What Is Paella?
Named after the shallow pan in which it is cooked, paella is a much loved Spanish dish from the Valencian region. It has many different variations, but its origins can be traced back to the early 1800s when it was made with rabbit, chicken, snails, and three types of beans.
How to Select the Right Rice for Paella?
For most paella recipes, the short-grained highly absorbent but still somewhat firm Spanish bomba rice is the best option. But since it’s expensive and hard to find, other rice like Calasparra, Italian Carnaroli, Italian Arborio, and Calrose can also be used.
Using short grain rice is super important for authentic paella. If short-grain rice is unavailable, a medium grain will also do, but long grain rice must be avoided.
What to Serve with Paella?
Paella is a hearty dish on its own and hardly needs any sides to complete it. However, it can be served with complimentary dishes like Caesar salad, fried sweet plantain slices, fried pimientos de Padron, and roasted red peppers or enjoyed with some warm crusty bread.
Here are some our delicious recipes that you can serve with Paella:
How to Store Paella?
Take your seafood paella out of the skillet or pan and transfer it to an airtight container after removing all the shells. Store the container and shellfish separately in the refrigerator for up to a day or so, and reheat together in a pan over medium heat with a bit of olive oil.