Paella Valenciana - Traditional Valencian Paella
Recipe Codified by the Reglament de la Paella Valenciana

The Reglament de la Paella Valenciana (Regulation of Valencian Paella) is a set of rules aimed at protecting the traditional recipe of paella. Adopted by institutions such as the Acadèmia Culinaire Valenciana, it defines the ingredients and preparation method of the authentic Valencian paella. The regulation aims to preserve the integrity of this iconic dish from the Valencia region and prevent altered versions from being called "paella."

Key points of the regulation:

Ingredients:

• Bomba rice, chicken, rabbit, flat green beans (judía verde), tomatoes, saffron, chicken or vegetable broth, rosemary, bay leaf, and garlic.
• No peppers, seafood, or chorizo are allowed in the traditional recipe.

Method:

• Cook in a paella pan without stirring the rice during cooking to create the socarrat (crispy golden crust at the bottom).
• Use hot broth to avoid slowing down the cooking process.

Protection:

• Valencian paella is a protected dish, listed as a traditional guaranteed food product since 2016, ensuring its authenticity.

The Origin of Paella

The origin of paella dates back to the Valencia region, on the east coast of Spain, specifically the province of Valencia, where it was born as a traditional peasant dish. Below is a summary of its history, along with sources that support it.

Origin of Paella:

A traditional peasant dish: Paella was created in the 19th century (specifically in the 1800s) in the countryside of the Valencia region. Peasants, fishermen, and farmworkers were the first to prepare it, using simple ingredients they had available: rice, vegetables, meat (mainly chicken, rabbit, and sometimes duck or pork), and broth. The paella was cooked in a large, shallow pan, also called a "paella," which allowed for even cooking of the rice.

Rice, a key ingredient: One of the elements that characterizes paella is the use of rice, which is grown abundantly in the Valencia region. The introduction of rice to Spain dates back to the 8th century, brought by the Moors, who brought it from Asia through North Africa. However, it was with the arrival of irrigated agriculture in the Valencia region that rice became a fundamental crop, allowing paella to take shape with local ingredients.

The first versions: The first versions of paella were a peasant paella (or paella de campo), with chicken, rabbit, and sometimes vegetables like green beans. It was much later that seafood was added to create versions like seafood paella, particularly in coastal areas.

Conclusion: Paella originated as a simple dish meant for agricultural workers in the Valencia region in the 19th century. Over time, it evolved with new variations, but the traditional Valencian version remains the reference. The official recognition of this dish, its inclusion as a protected product by institutions like the Acadèmia Culinaire Valenciana, demonstrates its historical and cultural significance.

The traditional recipe for Valencian paella is an emblematic dish of Spanish cuisine, and its origin has been widely documented over time. Although the traditional recipe varies from family to family, the most classic version was codified by chefs and culinary historians, particularly in the 1960s and 1970s, with the formalization of what is now called "paella Valenciana."

According to the codified recipe for Valencian paella, only versions that strictly adhere to the ingredients and preparation method defined in the regulation are considered the "authentic" paella. Traditional Valencian paella mainly includes rice, chicken, rabbit, flat green beans, tomatoes, garlic, saffron, rosemary, bay leaf, and broth.

Therefore, all other variants, such as:

• Seafood paella (with shrimp, mussels, squid, etc.),
• Mixed paella (combining meat and seafood),
• Chorizo paella,
• Or other recipes with ingredients like peppers, peas, beans, etc.,

are not considered "authentic" Valencian paellas according to the official definition. They may be called paella, but they are often referred to as variants or modern adaptations of the traditional dish.

Valencian paella is protected gastronomically in Spain, and its recipe is strictly regulated, meaning only recipes that meet the criteria defined by the Acadèmia Culinaire Valenciana and other local institutions can claim the title of authentic Valencian paella.

In practice, these variants are popular and widely consumed, but they are not part of the historical and protected recipe of Valencia's paella.

The Codified Recipe of Paella de Valencia

This version, which remains the most authentic and traditional, is known as "paella Valenciana," where the main ingredients are chicken, rabbit, green beans, and rice.

According to the Reglament de la Paella Valenciana (Regulation of Valencian Paella), codified by the Comunidad Valenciana and other local gastronomic institutions, here are the essential elements that make up the true Valencian paella:

Traditional Valencian Paella (authentic):

Here is the codified and traditional version of Valencian paella.

Mandatory ingredients in traditional Valencian paella:

1. Rice (Bomba type, a round rice grown in Spain, ideal for paella).
2. Chicken (in pieces).
3. Rabbit (in pieces).
4. Flat green beans (judía verde), not other types of beans (like round or fine-stemmed green beans).
5. Tomatoes (fresh, chopped or grated).
6. Chicken or vegetable broth.
7. Saffron (for color and flavor).
8. Garlic (minced or crushed).
9. Rosemary (one sprig).
10. Bay leaf (1 leaf).
11. Olive oil (about 2 to 3 tablespoons).
12. Salt and pepper (to taste).

Preparation method:

1. Preparing the base:

   • In a paella pan (or a large, shallow pan), heat the olive oil over medium heat.
   • Add the chicken and rabbit pieces and brown them on all sides.

2. Adding the vegetables:

   • Add the flat green beans and sauté them with the meat for a few minutes until they are slightly tender.
   • Add the grated tomatoes and garlic, and cook for about 10 minutes until the tomatoes release their juice and the sauce thickens.

3. Cooking the rice:

   • Add the rice to the pan and mix well to soak up the flavors and the sauce.
   • Then, add the hot broth, saffron, rosemary, and bay leaf. Make sure the rice is completely submerged in the liquid.
   • Let it cook without stirring for about 15 to 20 minutes over medium heat, until the liquid is absorbed and the rice is cooked (add a little more broth if necessary).

4. The socarrat:

   • Slightly reduce the heat at the end of cooking to allow the formation of the socarrat (golden and slightly crispy layer at the bottom of the rice). This moment is crucial for true Valencian paella.

5. Resting and serving:

   • Remove the paella from the heat and let it rest for a few minutes before serving.

Key points:

• The paella should not be stirred during the cooking of the rice. Stirring the rice breaks the grains and prevents the formation of the socarrat.
• The broth used should be hot and poured into the pan to avoid cooling the preparation and slowing down the cooking process.
• Beans are an optional ingredient and are not part of every recipe, but they are allowed in some cases.
• Peppers, seafood, and other ingredients like chorizo are not allowed in this codified version of Valencian paella.

Conclusion:

The codified recipe of Valencian paella is a combination of simple but very precise ingredients. It has been protected by strict rules and gastronomic regulations. These rules ensure that Valencian paella remains faithful to its historical roots and continues to be a symbol of the culinary culture of the Valencia region.

Codification by the Valencian Culinary Academy:

Paella de Valencia was officially codified by the Academia Culinaire Valenciana and other local gastronomic associations. In 2016, Paella de Valencia was listed as a traditional guaranteed food product, which contributed to the formalization of the recipe. This regulation specifies that Valencian paella should only contain the ingredients mentioned above, excluding, for example, seafood, mussels, or other non-traditional ingredients found in other versions of paella.

Conclusion:

The codified recipe of Valencian paella has been defined and protected by gastronomic institutions to preserve its tradition. This dish remains one of the strongest symbols of Spanish culinary culture.