page_title: Paella
section_title: Paella de marisco (Seafood paella)
hierarchical_section_title: Paella / Basic cooking methods / Paella de marisco (Seafood paella)
caption_attribution_description: English: A seafood paella. Español: Una paella de marisco.Paella
context_page_description: Paella is a Spanish rice dish originally from Valencia.
  Paella is one of the best-known dishes in Spanish cuisine. For this reason, many non-Spaniards view it as Spain's national dish, but Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols.
  Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means "frying pan" in Valencian, Valencia's regional language.
  As a dish, it may have ancient roots, but in its modern form it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the east coast of Spain.
  Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of round grain rice, bajoqueta and tavella, rabbit, chicken, sometimes duck, garrofó, and optionally snails. Artichoke hearts and stems may be used as seasonal ingredients. Olive oil is used as a base, while saffron and whole rosemary branches are used as seasoning.
context_section_description: Recipes for this dish vary somewhat, even in Valencia. The recipe below is based on the two cited here.
  Make a seafood broth from shrimp heads, onions, garlic and bay leaves.
  Heat oil in a paella.
  Add mussels. Cook until they open and then remove.
  Sauté Norway lobster and whole, deep-water rose shrimp. Then remove both the lobster and shrimp.
  Add chopped cuttlefish and sauté.
  Add shrimp tails and sauté.
  Add garlic and sauté.
  Add grated tomato and sauté.
  Add rice and braise in sofrito.
  Add paprika and sauté.
  Add seafood broth and then saffron (or food coloring).
  Add salt to taste.
  Add the deep-water rose shrimp, mussels and Norway lobster that were set aside.
  Simmer until rice is cooked.
caption: Seafood paella
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