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...
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...
Called in Castillan paella de mariscos or sometimes paella marinera, this fish & seafood paella is probably the most famous after the mixed paella. The meat of the paella valenciana has been replaced by seafood and the cooking water by fish broth. It is a rice...
This is the recipe of the most famous paella in France and worldwide: the mixed paella. Often called royal paella : a name invented by marketing people from the French food industry. It is also confused with the paella valenciana which, however, has no seafood...
“Arroz a banda” means “Rice on the side” because the paella-cooked rice is cooked in a fish broth, without ingredients (sometimes some small cuttlefishes) and it accompanies a fish dish with potatoes and onions. This dish is usually served...
