{"id":828,"date":"2023-12-15T08:47:26","date_gmt":"2023-12-15T08:47:26","guid":{"rendered":"https:\/\/sazonthefolkcook.com\/blog\/?p=828"},"modified":"2025-07-21T11:56:09","modified_gmt":"2025-07-21T11:56:09","slug":"10-interesting-fun-facts-about-paella","status":"publish","type":"post","link":"https:\/\/sazonthefolkcook.com\/blog\/10-interesting-fun-facts-about-paella\/","title":{"rendered":"10 interesting & fun facts about Paella you didn’t know!"},"content":{"rendered":"\n

If you are a paella<\/a> lover and a devotee of Spanish cuisine<\/a>, then we are sure that you will be more than interested in this blog article. At Saz\u00f3n The Folk Cook<\/a> we know how much you like paella. Whether it’s Valencian or a variation, with seafood or vegetables, we know you are fond of it. And so we thought it would be nice to tell you a few interesting & fun facts about paella<\/strong>, this irresistible dish known all over the world. Are you up for it?<\/p>\n\n\n\n

1. Paella has been around for more than two centuries<\/h2>\n\n\n\n

Paella has been cooked for more than two centuries. And its origins were much more humble and modest than today<\/strong>. The dish was actually cooked by the farmers of La Albufera<\/a>, a natural park in Valencia dedicated mainly to agriculture. Today, paella has become a delicacy for rich and poor alike<\/strong>, a dish to eat with the family on Sundays and a delicacy in many restaurants in Valencia and the rest of Spain<\/a>.<\/p>\n\n\n\n

\"Fun
Jos\u00e9 Luis’ flavourful traditional paella recipe<\/a><\/em> <\/strong><\/figcaption><\/figure>\n\n\n\n
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Discover Liti’s experiences<\/strong> making paella<\/p>\n\n\n\n

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Book your experience<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n

2. The authentic paella has chicken, rabbit and vegetables<\/h2>\n\n\n\n

If you ask a Valencian what the recipe for paella is, s\/he will tell you that it is made with rabbit, chicken and vegetables<\/strong> (usually green beans, artichokes and a kind of white bean called garrof\u00f3n<\/em>). Of course, with some other ingredients besides rice, such as saffron, \u00f1ora<\/em> (a red pepper typical of the region), olive oil<\/a>, salt…). If we have left any out, we beg your pardon \ud83d\ude09 You have a perfect example at Jos\u00e9 Luis\u2019<\/a> house<\/strong>, who will cook a delicious paella for you in the traditional way. As another curious and fun fact about paella, we will tell you that the original recipe 200 years ago had rata de Albufera<\/em>, a kind of hare living in the natural park.<\/p>\n\n\n\n

3. There\u2019s no paella with chorizo<\/h2>\n\n\n\n

Continuing with our fun facts about paella, we have to underline and insist that paella never contains chorizo<\/strong>. No matter what Jamie Oliver<\/a> says, the reality is that paella is not rice with stuff in it. And, above all, it must never contain chorizo. You may find it<\/strong> as it is in demand, but it\u2019s almost sacrilege<\/strong> for Spaniards.<\/p>\n\n\n\n

\"Fun
Paella or paellera?<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

4. Paella or paellera<\/h2>\n\n\n\n

Paella is the dish but also the pan in which it is cooked. Actually, the name of the dish comes from the pan<\/strong>. However, there is a widespread use outside the Valencian community of the term paellera<\/em> to refer to the pan. However, for Valencians, paellera<\/em> is just the person who cooks the paella.<\/p>\n\n\n\n

5. Spanish people take paella just for lunch<\/h2>\n\n\n\n

More fun facts about paella? Here you have another one: paella is only eaten at lunchtime<\/strong>. Or, at most, in the form of a tapa before lunch. The Spanish<\/a> never eat paella for dinner, as it is a very hearty dish that usually contains a lot of ingredients, which is not recommended in the evening.<\/p>\n\n\n\n

