Paella is known around the world as one of Spain’s most iconic dishes, but the most traditional version, paella Valenciana, is a rarity outside of the region where it’s from. Made from meats like chicken and rabbit, sometimes snails, and a narrow set of vegetables—broad green beans similar to Romano beans, plump fresh white beans called garrofó, tomatoes, sometimes artichoke hearts—plus seasonings like saffron, and, of course, the rice itself. The liquid used to cook the rice is just water, not stock.
