If there’s one word that comes to mind when talking about Spanish cuisine, it's paella!
Paella is a traditional Spanish dish that originates from the region of Valencia, on the eastern seaboard of the mainland, almost directly due west of Ibiza. It is known for its vibrant yellow rice and a rich combination of ingredients. Originally a humble meal made by farmers in the Valencian countryside, over the years, paella has evolved into a globally recognised dish with numerous variations.
Origin
Paella dates back to the mid-19th century in the area around Albufera, a coastal lagoon ideal for growing rice near the city. The dish was traditionally cooked over an open fire and included abundant locally sourced ingredients such as seafood, meats and vegetables. Plus, a key ingredient - saffron.
Famous variations of paella
Paella Valenciana. The original and most traditional version, which includes rabbit, chicken, and sometimes snails, along with green beans and butter beans.
Paella de Marisco (seafood paella Tropicana Beach Club). This variation replaces the meat with a variety of seafood, such as shrimp, mussels, clams, and squid. For those of you who fancy making it at home, you can follow the complete recipe here.
Paella Mixta (mixed paella). A combination of meat and seafood, this hugely popular version includes chicken, rabbit, and an assortment of seafood, blending the flavours of both land and sea.
Arroz a la marinera (El Gallo Viejo) with fish and shellfish
Arroz Bogavante (lobster rice Can Pujols)
Arroz negro (black rice, Sonrojo). The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from squid ink which enhances its seafood flavor.
Arroz ciego or Senyoret is a paella you can eat with your eyes closed as everything in it is edible, without shells or fish bones. Made with fish, prawns, seafood, and calamari, without bones or shells, you'll never get your fingers messy.
Paella vegetariana (Restaurante Cala Gracioneta). A modern take that omits meat and seafood, using a variety of seasonal vegetables instead.
Paella derives its name from the large shallow pan in which it is traditionally cooked and served and is often enjoyed during festive gatherings. Locals prefer to eat it at lunchtime, as it is a rich meal that is best followed by an extended siesta.
All paellas begin with sofrito - this Spanish term refers to a sauté made of onions, garlic, tomatoes, and peppers, which forms the foundation of the dish. To this is added the essential short grain rice, known as arroz bomba, which absorbs the flavours of the sofrito and caldo (stock/broth) well. Plus, saffron and paprika as these spices add depth of flavour and colour.
Naturally, visitors to the island regard it as a vital dining experience, and the fact that Ibiza has its own varieties makes it even more special.
Our favourite paellas can be found at:
- Es Nautic, here it's included in their menu del día on a Thursday, and Cala Gracioneta in San Antonio
- El Gallo Viejo, in Port d'es Torrent
- La Boca Junta, in Portinatx
- Sonrojo, Cala Llonga
- Mamajuana, in Es Caná
- Donde Marian y Miguel, on the road to Es Caná
- Ca Na Ribes and CBbC Marina, in Santa Eulalia
- Hoyo 19 at Golf Ibiza, between Jesús and Cala Llonga
- The Beach by Ushuaïa and Seahorse Beach Club, in Playa d'en Bossa
- Tropicana Ibiza Beach Club and Es Boldadó, on the south coast
Other variations
Bullit de Peix has its origins in the coastal fishing communities of Ibiza. It was traditionally prepared by fishermen as a simple, nourishing meal using the fresh catch of the day, making it a staple of Ibizan cuisine. Its key ingredients include assorted local fish such as rockfish, grouper, monkfish, and other species found in the waters off the islands.
The main ingredients are potatoes which, boiled along with the fish, absorb the rich flavours of the stew and a big dollop of aioli, a garlicky mayonnaise-like sauce which gives the dish its intensity.
Bullit de Peix is traditionally served in two courses. The second course is Arroz a Banda, a flavourful rice dish made using the leftover broth from cooking the fish, which is infused with the essence of the seafood and saffron. Sometimes, you will encounter arroz a la banda served on its own.
Here are some of our favourite spots:
- Es Nautic, San Antonio
- Restaurant Port de Balansat
- S'Espartar, on the road to Cala Tarida
- Can Pujol, in Port d'es Torrent
- Restaurant Pou des Lleó
- Restaurant Cala Boix
- El Bigotes, near Cala Mastella
Fideuà is a traditional seafood dish from the Valencian region, specifically from the coastal town of Gandía. Similar to paella, it is made with short, thin noodles called fideos instead of rice and is frequently served with a dollop of aioli (garlic mayonnaise) on the side, which adds a creamy and tangy contrast to the savoury seafood.
Arroz bogavante caldoso (lobster rice in broth, El Gallo Viejo)
Caldereta (rice broth, Restaurante Port Balansat) features a variety of fresh fish, seafood and shellfish combined with vegetables, garlic, tomatoes, and aromatic herbs.
Ready to indulge in Ibiza's finest flavours? Dive into these incredible paellas and rice dishes and let your taste buds experience the island's culinary magic. You can book your table via our restaurant guide or, if you're feeling adventurous, start cooking today.
