Paella Valenciana
Paella Valenciana is the traditional Valencian dry-rice dish cooked in a wide paella pan — typically chicken, rabbit, green beans, garrofó (lima bean), tomato, olive oil, saffron, and short-grain rice. It is the reference point for Spanish paella, not a seafood casserole.
What “Valenciana” means
In Valencia, paella names a specific inland/rural tradition. Seafood versions are coastal relatives (often called arroz de marisco or seafood paella abroad). Mixing shrimp, chorizo, and peas into one “Spanish paella” is a tourist hybrid — tasty to some, but not the Valencian reference.
Core ingredients
- Bomba or other Spanish short-grain rice
- Chicken and rabbit (traditional proteins)
- Ferradura / underbeans and garrofó
- Grated tomato, olive oil, water or light stock
- Saffron; sweet paprika in many home versions
- Rosemary sprig (common finish)
Method outline
- Brown meats in olive oil in the paella pan.
- Sofrito with tomato; add beans.
- Add water/stock; season; bloom saffron.
- Add rice in an even layer — do not stir after it settles.
- Cook until liquid is absorbed; finish for socarrat.
- Rest a few minutes off heat before serving.
Related entities
Research-based culinary reference; not labeled as kitchen-tested by Spain Eats.