When most people outside of Spain think of Spanish rice dishes, paella usually comes to mind. And not just any paella—preferably one piled high with fresh seafood.
But while you can find authentic versions of seafood paella here in Spain, its not the be-all and end-all of Spanish rice dishes.
In fact, throughout the country, youll find scores of equally tasty recipes that highlight Spains famous rice. These regional specialties add their own twist by using local ingredients and cooking techniques.
Many visitors to Spain can claim to have tried paella. And when its done right, paella can be one of the most unforgettable things youll eat in Spain. Each grain of rice is packed with tons of flavor, and the crispy layer of socarrat (more on that later!) gives it the perfect final touch.
But if youre looking for a truly authentic experience, consider ordering one of the dozens of other Spanish rice dishes out there. As a bonus, some of these are difficult to find outside their home region, so you can rest assured that theyre the real deal.
And if youre not in Spain just yet, no worries—weve got you covered with recipes to make at home!
Paella (pai. ei. uh) is a classic Spanish rice dish made with rice, saffron, vegetables, chicken, and seafood cooked and served in one pan.
Types of Spanish Rice
When it comes to making Spanish rice dishes, there are two key rice varieties you need to be familiar with: bomba and calasparra.
What’s special about these varieties is their ability to absorb liquids. They can soak up three times as much liquid as a normal long-grain rice without breaking down. When cooked correctly, bomba and calasparra rice should be extremely flavorful, but perfectly al dente.
If you cant find bomba or calasparra rice near you, you can substitute any round, short-grain variety. Arborio is a good option but is starchier than the Spanish varieties, which can change the outcome of the dish slightly.
Bomba rice may be small, but it packs a crazy amount of flavor into each tiny grain! Photo credit:
Well talk about more Spanish rice dishes in a bit—but before we do, lets clear up some confusion as to what paella is.
The definition of paella can vary depending on who you ask. In general, though, a Spanish rice dish needs to check a few specific boxes in order to be considered a paella.
Most Spaniards would agree that a true paella must:
- Be cooked in a wide, shallow pan that allows for the rice to be spread out in a very thin layer (this also makes it possible for it to caramelize on the bottom, a phenomenon known as socarrat)
- Use a short- to medium-grain round rice, such as bomba or calasparra
- Simmer untouched in the pan (unlike a risotto or even an arroz caldoso, which require more frequent stirring)
- Get its subtle brownish-orange (not bright yellow!) color from saffron—not food coloring
Traditionally, the original paella recipe (from Valencia) included chicken, rabbit, snails (though these are used less frequently today), green beans, and local garrofón beans. Some purists will still argue that this is the only true form of paella!
However, seafood-based and even vegetarian versions are now available at most arrocerías (restaurants specializing in rice dishes) throughout Spain.
If you want to know more about Valencian paella, check out WikiPaella: an initiative to protect and promote the classic rice dishes of the Valencian Community.
Arroz al Horno
Valencia, as you might have noticed, does some pretty spectacular things with rice. In addition to paella, arròs a banda and more, its also home to arroz al horno, or baked rice.
Originally developed as a way to use up the leftovers of the previous days cocido, or stew, arroz al horno is one of those “everything but the kitchen sink” types of dishes, combining a variety of ingredients in a way that just somehow works.
Common additions include chickpeas, morcilla (blood sausage), and bacalao (salt cod). But really, theres no right or wrong way to make this one!
Arroz al horno with garlic and morcilla. Photo credit:
The Easiest SPANISH RICE Recipe You Can Ever Make, Perfect Every Time!
FAQ
What Spanish rice dish has many variations?
What is a Spanish rice meal in a shallow pan?
Is Spanish rice same as paella?
What is the traditional dish from Spain consisting of rice?
Are there sweet Spanish dishes with rice?
Yes, there are even sweet Spanish dishes with rice! Arroz con leche is Spain’s take on rice pudding, typically infused with bright lemon and warm cinnamon flavors. Creamy rice pudding is the perfect Spanish dessert. 12.
What kind of rice is used in paella?
Most paella cooks use bomba rice, but a cultivar known as senia is also used in the Valencia region. Paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice.
What are the different types of Spanish rice?
Photo credit: Martin Cox When it comes to making Spanish rice dishes, there are two key rice varieties you need to be familiar with: bomba and calasparra. What’s special about these varieties is their ability to absorb liquids. They can soak up three times as much liquid as a normal long-grain rice without breaking down.
How do you know if a rice dish is a paella?
In general, though, a Spanish rice dish needs to check a few specific boxes in order to be considered a paella. Be cooked in a wide, shallow pan that allows for the rice to be spread out in a very thin layer (this also makes it possible for it to caramelize on the bottom, a phenomenon known as socarrat)