The original Paella Valenciana was born in Valencia, surrounded by the rice fields, vegetable gardens and culinary traditions of Spain’s Mediterranean coast. More than simply a recipe, its preparation has been passed from generation to generation as a social ritual — a way of cooking that brings family and friends together around the paella pan.

This tradition is taken seriously in Valencia. In 2021, Paella Valenciana — “the art of uniting and sharing” — was officially declared an Asset of Intangible Cultural Interest, recognising not only the dish itself, but also the traditional knowledge, techniques and social customs surrounding its preparation.

Paella Valenciana is one paella. Spanish paella is a world of possibilities.

Traditional Paella Valenciana follows a recognisable culinary identity built around rice and ingredients historically associated with the Valencian countryside, particularly chicken, rabbit, green beans and garrofó. Even within the Valencian Community there are local and seasonal variations, but its essential ingredients and cooking principles have been preserved by generations of Valencian cooks.

Travel only a short distance through Spain’s Mediterranean coast and the rice culture changes. Alicante, for example, has its own extraordinary traditions and ways of preparing rice. Small changes in ingredients or technique can produce a different rice dish with its own identity.

That is part of what makes Spanish rice culture so fascinating.

Once we move beyond the traditional Valencian recipe, paella becomes wonderfully versatile. Seafood, vegetables, different meats or combinations of your favourite ingredients can all produce an extraordinary Spanish-style paella.

There is no need for every paella to pretend to be Paella Valenciana.

Experiment. Make it yours.

But whatever ingredients you choose, there is one principle worth preserving:

The rice should finish whole, perfectly cooked and dry — with the grains loose rather than stuck together.

This principle goes back surprisingly far. Historical accounts of arroz a la valenciana already emphasised that the rice should finish dry, and the traditional technique avoids stirring the rice during cooking so that the grains remain loose.

That texture is at the heart of a great paella.

At La despensa UAE, you can find authentic Spanish ingredients to make paella at home in Dubai, Abu Dhabi and across the UAE — from Bomba and Spanish paella rice to saffron, smoked paprika, extra virgin olive oil, broths and traditional paella equipment.

Follow the classic Paella Valenciana recipe when you want to experience the original. Then use what you have learned to explore the enormous possibilities of Spanish paella.

Because ultimately, paella is about much more than rice.

It is about the fire, the pan, the ingredients, the people waiting nearby and the pleasure of cooking something everyone will eat together.

Paella is the art of sharing and bringing people together.