aella . It is a specialty of Valencian cuisine. The name of paella was received by this dish due to the frying pan in which it is made. The Valencian name of this frying pan is paella that comes from the Latin word patella. This Valencian rice or paella is native to the marsh of the Albufera de Valencia. The first paella dishes were made with ingredients from the marsh. Eel, green beans and snails were among the ingredients. In the absence of these ingredients, new ingredients were introduced to the paella, such as pork and chicken. The rice used for Valencian paella is grown in the Valencia province in large rice fields, as is the case with bomba rice, the most widely used for making paellas.


Paella is the favorite dish in the Valencia area and its surroundings, even though it is also known in other Spanish provinces. Its name is precisely that of the container in which it is made: paella. It can be simple or carry numerous attachments.


  • 5 cups of rice
  • Oil for frying
  • ¼ kilo of pork ribs
  • 1 chicken in pieces
  • ¼ kilo of chorizo ​​sliced
  • 1 medium onion
  • 5 garlic cloves
  • 6 sausages, sliced
  • Salt to taste


Soak the rice in enough water. Cook the ribs in little water and, when it is consumed, add a splash of oil and fry until golden. Fry the chicken and chorizo ​​separately. Reserve all these meats. Drain the rice well and fry it in a pan with a little oil until the grains separate. Blend onion and garlic with a little water and salt. Pour over the fried rice and add the ribs, chicken, chorizo, sausages. Cover the ingredients with water, when the water begins to boil, cover and reduce the flame. Simmer for 30 minutes or until the rice is cooked and the liquid is absorbed. Decorate with strips of bell pepper and serve.


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