Paella is originally from València and today is a typical Spanish dish. Most versions of this tasty dish can also be found in Valencia. That is why we have listed 6 facts about this famous rice dish.
Only local ingredients
The traditional paella originated in Valencia in the 8th century, the rice was introduced to Albufera by the Arabs. Rice, chicken, rabbit, string beans, tomato frito, garrofónes (white beans from Valencia) and saffron are the main ingredients. Nowadays, fish and crustaceans, and sometimes caracoles (snails), are also added. The rice of the Valenciana paella is cooked in a chicken and rabbit broth, according to tradition in a paella pan over charcoal. All ingredients are pure, grown in the region and for sale at the Mercado Central, the monumental and largest fresh market in Europe.
Rice grown in Albufera and La Huerta de València
The most commonly used rice varieties for the Valenciana paella are:Senia, Bomba, Bahía and Albufera. These are being renovated near the city in the Albufera Natural Park and at La Huerta de Valencia, a kind of large urban vegetable garden. Rice producers work daily to cultivate the authentic grains, some restaurants even have their own sustainable rice field to ensure that exactly the right rice ends up in the paella.
Oldest and hippest paella restaurant in València
València has endless paella restaurants and cafes where they serve you the rice dish. Of course in Albufera Natural Park at Restaurante Nou Racó, La Casa Quiquet or El Palmar and Restaurante Mateu, in El Palmar, a village near València. You can eat in one of the oldest paella restaurants at Casa Carmela, where the paellas have been simmering on the fire since 1922. Hiper variants are Vlue Arribar, Panorama and the Marina Beach Club at the port of València. More tips for the best paella.
You eat paella during la comida
Paella for dinner? Not really. You eat the rice dish during la comida, the most important meal for Spaniards, between 2 and 4 pm. Then the arrocerias (rice restaurants) open their doors. You should definitely make a reservation on weekends. It is busy then because many families and groups of friends come together to eat paella. If there is something to celebrate, paella is served!
Saving the best until last:socarrat
When you have almost emptied the paella pan, the highlight comes:the socarrat (pronounced soh-kah-raht). This is the crispy, encrusted, greasy layer of rice on the bottom that every good paella maker consciously creates. Socarrat is the tastiest part that makes you lick your fingers.
València has a real paella school
A paella doesn't taste better anywhere than in València itself. But, whoever wants to try it at home can follow a workshop at the paella school Escuela de Arroces y Paella de Valencia where you learn the fine preparation tricks. Starting with buying ingredients at the fresh food market Mercado Central. To then prepare the dish and of course eat it. With a vino, salad and a typical Valencian dessert.
