Spanish
A generous cuisine of the sun: saffron paella, tapas, jamon and olive oil.
Spanish cuisine is known for paella, tapas culture, and generous use of olive oil, garlic, and saffron. Paella originated in Valencia and was originally cooked over an open fire with rice and whatever was on hand — today the best-known versions include seafood or chicken with rabbit. Tapas aren't a dish but a format: an array of small bites shared among a group, stretching a meal across a whole evening. Spanish food is seasonal and regional: coastal areas lean toward fish, inland regions toward meat and legumes. Here are recognizable Spanish recipes adapted for a home kitchen.
Frequently asked questions
What's the secret to real paella?
The key points are the right rice (short-grain, which absorbs the broth's flavor), saffron for color and aroma, and socarrat — the crispy rice crust at the bottom of the pan that's deliberately left unstirred.
Do I need a special paellera pan to make paella?
A wide, shallow pan helps the rice soak up broth evenly and form a crust, but any wide, low-sided pan works fine at home.
How is seafood paella different from Valencian paella?
Classic Valencian paella is made with chicken, rabbit, and beans, with no seafood at all. The seafood version is a later variation that became more popular outside Valencia.