History

Valencia invented the paella in the 18th century with rabbit, snails and green beans. Catalonia's coast brought the dish to Barcelona by the early 20th century with the sea-and-mountain twist: chicken from the hills, prawns from the harbour, the saffron-and-paprika sofrito a Catalan signature. 7 Portes in the Born has cooked the dish on the bone since 1836; Els Pescadors in Poblenou and Can Sole in the Barceloneta both run versions on the seafront. The technique is unchanged: short-grain bomba or calasparra rice, hot stock added in one shot, no stirring, 18 to 20 minutes uncovered, the bottom socarrat crust the goal.

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Common allergens: Shellfish

Make it at home

Yield 4Hands-on 35 minTotal 1 hrDifficulty Intermediate

Ingredients

  • 400g bomba or calasparra rice
  • 8 chicken thighs, bone in, skin on
  • 12 large raw prawns, shell on
  • 200g squid, cleaned and cut into rings
  • 1.2L hot fish or chicken stock
  • 3 large tomatoes, grated
  • 1 onion, finely diced
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika, pinch of saffron
  • 100ml olive oil, salt

Method

  1. Heat olive oil in a 40cm paella pan over high heat. Brown the chicken skin-side down until golden, remove.
  2. Add the onion and garlic, soften. Add tomato and paprika, cook to a sofrito.
  3. Return the chicken. Add squid, sauté 2 minutes.
  4. Sprinkle rice evenly across the pan. Stir into the sofrito.
  5. Pour in hot stock with saffron and salt. Distribute prawns. Bring to boil.
  6. Reduce to medium-low. Simmer uncovered, without stirring, for 18 to 20 minutes until the rice is just tender and a crust forms underneath.
  7. Rest 5 minutes off heat. Squeeze lemon over and serve from the pan.

Tip from the editors. Do not stir once the stock is in; the socarrat crust on the bottom is the canonical sign of a real paella. Bomba rice holds its shape; ordinary rice will not.

Where to eat paella mar i muntanya

Paella mar i muntanya in Barcelona

7 Portes ★ 4.3

€€€ Catalan ClassicBorn

7 Portes in Barcelona's Born has run since 1836: arched rooms, brass plaques on regulars' tables, a paella for each day of the week. Priced at €€€.

OrderThe Thursday paella Parellada and the crema catalana to finish.

TipLunch is easier than dinner; the noon paella is held on the menu every day of the week.

Directions Book

Els Pescadors ★ 4.5

€€€€ Tasting 75 eurosSeafoodChef Bernat Hernandez

Els Pescadors in Barcelona's Poblenou is the historic plaça-de-Prim seafood room: arroz a banda, suquet, fresh catch from Vilanova fishermen direct.

Book2 weeks ahead

Directions Book

Can Sole ★ 4.5

€€€ SpanishBarceloneta

Can Sole in Barcelona's Barceloneta has run since 1903, now in the fourth generation: marinera cuisine, lobster paella with socarrat, suquet de peix.

OrderThe lobster paella for two and a starter of bacalla fritters.

TipClosed Sunday dinner and Monday. Book a week ahead for weekend lunches; the paella needs 30 minutes from the kitchen.

Directions Book

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