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Valencia (Spain)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
40gCarbs
22gFat
5gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
Valencian Paella
How to order / say it
Say it
Paella Valenciana — [pah-AY-yah vah-len-sy-AH-nah]
Order
I'd like the Valencian paella, please.
Locally
Me gustaría la paella valenciana, por favor.
Say locally
A traditional rice dish with rabbit, chicken, and vegetables.
Why try it?
Paella Valenciana is the emblematic dish of Valencia, embodying its rich agrarian history and communal dining culture. It is at the heart of Valencian festivities and Sunday family gatherings.
How it tastes
The dish has a savory depth from the meat, a slight earthiness from vegetables, and a pungent aroma of saffron. Served with a crispy, caramelized crust known as 'socarrat' at the bottom.
Origin & History — first documented: 1850
Originating around the Albufera lagoon in the mid-19th century, Paella Valenciana was initially a peasant dish created by farmers. Using whatever was on hand, it became a symbol of the region's culinary identity.
Recipe
Ingredients
- 🥩 300 g rabbit
- 🥩 300 g chicken
- 🌾 200 g bomba rice
- 🥕 150 g green beans
- 🫘 100 g garrofó beans
- 🧂 0.5 g saffron
- 🫒 50 ml olive oil
- 🥕 100 g tomato
- 🧂 5 g paprika
- 700 ml water
Method
- 1 Brown the rabbit and chicken in olive oil.
- 2 Add green beans, garrofó beans, and tomato; sauté briefly.
- 3 Stir in saffron and paprika, then add water and simmer.
- 4 Add rice, ensuring it's evenly distributed, and cook uncovered until done.
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