Discover the Ultimate Canadian Paella Tour: One Recipe from Every Province

Paella Across Canada: A Regional Journey Through Rice and Local Flavor

Paella may have started in the fields of Valencia, but its spirit is alive and well in kitchens and backyards around the world—including across Canada. At its heart, paella is about using what you have around you—local ingredients, shared fire, and the joy of feeding a group. From the wild coasts of the Maritimes to the forests of British Columbia, Canadian takes on paella bring new life to an old tradition.

Imagine cooking paella over a Muskoka fire pit—surrounded by friends, family, and local ingredients sizzling in the pan. Each region of Canada offers its own twist, creating a culinary journey that celebrates the country’s rich diversity.

British Columbia – Forest & Sea
On the West Coast, a BC-style paella might include wild mushrooms, spot prawns, Dungeness crab, and sockeye salmon. Add some seaweed broth and fresh herbs like fennel fronds or spruce tips for a unique coastal flavor.

Mini Recipe:

• 1 cup Bomba or Arborio rice

• 4 cups seaweed-infused seafood broth

• 1 cup chopped wild mushrooms

• 6 spot prawns, peeled

• 1 cup Dungeness crab meat

• 1 fillet sockeye salmon, cubed

• 1/2 tsp smoked paprika

• Salt and pepper to taste

• Chopped fennel fronds or spruce tips to garnish

Alberta – Prairie Protein
In Alberta, think big and bold: bison chorizo, elk, and grilled vegetables from local farms. Barley could even replace traditional rice, adding a nutty, hearty twist suited to the prairies.

Mini Recipe:

• 1 cup pearl barley

• 4 cups beef or game stock

• 1/2 lb bison chorizo, sliced

• 1/2 lb elk steak, cubed

• 1 cup grilled seasonal vegetables (zucchini, bell peppers)

• 1 tsp smoked paprika

• 1/2 tsp cumin

• Salt and pepper to taste

• Fresh thyme to garnish

Saskatchewan – Fields and Lakes
Saskatchewan’s version could blend lake trout, pickerel, and wild rice, with a touch of prairie-grown lentils or peas. Finish it with thyme and fire-roasted tomatoes for an earthy depth.

Mini Recipe:

• 1 cup wild rice

• 1/2 cup cooked lentils or peas

• 1 fillet lake trout, flaked

• 1 fillet pickerel, chopped

• 1 cup fire-roasted tomatoes

• 1/2 tsp coriander

• 1 tsp dried thyme

• Salt and pepper to taste

Manitoba – Wild Rice Tradition
Incorporate local wild rice, a staple of Indigenous cuisine, and pair it with duck, venison, and cranberries. A Manitoba paella pays tribute to the province’s natural abundance and Indigenous roots.

Mini Recipe:

• 1 cup wild rice

• 4 cups game or poultry stock

• 1 cup shredded duck meat

• 1/2 cup ground venison

• 1/4 cup dried cranberries

• 1/2 tsp ground allspice

• Fresh sage and crushed juniper berries

• Salt and pepper to taste

Ontario – Muskoka Lakeside Feast
A Muskoka paella might feature rainbow trout, local chicken, morel mushrooms, and garden peas. Cooked over a wood fire, it's a true nod to Ontario’s summer cottage culture.

Mini Recipe:

• 1 cup Arborio rice

• 4 cups chicken stock

• 1 fillet rainbow trout, cubed

• 1/2 cup cooked chicken, shredded

• 1/2 cup morel mushrooms, sliced

• 1/2 cup garden peas

• Lemon zest

• 1/2 tsp summer savory

• Salt and pepper to taste

• Chopped tarragon to garnish

Québec – Rustic and Rich
Québec’s culinary roots run deep. Think duck confit, rabbit, maple-smoked sausage, and fiddleheads. Add garlic scapes and a splash of cider for a French-Canadian twist on the classic dish.

Mini Recipe:

• 1 cup short-grain rice

• 4 cups cider-infused broth

• 1/2 cup duck confit, shredded

• 1/2 cup rabbit, cubed

• 1/2 maple-smoked sausage, sliced

• 1/2 cup fiddleheads, steamed

• 1/4 cup chopped garlic scapes

• 1/2 tsp herbes de Provence

• Salt and pepper to taste

Atlantic Canada – Maritime Catch
From Nova Scotia to Newfoundland, seafood is king. Picture a paella with lobster, mussels, scallops, and cod, simmered in a broth of seawater and herbs. Add dulse or samphire for a salty, fresh finish.

Mini Recipe:

• 1 cup Bomba rice

• 4 cups seawater-based seafood broth

• 1 lobster tail, chopped

• 1/2 cup mussels

• 1/2 cup scallops

• 1/2 cup cod, cubed

• 1/2 tsp smoked paprika

• Pinch of saffron (optional)

• Salt and pepper to taste

• Dulse flakes or chopped samphire to garnish

Northern Canada – Game and Fire
In Yukon or the Northwest Territories, paella could feature Arctic char, caribou, or smoked moose meat. Foraged berries and fireweed greens would bring color and contrast to the dish.

Mini Recipe:

• 1 cup wild rice or short-grain rice

• 4 cups smoked game stock

• 1/2 fillet Arctic char, cubed

• 1/2 cup caribou or moose meat, shredded

• 1/4 cup foraged berries (blueberries or cloudberries)

• Fireweed greens or dandelion leaves to finish

• 1/2 tsp dried rosemary

• Salt, pepper, and a dash of juniper spice (if available)

A Canadian Flame
Just like in Spain, cooking paella in Canada is about more than the ingredients—it’s about the gathering, the fire, and the shared experience. Across provinces and territories, Canadians can take this timeless dish and make it their own. A Muskoka fire pit becomes the new hearth, uniting local flavors with global traditions.

No matter where you are, paella is a dish that connects. It’s about adapting to your landscape, cooking with love, and sharing something delicious under open skies.