Paella 6 Ways

Real Spanish paella is a dark, rich, smoky creation: denser than a pilaf, drier than a risotto, and arguably more satisfying than both. As David Rosengarten explains in The Art of Paella, there's not much of a consensus regarding how this delicious dish, perhaps Spain's most famous, should be prepared and what should, or shouldn't, go into it. From traditional Valencia-style with rabbit and snails to the shrimp and chicken version most of us are familiar with, these eight recipes for paella, traditionally cooked over an open fire or grill, all follow the the basic process outlined in our step-by-step gallery The Principles of Paella »

Paella with Rabbit and Snails (Paella Valenciana)

Paella with Rabbit and Snails (Paella Valenciana)

While versions these days often use more common proteins, classic Valencia-style paella is made with rabbit and snails.Todd Coleman
Fisherman's Paella (Paella a la Marinera)

Fisherman's Paella (Paella a la Marinera)

A paella classic from coastal Spain, this hearty recipe calls for a plethora of seafood. Fresh langoustines or head-on shrimp make for an eye-catching presentation.Todd Coleman
Mixed Paella (Paella Mixta)

Mixed Paella (Paella Mixta)

Because it includes both shrimp and chicken, this paella is considered "Americanized"—but it's no less delicious than traditional paella, with a smoky kick from paprika and chorizo.Todd Coleman

Valencian Pasta

Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.Luca Vignelli

Rice with Squid Ink

Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).Luca Vignelli

Rice with Duck and Turnips

A traditional rice dish of Valencia, rice with duck and turnips is traditionally made in a Spanish cazuela: a round, medium-deep vessel made of partially glazed earthenware that perfectly melds the flavors.Christopher Hirsheimer