Calamari Paella

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Paella is a rice dish that originated in the city of Valencia, Spain. This city sits on the coast of the Mediterranean Sea, and while it's known now for its futuristic "City of Arts and Sciences" it's hard to argue that paella made it famous!

This saffron rice dish was originally a lunchtime meal for day laborers. The added vegetables, beans, and meat were what was available that day, so while there is a classic Valencian recipe with chicken and snails, a mixed paella was always part of history. Additionally, because of its coastal location, seafood paella has also generally been considered an authentic dish.

The word paella itself originally referred to the shallow frying pan it was cooked in, but as far back as 1840 it was used to refer to this specific recipe preparation. When cooked over an open flame, the layer of rice on the bottom of the dish roasts to a caramelized crunch - called socarrat and prized as a favorite part of the meal.

Here, we use calamari with chorizo and chicken broth, but swapping for a vegetable broth and leaving out chorizo makes this dish a pescatarian delight. It's a perfect hot-weather dish because it can be cooked outside, and the tradition of everyone enjoying it out of the same pan means less clean up after! We hope you enjoy this unique calamari recipe for paella.

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