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A practical guide to understanding Spain’s most iconic rice dishes and choosing the right one.
Outside of Spain, paella is often treated as a single dish with endless variations.
In reality, paella is a culinary technique tied to geography, ingredients and tradition. Each type follows its own rules—what broth is used, which proteins are allowed, and how the rice should behave in the pan.
Understanding these differences turns paella into an informed choice rather than a guess.
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Paella Valenciana is the foundation of all paellas. It originated inland, near the rice fields of Valencia, and reflects rural Spanish cooking rather than coastal cuisine.
Authentic Paella Valenciana is made with:
There is no seafood, no chorizo, and no mixed proteins.
The flavor is earthy, aromatic and balanced. The rice absorbs richness from the meat and vegetables, resulting in a savory but clean finish.
This paella is ideal for diners who value tradition, simplicity and historical authenticity.
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Seafood paella developed along Spain’s coast, where access to fresh shellfish shaped a different interpretation of paella.
Seafood paella typically includes:
Meat is not part of a traditional seafood paella.
The flavor is fresh, briny and aromatic. The broth carries the essence of the sea, creating a lighter and more vibrant rice.
Seafood paella suits diners who prefer Mediterranean flavors, freshness and a lighter overall dish.
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Paella Negra is defined by the use of squid ink, which gives the rice its deep black color and complex umami profile.
It is considered one of the most demanding paellas to prepare correctly.
Paella Negra is made with:
The flavor is deep, savory and smooth. When balanced properly, the squid ink enhances the dish rather than overpowering it.
Paella Negra requires exact measurements and heat control. Too much ink makes the dish bitter. Too little removes its identity. The socarrat must form without burning the rice.
This paella is ideal for adventurous diners and those looking for a refined, chef-driven experience.
Primary Protein
Broth Base
Flavor Style
At Puerta del Sol, each paella is treated as its own discipline.
The correct rice is used, broths are prepared from scratch, and techniques are respected. Paellas are not mixed, simplified or adapted for convenience.
The goal is clarity—allowing each style to express its origin and purpose.
Choose Paella Valenciana if you want tradition and history.
Choose Seafood Paella if you enjoy Mediterranean freshness.
Choose Paella Negra if you are looking for depth, complexity and refinement.
There is no single “best” paella—only the one that fits your palate.
What is the most traditional paella?
Paella Valenciana is the original and most traditional form of paella.
What makes Paella Negra different from seafood paella?
Paella Negra includes squid ink, which adds umami depth and black color, while seafood paella focuses on lighter coastal flavors.
Does authentic paella include chorizo?
Traditional Valencian and seafood paellas do not include chorizo.
What rice is used in authentic paella?
Bomba or calasparra rice, due to their ability to absorb flavor without losing structure.
What is socarrat?
Socarrat is the caramelized rice crust at the bottom of the pan and is a key indicator of a well-prepared paella.
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