According to Wikipedia’s paella lead, three main versions of paella are named.
The three listed versions are paella valenciana, paella mixta and paella de marisco. Paella valenciana traditionally features ingredients such as rabbit, chicken, duck, snails, beans, tomato and saffron. Paella mixta combines meat or other livestock with seafood, while paella de marisco is the seafood version.
This three-part classification is a convenient summary rather than a universally accepted culinary rule. Valencians commonly argue that paella valenciana is the authentic paella, and some reject mixed versions as inventions from outside the region. Recipes also vary widely across Spain and internationally.
The dish itself comes from the Valencian Community, where its modern form developed around the mid-19th century, particularly near the Albufera lagoon. “Paella” originally referred to the wide, shallow pan used for cooking it. One famous technical feature is socarrat, the toasted layer of rice that forms at the bottom when the pan is cooked properly.
Fideuà is a related Valencian preparation that uses noodles instead of rice.