Authentic Spanish Paella Recipes: Unstirred Delight!

By Edu Valor / Author - Spanish Chef

Note the word "unstirred" in the title! Authentic Spanish paella recipes are based on this cooking principle. Once you add the water (or broth) and rice, you don’t stir until it’s fully cooked.

Need a specific recipe quickly? Scroll down or click on the orange button below.

Ingredients like peppers or langoustines can be arranged on top, but the rice remains untouched. This is the traditional method of preparing the revered dish.

The taste is even better when cooked over a wood burner. It adds a smoky flavor, which I absolutely love for that rustic touch.

On top of that, the crusty socarrat brings extra flavor and texture. Some chefs describe it as umami.

The tasty, authentic paella Valenciana in a paellera. Easier to make than it looks!

You don't have to let the weather ruin your paella cooking. Electric pans make it easier, and you can still get that delicious socarrat.

A room filled with that mouthwatering aroma will have everyone waiting eagerly. Just remember, never use gas burners indoors unless they have the safety sensor! I can't stress this enough—safety comes first!

Gatherings with family and friends are much more enjoyable when you're worry-free.

Cooking delicious food on a sunny summer day is always a pleasure, and Spain has plenty of sunny days!

There are some basic techniques that can help you make the perfect, flavorful paella every single time. Let me show you how on this link!

I respect old traditions, especially out of appreciation for Spanish chefs. Proud Valencians will tell you there's only one type of authentic paella: paella Valenciana. Here's the full recipe.

They won’t hesitate to tell you what should—and shouldn't—go into the dish.

The older generations of rural Valencia have a deep connection with this centuries-old dish, so much so that it's considered a work of art.

To them, all other paella dishes are simply "rice with things" (arroz con cosas).

The golden brown crust underneath the paella rice is called "socarrat".

I have nothing against a different recipe (like seafood paella, etc.), but we should specify the main ingredient. It’s just common sense!

I wouldn’t want to go against the centuries-old tradition of making paella and what it means to Spaniards from Valencia.

There, not any paella is an authentic paella and a Valencian chef will let you know.

Paella is an institution in Spain—it's more than just a popular dish. It often takes center stage at parties, name days, and family Sundays.

For some, I’d even say (with a chuckle) it's the main reason to accept an invitation.

"Andar de paella" (going out for paella) is a social event, enjoyed by all kinds of groups—church groups, friends, hobby and sports clubs, and more.

During the Valencian Fallas festival in March, paella is once again the star of the celebration.

Wonderfully crafted Ninot puppets at the Fallas festival of Valencia. This is art!!

Las Fallas is a large festival featuring papier-mâché puppets called ninots. These gigantic puppets are crafted with such artistry that I feel sorry for their fate.

By the end of the celebrations, they’re burned to the ground. But the Fallas wouldn’t be the same without paella.

If you ever visit, you’ll see enormous pans simmering over wood or gas fires at night. And if you don’t spot the pans right away, the amazing aroma will surely lead you to them.

The Origins of the Paella

Paella is one of the most iconic Spanish dishes, and its origins trace back to the Albufera lake region of Valencia—an area in Spain’s rich rice-growing history.

While historians debate whether paella began in the 15th century or earlier, the first written references to it as arroz a la Valenciana (Valencian rice) appear in the 1700s. But rest assured, people were cooking and enjoying some version of this beloved rice dish well before then.

So where did it really start? Most likely in the countryside. Farmers and laborers in Valencia needed an easy, satisfying meal they could prepare over a wood fire in the fields.

Rice was abundant, and they made use of what was on hand—ingredients like vegetables, chicken, rabbit, snails, or fish. Over time, this rustic method of cooking rice in a wide, shallow pan evolved into what we now call the traditional Paella Valenciana.

Some say paella was born purely out of practicality. Perhaps farmers didn’t want to leave their tools or animals unattended, and cooking one big communal meal over a fire made sense. Plus, they ate it straight from the pan—no dishes, no fuss. Simple, efficient, and social.

A huge rice field in the Albufera region of Valencia. Where the modern Albufera rice variety comes from.

The word paella comes from the Latin patella, meaning a shallow pan. It originally referred to the cooking vessel itself. In Spain, especially in Valencia, the same word is still used for both the dish and the pan. You might hear paellera used elsewhere, but that’s more common outside Spain.

As paella gained popularity, new variations developed. Ingredients like saffron, tomatoes, garlic, duck, and broth began appearing in different combinations. Today, there are many types of authentic Spanish paella recipes—from seafood paella to vegetarian versions—but the dish always reflects its humble, rustic roots.

Paella remains a symbol of Spanish culinary tradition, and especially of Valencian cuisine. Whether you’re cooking the classic Paella Valenciana or trying a modern twist, the heart of the dish is the same: shared, simple, and full of flavor.

What are Different Types of Paella?

Traditional paella Valenciana grew in popularity and spread throughout Spain and internationally, thanks to regional expositions.

When a dish becomes well-known, regional influences are inevitable!

There are mainly 4 types of paella:

• Meat paellas
• Seafood paellas
• Mixed paellas 
• Vegetable paellas

I’d love to know what your favorite variation is. If you're unsure, there's a list of some of the most popular recipes below. Or just check the paella recipes down this page.

Just know that today, there are countless types of paella. How many?.There are as many delicious recipes as there are families in Spain! Within the paella Valenciana category alone, about 200 variations.

But some Valencians will say there's only one. The authentic paella Valenciana. Here are other popular recipes:

• Paella Marinera or de Mariscos (seafood paella)
• Paella Mixta (seafood and meat paella)
• Paella de Pollo (chicken paella)
• Paella Negra (black paella or paella in ink)
• Paella de Verduras (vegetables paella)

Paella de mariscos and paella de pollo are what I mostly prepare at home. Let's find your favorites with the delicious recipes below!

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Edu's Authentic Spanish Paella Recipes

Paella Valenciana (authentic paella)

Paella de Cangrejo de Rio (crawfish paella)

Paella de Verduras (vegetables paella)

Paella de Pollo (chicken paella)

Paella de Costillas (pork ribs paella)