▩ A Taste of Spain: The Story and Secrets of Paella

When it comes to Spanish cuisine, few dishes are as iconic and beloved as paella. This colourful, flavourful rice dish is often seen as a symbol of Spain itself—shared among friends, served in large pans, and packed with the sun-soaked flavours of the Mediterranean. Whether you're a first-time visitor or a seasoned traveller to the Costa del Sol, tasting authentic paella should be on your must-do list.

But what exactly is paella, where did it come from, and how do you find the best version while you're here? Let’s dive into this delicious Spanish tradition.

A Dish Born in Valencia

Paella originated in the region of Valencia, on Spain’s eastern coast. Traditionally a humble, rural dish, it was cooked by farmers and labourers over open fires in the fields. The original paella valenciana was made with local ingredients: short-grain rice, rabbit, chicken, green beans, tomatoes, and sometimes snails, all simmered in a rich saffron-infused broth.

The wide, shallow paellera pan allowed the rice to cook evenly and develop a slightly crispy base—known as socarrat—a highly prized part of the dish. While today you can find dozens of versions, many purists still argue there’s only one “real” paella, and it doesn’t include seafood!

The Rise of Seafood Paella

As paella spread across Spain, especially along the coast, seafood quickly became a popular alternative to meat. In Andalusia and the Costa del Sol, seafood paella is often what tourists imagine: plump prawns, mussels, squid, and clams cooked with rice and a savoury fish stock.

It’s also common to find mixta paella—combining both meat and seafood—which, while not traditional, is a favourite on restaurant menus. Each region, and often each family, has its own recipe and style, making paella as much about cultural identity as it is about food.

How to Spot Authentic Paella

Not all paella is created equal, especially in tourist-heavy areas. So how do you find the good stuff?

• Look for local, independent restaurants that serve paella made to order. It usually takes around 30–45 minutes, so if it’s served in 10 minutes, it was likely pre-cooked.

• Avoid places advertising “paella for one.” True paella is made in large pans for sharing, and most traditional places require a minimum of two people per order.

• Check the ingredients. A proper paella uses bomba rice or another short-grain variety. Long-grain rice is a red flag.

In Málaga, Torremolinos, and the wider Costa del Sol, some coastal chiringuitos (beach restaurants) serve paella cooked over wood fire—an experience not to be missed.

Paella Etiquette and Tips

• It’s not just a lunch—it’s an event. Paella is traditionally eaten at lunchtime, often on Sundays or during celebrations, surrounded by friends or family.

• Pair it with a local wine like a crisp Verdejo or even a chilled glass of tinto de verano (red wine with lemon soda).

• Don’t mix it like risotto. The rice should be left undisturbed to develop that signature socarrat crust.

Try It or Cook It

If you’re feeling adventurous, you can even take a paella cooking class while visiting the Costa del Sol. Many local chefs offer classes where you’ll shop for ingredients at a market, learn the step-by-step method, and enjoy your own creation by the sea.

But whether you're eating it in a bustling market, a beachside chiringuito, or a cosy local eatery, paella is more than just a meal—it’s a celebration of Spanish culture, local ingredients, and the joy of eating together.

Buen provecho!