Paella originated in the mid-19th century in Valencia, on Spain’s eastern coast. Traditionally cooked outdoors over an open fire, the dish combined rice with whatever fresh, local ingredients were available – from rabbit and chicken to seafood caught that same day. Over time, paella has evolved into many regional variations, but the heart of it remains the same: saffron-infused rice, cooked slowly in a wide, shallow pan, absorbing layers of flavour.

World Paella Day isn’t about naming the “best” recipe. Instead, it’s about celebrating paella’s versatility and its role as a social dish, meant to be shared straight from the pan. Seafood paella is a feast for the senses. Bright yellow rice, infused with saffron, is dotted with plump prawns, tender squid rings, mussels, and clams.

Serves: 4–6

Ingredients

• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, diced
• 2 cloves garlic, minced
• 2 large tomatoes, grated or finely chopped
• 300g paella rice (such as Bomba or Calasparra)
• 1 litre hot fish or chicken stock
• A pinch of saffron threads
• 200g squid rings
• 200g mussels, cleaned and debearded
• 200g prawns, shell-on
• 150g clams
• 1 tsp smoked paprika
• Salt and pepper to taste
• Lemon wedges, to serve

Method

1. Heat the olive oil in a large paella pan over medium heat. Add the onion and red pepper, cooking until softened. Stir in the garlic and cook for another minute.
2. Add the tomatoes and cook until most of the liquid has evaporated. Stir in the smoked paprika.
3. Add the rice, stirring well to coat in the flavours. Pour in the stock and saffron. Bring to a gentle simmer.
4. Arrange the squid, mussels, prawns, and clams evenly over the rice. Do not stir from this point – let the rice cook undisturbed for about 15–20 minutes until the liquid is absorbed and the seafood is cooked.
5. Increase the heat for the last couple of minutes to develop the crispy socarrat at the bottom.
6. Remove from the heat, cover with a clean cloth, and let rest for 5 minutes. Serve with lemon wedges.