Paella is the Spanish rice dish flavored with saffron and often prepared with seafood and vegetables. It originated in the Valencian Community, where cooks traditionally prepare rice in a wide, shallow pan over an open fire.
The word paella comes from the name of that pan in Catalan and Valencian. The dish likely developed among farmers near the Albufera wetlands, using local rice and available ingredients. Traditional paella valenciana commonly includes chicken, rabbit, beans, tomatoes, olive oil, and saffron; snails or duck may also appear in regional versions.
Seafood paella, or paella de marisco, replaces meat with fish and shellfish. Mixed paella combines seafood with meat and vegetables, although many Valencians consider that version less traditionally authentic. Saffron contributes both flavor and a golden color, though cheaper versions may use substitutes such as turmeric or artificial coloring.
Paella is often confused with other rice dishes. Biryani is associated with South Asia, jambalaya with Louisiana, and risotto with Italy. Unlike risotto, paella is generally cooked so the grains remain distinct and a browned, flavorful crust called socarrat may form on the bottom.