Paella is the Spanish rice dish traditionally cooked in a wide, shallow pan called a paella.
The dish originated in the Valencia region, where early versions were prepared by agricultural workers using rice, local vegetables, beans, and available meat. Seafood versions became especially associated with coastal areas, while mixed versions combine meat and seafood.
The pan itself is also called a paella, and the word originally refers to the cooking vessel. A wide surface helps the rice cook in a relatively thin layer, encouraging the development of socarrat, the prized toasted layer at the bottom.
Paella is often confused with generic Spanish rice dishes. Traditional Valencian paella has specific ingredient conventions, while restaurant versions may use seafood, chicken, rabbit, snails, or combinations. Saffron is commonly used for color and aroma, although recipes vary.