Paella originated in Valencia, Spain, in the 18th-19th century as a farmer’s dish cooked over open fire. The seafood version (paella de mariscos) features saffron-infused rice with fresh seafood, creating a socarrat (crispy bottom). It’s traditionally made in a wide paellera pan for even cooking.

This communal dish symbolizes Spanish hospitality and regional pride.

Ingredients (serves 6):

• 400g bomba or arborio rice
• Mixed seafood: mussels, clams, shrimp, squid
• Fish stock (homemade preferred)
• Saffron threads
• Tomatoes, onion, garlic, bell pepper
• Paprika, olive oil
• Lemon wedges

Step-by-Step Instructions:

1. Infuse warm stock with saffron.
2. In a large paella pan, sofrito: sauté onion, pepper, garlic, then grated tomato and paprika.
3. Add rice and toast briefly.
4. Pour in stock; arrange seafood on top.
5. Cook over medium heat without stirring (15-20 minutes) until rice absorbs liquid and socarrat forms.
6. Rest covered for 5 minutes.
7. Serve with lemon.