SMOKY FLAVOURS AND HEARTY RICE DISHES ABOUND IN THIS EASTERN SPANISH REGION
Nudging up against the turquoise waters of the Mediterranean, the Valencia region is a long strip of land along Spain’s east coast, blessed with a warm, sunny climate throughout the year. Winters are mild and summers hot — even humid at times — with the occasional light sea breeze, and rain is scarce.
Close to the city of Valencia lies Albufera Natural Park. Given its name (meaning ‘the lake’) by Spain’s Moorish rulers in medieval times, the park’s freshwater lagoon is fed by the rivers Turia and Júcar, and surrounded by woods, wetlands and rice fields. Paella rice is grown here and it’s also where the dish originated, as a meal for shepherds and those working the land.
But it’s not just rice that grows in Valencia. Its rivers, fertile soil and humidity mean the region is rich in fruit and vegetables. It’s famed for its oranges and other citrus, but you’ll also find olives, tomatoes, sweet bell peppers and plump garrofón (a type of butter bean). And, thanks to its coastal location, the region also has plenty of great seafood and fish, including prawns, mussels, eels and cod.
The Moors brought with them spices such as saffron, which imparts a beautiful orange hue and unique flavour to any dish. Another local favourite, pimentón — Spanish paprika — is produced using dried peppers that are often smoked over an oak fire.
Paella combines these spices with the best local produce, and while it’s considered Spain’s national dish, it’s a speciality of Valencia, with
many different versions. Paella is the founder of Valenciana is the classic, but if it’s Tapas Revolution seafood you want, arroz del senyoret restaurants and author
Arrocerias, or rice restaurants, have specially built worktops big enough to hold the pans needed to cook paella, and while some cook the dish over large gas burners, others do so
