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منطقة

Valencia

Provincia de Valencia

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01Overview

The province of Valencia is the historic heart of Valencian rice. The Albufera wetland and the lowlands of La Ribera hold the bulk of the D.O. Arròs de València paddies (varieties Senia, Bahía, Albufera, Bomba, J. Sendra). Rice farming here goes back to the Andalusi period, when the irrigation networks (séquies) still governed by the Tribunal de les Aigües (UNESCO Intangible Heritage) were laid down. Valencian rice cooking is organised around wood fire, the wide shallow paella and the produce of the horta: bajoqueta, garrofó, tomato, artichoke, and in the past rabbit, chicken, duck and snails.

02Cultural Sub-Regions

Sub-region (comarca) Rice personality Key towns
L'Horta de València (Nord, Sud, Oest) Paella valenciana, arròs amb bledes, fesols i naps València, Meliana, Alboraia, Torrent, Benissanó (Camp de Túria edge)
L'Albufera / La Ribera Baixa Paella with duck, all i pebre country, rice-field paellas Sueca, El Palmar, Cullera, Silla, Catarroja
La Ribera Alta Long-browned paellas, winter caldosos Alzira, Algemesí, Carcaixent
La Costera / La Vall d'Albaida Arròs al forn heartland Xàtiva, Ontinyent
La Safor Seafood rices, caldosos, arròs negre Gandia, Oliva, Xeraco
Valencia city coast Arròs negre, senyoret, a banda El Cabanyal, El Grau, La Malva-rosa
Interior (Utiel-Requena, Serranos, Camp de Túria) Sarmiento-fired rabbit-snail rices, heavier matança caldosos Requena, Utiel, Llíria, Chelva

03Recipes in this Province

Recipe Texture Zone
Paella Valenciana Seco L'Horta, La Ribera
Arroz al Horno / Arròs al Forn Seco La Costera, Vall d'Albaida
Arroz Negro / Arròs Negre Seco Coast
Arroz del Senyoret Seco Valencia city coast (shared with Alicante)
Arroz a Banda Seco La Safor (shared with Alicante)
Arròs amb Fesols i Naps Caldoso L'Horta, La Safor, La Ribera
Arròs amb Bledes Meloso L'Horta Nord
Arròs amb Ànec Seco Albufera, Sueca
Arròs Empedrat ⚠️ Seco L'Horta, La Ribera (Lent)
Fideuà de Gandia (noodles, not rice) Seco La Safor
Paella de Marisco Seco Valencia city beaches, whole coast
Paella Mixta ⚠️ Seco Tourist coasts (not traditional)
Paella de Verduras Seco L'Horta, La Safor, La Ribera
Arroz con Sepia y Alcachofas Seco La Valldigna, La Safor
Arroz Caldoso con Bogavante Caldoso Valencia beaches (shared with Alicante)
Arroz con Bacalao y Coliflor Seco La Safor (shared with Alicante)
Arroz con Hígado de Toro ⚠️ Meloso Unlocated (forgotten dish)
Arròs al Forn amb Panses i Cigrons Seco València; Valldigna vigil variant (Lent)
Arròs al Forn amb Pèsols ⚠️ Seco València (spring)
Arròs al Forn d'Anguiles i Bajoques ⚠️ Seco València (Albufera inferred)
Arròs al Forn de Fesols i Naps ⚠️ Seco València city
Arròs de les Riberes del Túria ⚠️ Meloso Riba-roja de Túria (recovered)
Arròs de Sèpia i Col-i-flor ⚠️ Caldoso València coast
Paella de Costelletes i Col-i-flor ⚠️ Seco València (winter)
Paella amb Ceba i Bacallà ⚠️ Seco València (Lent)
Paella amb Mandonguilles ⚠️ Seco Gandia, La Valldigna
Arroz de Boquerones y Espinacas / Espinacs i Aladrocs Seco Coast (shared with Alicante)

⚠️ = low online documentation; see the file's confidence note.

أطباق الأرز في Valencia

Seco · جافمقلاة الباييلا

Arroz a Banda

Fishermen's rice cooked in fish stock, served with allioli

Arròs a Banda

"A banda" means "apart" or "on the side". The dish was the fishermen's way of turning the unsaleable catch (morralla: rockfish, scorpionfish, weever, gurnard, small crabs) into two meals.

