Paella Valenciana is one of Spain’s most famous and beloved dishes, instantly recognizable for its golden rice and rich flavors. But while “paella” is now a global culinary icon with countless variations, the original recipe has its roots firmly planted in the region of Valencia, on Spain’s eastern Mediterranean coast.
The Origins of Paella Valenciana
Paella was born in the rural areas around Valencia, particularly near the Albufera lagoon, as far back as the 15th or 16th century. Originally, it was a humble meal cooked by farmers and laborers over an open fire, using whatever ingredients were available: rice (introduced to the region by the Moors centuries earlier), local vegetables, snails, and sometimes rabbit or chicken. The name “paella” actually comes from the wide, shallow pan in which the dish is cooked—a word derived from Latin “patella,” meaning pan.
As Valencian rice became more widely available and the dish’s popularity grew, paella evolved, but the classic version—Paella Valenciana—remains a point of pride for locals. In fact, many Valencians consider it a cultural treasure and fiercely protect the original recipe.
What’s in a Traditional Paella Valenciana?
Authentic Paella Valenciana is defined by its use of local, fresh ingredients and a specific cooking technique. The classic components are:
Short-grain rice (preferably Bomba or Senia)
Chicken and rabbit (sometimes duck)
Green beans (judía verde or ferradura)
Garrofón (large white lima beans)
Tomato
Olive oil
Saffron (for color and aroma)
Sweet paprika
Water
Salt
Optional: snails, rosemary, artichokes (seasonal), and sometimes a sprig of rosemary for fragrance
Notably, seafood is not included in the original Paella Valenciana—seafood paellas are a coastal adaptation.
Step-by-Step: How to Make Authentic Paella Valenciana
1. Prepare the Ingredients:
Cut the chicken and rabbit into small pieces. Wash and trim the green beans. Rinse the garrofón beans if using canned or soak if dried. Grate or finely chop the tomato.
2. Sear the Meats:
Heat extra virgin olive oil in a wide, shallow paella pan over medium-high heat. Add the chicken and rabbit, seasoning with salt, and brown them well on all sides.
3. Add the Vegetables:
Push the meat to the edges of the pan and add the green beans and garrofón. Sauté for a few minutes, then add the tomato and paprika. Cook until the tomato forms a thick base (sofrito).
4. Add Water and Simmer:
Pour in water to cover the ingredients. Add saffron, salt, and (if using) a sprig of rosemary. Let everything simmer for 30–40 minutes, allowing the flavors to meld and the meat to tenderize.
5. Add the Rice:
Remove the rosemary. Spread the rice evenly across the pan—do not stir after this point. Simmer over medium-high heat for about 10 minutes, then reduce to low and cook for another 8–10 minutes, until the rice has absorbed almost all the liquid.
6. Socarrat (The Crispy Bottom):
For the prized “socarrat,” increase the heat for the last couple of minutes until you hear the rice crackle. This creates a delicious crispy layer at the bottom.
7. Rest and Serve:
Remove the pan from heat and let the paella rest for 5–10 minutes before serving. Traditionally, paella is enjoyed straight from the pan, often outdoors and always with good company.
Why Paella Valenciana Is Special
Paella Valenciana is more than just a recipe—it’s a symbol of Valencian identity and Spanish culinary heritage. Its origins as a communal, rustic meal cooked over open flames live on today, not just in homes and restaurants, but in the social ritual of gathering to cook and share paella together.
So, if you want to experience a true taste of Spain, try making Paella Valenciana at home. Use the best ingredients you can find, take your time, and remember: the secret ingredient is always sharing it with others.
