams
rabbit meat
200 grams
green beans (ferraura or flat beans)
150 grams
roma tomatoes
2 medium, grated
garrofón (large white beans)
100 grams
paprika
1 teaspoon
water or chicken broth
4 cups
salt
to taste

Method

Steps not available

Origin Story

Paella originated in the mid-19th century in Valencia, Spain, where local farmers combined available ingredients over an open fire to create a hearty dish that celebrated the region’s agricultural products.

Culinary DNA

Ingredient ancestry breakdown

Spanish70%

ingredients+techniques

Middle Eastern20%

ingredient_origin

Americas10%

ingredient_origin

Techniques

sautéing browning simmering infusing

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