If you have a Paella question, please send it along to LaPaellaProfessor@Gmail.com, and I'll do my best to answer it here on this page . . .
Where does Paella come from?
Paella is a rice dish from Spain (arguably the national dish of Spain). When I lived in Spain, I was usually invited to a paella every weekend, usually on Sunday afternoons. It is universally agreed that paella was originally born on the Mediterranean Sea in the city of Valencia (Spain's third largest city). And today, Valencia remains the "capital city" of paella. Evidently, paella was born in the fields of Spain when laborers and farmhands would congregate at lunch and then throw whatever they could find into a paella pan (chicken, rabbit, tomatoes, & rice) over the fire. So initially, it was a poor man's food. While it remains a very "traditional" dish in Spain, it has become a hot trend in US cities. Either way, it's amazing.
Paella is a rice dish from Spain (arguably the national dish of Spain). When I lived in Spain, I was usually invited to a paella every weekend, usually on Sunday afternoons. It is universally agreed that paella was originally born on the Mediterranean Sea in the city of Valencia (Spain's third largest city). And today, Valencia remains the "capital city" of paella. Evidently, paella was born in the fields of Spain when laborers and farmhands would congregate at lunch and then throw whatever they could find into a paella pan (chicken, rabbit, tomatoes, & rice) over the fire. So initially, it was a poor man's food. While it remains a very "traditional" dish in Spain, it has become a hot trend in US cities. Either way, it's amazing.
What kind of rice should I use?
Preferably short grain rice. In a bind, you can use medium grain rice. Don't ever use long grain rice. The reason is that a short grain rice will absorb the paella liquid really well without drying out and getting burned in the pan.
Preferably short grain rice. In a bind, you can use medium grain rice. Don't ever use long grain rice. The reason is that a short grain rice will absorb the paella liquid really well without drying out and getting burned in the pan.
How hard is it to make Paella?
It can be difficult the first few times . . . but it's been years since I've made a measurement when making any kind of paella. Now, I do it all by sight and taste (i.e. it gets really easy). Like anything, a little practice goes a long way. So give it a try.
It can be difficult the first few times . . . but it's been years since I've made a measurement when making any kind of paella. Now, I do it all by sight and taste (i.e. it gets really easy). Like anything, a little practice goes a long way. So give it a try.
Should Paella be soupy?
No. It definitely should not be soupy, watery, or too wet.
No. It definitely should not be soupy, watery, or too wet.
What kind of Paella is the easiest to make?
In my humble opinion, there is no contest here. While the seafood paella is a fan favorite, I think it's difficult. All that seafood requires a steady hand and the intermittent additions of various sea creatures throughout the process. So, I believe that a "mountain paella" is the easiest. These are the types of paellas I had when I lived in Lleida, Manresa, and Terrassa (all towns out in the hills). Typically, they are just olive oil, garlic, tomatoes, chicken legs, peppers, and some sort of sausage or lamb. Long story short, the meat is not as finicky as seafood. Take my word for it.
In my humble opinion, there is no contest here. While the seafood paella is a fan favorite, I think it's difficult. All that seafood requires a steady hand and the intermittent additions of various sea creatures throughout the process. So, I believe that a "mountain paella" is the easiest. These are the types of paellas I had when I lived in Lleida, Manresa, and Terrassa (all towns out in the hills). Typically, they are just olive oil, garlic, tomatoes, chicken legs, peppers, and some sort of sausage or lamb. Long story short, the meat is not as finicky as seafood. Take my word for it.
Should I cover the paella while it's cooking?
No! It doesn't need to be covered, nor should it be covered. That said, I have see Spaniards cover the paella with newspaper after they've taken it off of the fire.
No! It doesn't need to be covered, nor should it be covered. That said, I have see Spaniards cover the paella with newspaper after they've taken it off of the fire.
What's the best Paella Recipe?
Well, it depends on what you like. For example, some people don't have a big appetite for seafood, in which case I'd steer away from a seafood paella recipe. Long story short, the best paella recipe is whatever you like best.
Well, it depends on what you like. For example, some people don't have a big appetite for seafood, in which case I'd steer away from a seafood paella recipe. Long story short, the best paella recipe is whatever you like best.
Do I use an actual Paella "Recipe"?
I don't. And to be honest, the best paella chefs I've seen in Spain don't either. It's better (and easier) to just make the paella by sight & taste.
I don't. And to be honest, the best paella chefs I've seen in Spain don't either. It's better (and easier) to just make the paella by sight & taste.
