This blog post was originally posted on July 14, 2017 and was updated\u00a0on September 9, 2020.\u00a0<\/em><\/p>\n\n\n\n

Ask any group of visitors to Spain what they’re most excited to try and many people will say paella. <\/h3>\n\n\n\n

We’re the first to admit that good paella is tricky to find outside its home region of Valencia.\u00a0However, paella is all about the ingredients you use and the way you prepare it.<\/p>\n\n\n\n

With high-quality fish, meats, and vegetables available in the markets of San Sebastian,<\/a> the innovative chefs of Spain’s unofficial gastronomy capital create delicious versions of paella. What’s more, there are even more amazing rice dishes to enjoy in the city too, full of unique local flavor! <\/p>\n\n\n\n

Dodge the dreaded tourist traps with our tips on where to eat paella in San Sebastian, and where to find some other unmissable rice dishes as well.<\/p>\n\n\n

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How to spot great (or not-so-great) paella in San Sebastian<\/h2>\n\n\n\n

Due to paella’s popularity abroad, it’s easy to fall into a tourist trap when it comes to seeking it out here in Spain. Many restaurants will sell frozen, reheated rice that they then call “paella” on the menu\u2014with an exorbitant price tag to match. <\/p>\n\n\n\n

To be sure you get your money’s worth (and keep your tastebuds happy), here’s how to spot an authentic paella in San Sebastian. <\/p>\n\n\n\n

• Avoid places with large, bright photos of paella outside. This will often be the aforementioned frozen rice, and isn’t worth your time. <\/li>
• Service at Spanish restaurants can be more laid-back than what many visitors are used to. But when it comes to paella, you want<\/em> to be waiting a while\u2014the longer, the better, generally speaking. This ensures that your rice is being made to order. <\/li>
• When your paella comes to the table, it should ideally be served in the same large, shallow pan it was prepared in. The rice should be short-grain (ideally bomba), and a brownish-orange color rather than bright yellow. (Yellow paella is often a sign of food coloring.) <\/li>
• Paella isn’t an easy or quick dish to make, so be wary of any restaurant that offers it on the menu every day, unless that place is an arrocer\u00eda<\/em> (a restaurant specializing in rice dishes that has the facilities to produce large amounts of paella every day). Many decent paellas will only be offered one day a week, so keep your eye out for chalkboards in front of restaurants advertising “paella hoy”<\/em> (paella today). <\/li>
• Last but not least, know that people are hesitant to say\u00a0paella\u00a0<\/em>on menus outside of Valencia.\u00a0Don’t overlook any kind of “arroz” <\/em>(rice) on a menu\u2014this tends to be a rice dish served with local ingredients. Amazing food without the well-known title!<\/li><\/ul>\n\n\n\n