Valencia's showpiece rice dish — short-grain rice cooked in a wide, shallow pan over open fire in a saffron-and-sofrito broth, forming a caramelised bottom crust (socarrat) prized above all else.
The pan is the dish
Paella refers primarily to the wide, shallow, double-handled pan in which the dish is cooked — from Old Valencian paella (pan), itself from Latin patella. The pan’s geometry — low sides, large diameter — forces maximum surface area contact with the heat source and promotes evaporation, creating the concentrated flavour and the socarrat.
Socarrat — the prize
The socarrat is the thin, caramelised layer of rice that forms on the bottom of the pan over the final minutes of cooking. It should be lightly browned, crisp, and fragrant — not burnt. Achieving socarrat requires confidence: the cook must let the pan sit over high heat for 1–2 minutes without stirring while listening for a faint crackling. Paella that has been stirred has no socarrat.
Valencian paella: the original
Authentic Valencian paella (paella valenciana) contains chicken, rabbit, green beans, butter beans, tomato, saffron, and rosemary — no seafood. The seafood version (paella de mariscos) and mixed version (paella mixta) are modern commercial adaptations. Valencians are particular about this distinction.
The no-stirring rule
Paella is never stirred after the stock is added. Unlike risotto, which is continuously agitated, paella rice cooks undisturbed — this is what produces the dry, separate-grain texture characteristic of proper paella.
Find more foods by letter
Paella starts with P and ends with A. Browse other foods along the same letter.
Foods that contain a letter from "Paella":