1. What are the types of paella in Spain?

Spain, and particularly the region of Valencia, is home to several traditional types of paella. The most popular ones include:

• Valencian paella: the original recipe made with chicken, rabbit, green beans, garrofó (a large white bean), tomato, olive oil, and saffron.

• Seafood paella: made with a variety of seafood such as shrimp, squid, mussels, and clams – no meat included.

• Vegetable paella: a vegetarian version using seasonal vegetables like artichokes, peppers, green beans, and tomatoes.

• Mixed paella: a combination of meat (usually chicken or pork) and seafood, blending both flavors.

• Black rice paella (arroz negro): made with squid ink, giving it a deep black color and rich seafood flavor.

• Oven-baked rice (arroz al horno): although not technically a paella, it’s a typical Valencian dish baked in the oven with ingredients like pork ribs, blood sausage, chickpeas, and tomato.

2. Essential accessories for a perfect paella: What do you need?

To cook a perfect and authentic paella, you’ll need the following tools:

• Paella pan (paellera): wide and shallow with two handles for even cooking and easy handling.

• Heat source: a gas burner, open flame (like wood fire), or electric heat source that distributes heat evenly across the pan.

• Spatula or wooden spoon: for stirring and evenly distributing the ingredients.

• Ladle: useful for adding broth or water gradually.

• Paella pan stand: especially helpful if cooking outdoors or on uneven surfaces.

3. What condiments and spices do you need to make the perfect paella?

To achieve the true flavor of traditional paella, you’ll need:

• Paella base or broth: made from bones, vegetables, seafood, or meat depending on the type of paella.

• Saffron: the key spice for the authentic aroma, color, and flavor.

• Sweet paprika (pimentón): adds depth of flavor and color.

• Salt: essential to taste.

• Extra virgin olive oil: used to sauté ingredients and add richness.

• Optionally, you can add rosemary (especially in Valencian paella) or serve with lemon wedges for added freshness.