Paella Valenciana
Paella Valenciana — The original — rabbit, chicken, garrofó beans and bomba rice cooked over orange-wood fire. Try it in denia, javea, calpe.
The original — rabbit, chicken, garrofó beans and bomba rice cooked over orange-wood fire.
Where to try Paella Valenciana
Featured restaurants
Three-Michelin-star tasting-menu kitchen from chef Quique Dacosta — one of Spain's most celebrated restaurants, with a long-running menu rooted in the Marina Alta landscape.
A tiny, no-menu kitchen from former Quique Dacosta head chef Miquel Ruiz — booked weeks ahead for its market-driven Valencian cooking.
Modern grill-and-rice house on the port with a rooftop terrace — best known for charcoal-grilled Red Prawn of Dénia and seasonal rices.
Loreto-street favourite serving polished Valencian cooking, market fish and rice on a leafy patio.
Two-Michelin-star country house from chef Alberto Ferruz, blending Marina Alta produce with technical, salt-driven cooking.
Beach-front bistro at L'Arenal from chef Borja Susilla — short market menu and a constant rotation of fish, vegetables and fire-cooking.