Unstirred Delight! Authentic Spanish Paella Recipes. 

By Edu Valor / Author - Spanish Chef

Note the word "unstirred" in the title! Authentic Spanish paella recipes are made this way. Once you add the water (or broth) and rice, there's no stirring until it's done.

Ingredients like peppers or langoustines can be placed on top, but the rice stays untouched. That’s how this revered Spanish dish is traditionally prepared.

The taste and texture are even better when cooked over a gas or wood burner. The latter gives it a smoky flavor, which I just love for that rustic taste.

The crusty socarrat from the unstirred rice adds extra flavor and texture. Some chefs describe it as umami, similar to anything savory.

Authentic Spanish paella Valenciana in a panThe tasty, authentic paella Valenciana in a paellera. Easier to make than it looks!

You don't have to let the weather ruin your paella cooking. Electric pans make it easier, and you can still get that delicious socarrat.

A room filled with that mouthwatering aroma will have everyone waiting eagerly. Just remember, never use gas burners indoors unless they have the safety sensor! I can't stress this enough—safety comes first!

Gatherings with family and friends are much more enjoyable when you're worry-free.

Cooking delicious food on a sunny summer day is always a pleasure, and Spain has plenty of sunny days!

There are some basic techniques that can help you make the perfect, flavorful paella every single time. Let me show you how on this link!

But Wait! Watch Out for the Paella Critics!

I respect old customs out of tradition, especially for Spanish chefs. Proud Valencians will tell you there's only one type of authentic paella: paella Valenciana. Here's the full recipe.

They won’t hesitate to tell you what should—and shouldn't—go into the dish.

The older generations of rural Valencia have a deep connection with this centuries-old dish, so much so that it's considered a work of art.

To them, all other paella dishes are simply "rice with things" (arroz con cosas).

Crusty Spanish paella socarrat!The golden brown crust underneath the paella rice is called "socarrat".

I have nothing against a different recipe (like seafood paella, etc.), but we should specify the main ingredient. It’s just common sense!

I wouldn’t want to go against the centuries-old tradition of making paella and what it means to Spaniards.

Paella is More Than a Dish, It's a Concept

Paella is truly an institution in Spain—it's more than just a popular dish. Paella often takes center stage at parties, name days, and family Sundays.

For some, I’d even say (with a chuckle) it's the main reason to accept an invitation.

"Andar de paella" (going out for paella) is a social event, enjoyed by all kinds of groups—church groups, friends, hobby and sports clubs, and more.

During the Valencian Fallas festival in March, paella is once again the star of the celebration.

Ninots puppets from the Fallas festival of ValenciaWonderfully crafted Ninot puppets at the Fallas festival of Valencia. This is art!!

Las Fallas is a large festival featuring papier-mâché puppets called ninots. These gigantic puppets are crafted with such artistry that I almost feel sorry for their fate.

By the end of the celebrations, they’re burned to the ground. But the Fallas wouldn’t be the same without paella.

If you ever visit, you’ll see enormous paella pans simmering over wood fires at night. And if you don’t spot the pans right away, the amazing aroma will surely lead you to them.

The Origins of the Paella

Experts say paella originated around the Albufera lake region of Valencia, though the exact time is still debated. Some trace it back to the 15th century, while others say it emerged in the 18th century.

The first written records of the dish come from the 18th century, when it was called arroz a la Valenciana (Valencian rice), which later became known as paella. However, we know it was already being prepared in Valencia before then.

Farmers wanted to cook something quick in the fields without much hassle and used rice, which was readily available. That sounds pretty resourceful, doesn’t it?

They combined the rice with whatever ingredients they had on hand—vegetables, and often chicken, rabbit, frog legs, snails, or fish.

There are several origin stories, but the farmer’s version makes the most sense to me. I imagine they didn’t want to leave their equipment or animals unattended.

Or maybe it was simply to save time.

Workers would often eat paella as a group, directly from the pan—no dishes to wash! Eating right on the spot was clever and convenient.

The word “paella” comes from the Latin word patella, meaning an open pan, which refers to the large, flat pan used to make the dish.

A rice field in ValenciaA huge rice field in the Albufera region of Valencia. Where the modern Albufera rice variety comes from.

As the dish gained popularity, the word "paellera" (the pan used to make paella) became common too! Though it doesn’t matter much, since "paella" originally referred to the pan itself before becoming the name of the dish.

Farmers continued using whatever ingredients were available, focusing more on making a hearty meal to fuel their work.

Cooking over a wood fire in the fields became a tradition! It all feels so natural and rustic—truly an enjoyable experience!

At one point, ingredients like duck, broth instead of water, tomatoes, garlic, saffron, and a few other additions were introduced, used in various combinations.

Traditional dishes evolved, eventually becoming the different authentic Spanish paella recipes we know today. Valencia was, and still is, an important rice-growing region.

Variations of the Paella

Traditional paella Valenciana grew in popularity and spread throughout Spain and internationally, thanks to regional expositions.

When a dish becomes well-known, regional influences are inevitable—you can count on it!

I’d love to know what your favorite variation is. If you're unsure, there's a list of some of the most popular recipes below.

Just know that today, there are countless types of paella. You might wonder how many. Honestly, there are as many delicious recipes as there are families in Spain! Within the paella Valenciana category alone, there are around 200 variations.

Table with paella outside in the garden

But some Valencians will say there's only one. The paella Valenciana. Here are other popular recipes:

  • Paella Marinera or de Mariscos (seafood paella)
  • Paella Mixta (seafood and meat paella)
  • Paella de Pollo (chicken paella)
  • Paella Negra (black paella or paella in ink)
  • Paella de Verduras (vegetables paella)

Paella de mariscos and paella de pollo are what I mostly prepare at home. What are your favorite ones? Let's find out with the delicious recipes below!

Edu's Authentic Spanish Paella Recipes