Rice is highly popular in Spain and is the foundation of many traditional dishes, the most famous of which is undoubtedly paella. However, there are many more traditional Spanish rice dishes to discover. On the menus of Spanish restaurants, you’ll find them listed under the name “arroz” (in Catalan, “arròs”).
Paella & Spanish Rice Dishes
Paella: Spain’s National Dish
Paella is undoubtedly the most famous Spanish rice dish, having gained recognition far beyond the borders of Spain. It originates from Valencia and is therefore considered a regional dish, but for many foreigners, it is seen as Spain’s national dish (although for Spaniards, tortilla de patatas holds that title more closely). Paella is traditionally prepared in a large, shallow pan called a “paellera” over an open fire. Today, special wide gas burners are often used for paella preparation.
🇪🇸 Tip: After a great Spanish meal, head out for a wine tasting and vineyard tour near Alicante or Valencia. It is worth it! 🍷
The Origin and History of Paella
Paella traces its roots back to the 19th century in the region around the city of Valencia. It was originally a dish of farmers and laborers who added whatever ingredients were readily available—rice, vegetables, rabbit, chicken, or snails. Over time, the recipe became more standardized, and paella evolved into a symbol of Valencian and later all of Spanish cuisine.
Traditional Ingredients for Making Paella
The foundation of any paella is rice, with the most commonly used varieties being the special Spanish types bomba, calasparra, or other local rice. These can absorb a large amount of liquid without losing their structure. Other essential ingredients include saffron and paprika, which give the dish its characteristic yellow-brown color and subtle flavor. Of course, local extra virgin olive oil is also used. Meat (chicken, rabbit), seafood (shrimp, mussels, squid), and vegetables vary depending on the regional variant. For traditional Valencian paella, water is used instead of broth.
The Correct Way to Prepare Paella
Making paella requires time, patience, and proper technique. First, the meat and seafood are browned in the pan, followed by the addition of vegetables, and finally, the rice and broth. It is crucial not to stir the rice in the final stages, which significantly differentiates paella preparation from making Italian risotto.
Socarrat: The Crispy Rice at the Bottom of the Pan
The final step in preparing paella is creating the “socarrat”—the crispy rice at the bottom of the pan, which is characteristic of paella and other Spanish rice dishes. Socarrat forms at the bottom of the pan during the final stage of cooking. The name comes from the Valencian word “socarrar,” which means “to scorch.” Socarrat is considered a delicacy and a sign of a well-prepared paella. It forms when the rice is left in the pan slightly longer than usual, allowing the bottom layer to fry and caramelize. The result is crispy, perfectly flavored rice that contrasts with the soft rice above it.
Creating the perfect socarrat requires experience and precise timing. If the rice is left in the pan for too long, it can burn and become bitter. If the pan is removed from the heat too soon, the socarrat won’t form. In some regions of Spain, particularly in Valencia, socarrat is so prized that diners at the table often engage in friendly “fights” over it. In Alicante, which is part of the Valencian Community, I encountered special dishes that focused specifically on socarrat.
The Most Famous Types of Paella
- Paella Valenciana – Traditional Valencian paella, which includes chicken, rabbit, beans, artichokes, tomatoes, saffron, and of course, rice. Snails are also traditionally added.
- Paella de marisco (seafood paella) – This paella is packed with seafood such as shrimp, mussels, or squid. It also includes tomatoes, saffron, and rice.
- Paella mixta (mixed paella) – A combination of traditional paella and seafood paella. It contains chicken, seafood, and vegetables in various proportions. Of course, saffron and rice are essential.
- Paella vegetariana (vegetarian paella) – A meatless version of paella full of vegetables like peas, beans, artichokes, peppers, and tomatoes. Saffron and rice are, of course, included.
How to Find a Restaurant with the Best Paella
Paella has become so popular that unfortunately, we often encounter inauthentic and low-quality versions, especially in tourist areas of Spain. Tourists simply want to try paella anywhere in Spain, there is a demand for it, and tourist restaurants respond to that. Here are a few of my tips on how to find a place with great paella:
- Paella is a regional specialty. You can safely order it almost anywhere within the Valencian Community, which includes cities like Valencia and Alicante. However, in other regions, it’s better to choose a dish that is typical of the area. If you still want to have paella outside its native region, choose a restaurant popular with locals, based on reviews.
- Paella is a lunch dish. If a restaurant offers paella for dinner, you might want to choose another place, as paella is traditionally considered a lunch dish. There is much debate in Spain about serving paella for dinner, with restaurateurs aware that they lose some revenue due to this tradition.
- Paella is always made to order. Traditional paella is always prepared to order and takes several minutes to cook. An exception might be if you order paella as part of a menú del día. In this case, you will almost never receive paella in a traditional pan; instead, your portion will be served directly on a plate. Paella in a pan is usually prepared for at least two people. Some restaurants will make paella for one person, but this option is rarely listed on the menu.
- Traditional ingredients and socarrat. I admit it’s hard to judge the quality of ingredients before tasting them. True paella is never made with pre-cooked rice, and specific varieties like bomba, calasparra, or other local types are always used. Authentic paella does not contain chorizo (the idea of serving chorizo in paella by TV chef Jamie Oliver sparked outrage in Spain). A perfectly prepared paella includes socarrat, the caramelized, crispy rice. However, many tourist restaurants deliberately avoid creating socarrat to save time. For uninformed tourists, socarrat might even be a reason to complain or request a refund (unjustly).