Alicante · Valencia
Seco · جافطاجن فخّار

Arroz al Horno

Oven-baked rice with pork, sausages, chickpeas and potato

Arròs al Forn

Arròs al forn is the rice of the olla. It was invented to use the broth, chickpeas and meat left over from Saturday's cocido (olla or putxero).

Valencia
Seco · جافطاجن فخّار

Arroz al Horno con Guisantes

Oven-baked rice with peas and pork

Arròs al Forn amb Pèsols

The spring version of arròs al forn.

Valencia
Seco · جافطاجن فخّار

Arroz al Horno con Pasas y Garbanzos

Oven-baked rice with raisins and chickpeas

Arròs al Forn amb Panses i Cigrons (Arròs Viudo)

The Lenten twin of arròs al forn. It is an arròs viudo ("widowed rice") "que no se acompaña de ninguna carne", in which raisins and chickpeas replace the pork, sausages and morcilla.

Valencia
Seco · جافطاجن فخّار

Arroz al Horno de Alubias y Nabos

Oven-baked rice with white beans, turnip and pork

Arròs al Forn de Fesols i Naps

The well-known arròs amb fesols i naps is a soupy winter pot. This is its oven-baked form, and a meatless one: just beans, turnip or nap-i-col (kohlrabi), a head of garlic, oil, paprika and black pepper.

Valencia
Seco · جافطاجن فخّار

Arroz al Horno de Anguilas y Judías

Oven-baked rice with eel and green beans

Arròs al Forn d'Anguiles i Bajoques

A rare baked rice that puts eel, the fish of L'Albufera's all i pebre, together with the paella vegetables: bajoqueta, tavella and garrofó.

Valencia
Caldoso · بمرقطاجن فخّار

Arroz Caldoso con Bogavante

Lobster rice soup

Arròs Caldós amb Llamàntol

Arroz caldoso con bogavante is the coast's celebration rice. It is ordered for Sunday lunches, Christmas and family gatherings, and one Alicante blog describes it as a festive staple of the comarca.

Alicante · Valencia
Caldoso · بمرقطاجن فخّار

Arroz Caldoso de Sepia y Coliflor

Rice soup with cuttlefish and cauliflower

Arròs de Sèpia i Col-i-flor

A winter soupy rice in which the cuttlefish is boiled for half an hour first. This is unusual, since most recipes sear it. The boiling makes a broth and tenderises the cuttlefish.

Valencia
Meloso · طريّطاجن فخّار

Arroz con Acelgas

Creamy Lenten rice with chard, white beans and potato

Arròs amb Bledes (Arròs en Banderetes)

Arròs amb bledes is the definitive Lenten (Quaresma) rice. It contains no meat and is built on chard, white beans and potato, all huerta products available through late winter.

Valencia
Caldoso · بمرقطاجن فخّار

Arroz con Alubias y Nabos

Winter rice soup with white beans, turnip and pork

Arròs amb (en) Fesols i Naps

This is the great winter rice of the Valencian countryside. It is also known as caldera, caldera de l'horta, olla pobre or arròs junt.

Valencia
Seco · جافمقلاة الباييلا

Arroz con Bacalao y Coliflor

Rice with salt cod and cauliflower

Arròs amb Bacallà i Coliflor

This is a Lent and Holy Week rice (Quaresma, Setmana Santa).

Alicante · Valencia
Seco · جافمقلاة الباييلا

Arroz con Conejo

Rice with rabbit and red peppers (no snails)

Arròs amb Conill

The rabbit was the countryside's most accessible meat: bred in every farmyard (conejo de corral) or hunted in the monte. Snails, by contrast, are seasonal and laborious.

Alicante · Valencia · Murcia
Meloso · طريّمقلاة الباييلا

Arroz con Hígado de Toro

Creamy rice with bull's liver and offal, chickpeas and escarole

Arròs amb Fetge de Bou

This is an offal rice: liver, sweetbread (molleja), heart and entrañas of a bull, stretched with chickpeas and a large amount of escarole.

Valencia · Alicante
Meloso · طريّطاجن فخّار

Arroz con Leche

Rice pudding with milk, cinnamon and lemon (dessert)

Arròs amb Llet / Arroz con Leche Requemado

Rice cooked in sweetened milk is one of the oldest rice preparations in Spain.

Northern Spain · Madrid · Valencia
Seco · جافمقلاة الباييلا

Arroz con Pato

Paella-style rice with duck from the Albufera lagoon

Arròs amb Ànec (Arròs d'Ànec de l'Albufera)

L'Albufera is Europe's most important wintering wetland for ducks, and from October to January the tirades (regulated hunting days) traditionally supplied wild duck (collverd mallard, sivert teal, bragat) to the villages of the lake.

