Paella De Marisco is the seafood version of the famous Spanish Paella and it is a summer dish made of Shrimp, lobster, mussels and cuttlefish combine with white rice and various herbs, oil and salt in this dish.

Valencian paella is a rice dish originated in Valencia, Spain. It consists of white rice, green beans (bajoqueta and tavella), meat (chicken and rabbit), white beans (garrofón), snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some mistakenly call it paella negra ("black paella" in Spanish), however it is traditionally not called a paella even though it is prepared in the same manner.

Arròs negre should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color.

The traditional recipe for this dish calls for squid ink, cuttlefish or squid, …

Paella mixta is a type of Paella where the protein is meat and seafood.

Paella de verduras is the vegetables only version of the famous Paella dish from Spain.

Paella Bogavante is a version of the Paella Marinera but using bogavente (European lobster) witch gives it a special flavour.

Paella De Carne is the meat version of the famous Spanish Paella.