The Flavorings

The boost of flavor in most paellas comes from sofrito, a mixture of aromatics cooked down until dark and intense. Catalans will use a jammy, long-cooked sofregit of onions and tomatoes. In Valencia, sofritos tend to be lighter, consisting of garlic and grated tomatoes. In Alicante, fleshy dried ñora peppers are often added. Other seasonings might include herbs, as well as saffron and paprika for color. While unsmoked paprika from Murcia is more traditional, a dash of smoked pimentón de la Vera is a great way to simulate the smokiness of a wood-fired grill, the classic way of cooking paella. And then there are the ingredients particular to each paella—rabbit, chicken, pork, artichokes, seafood—their flavors intensified and caramelized by the intense heat of the thin steel paella pan. Don’t neglect salt: If your meats, seafood, or vegetables aren’t amply seasoned, the paella will come out bland.