Paella valenciana is Valencia's defining rice dish: bomba rice cooked over orange wood in a flat pan with rabbit, chicken, ferraura green beans, garrofo butter beans, saffron and tomato.
Where to eat it: 5 restaurants across 1 city.
Paella valenciana emerged in the 18th-century rice paddies of La Albufera south of Valencia, when farmers and shepherds cooked rabbit, chicken, ferraura beans and bomba rice over orange-wood embers for the noon-day field meal. The canonical recipe was codified by the early 19th century: rabbit, chicken, ferraura, garrofo butter bean, sometimes snails, saffron, sweet paprika, tomato, bomba rice. No chorizo. No seafood. The 2021 Paella Valenciana DOP legally defined the dish with ten obligatory ingredients. Casa Carmela on the Malvarrosa beachfront and Casa Roberto in the Eixample cook the canonical version; El Palmar in La Albufera grills paellas at source.
Tours, tastings and classes that match this page, bookable on GetYourGuide.
Guided tour · 3 hours
Uncover the joy of Spanish cooking with an interactive experience. Follow a chef around the famous Boqueria market to buy ingredients, then learn how...
3 - 3.5 hours
Cook Valencian paella like a local in this paella cooking class and dining experience. Buy ingredients fresh from the market and learn step by step...
Guided tour · 3 hours
Cook paella and classic Andalusian tapas in a hands-on class with a chef, then enjoy the meal you’ve prepared together with sangría and drinks...
3.5 hours
Our paella cooking class guides you through the art of combining fresh ingredients and aromatic spices to create Spain’s signature dish. Get ready to...
Common allergens: None typical
Tip from the editors. Never stir the rice after it goes in. The socarrat (the crisp bottom layer) is the prize; listen for the rice to crackle in the last 3 minutes.
Casa Carmela on the Malvarrosa beachfront in Valencia has cooked wood-fired paellas to order since 1922, with a 20-strong rice repertoire and a lunch-only.
OrderThe paella valenciana cooked over orange-wood embers, ordered when you book.
TipBook three weeks ahead for weekend lunch. Lunch only Tue to Sat 13:00-16:00; no dinner.
Casa Roberto on Carrer del Mestre Gozalbo in Valencia's Eixample has cooked Roberto Aparicio's traditional paellas since 1986, with a long chef's record.
OrderThe paella valenciana ordered ahead, with the croquetas and salmorejo to start.
TipClosed Monday all day and Sunday evenings. Reserve 48 hours ahead for paella; the dining room is small.
La Pepica on Passeig de Neptu in Valencia's Malvarrosa beach has served paella since 1898; Hemingway, Queen Sofia and Orson Welles all ate the rice here.
OrderThe paella valenciana with rabbit, chicken and ferraura beans at lunch.
TipBook the beachfront terrace one week ahead. Closed Sunday evenings. Hemingway's signed photograph hangs in the inner dining room.
La Riua on Carrer del Mar in Valencia's old town has run a family-tavern rice kitchen since 1978, now in the third generation, with a dozen paellas.
OrderThe paella valenciana or the arroz a banda; the house Utiel-Requena tinto is honest.
TipClosed Sunday and Monday. The dining room fills with locals by 14:00; reserve ahead.
El Encuentro in Valencia: Neighbourhood arroceria in central Valencia that locals book weekly, the lunchtime menu del dia is the best-kept secret.
OrderThe paella valenciana for two, ordered ahead.
Why locals goNeighbourhood arroceria in central Valencia that locals book weekly, the lunchtime menu del dia is the best-kept secret.
TipClosed Sunday evening and Monday. The lunchtime paella plate is the secret.
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