Valencian Paellas

imagen de la auténtica receta de Paella valenciana

Recipe of the authentic Valencian paella. Amadeo Faus from his restaurant in Gandia shows us the traditional recipe of Valencian paella. The Spanish paella is native to the Valencian region.

Impresionante imagen de paella Valenciana hecha afuego de leña

Valencian Paella cooked over a wood fire

Paella with cheeks and xicoia for four people. In Andorra, xicoia is a highly appreciated edible herb that grows during the thaw season at an altitude of 2000 metres. Highly appreciated, it is a type of dandelion, which gives the paella its slightly bitter taste and crunchy texture.

Recipe Valencian Paella

Vegetable paella

Powerful flavour of vegetables in paella. No one would say that without meat, fish or seafood you can get such a satisfying flavour. A vegan paella to celebrate with friends

Valencian Paellas with Seafood and Fish

Seafood paella
Receta de paella de langosta y cigalas
Receta de arroz negro o paella negra

Black Paella. Black rice

Black paella is one of the most exotic of the many paellas made in the Valencian community. Its colour comes from squid or cuttlefish ink. The ink, apart from colour, gives it a smooth texture, which, together with the visual sensation, makes this a unique dish.

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