Why Jose Andres' Paella Might Look Different Than What You're Used To - Tasting Table

"Spanish-American chef and humanitarian, José Andrés, put Spanish tapas on the U.S. map. If you ever get the chance to visit his restaurant, Jaleo, you can expect to find a plethora of traditional Spanish dishes - just don't expect the paella to look the way you're used to. The paella Andrés serves at his restaurant is based on the authentic, Valencian recipe - one that doesn't include seafood."

"Developed back in the 15th century in the rice-producing region of Valencia, Spain, farmers would make paella using only what was regionally available. This included ingredients like chicken, rabbit, duck, artichokes, white or green beans, and oftentimes snails - all ingredients Andrés' recipe is based on. Though, it's worth noting that the Jaleo menu offers multiple variations - including those with seafood."

A Valencian paella originated in the 15th century in Valencia and was made with locally available ingredients such as chicken, rabbit, duck, artichokes, white or green beans, and sometimes snails. Traditional preparation calls for short-grain rice and simple, regional produce. Coastal and other Spanish regions later adapted the dish into variations like Paella de Marisco (seafood paella) and Paella Negra made with squid ink. A restaurant menu can include both the authentic Valencian style without seafood and multiple modern variations that incorporate seafood.

Read at Tasting Table