Paella must not be confused with all other Valencian specialties made with saffron rice.
In Valencia, Valencians usually say:

“The paella, no arroz con cosas!” In French: “Paella is not rice with things! …”

That’s why the Valencians, so proud of their Paella and all their rice recipes, make it a point of honor that we do not mix all that. So there is Paella and the rest …
We can differentiate these different dishes of rice, in three ways:

1. By the containers
2. By cooking means
3. By cooking obtained

The different containers

There are four:

• 

  A paella pan

• 
• 

  Terracotta rice dish "cazuella plana "

• 

  Terracotta rice dish "puchero"

Different ways of cooking

There are three kinds of ways to cook rice:

1. On a wood fire: theme widely discussed on this site.
2. Gas: easy 🙂
3. Baked: an institution in Valencia when winter comes.

The different rice dishes obtained

There are three kinds of ways to cook rice in Valencia:

1. Dry rice: often in paella but also in baked clay dish.
2. Rice in broth: Caldoso sprinkles.
3. The “soft” rice: Melosos sprinkles. Between the first two because the less present broth becomes very thick when cooked.

Method of classifying Valencia rice

Here is a classification with a mixture of the three.
Because none of these differences makes a classification easy.
Here is a table to better understand the difficulty: