Paella

Paella (pronounced 'pie ay ah') is without doubt the most renowned of all Valencian culinary dishes. This versatile rice-based dish has been a keen favourite among Valencians for centuries. The Arabs introduced rice to Spain in the 8th century and soon realised the east coast was perfectly suited for its cultivation. The name paella comes from the type of pan in which it is cooked. In the Valencian and Catalan languages paella means frying pan.

The pan used to cook the perfect Paella, traditionally made of iron, tends to be large and circular with low edges and two wide handles. The iron itself adds that distinctive texture and flavour to the rice, hence, any attempt to cook paella in a typical frying pan would provide less than perfect results.

In many ways paella is a victim of its surroundings. Valencia's location and climate make it ideal for both horticulture and agriculture. Herein lies the combination of ingredients essential for the perfect paella. Rice from the rice fields, fresh produce from the wide array of vegetable gardens, game, poultry and olive oil from the land and seafood from the Mediterranean.

Here is a description of the 2 main types of paella:

La Paella Valenciana

Some Valencians say that Sunday was invented solely for the purpose of enjoying their Paella. The ingredients that make up the classic Valencian Paella (Paella Valenciana) are those which are native to the region. Chicken, rabbit meat, Garrofon beans, extra virgin olive oil, peppers, tomato, rosemary and just a touch of saffron are the secrets to the perfect paella. Sometimes, depending on the town or season, snails, duck meat, green beans and artichokes are added to give a special twist to this classic dish. The rice itself is cultivated all over the region and is always of the highest quality.

Paella de Mariscos

This is the seafood version of paella. Seafood paella is most popular in the coastal parts of the region, where fresh produce is in abundance. The key ingredients to a great Seafood paella are squid, mussels, clams, prawns, shrimps, extra virgin olive oil, sweet peppers, tomato, saffron or a special seafood colourant and fish stock.