The primary ingredient in a traditional Spanish paella is rice, specifically a short-grain variety called bomba or calasparra. This rice is essential for absorbing flavors and maintaining the dish's characteristic texture. Paella originated in the Valencia region of Spain and typically includes a mixture of proteins such as chicken, rabbit, and seafood, along with vegetables and saffron, which gives the dish its distinctive yellow color. The cooking method often involves preparing the paella in a wide, shallow pan over an open flame or in a specialized paella pan to achieve a delicious socarrat—a crispy layer of rice at the bottom.