4Paella (Spain)
Hailing from the sunny region of Valencia, Spain, paella is one of the most iconic dishes of Spanish cuisine. Originally a humble farmer’s meal, paella has evolved into a celebratory dish that showcases the flavors of the Mediterranean. The dish is traditionally cooked in a wide, shallow pan over an open flame, allowing the rice to develop a deliciously crispy crust, known as the “socarrat.”
There are many versions of paella, but the most famous is Paella Valenciana, which includes rabbit, chicken, and sometimes snails, along with a mixture of vegetables like tomatoes, green beans, and artichokes. However, seafood paella, with shrimp, mussels, clams, and calamari, has also become popular, particularly along Spain’s coastal regions.
What truly makes paella stand out is the use of saffron, which gives the rice its signature golden color and a slightly floral flavor. A squeeze of lemon over the top before serving adds a bright note to balance the richness of the meat or seafood. Enjoying paella in Spain, especially outdoors in a bustling plaza, is an experience that every food lover should seek out.
