After living in Valencia for two years, the local cuisine remains unforgettable. Today I want to share some homemade recipes I learned here, especially paella and orange desserts. The preparation is actually not as complicated as you might think when compared to what you’d find at Valencia restaurants.
Authentic Valencian Paella
Paella is truly the soul food of Valencia. My neighbor María taught me the most traditional method. The key is using local short-grain rice, which has excellent water absorption and perfectly captures the flavors of seafood and saffron.
Pay attention to proportions when preparing ingredients. I typically follow this table:
| Ingredient | Amount | Notes |
|---|
| Short-grain rice | 400g | Must use Spanish rice |
| Fresh shrimp | 12 pieces | Keep the heads |
| Mussels | 300g | Clean beforehand |
| Saffron | 1 pinch | Soak in warm water |
| Olive oil | 80ml | Extra virgin |
| Stock | 1 liter | Seafood or chicken broth |
Preparation Steps
The first step is preparing the stock. Simmer shrimp heads and fish bones for half an hour to create an especially flavorful base. Then pour olive oil into a paella pan, heat on medium, and sauté minced garlic and diced tomatoes until fragrant.
Next, add the rice and stir-fry for two minutes to coat each grain with oil. At this point, add the saffron water, and remember never to stir—let the rice naturally absorb the liquid. After cooking for about 15 minutes, arrange the seafood evenly on top of the rice, cook for another 5 minutes, and then turn off the heat.
Valencian Orange Dessert
Speaking of desserts, Valencia’s oranges are famously delicious. My favorite to make is orange crème caramel—simple to prepare but stunning in flavor. You’ll need 200ml fresh orange juice, 3 eggs, 80g sugar, and 250ml milk. First, caramelize the sugar and pour it into molds, then mix the other ingredients, pour into the molds, and steam in a water bath for 40 minutes. Never use a microwave—the texture will be much worse.
Practical Tips
Fire control is crucial for paella. In the final minutes, increase the heat to create a thin layer of crispy rice at the bottom, which locals call socarrat—this is the essence. Additionally, let the finished paella rest for 5 minutes before serving to allow the rice to fully absorb the broth.
These recipes are all learned from locals in Valencia, and I hope they help anyone interested in trying Spanish cuisine. If you have any questions or want to learn about other Valencian dishes, perhaps after checking out the Valencia Carrefour food guide or considering whether Saler paella is worth a special trip, feel free to leave a comment below for discussion.
