World Paella Day

The record for the largest paella was set in Madrid in 2001, where chefs cooked over 21,000 pounds of rice, serving around 110,000 people.

It required an enormous pan, cranes to lift ingredients, and nearly 2,000 pounds of olive oil.

Large paellas like this are common in Spain for festivals, reinforcing the communal nature of the dish.

Traditionally, paella is eaten directly from the pan using a wooden spoon.

This practice dates back to its rural origins when farmworkers shared a single dish in the fields.

Eating this way also ensures everyone gets a mix of textures, from the tender rice on top to the crispy socarrat at the bottom.

Many Spanish chefs insist that paella should never be stirred once the broth is added.

Stirring disrupts the starches and prevents the rice from forming the coveted crispy layer at the bottom. Some even consider excessive stirring a bad omen, symbolizing a lack of patience in life.

Spanish settlers in Louisiana adapted paella to local ingredients, replacing saffron with tomatoes and using shrimp, chicken, and sausage.

This led to the creation of jambalaya, a Southern dish with Spanish roots. The cooking methods are similar, but jambalaya typically has a smokier flavor due to its spices.

Yes! Traditional paella is cooked outdoors over a wood fire, often using orange or pine wood for added flavor.

This method enhances the smokiness and helps create an even socarrat. Many paella enthusiasts argue that fire-cooked paella tastes superior to stovetop versions.

While seafood and meats are common, some modern chefs experiment with foie gras, truffles, or even chocolate-infused sauces.

In Japan, some restaurants top paella with raw egg yolk, allowing diners to mix it in for added creaminess. These creative variations challenge traditionalists but showcase paella’s versatility. 

Valencians often pair paella with “agua de Valencia,” a cocktail made with cava, orange juice, vodka, and gin.

Others prefer dry white wines like Albariño or a crisp beer to balance the richness of the dish. In some regions, red wine is a favorite, despite debates over whether it overpowers the saffron flavors.

Before chicken and rabbit became the norm, snails were a primary protein in early Valencian paella.

Farmers gathered them from nearby fields, adding them for their distinct earthy flavor. While less common today, traditionalists still enjoy paella with snails, especially in rural areas.

Yes! The International Paella Competition in Sueca, Spain, brings chefs from around the world to compete in making the most authentic paella.

The judges evaluate technique, flavor, and adherence to Valencian traditions. Past winners have come from as far as Japan and Australia.

Paella is traditionally a lunch dish, rarely eaten for dinner in Spain. The reason?

It’s a heavy meal that requires hours to digest, and Spaniards prefer lighter dinners. Long cooking times also make it more practical for leisurely Sunday meals with family and friends.