Paella

Paella is the most famous dish of Spain, born in the region of Valencia, a saffron-stained rice cooked slowly in a wide, shallow pan over fire until the base forms a prized golden crust. The original Valencian version is made with rabbit, chicken and beans, while the coastal seafood paella brims with prawns and mussels, and both are a dish for sharing at a leisurely lunch.

What to look for

• The wide pan - the shallow paella pan the dish is named for.
• Valencian paella - the original with rabbit, chicken and beans.
• Seafood paella - the coastal version with prawns and mussels.
• The socarrat - the prized crisp golden crust at the base.

When to go

Year-round; traditionally a shared lunch rather than an evening meal, best in the Valencia region where it was born. A good paella is cooked to order and takes time, so it is worth the wait.

Things to know

Good paella is cooked fresh to order and takes time, so beware the pre-made, reheated versions in tourist spots. Valencians can be purists about what belongs in the real dish. It is meant for sharing at lunch, not a quick solo dinner.

Nearby

Valencia and its coast are the home of paella; good versions are found across Spain.