What is Paella Valenciana: what paella valenciana really is
When someone searches on the Internet “what is paella valenciana”, for sure is because they have already heard about it. More and more influencers and people are talking about it in their social media topics. Paella is not a temporary phenomenon, it is here to stay. And the thing is that this dish, so representative of Spain, is extremely healthy and very appetizing at any time of the year.
Without getting into too much trouble, paella valenciana is the typical dish of the Community of Valencia. A dish that contains rice, chicken, rabbit and countryside vegetables. A traditional dish that allows you to spend time with the family while it is cooked. Paella is without a doubt a dish that represents well the culinary art of Valencia and Spain.
Why is it called paella
Paella is that typical dish with rice, vegetables and meat that can be seen in the large dishes called paella pans. But surely you have also wondered why it is called paella. Well, the name of this dish is received thanks to the large and round pan where it is made. This large, round and not very high pan is called a paella pan. Without it, paella would not have that characteristic flavor.
The word paella comes from vulgar Latin “patella”. Which in a few words means pan or dish. The paella pan is a very characteristic pan that makes the rice have a very pleasant cooking.
Over time, the name of the recipient also became the name of the dish. And a quite curious fact is that the paella pan is only used to make paella. You will not find any other dish in the world made in a paella pan.
As we have said before, thanks to the paella pan, the meat, the vegetables and the rice mix correctly. Also, the diameter and height make the water evaporate at the correct time. This causes the rice to be made in a very characteristic way that is only paella.
Where does paella valenciana come from
The history of Valencian paella is a very interesting story. Many people think it was born in restaurants with Michelin stars, but it is the complete opposite. Paella valenciana was born in a rural environment and in the rice-growing areas near the Albufera. Its origin is not in a luxury kitchen, but in a practical way of feeding several people.
Back then, farmers cooked for large families. They would go to the vegetable garden, cut the ingredients and put them in this large pan. By adding a little rice and countryside meat, voilà, they obtained this dish. Without a doubt, paella is made as a dish to go far and feed several people at the same time.
Its humble origins have stopped being humble, and today it is cooked in ultra-luxury restaurants. Although it should be mentioned that the recipe will not be the same as if you go to the small towns of Valencia. Through the years, this very traditional dish has become an identity of Valencia and almost all of Spain.
What an authentic paella valenciana does not have
A traditional paella valenciana does not have chorizo, does not have onion, does not have peas, does not have red pepper as a main ingredient and does not have seafood. These ingredients can give a good touch to a dish, but it will definitely not be called paella. In fact, you should know that paella valenciana has designation of origin.
This does not mean that a seafood paella or a rice dish with other ingredients cannot be good. It can be delicious. But it is not the same as being in Valencia and trying something traditional.
This is exactly where the weak point of paella can come to light. And the thing is that it has become such a famous dish that it is cooked everywhere in the world. Logically, each person will put the ingredients they want, and that is when it stops being paella. Surely they have sold you some seafood paella, chorizo paella, vegetarian paella and even gluten-free paella. But you must believe us, none of them is paella.
The technique matters as much as the ingredients
A good paella valenciana does not depend only on buying the correct ingredients. It also depends on knowing how to cook them.
First, the meat is usually browned with olive oil. This step is important because it creates a flavor base. Then the vegetables and tomato are added to form the sofrito. Then the water is incorporated and the flavors are left to integrate. Finally, the rice is added, it is spread well throughout the paella, and from that moment on, it should not be stirred.
This last part is fundamental. Paella is not cooked like a risotto. A creamy texture is not sought, but dry, loose and tasty rice. If it is stirred too much, the rice can release starch and lose the texture that characterizes paella valenciana.
It is also important to control the fire. Traditionally, paella is cooked with firewood, although today many people prepare it with gas. The important thing is that the heat is uniform and that the rice is cooked correctly.
What is socarrat
This is the part that every Valencian wants and even the part that families fight over. It is the slightly toasted layer that forms at the bottom of the paella at the end of cooking.
For it to get that distinctive flavor and touch, it must be at its correct point. It should not be burned. It should be a thin, golden, crispy layer full of flavor.
Getting it requires practice. You have to control the fire well and know when the rice has already absorbed the broth. If it is done well, the socarrat provides a very special texture and flavor. It is unlikely that a restaurant will give you this part of the paella on your plate.
How to recognize a good paella valenciana
A good paella valenciana usually has a thin layer of rice, not a thick mountain of rice. The rice must be dry, loose and full of flavor. The ingredients must be integrated, not placed on top just to decorate.
It must also have balance. It should not taste only like coloring, nor be greasy, nor be overcooked. The flavor must come from the sofrito, the meat, the vegetables and the broth.
If it has a well-made socarrat, even better. But even without a perfect socarrat, a good paella must transmit technique, patience and respect for the rice.
On the other hand, a tourist paella often seeks to impress through the image: many ingredients on top, a lot of color and an exaggerated presentation. It can attract attention, but it does not always mean that it is a good paella valenciana.
Why learning paella in Valencia is different
You can read recipes online, watch videos or try to make paella at home. All of that can help. But learning paella in Valencia has something different.
And the thing is that learning to make a good Valencia depends on technique but also on the ingredients. That is why many people choose to travel to Valencia and take cooking courses or courses on how to make paella. These activities, without a doubt, apart from being very entertaining, are extremely educational.
If you have the opportunity, we at “Valencia paella cooking class” will show you the step by step of how to make a work of art. Best of all, the ingredients you will require are included and it will be an experience you will share.
It is truly worth it if you travel to Spain to come to Valencia and do this activity. It will no longer only be about trying a typical dish of the region and delicious at the same time. You will have the opportunity to make it and learn the typical Valencian recipes.
Now that the question, what is paella valenciana?, has been answered, it is time to discover another topic. Read more articles that we have on our blog, all focused on paella and how to cook it. We have curious facts that will leave you with your mouth open and with real information. We live in Valencia and we are experts on the subject.