Should I make Paella on the Stovetop? The Grill? Or the Fire?
Yes, you can make paella on the stovetop, the grill, or the fire, but I would rank the effectiveness as follows: (1) The Fire (2) The Grill, and (3) The Stovetop. The fire tends to add a really nice smoky & authentic flavor. The grill can do that too, but a little less so. And the stovetop (although it's the easiest because you can maintain the heat the same the whole time) tends to create a somewhat dull paella.
Yes, you can make paella on the stovetop, the grill, or the fire, but I would rank the effectiveness as follows: (1) The Fire (2) The Grill, and (3) The Stovetop. The fire tends to add a really nice smoky & authentic flavor. The grill can do that too, but a little less so. And the stovetop (although it's the easiest because you can maintain the heat the same the whole time) tends to create a somewhat dull paella.
What is the most Authentic Paella?
The most authentic paella is La Paella Valenciana. In fact, many Valencians will argue vehemently that any paella that is NOT a Paella Valenciana is simply not paella at all. I don't go that far, but it's still worth paying attention to the Paella Valenciana. Generally speaking, it's a very simple paella. No seafood. No sausage. No meat other than chicken and rabbit (and sometimes snails). No vegetables other than beans & tomatoes. And then just rice. Paella Valenciana aficionados argue that the paella has been bastardized by the addition of seafood, sausage, chorizo, peppers, etc. etc. They are traditionalists. And more power to them.
The most authentic paella is La Paella Valenciana. In fact, many Valencians will argue vehemently that any paella that is NOT a Paella Valenciana is simply not paella at all. I don't go that far, but it's still worth paying attention to the Paella Valenciana. Generally speaking, it's a very simple paella. No seafood. No sausage. No meat other than chicken and rabbit (and sometimes snails). No vegetables other than beans & tomatoes. And then just rice. Paella Valenciana aficionados argue that the paella has been bastardized by the addition of seafood, sausage, chorizo, peppers, etc. etc. They are traditionalists. And more power to them.
Where do I get the Best Paella in the US?
That's a big question. I've eaten paella in Boston, Salt Lake City, Seattle and San Francisco so admittedly there are a lot of paella restaurants which I have yet to visit. But if I had to pick my favorite, it would be B44 in San Francisco. They do a really really nice job of serving a modern paella that doesn't deviate too far from the tradition of the dish. I highly recommend it.
That's a big question. I've eaten paella in Boston, Salt Lake City, Seattle and San Francisco so admittedly there are a lot of paella restaurants which I have yet to visit. But if I had to pick my favorite, it would be B44 in San Francisco. They do a really really nice job of serving a modern paella that doesn't deviate too far from the tradition of the dish. I highly recommend it.
Where do I get the Best Paella in Spain?
This is an even bigger question than the previous question. There are paella restaurants ALL over Spain. I have a very simple recommendation for finding good paella in Spain: Get Away From the Touristy Neighborhoods. Why? Because restaurants that attract a lot of tourists will simply serve diluted crappy paella (the tourists don't tend to know any better). Get off the beaten path (and even out of the big cities) where you'll be eating paella with local Spaniards. Only then can you rest assured that you're eating good paella, because those Spaniards at the table next to you will not stand for anything else.
This is an even bigger question than the previous question. There are paella restaurants ALL over Spain. I have a very simple recommendation for finding good paella in Spain: Get Away From the Touristy Neighborhoods. Why? Because restaurants that attract a lot of tourists will simply serve diluted crappy paella (the tourists don't tend to know any better). Get off the beaten path (and even out of the big cities) where you'll be eating paella with local Spaniards. Only then can you rest assured that you're eating good paella, because those Spaniards at the table next to you will not stand for anything else.
I've heard that Paella should NEVER have Onions?
Depends on who you ask. I do include onions.
Depends on who you ask. I do include onions.
I've heard that Paella should NEVER have Garlic?
Depends on who you ask. I do include garlic too.
Depends on who you ask. I do include garlic too.
I've heard that Paella should NEVER have eggs?
That is correct. Under no circumstances should paella EVER have eggs on it. Never.
That is correct. Under no circumstances should paella EVER have eggs on it. Never.
Should Paella have Olives?
Although olives are often served as an appetizer to paella, I've never been served a paella in Spain that actually contains olives. So . . . no olives in paella.
Although olives are often served as an appetizer to paella, I've never been served a paella in Spain that actually contains olives. So . . . no olives in paella.