What Makes a Paella Recipe Truly Authentic in Valencia?  


By Edu Valor / Author - Spanish Chef

Do you want to see a Valencian chef cringe? Tell them that any rice dish made in a paella pan is an authentic paella recipe. 

They are fiery about protecting their heritage. Today, this age-old dish, treasured by Spaniards, enjoys protection against losing a tradition.

Not that I have anything against making your own version. On the contrary! I'm all for creativity.

But when I order an authentic paella in Spain, I'm expecting a paella Valenciana like the one below. Nobody likes a negative surprise!

Chefs needed to define the recipe so we could all enjoy the old tradition.

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Authentic Spanish paella Valenciana in a pan.An authentic Valencian paella.
Authentic Spanish paella Valenciana in a pan.An authentic Valencian paella.


Research Proof: How Valencians Defined the Authentic Paella Recipe


A study by the Catholic University of Valencia with anthropologist Pablo Vidal and chef Jose Andres revealed one thing.

The ingredient list of 400 non-professional cooks, older than 50 years. People from the 266 towns in Valencia were part of the research.

They had to be older than 50 years because of their traditional cooking style. Modern-day twists could have skewed the authenticity part too much.

In Valencia, it was most of the time the father, or the men of the family, who cooked these traditional rice dishes.

Below you have the result of that research project.

The 10 Essential Ingredients an Authentic Paella Recipe Must Include


The ten essential ingredients are:

  1. Valencian rice
  2. Olive oil
  3. Chicken
  4. Rabbit
  5. Water
  6. Salt
  7. Tomato
  8. Saffron
  9. Flat green beans (bajoqueta)
  10. Garrofón beans (a type of butter bean). 

They also found 38 other regularly used and 50 other occasionally used ingredients. But the list was to be limited to be considered an authentic paella Valenciana.

Only a few of the regular and occasional lists were admitted. These were artichoke, snails, rosemary, sweet paprika, red bell pepper, garlic, parsley, and duck.

All those recipe versions qualify as authentic. In defining the recipe, ingredients hardly used or not significant in the study were left out.

The research paper is on the International Journal of Gastronomy and Food Science website.

The list of most common ingredients in a paella valenciana. The most common ingredients of a paella valenciana.


Why Seafood Paella and Other Variations Are Not the Authentic Paella Recipe


With so much demand across the world, I think it’s necessary to set boundaries. Let me go one step further.

The seafood paella – another hugely popular Valencian dish – is not authentic either. That shouldn't be a big surprise by now!

A rice dish can be authentic Spanish, but not always an authentic paella. You would add their defining ingredient(s).

We can have an authentic paella marinera (seafood paella, seafood as the defining ingredient), which has Valencian coastal roots.

That’s another pair of shoes, like other versions of the rice recipe. The purpose is to devise a set of rules to represent a tradition.

If we want to use the name paella Valenciana, I’d like the idea of a piece of history on a plate as part of a culture.

I like the thought of a lovely food gathering while remembering the good old times, as if we are part of something bigger than ourselves.

Spaniards gathered around one of the paellas for a traditional paella contest.A traditional paella gathering, with among them Jose Cuñat.
Spaniards gathered around one of the paellas for a traditional paella contest.A traditional paella gathering, with among them Jose Cuñat.


Why the Name “Paella Valenciana” Is Protected—and Why It Matters


So now you know the paella Valenciana is the authentic one, with its 8 optional ingredients.

Seafood paella, black paella, and other popular versions are NOT part of the "authentic" list. Authentic Spanish, yes, but not an authentic paella!

Whoever says the dish includes chorizo is in for a witch hunt in gastronomic terms.

I don't necessarily agree because some traditional paella recipes include, like in the photo above, longaniza or other types of sausages. There's even an old recipe with meatballs.

Enough Spanish and international internet chefs were criticized for doing just that. Naming the rice creation is where the trouble hides.

The names Paella and Paella Valenciana are legally protected and are used only under certain conditions within Valencia. They have tried to break the rules and failed. Ask Catalan restaurant chefs!

When it comes to tradition and authenticity, certain people (including tourists) are interested in the culinary history of a region, and in tasting that history. I myself enjoy that experience, as do many others.

The brown crusty bottom layer from a paella socarrat.The crispy socarrat layer underneath the paella rice.
The brown crusty bottom layer from a paella socarrat.The crispy socarrat layer underneath the paella rice.


More Than a Recipe: The Authentic Paella as a Shared Tradition


Still curious about the authentic paella recipe? Who do you want to share it with? Whenever you are ready, here is how to make it!

The study also showed a popular tradition passed from parents (mostly fathers) to children. About 80% of home cooks prepare the dish for more than four people.

It’s clearly food for families, friends, and those others invited. Most often made on Sundays or whenever people want to come together, to celebrate a special occasion, or not!

There are many paella excuses for social gatherings, but only one is called the paella Valenciana. The authentic one!



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