Valencia paella

Paella is, par excellence, a lunchtime dish. Since it is a hearty recipe, we Valencians usually reserve lighter bites for the evening. But if your usual dinner times are earlier than ours, you can treat yourself at the end of the day. The important thing is to enjoy it!

When paella is shared directly from the center of the table, a visual custom is followed. Imagine the paella divided into triangular portions, as if it were a pizza or a cake. The portion right in front of you is your plot. It is a respectful way for each diner to comfortably enjoy their own space.

Although in some restaurants you will find the famous paella mixta (which mixes meat with seafood or fish), in the daily life of Valencian homes we prefer to keep the flavors separate. The usual choice here is to choose either the orchard and the mountain, or the aroma of the sea, respecting the purity of each ingredient.

Paella is a generous dish that requires time and care. For this reason, in the vast majority of restaurants it is cooked to order and usually requires a minimum of two portions to be prepared. So book ahead and let them know the type of paella or rice dish you would like to try.

You will find many types of rice dishes on restaurant menus, but the most classic and deeply rooted combination is Paella Valenciana. It is made with chicken, rabbit, and the fresh vegetables gifted by the Valencian orchard, especially bajoqueta (ferradura green bean) and garrofó (that large, tender butter bean that is so ours).

If you see that the rice at the base of the paella is slightly toasted and stuck, don't panic: you are looking at the socarrat, the most coveted and crunchy bite for any Valencian.
¡Que aproveche!