Paella (Spain)

Paella is a vibrant and iconic Spanish rice dish originating from the Valencia region, traditionally cooked in a wide, shallow pan over an open flame. Its foundation is short-grain rice (like Bomba or Calasparra) cooked with saffron, olive oil, and a flavorful broth, often featuring a mix of proteins like chicken, rabbit, seafood (such as shrimp, mussels, and clams), or a combination, alongside vegetables like green beans and artichokes.

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🍽️ Nutrition at a glance

A typical serving is moderately high in carbohydrates from the rice and provides a good source of protein from the meat or seafood, with a moderate amount of fat from olive oil and animal proteins. It offers key nutrients like iron, B vitamins, and selenium, with a rough calorie range of 400-600 per generous serving, depending on the specific ingredients and portion size.

Nutrition breakdown

Calories	420 kcal
Protein	22 g
Carbs	48 g
Fat	15 g
Fiber	3 g
Sugar	3 g
Sodium	850 mg
Potassium	450 mg
Iron	3.5 mg
Selenium	38 mcg
Vitamin B12	2.0 mcg
Niacin (B3)	6.0 mg
Vitamin B6	0.5 mg
Phosphorus	280 mg
Magnesium	55 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, paella is a communal dish deeply tied to Spanish identity and outdoor gatherings, often cooked by a designated 'paellero' and eaten directly from the pan. Nutritionally, the use of saffron not only gives the rice its signature golden color but also contains antioxidants, while the traditional Valencian recipe is a balanced one-pot meal combining grains, proteins, and vegetables.