Valencia
Seco · جافمقلاة الباييلا

Arroz con Sepia y Alcachofas

Rice with cuttlefish and artichokes

Arròs amb Sépia i Carxofa

This is the classic winter mar i muntanya of the Valencian coast. Cuttlefish from the inshore boats is paired with artichoke from the huerta, whose season (November to April) overlaps with cuttlefish's best months.

Valencia · Castellon
Seco · جافمقلاة الباييلا

Arroz de Boquerones y Espinacas

Rice with fresh anchovies and spinach

Arròs amb Espinacs i Aladrocs

A thrifty sea and huerta rice. The two cheapest things a coastal family could buy were a handful of fresh anchovies and a bunch of winter spinach.

Alicante · Valencia
Meloso · طريّمقلاة الباييلا

Arroz de las Riberas del Turia

Creamy rice with chicken or duck, artichoke and mushrooms

Arròs de les Riberes del Túria

In the 17th and 18th centuries Sénia rice was grown along the Túria by royal order, especially in Riba-roja, until a plague wiped out the crop and rice farming disappeared there. Oranges later took over the huerta.

Valencia
Seco · جافمقلاة الباييلا

Arroz del Señorito

Seafood rice with everything already peeled

Arròs del Senyoret

"Senyoret" means "little gentleman" or "young master". Everything in this rice comes already peeled, cleaned and boned, so the diner never has to touch a shell.

Alicante · Valencia
Seco · جافطاجن فخّار

Arroz Empedrado

Baked Lenten rice with salt cod and white beans

Arròs Empedrat

"Empedrat" means "cobbled" or "paved with stones". The name refers to the white beans dotting the surface of the rice like cobblestones.

Valencia
Seco · جافمقلاة الباييلا

Arroz Negro

Black rice coloured with cuttlefish ink, served with allioli

Arròs Negre

Arròs negre has been documented in Valencia since at least the 17th century. It is the fishermen's response to cuttlefish (sepia) and squid (calamar), whose ink sacs were too valuable as flavour to throw away.

Valencia · Alicante · Castellon
Seco · جافمقلاة الباييلا

Fideuá

Seafood noodles cooked like a paella (not rice)

Fideuà de Gandia

The dish is dated to the first quarter of the 20th century, and the usual story places it on a Gandia fishing boat called the Santa Isabel.

Valencia
Seco · جافمقلاة الباييلا

Paella con Albóndigas

Paella with meatballs

Paella amb Mandonguilles (Pilotetes)

A southern-Valencian festive paella in which small meatballs (mandonguilles or pilotetes) join the rabbit and chicken. In winter they come with artichoke and garrofó.

Valencia
Seco · جافمقلاة الباييلا

Paella de Cebolla y Bacalao

Paella with onion, dried garlic and salt cod

Paella amb Ceba i Alls Secs (i Bacallà)

A pared-down fast-day paella: a lot of thinly sliced onion, unpeeled dried garlic, and soaked, flaked salt cod.

Valencia
Seco · جافمقلاة الباييلا

Paella de Costillas y Coliflor

Paella with pork ribs and cauliflower

Paella de Costelletes i Col-i-flor

A winter paella of the pig-and-cabbage season. Pork ribs and a piece of pork liver are browned with cauliflower florets (and optional alls tendres) until the cauliflower takes colour.

Valencia
Seco · جافمقلاة الباييلا

Paella de Marisco

Seafood paella

Paella de Marisc

The seafood version took hold as paella moved from the fields to the coast.

Valencia · Alicante · Castellon
Seco · جافمقلاة الباييلا

Paella de Verduras

Vegetable paella

Paella de Verdures (Paella d'Estiu i Paella d'Hivern)

Before tourism and refrigeration, the Valencian paella followed the huerta calendar.

Valencia · Alicante
Seco · جافمقلاة الباييلا

Paella Mixta

Paella with meat and seafood (a tourist-era mix)

de Carn i Marisc

The usual account links it to the 1960s–70s tourism boom.

Valencia
Seco · جافمقلاة الباييلا

Paella Valenciana

The original paella: chicken, rabbit, green beans and butter beans

Arròs a la valenciana

The paella valenciana was born as a field-worker's midday meal in the rice-growing marshes around L'Albufera, which have been cultivated since Andalusi irrigation (the séquies) reached their full extent.

Valencia