Las mejor paella valenciana
16 October, 2014
No other Spanish dish has spread throughout the world like the Valencian paella. Along with toros and sangria, these are the very first words all tourist learn when they step on these lands. Likewise, when they get to Spain, they are flooded with posters of "typical spanish" or "spanish paella" to end up having any low quality mixture of rice or directly frozen, nothing to do with the original recipe.
No other course shows as much controversy in its preparation and ingredients required like it. As it happens with other traditional dishes such as the fabada in Asturiana or the Andalusian gazpacho, when the valencians speak about paella they light up watching the original recipe distorted.
Imagine that there is even a wikipaella to protect and defend the original paella where the basic rules of the Valencian paella are manifested. Such as:"The original paella has its origin in the Valencian community", "The best paellas are cooked with firewood and rice from the Valencian community" or "authentic paellas are made according the tradition of each area of the Valencian community ".
In general, there is consensus that the authentic Valencian paella uses other ingredients besides rice, the garrofón -big beans-, chicken, rabbit, ripe tomato, ferradura beans - flat green beans- olive oil, salt, water and saffron. And in some cases they also add snails, rosemary or paprika.
Some will say that the best paella is the one they eat at home - and they are probably right-but if you go to Valencia and want to eat some of the best paellas in the world, you can find some of the winners and finalists of the Sueca’s International Paella Competition , a prestigious international competition that rewards those cooks who prepare the best Valencian paella of the world.
Restaurant Ampar (third winner of the 2014 edition)
Navarro Reverter Avenue, 14, 46004 Valencia
The Ampar restaurant, located on the ground floor of the Hotel Hospes Palau de la Mar, in the historic center of Valencia, won the third prize in the 2014 Sueca’s International Paella Competition .The first prize went to the Miguel y Juani restaurant –from the chefs Julian Garcia and Mercedes Vacas – from Alcudia (Mallorca), where 35 of the best paella cooks were brought together.
Casa Picanterra, from Cullera (second prize of the 2013 edition)
Calle den picanterra nº3, 46400 Cullera
In 2013, the Picanterra chefs won the second prize of the contest.
El Redolí, from El Palmar (finalistas edición 2013)
Calle del Arzobispo Aliaga, 0, 46012 Palmar, Valencia
Other restaurants in Valencia where paella is prepared according to the original recipe:
Passeig de Neptú, 6, 46011 València
Playa de la Malvarrosa, Paseo Marítimo, Módulo 7, 46011 València
Carrer del Mestre Gozalbo, 19, 46005 València
Carrer del Mar, 27, 46003 València
Calle Isabel de Villena, 155, 46011 València
Restaurante la Herradura
Paseo Marítimo, módulo 2 (Malvarrossa), 46011 Valencia
El Racó de la Paella
Carrer de Mossèn Rausell, 17, 46015 València
Picture from Jan Harenburg
Makes you want to go, right? Do it! Check out our prices here!
16 October, 2014