Paella is one of the best-known dishes in Spanish cuisine, and hails from the country’s Valencian region. Paella itself means “frying pan” in Valencia’s regional language, with the wide and shallow pan traditionally used to cook the dish on an open fire.
Paella valenciana, considered the original recipe, consists of round grain rice, green beans, rabbit and chicken, sometimes also duck meat and butter beans, and is cooked in olive oil and chicken broth.
Paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice.
This recipe prepares the paella with seafood.
For ingredients and written instructions, click here. View the original video here.
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