The Strict Rules of Paella

Paella is a rice dish from the Valencian Community. The wide shallow pan used to cook it gives the recipe its name.

Most cooks use bomba rice for this dish.

Valencians insist fish and shellfish are out of paella valenciana. Poorer locals sometimes used only snails.

Paella in its modern form began then.

A big day for pan enthusiasts.

Tradition says to cook over an open fire fueled by orange tree branches and pine cones. Guests eat directly from the pan.

After cooking, scorched rice forms at the bottom. This layer is called socarrat, and Valencia natives enjoy eating it.

Some chefs add chorizo to paella. The alternative name for these dishes is arroz con cosas, meaning rice with things.