The 20th of September is World Paella Day. This day is in recognition of the most universal dish Spanish gastronomy has given to the world. A day in which the Valencians share their great invention with everyone around the globe, putting aside differences and disputes with techniques or ingredients. World Paella Day simply put, celebrates a meal of humble Valencian origin that has transcended all borders. With millions and millions of yearly searches on the internet and its global consumption, according to 
the organisers and tasteatlas.com amongst other sources, it has scaled the ranks to become the fourth most important dish on the planet, only beaten by Sushi, Ramen and Tacos. Today being World Paella Day, all 'versions' of the Paella are accepted whatever ingredients you use, but tomorrow or the day when you happen to read this article, I can assure you they won't. The Spanish or the Valencians will return to their defensive position of protecting the original Paella - The Paella Valenciana.
There are hundreds of recipes for paella but I am amazed at how many just give the wrong ingredients and techniques. Yes, this is a dish that appears simple and straightforward but has its complications, as I am sure those who have tried making one for the first time quickly found out: “It hasn’t got much flavour” or “The rice is all sticky” or “is that the right colour?” or maybe all of them. I have seen dozens of recipes for paellas on the internet and I am amazed at how few follow the traditional recipe and don’t give straightforward instructions. I’ve eaten a lot of paellas in and outside of Valencia and I can assure you the story changes when you leave Valencia. People start getting creative and putting ingredients in that a Valencian wouldn’t dream of using, not even on World Paella Day, like peas, chorizo, sausage, onion and even carrots! This is not the traditional dish and therefore cannot be called a Paella! To put it simply a Valencian would call it "Rice with Things" - "Arroz con Cosas..."
It is just not done like that in Valencia and let’s not forget, Valencia is the home of the Paella. The recipe has been around for well over 500 years and yet many still consider the “Paella Mixta” (mixed paella: meat and seafood and God knows what else) to be traditional Paella. The Mixta was a recent creation for the foreign tourists and started back in the ’60s with the tourist boom, it’s not very clear why it started but probably Mum and Dad couldn’t agree on which paella they wanted; “meat or seafood?” and asked for a mixed one! Who knows? But this “version” is only really served in tourist regions and is very popular in the Balearic isles, precisely for this reason; the tourists. So it is very rare to see a Spaniard and definitely not a Valencian ordering a Paella Mixta and you’ll be hard fetched to find a restaurant that serves one in Valencia.
So all that said, if you consider entertaining Spanish people with Paella, do not serve a Mixta! Surf'n Turf doesn't work with this dish.
So what ingredients should be in a Paella?
The authentic “Paella Valenciana” has a seal of guarantee of origin and quality (Denominación de origin), which identifies the 10 basic ingredients that it must have :
Olive Oil, Chicken, Rabbit, Ferraura (wide green runner beans), Garrafon (local large white bean),Tomato, Water , Salt, Saffron and Rice (Valencian round rice).
These are the basic ingredients for the orthodox paella, nothing else. However, some local variations are admitted under the name “Paella Valenciana”, which have come from local areas within Valencia, such as Benicarló where they historically add artichokes. Duck is used as well as other ingredients in the L’Albufera, snail, sweet paprika and rosemary are also admitted but nothing else.
If you fancy giving it a go, here is my guide to paella making: Click Here
RECOMMENDATIONS
If you don't have time to make it yourself, or would rather simply try the 'Real Deal' here are a few of my recommendations if you happen to be in the Valencia area, all range from 20-40 euros / per person depending on the wine, but these aren't just restaurants, they are wonderful places to spend the afternoon and enjoy a lazy long lunch in good company.
These first two restaurants are run by the Rafael Soler Orient so share the same philosophy. He is the son of the founders of La Genuina in Pinedo, also listed below and considered one of the classic restaurants in Valencia, all are fantastic restaurants.
- Castellar, Valencia (Next to Pinedo)
https://restaurantealqueriadelbrosquil.com/
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ALQUERIA DEL POU - Valencia capital (Next to the Science and Arts Museum)
http://alqueriadelpou.com
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LA GENUINA - Pinedo (Next to Valencia : 10 min)
https://www.restauranteslagenuina.com/
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CASA SALVADOR - Cullera (40 km south of Valencia on the coast)
Must order table on the terrace. It's preferable to avoid Sundays here, it gets ever so busy and can be slow.
http://www.casasalvador.com
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