Every country has its dish to boast about, but has there ever been a dish a country fights over more often? It seems that every region in Spain has a claim on the “correct” way to make a paella, just like they each claim to have the “correct” way to speak Spanish. But that’s another article. And I have to say, after trying every paella I could get my hands on, I think they are all right! Whether they are traditional Valencian, seafood, or mixed, give me a properly prepared paella and I am one happy lady.

Now where paella originated is a matter of debate with stories ranging from a cheap king serving his leftovers with rice to try to skimp on a feast bill to the Moorish influence of rice and fish casseroles. But the truth is probably that field workers would prepare a rice dish in a pan over the fire and add whatever ingredients they happened to have around, which usually included snails, rabbits, and vegetables. Once the main populace caught on, things got a little more involved.

The key to correct preparation, so I have been told my many a Spaniard, is the paellera. Also just called a paella itself, this pan has two looped handles and my dip slightly in the middle to hold the oil for sauteing. But the main importance is the fact that it is big, and I mean very big. The rice should be only as thick as “un ditet,” or the width of one finger, so about 1/2 an inch. You want as much rice touching the bottom of the pan as possible so you get that delicious, crispy layer called the socarrat. So if you don’t have a paellera hanging around, just grab the biggest stainless-steel or other all metal skillet you can find. Cast-iron isn’t the best choice since the sides are so deep and non-stick pans aren’t the best at creating that crispy bottom.

Next is the sofrito and this is where the debate begins. Sofrito is a combination of tomato, onion, garlic and a variety of spices, herbs, and peppers. It’s a little like the salsa we love so much with tortilla chips here in the US, but is cooked instead of raw and a good bit less chunky too.

The meat is of course the next big item on the big debate. For a traditional Valencian paella, you start sauteing rabbit, chicken, and/or snails, as well as beans and artichokes. This is the most famous paella recipe, and ask anyone from Valencia and they’ll tell you it’s the only correct way to eat a paella. There are also the seafood recipes that are more popular along the coast which include mussles, squid, octopus, fish, and all other delicious sea foods. Then there is the mixed paella, probably the most well-known throught the world as your standard paella. This is a delicious combination of the seafood and the Valencian paella with some spicy chorizo sausage probably thrown in there as well.

No matter what kind of paella you are eating you can know it tells a little bit about the cook. To make a great paella takes love, care, and attention to detail that you may not find in every restaurant out there boasting “traditional paella.” But don’t let that stop you! It sure doesn’t stop me from dipping my fork in the paellera for one last bite of the socarrat!