Paella

Paella is a Valencian rice dish cooked in a wide, shallow pan and flavoured with saffron. It is named after the pan itself (paella) and is cooked over an even heat so the rice stays in a thin layer.

What it actually is

Short-grain rice (ideally bomba) is cooked in a seasoned stock until it absorbs the liquid and forms a prized caramelised crust — the socarrat — on the base of the pan. Saffron gives the colour and aroma. The original paella Valenciana uses chicken, rabbit and beans; paella de marisco uses seafood, and paella mixta combines both.

How it's served

• Straight from the pan, to share at the table.
• With a wedge of lemon.
• Rested briefly so the socarrat sets.

Writing it on a menu

• Name the type: Valenciana (meat), marisco (seafood) or mixta.
• Note it is often cooked to order and takes time — set expectations.
• It is naturally gluten-free (check the stock), a useful thing to flag.