One of the best known dishes in Spanish cuisine began its life in rural Valencia.

Valencia is a coastal region, but Valencian paella does not contain any fish or seafood. Its ingredients are associated with the countryside: chicken, rabbit, snails, and vegetables such as the butter bean, a legume similar to the fava bean used in many traditional Valencian dishes. The ingredients are bomba (paella) rice, chicken, rabbit, butter beans, tomatoes, green beans, and snails.

Paella has always been associated with festive occasions such as family gatherings and parties with friends. It can be prepared in the kitchen or outdoors, in which case ideally it would be cooked over a wood fire. In Valencia, it is traditionally eaten right from the "paella" itself—the pan in which it is made, and which gives its name to the dish—placed in the center of the table.


  • Title: Valencian Paella
  • Location: Alambique, Spain
  • Rights: David de Luis
  • Photographer: David de Luis
  • Food styling: Sandra Jiménez Osorio

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