Paella and rice recipes from Valencia

Here are the paella and rice recipes of Valencian cooking: paellas, dry, brothy and baked rice dishes, each with its own portion calculator and downloadable shopping list. You can begin with the Valencian paella, the reference recipe, move on to arroz a banda, try the baked rice or the arroz con costra, so typical of the Elche area. For spoon rice, there is the rice with Swiss chard and white beans and the rice with veal trotter, cooked in an earthenware pot. If you are unsure about the difference between textures, it is explained in creamy, soupy and dry rice. Every recipe cites its public sources and lists the known variations. Before you light the fire, get to know the history of paella and rice in Spain. If you would rather have them arrive at your table than cook them yourself, discover our paella catering and live cooking, designed for family meals, fiestas and companies.

If you fancy a rice with meat and vegetables, try the rice with pork and vegetables, with its portion calculator and shopping list.