What is a Paella?
Valencian paella is much more than a simple dish, it is a symbol of the culture and tradition of Valencia. What makes it so special is its faithful respect for the original ingredients and the artisanal technique that has been passed down from generation to generation. Unlike versions found elsewhere in the world, authentic Valencian paella is prepared with fresh, local ingredients such as Albufera rice, green beans (bajoqueta), garrofón, tomato, rabbit, chicken and sometimes snails, all cooked to perfection in a paella, the signature iron frying pan.
The key to its unique flavour lies in the perfect balance between these ingredients, which are slow-cooked over orange wood, giving it that characteristic smoky touch. Furthermore, there are no shortcuts in Valencian paella: no seafood or exotic products are used, only the traditional elements that enhance the purity and simplicity of the dish.
This respect for tradition and the use of local produce make Valencian paella a true gastronomic treasure, unlike any other version, and a unique experience that every food lover should try at least once in a lifetime.
Brief History of Paella
Paella is one of the most iconic dishes of Spanish gastronomy and, in particular, of the Valencia region. With a history spanning centuries, this delicacy has evolved from its humble origins to become an international culinary reference. In this blog, we will explore its fascinating history, from its beginnings in the Valencian fields to its transformation into a symbol of Spanish cuisine.
Humble origins of the dish
The origins of paella can be traced back to rural Valencia in the 15th century, where it was an everyday dish for peasants and day labourers. In its earliest form, paella emerged as a simple meal, made with ingredients that farmers had on hand: rice grown in the fertile lands of the Albufera, vegetables from the huerta, and small amounts of meat such as rabbit or chicken. This dish was cooked in a wide, flat pan, known as a “paella”, which allowed the heat to be distributed evenly, favouring even cooking of the rice.
One of the key characteristics of this dish is its connection to the land. The ingredients varied according to availability and the seasons, which gave the dish a unique flexibility. The peasants cooked the paella in the open air, often over a wood fire, which gave it that characteristic smoky touch that is still appreciated today.
