I have made paellas for up to 100 people and I use different ingredients every time. Authentic Paella in Spain is NOT always about seafood.
The most important thing is to have fun and enjoy the process of cooking and watching your paella turn into one of the most delicious and popular dishes of Spain.
This is not a paella valenciana with the official ingredients — it’s a classic Spanish rice dish cooked in a paella pan (yes, the pan is called a paella too).
No shortcuts. No strange fusion. Just proper paella technique, deep Mediterranean flavor, and all the small details that really matter — from a rich sofrito base to achieving that perfect socarrat (the crispy bottom!).
