By Edu Valor / Author - Spanish Chef
World-famous and controversial in Spain—that’s what the authentic paella Valenciana recipe is. Every town seems to have its own mix of ingredients.
It’s probably the most debated topic both in and outside the country—and you’d understand why if you saw the dishes.
The tradition lacked authenticity—nothing more, nothing less. But they did something about it, as described below.
I sometimes smile when Mediterranean pride shines through, especially for something like a national dish.
You see this same trait with our French and Italian friends too. I find it interesting. It shows a shared passion, and we wouldn’t want it any other way.
Listen! The ingredients for paella have always been flexible, even in the old days. So, how do you protect paella Valenciana if it’s not clearly defined?
Well, you involve the people from 266 towns in Valencia to see how they make it. Today, there are 10 essential ingredients and other optional ones to help preserve the tradition.
Understand this: there isn’t just one unique paella Valenciana recipe. It’s estimated there are around 200 variations.
Every town has its own version. They’re not too different from each other, but you can still recognize them as paella Valenciana.
Often, families use whatever is available locally, either in their kitchen or their region. In my case, snails aren’t always on hand. In fact, a study shows they’re not the most common ingredient.
Preparation: 15 minutes
Cooking: 18 minutes for the Bomba rice, approx. 45 minutes to 1 hour total.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.
Use preferably fresh or frozen white beans. Dry beans need to be soaked at least 12 hours or overnight and boiled for 10 minutes. When done, drain and rinse thoroughly. Canned/jarred bean preserve doesn't need to be soaked!
TIPS:
The dish was losing its value and tradition, turning into something unrecognizable, which had many professionals concerned.
After all, paella is the quintessential Spanish dish, symbolizing togetherness and celebration. Interestingly, "paella" originally referred to the pan itself, but over time it became the name for the rice dish.
It seems they’d had enough of scattered recipes that lacked authenticity. A push for revival was needed, and research was inevitable. You can find the study here!
Region-wide research conducted by the UCV (Catholic University of Valencia) identified the following essential ingredients:
Additionally, there were 38 commonly used and 50 occasionally used ingredients. These are considered optional but still permitted in an authentic paella Valenciana.
Leaving out snails (a traditional ingredient) doesn’t make the dish any less authentic, as long as you stay true to the essence of this beloved Spanish classic.
Personally, I don’t care for snails unless they’re the smaller ones. However, I do like to enhance my dishes with garlic and paprika.
Again, the ingredient list above represents one way to make authentic paella Valenciana.
In my opinion, they should have also included other traditional recipes, like those with ribs, sausages, and meatballs. These are too good to be left out!
*The paella pan with burner can be replaced with an electric paella pan for indoor (or outdoor) cooking. Never use a gas burner indoors!!
There are a few things to keep in mind if you want to make this authentic paella Valenciana recipe truly delicious.
Making this dish is an art, but fortunately, it's one that's fairly easy to master. For quick success, be sure to check out the technique tips here. After a few attempts, you'll get the hang of making a good paella.
As you may know, recipe steps like these are just guidelines. I don’t know what equipment you’re using, the weather conditions, or the exact ingredients you have on hand. There's a big difference between stale and fresh ingredients.
With some cooking skills and common sense, you'll be able to make a successful and authentic paella Valenciana. You’re the chef!
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