When you think of Spanish cuisine, one dish immediately comes to mind: Paella Valenciana. Originating from the region of Valencia, this rice-based dish has become one of the most iconic meals in Spain and around the world. But true Valencians will tell you—there’s only one authentic paella.
The word paella actually refers to the wide, shallow pan in which the dish is cooked. It first appeared in the mid-19th century near Albufera, a lagoon just south of Valencia. Farmers would cook rice over an open fire with whatever was available—mainly vegetables, rabbit, chicken, and snails. This humble creation later became the legendary dish we know today.
Authentic Ingredients
A true Paella Valenciana follows a strict list of ingredients, protected by tradition:
Rice (short-grain, usually Bomba)
Rabbit and chicken
Snails (optional, but traditional)
Green beans and garrofó (a type of large white bean)
Olive oil, saffron, paprika, tomato, and rosemary
Seafood lovers often confuse it with seafood paella, but Valencians insist that fish and shellfish do not belong in the original recipe.
Cooking Method
Cooking paella is an art. The rice must be spread evenly across the pan, never stirred once the broth is added, and cooked over an even flame. A prized element is the socarrat, the crispy rice that forms at the bottom of the pan—considered a delicacy by locals.
Cultural Importance
In Valencia, paella is more than food; it’s a symbol of community. Traditionally cooked outdoors on Sundays, families and friends gather around the pan, sharing not only the dish but also stories and traditions.
Where to Try Paella Valenciana
If you’re visiting Valencia, you’ll find authentic paella in many traditional restaurants, especially near Albufera Natural Park. Avoid tourist traps in city centers and look for places that serve paella only at lunchtime—just like locals do.
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