- Choose a non-touristy restaurant or a rice-specialized place (arrocería). As with other dishes, choose a place for paella that doesn’t cater to tourists. These are often recognizable by menus with large pictures of dishes and translations into English, German, or French. However, this isn’t always the case. An excellent choice for any rice dish is an arrocería, a restaurant specializing in rice dishes.
Arroz: Spanish Rice Dishes
Besides paella, Spanish cuisine includes many other rice dishes that, while not called paella, are quite similar.
Arroz Negro (Black Rice)
Arroz negro, which literally means “black rice” in Spanish, is a traditional Spanish dish that is particularly popular in coastal regions such as Catalonia and Valencia. It is made using cuttlefish ink, which gives the rice its characteristic black color and unique seafood flavor. Like paella, arroz negro is traditionally cooked in a wide pan that allows the rice to evenly absorb the broth and ingredients.
Arroz a Banda (Rice with Fish Broth)
Arroz a banda, translated as “rice with fish broth” or “rice with fish soup,” is a traditional dish originating from Alicante in the Valencian Community. It is prepared similarly to paella, but instead of meat broth, fish and seafood broth is used. The rice is cooked in this broth and flavored with saffron, paprika, and garlic, with pieces of fish and seafood added. It is served with garlic aioli. This popular dish is considered one of the signature dishes of Alicante’s cuisine.
Arroz al Horno (Oven-baked Rice)
Arroz al horno, translated as “oven-baked rice” or “rice from the oven,” is a traditional dish from the Valencian Community in Spain. Instead of being cooked on the stovetop, this rice is baked in the oven. The dish is based on rice cooked in a vegetable mixture, usually including tomatoes, peppers, onions, and garlic. Various types of meat, such as chorizo sausage, pork, chicken, or sometimes even shrimp, are added to the rice. Other typical ingredients include chickpeas, potatoes, and blood sausage (morcilla). Everything is thoroughly mixed, covered with broth, and baked in the oven until the rice is tender and the liquid is absorbed. Slices of tomatoes and peppers are often added on top, which caramelize during baking, giving the dish an attractive appearance and an additional interesting flavor. Arroz al horno is traditionally served directly from the baking dish, often a clay casserole called cazuela. In the Valencian Community, it is a popular Sunday lunch.
Particularly popular around Valencia, arroz al horno is baked in the oven with sausage, ribs, chickpeas, and potatoes. The result is a hearty and flavorful dish with a crispy crust on top.
Arroz con Costra (Rice with a Crust)
Arroz con costra, translated as “rice with a crust,” is a traditional dish from the Murcia region. It is a variation of baked rice characterized by a crispy cheese crust on top. The dish is based on rice cooked in meat broth (usually chicken or rabbit) and vegetables. Pieces of meat, chorizo sausage, chickpeas, and sometimes eggs are added to the rice. The rice is then transferred to a clay pot called cazuela, topped with a generous amount of grated cheese (traditionally goat cheese), and baked in the oven until a golden, crispy crust forms on the surface. Arroz con costra is often served as a Sunday lunch and is particularly popular during Easter celebrations. The dish has a rich and robust flavor, combining the saltiness of the cheese, the boldness of the meat and sausage, with the softness of the rice and vegetables. It is a highly regarded and beloved dish in Murcian cuisine and represents an important part of the region’s culinary heritage.
Arroz con Secreto Ibérico (Rice with Iberian Pork)
Secreto ibérico is a special cut of meat from the Iberian pig, known for its high marbling and flavor. This cut is located on the inner side of the Iberian pig’s shoulder and is covered with a layer of fat. Its name, “secreto,” which means “secret” in Spanish, likely originated because this cut of meat is somewhat hidden and wasn’t as well-known or commonly available as other cuts.
What is the Difference Between Paella and Arroz Rice Dishes?
Paella and arroz rice dishes are similar but also have their differences.
- Paella specifically originates from the Valencia region, while arroz is a more general term for Spanish rice dishes that can come from various regions of Spain.
- Paella is traditionally cooked in a shallow pan called a “paellera,” which allows for even heat distribution and the creation of a characteristic crust at the bottom. Arroz can be prepared in various types of cookware and may not have socarrat.
- Paella has fairly strict rules regarding ingredients, especially the traditional Valencian paella. Arroz can have a wider variety of ingredients and is often named after the main ingredient (e.g., arroz con pollo – rice with chicken).
- Paella is usually served as a main course directly in the pan in which it was cooked. Arroz might be served directly on a plate, without the pan.
And to make things even more confusing, you might find traditional paella listed under the alternative name “arroz a la paella.”
Trust me, once you taste authentic Spanish paella or arroz negro, you’ll appreciate the time you spent choosing a place that prepares them.
So bon appétit and ¡buen provecho!
🇪🇸 Tip: After a great Spanish meal, also go for authentic Spanish flamenco. I went to a performance of Las Carboneras tablao flamenco in Madrid, which I definitely recommend. Performances are held throughout Spain, and you can buy tickets in advance online.