6. Saffron is a key ingredient<\/h2>\n\n\n\n

The \u201cred gold\u201d<\/strong> is very important in the preparation of paella. It gives it a very distinctive and special flavour<\/strong>. And this dish would not be the same without this much-loved condiment. In fact, it should be added just before adding the broth, and after roasting or infusing the saffron threads. It is a culinary<\/a> ritual<\/strong>. If you are willing to try a flavorful paella, we advise you to try Liti\u2019s recipe<\/a><\/strong>; you\u2019ll adore it!<\/p>\n\n\n\n

\"Fun
Enjoy Liti’s tasty paella!<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

7. Stirring in the paella is forbidden<\/h2>\n\n\n\n

Yes, the next of our curious and fun facts about paella might sound weird, but we advise you to take it seriously if you intend to be a good \u201cpaellero\u201d. Once you have added the broth, the rice must not be stirred<\/strong>. The reason is that Spanish people like rice that sticks and burns a little on the bottom of the paella pan<\/strong>. This has a specific word in Valencian which is \u201csocarrat<\/em>\u201d<\/strong>. Delicious!<\/p>\n\n\n\n

\"Arroz
Bomba rice is ideal for paella<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

8. Not all rice is suitable for paella<\/h2>\n\n\n\n

The rice most commonly used is<\/strong> the variety called bomba<\/em><\/strong>. But senia<\/a><\/em> or bah\u00eda<\/a><\/em> are also good for the preparation of this dish. Long-grain and aromatic rice should never be used, as these varieties do not absorb the flavours that much.<\/p>\n\n\n\n

9. Paella is always prepared for an even number of people<\/h2>\n\n\n\n

Yes, it is prepared in even numbers due to the capacity of the different paella pans<\/strong>. And because it is usual to put a thin layer of rice, that is to say, the rice should not reach the edge of the paella pan<\/strong>. Otherwise, the unique and characteristic socarrat<\/em> flavour is lost, so that the rice on top is cooked well. However, no matter how many you are, Mariana <\/a><\/strong>will be thrilled to prepare an exquisite mixed paella <\/strong>for you!<\/p>\n\n\n\n

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Discover all the delicious rice recipes.<\/strong><\/p>\n\n\n\n

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Book your experience<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
\"Mariana\"
Mariana will prepare a delicious paella<\/em><\/strong><\/figcaption><\/figure>\n\n\n\n

10. From a whatsapp emoji to a possible UNESCO Intangible Heritage status<\/h2>\n\n\n\n

The last of our curious facts about paella is its immense cultural<\/a> value<\/strong>. Paella started with an emoji on whatsapp<\/strong>. Then, in 2021, Valencia City Council declared it a BIC<\/strong> or Bien de Inter\u00e9s Cultural (Intangible Cultural Asset). A very important step towards making this delicious dish cooked all over the world into a UNESCO Intangible Cultural Heritage.<\/p>\n\n\n\n

\u00ba\u00ba\u00ba<\/p>\n\n\n\n

Would you like to discover more fun facts about paella? Join Saz\u00f3n The Folk Cook<\/a> and experience first-hand the secrets of paella at the home of our local dinner hosts.<\/h5>\n","protected":false},"excerpt":{"rendered":"

If you are a paella lover and a devotee of Spanish cuisine, then we are sure that you will be more than interested in this blog article. At Saz\u00f3n The Folk Cook we know how much you like paella. Whether it’s Valencian or a variation, with seafood or vegetables, we know you are fond of […]<\/p>\n","protected":false},"author":2,"featured_media":841,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-experience"],"acf":[],"_links":{"self":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/comments?post=828"}],"version-history":[{"count":12,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/828\/revisions"}],"predecessor-version":[{"id":2163,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/posts\/828\/revisions\/2163"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/media\/841"}],"wp:attachment":[{"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/media?parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/categories?post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sazonthefolkcook.com\/blog\/wp-json\/wp\/v2\/tags?post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}