Paella: Bring The Cuisine Of Spain’s Costa Blanca To Your Table

Spanish Paella Rice

Spain as a country is the result of the combination of different regions each of which have their very own identity, not only in terms of customs, but also language and food traditions. That translated to the national cuisine which has also received the influence of the varied groups that went through the territory.

Besides, and related to this, we can’t forget the Spanish people welcomed the traditions that had existed for years in the American continent. As a result, in this beautiful country, we’re going to find a wide variety of options, flavors, textures and more when it comes to their cuisine making it one of the most diverse and unique.

Spanish essentials

As varied as it can be, we can still acknowledge Spain has some staple elements, food or recipes. Depending on who you ask, where they live and what they like, you might find that tortillas, tapas and jamón are the population’s favorites. But if we’re going to discuss in terms of percentage, paella beats every number.

Spanish cuisine is based on fresh, seasonal ingredients, reflecting the principles of the Mediterranean diet, at least in most of its regions. Tomatoes, olives, potatoes, seafood, amazing seasonings and more are part of their every-day meals, and let’s not forget the nutritious aspect.

Now, paella has all this in its favor. Being the popular dish it is, you’re going to find many recipes of it, each adapting to your likings and needs. Some may say it’s not the same, but the veggie version is growingly popular nowadays.

But first and foremost…

Truth be told, seafood paella might be the dish you want to try to give the Spanish experience a go. It’s worth mentioning that some people consider paella Valenciana to be the original and true version of paella. But seafood paella is, undoubtedly, more popular among locals and tourists. Even though its name indicates the presence of clams, shrimps, squids and more, the key element here is rice and the socarrat, that layer underneath the rice which may seem burnt, but tastes crispy and delicious.

Many myths exist around this traditional dish and the most frequent one is that paella is difficult to make, that it’s only the experts’ matter and that it takes forever. But, as said, those are just myths which shouldn’t prevent you from giving this great recipe a try at the comfort of your own house:


  • 1 red pepper.
  • 1 onion.
  • 3 cloves of garlic.
  • 3 cups of broth (vegetable or fish)
  • 1 cup of tomato sauce.
  • 1 squid.
  • 1 cup of shrimps.
  • Fresh mussels.
  • 1½ cup of rice.
  • Salt
  • Black pepper.
  • Paprika.


  1. Start with the vegetables, mince three cloves of garlic. Peel and dice the onion and the red pepper.
  2. Now let’s get to the seafood, wash a squid tube and half it. Dice it up.
  3. Wash and peel the shrimps. Now take the mussels, rinse them two or three times to wash them up.
  4. You don’t really need a paella pan, but if you have one, now it’s your chance to use it. Pour some olive oil in the previously heated pan.
  5. Place the squid and get it soaked in the olive oil. Cook it for two minutes, not completely and remove it from the pan.
  6. Now add the diced onions and the minced garlic. Get the onion translucent and add the red pepper. Make sure everything gets soaked in the olive oil and cook for a few minutes.
  7. Then add the tomato sauce and season everything with some salt, paprika and black pepper. Stir frequently and cook for 3 to 5 minutes.
  8. Now take the squid back to the pan. You’re going to add the rest of the seafood later.
  9. Add the broth and mix everything together.
  10. Bring the mix to a boil and add the rice while stirring to distribute it evenly in the pan.
  11. Now add the shrimps and the mussels. Cook everything for five minutes and reduce the heat to low.
  12. Without stirring let everything cook for ten to twelve minutes and then take the heat to high for two extra minutes.
  13. Before serving, turn the heat off and cover the pan with a lid. Let everything rest for five minutes so the steam can finish the cooking process.
  14. Remove the lid, top the mix with some parsley, serve and… enjoy!


Even More Stories You May Like (courtesy of Google)

Comments are closed.