Guide to Finding Authentic Paella in Spain

Like Italian gelato in Italy, authentic paella in Spain can be hard to spot. Sure, Spain is inundated with tons of places that serve up their signature dish in restaurants, tapas bars, and street-side stands, but just because a guy holding a menu on the sidewalk in Spain is offering up paella for 10€, doesn’t mean it’s the real deal. Truth is, not all paella is authentic and sometimes finding good paella is not as easy as you think.

Here are some tips on how to recognize real paella (pronounced pie-eh-ya, not pah-ela) and what to keep in mind when you’re looking for the most authentic kind.

Golden rule #1: Real paella is made with medium grain rice, not long grain. Medium grain absorbs water the best and it’s what helps give real paella that soft and smooth consistency.

Golden rule #2: It’s served in a paella pan sometimes called a paellera, (depending on where you live) a traditional, flat, steel pan the paella was cooked in. It comes to you piping hot from an open-fire or burner and it’s meant to be eaten directly from the pan.

Golden rule #3: It’s made with a pricey ingredient called saffron. It’s the world’s most expensive spice so if you find you’re paying only a couple of euros for this dish, you’re likely not getting the real stuff.

Golden rule #4: Real paella is Paella de Marisco, made with fresh shrimp, clams, calamari, and live mussels but the most traditional kind of is Valenciana with rabbit, chicken, snails and garrafó, a dry bean soaked for 8 hours.

Golden rule #5: Real paella is found in the North, first originating near a lagoon in Valencia. It’s been replicated very well in other regions in Spain but this is where you’re sure to find the original recipe.

Golden rule #6: Paella on a paellador sign is a bad sign. Avoid these restaurants and any food chains offering it. Paella here is mass-produced, usually flash frozen and not fresh.

Golden rule #7: It’s always made-to-order and never portioned for less than two people. Because it takes a long time to cook, you could be waiting at least 40 minutes – a true sign of traditional paella. If the menu has a serving for one, chances are it comes from a batch of paella made earlier in the day that has been reheated.

Golden rule #8: Real paella is not on a “menu del dia” blackboard. Avoid these signs like the plague and if you see a waiter outside holding a menu, don’t make eye contact. They often lure in foreigners with the “menu of the day” looking for a bargain but this is usually left over ingredients chefs want to get rid of.

Golden rule #9: Avoid La Rambla. While I do love this beautiful tree-lined pedestrian street, it’s a less ideal place for homemade Spanish cuisine than it is for quick bocadillo when you’re on the go.