Select Page

Andalusian paella recipe

We should at least recognize the following fact to the Andalusians : this is their version of the Andalusian recipe which is the best-known in France and often more than the Mixed paella and thus, even more than the Valencian paella. It is often confused with the...

Fideuà recipe

Invented in Gandia at the very heart of the valencian community & imitated throughout Spain, the fideuà (pronounce fide’wa) is a seafood paella cooked with pastas instead of rice. Here is everything you need to know about this speciality 100% from Valencia ! Like...

Black rice paella recipe, the “Arroz Negro”

The “Arroz Negro” is one of the classic Valencian paella-cooked rice, it owes its color to the cuttlefish ink which participates in its elaboration. Cooked in a paella, all its flavour comes from its Mediterranean products which make it the best fisherman...

Arroz con tropezones recipe

The recipe of the Arroz con tropezones, I have heard about it for the first time at the covered market in Narbonne (“Les Halles”), at the coffee “Chez Bebelle”, an old friend of the boss, native of Elche next to Alicante. We find on the...