Some paellas are served with aioli (notably black rice paella). Aioli is a term derived from Provençal Occitan. It is a contraction of the words “alh” (garlic) and “òli” (oil). It is an emulsion made from olive oil and garlic. Eggs are often added to create a kind of mayonnaise.

Caldo means broth in Spanish. Generally, it’s called caldo de pollo, which means chicken broth. It’s a broth made with a multitude of ingredients and boiling water. In a paella recipe, it’s used to cook rice.

This is a label protecting expertise and/or a terroir for Spanish products. It is a PDO (Protected Designation of Origin) certification. These protections are obtained according to specifications for wine, olive oil, fruits and vegetables, and cheese.

Valencian paella has held a “Denominación de origen” (National Designation of Origin) since 2011. Specific ingredients have been defined in this recipe. These are: “aceite de oliva” (olive oil), “pollo” (chicken), “conejo” (rabbit), “ferraura” (coconut bean), “garrofó” (Valencian white bean), tomato, “agua” (water), “sal” (salt), “azafrán” (saffron), and “arroz” (rice).

“Ferradura” refers to the flat green coco bean. It is found seasonally. It is part of the recipe for Valencian paella.

Garrofó, or garrofón, is a flat white bean typical of Valencia, Spain. It is part of the recipe for Valencian paella. It is difficult to find in some countries. It is best to buy it online.

Pimentón is the name given to paprika in Spain. In paella recipes, a little pimentón is added to give a distinctive flavor. In Spain, there are different pimentóns, varying in heat, smoked or unsmoked. This depends on the paprika crops and production methods. Some regional pimentóns have PDO (Protected Designation of Origin) certification. In many coutnries, Ground paprika sold in supermarkets is always mild. You can use it in your preparations.

The Spanish are great fans of pimentón, using it in many culinary preparations.

Valencian AOC rice is a rice with a “Denominación de origen” (AOC). On the rice bags, it is marked D.O. Arroz de Valencia.

There are several varieties of rice used to make paella. There are Bomba rice, Albufera rice, and Sénia rice. Bomba rice is the most popular choice.

Bomba rice is a Valencian PDO rice. It has a “Denominación de origen” (PDO). It is ideal for preparing paella, as it resists overcooking well. It is therefore quite easy to use for paella.

Sénia rice is a Designation of Origin (DOC) rice from Valencia. It has a “Denominación de origen” (DOC). It is highly valued for its ability to absorb the flavors of broth. It is more difficult to cook, as it cooks more quickly than Bomba rice. Therefore, it is intended for cooks with more experience in preparing paellas.

Albufara rice is a new rice variety. It is a cross between Bomba rice and Senia rice. It therefore has the two advantages offered by these types of rice: resistance to overcooking and massive absorption of broth flavors.

Saffron is the main spice in any paella! It’s the most expensive spice in the world, hence its name, red gold. Its high cost comes from its production method. It takes thousands of flowers to produce a single kilo of saffron.

Socarrat is the rice crust that forms at the end of cooking a paella in the bottom of the pan. This is the most complicated step to achieve in preparing a paella. It results from a subtle mastery of the cooking of the rice and the power of the heat. It is recommended to increase the heat slightly at the end of cooking to obtain socarrat.

Sofrito is the “hot base” made with grated tomatoes, meat or shellfish juices, and other ingredients depending on the recipe. It’s one of the elements that will add flavor to your paella.

Suquet de peix refers to fish broth. It is also called fish stock. It replaces caldo (chicken broth) in some seafood paella recipes.