Paellas and Arroces

The Spanish word Arroz (rice) derives from the Arabic Ar-ruzz . It may have been known in the Iberian Peninsula before the arrival of the Arabs in 711.

However this Asiatic wonder was extensively planted by Berbers first in the area of Seville and later on around Valencia and Southern Catalonia, in Mediterranean Spain. 


authentic delicious paella recipe

Paella Valenciana

Today more than a hundred different rice dishes are cooked in Spain, including the Paella Valenciana the only dish that should called Paella. 

This is a peasant dish that originated in the vegetable gardens of Valencia, cooked with meat and vegetables and never with fish nor with a combination of fish and meats. The rest of the rice dishes cooked in Spain should be known as Arroces: Arroz de pescado y marisco (rice with fish and shellfish), Arroz de verduras (vegetarian), Arroz negro (black rice)….

Paella is a peasant dish originated in the vegetable gardens of Valencia

The best “Arroz” in London

Arros, rice in Catalan, is also the name of a fabulous, state of the art  restaurant that has recently opened its doors in the heart of London. Put together by Marcos Fernández, a name associated with the  success of the restaurant group, Ibérica, and the talented four Michelin stars chef Quique Dacosta.

Quique  is also the author of  Arroces Contemporaneous, a book that needs to be read by those looking at how traditional dishes can  evolve without loosing authenticity while at the same time enhancing  flavour and texture. 


Arros QD –  64, Eastcastle Street, London W1W 8NQ. tel: 02038833525

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Paella Valenciana

This recipe has been prepared in a paella pan. Do not be mean with the olive oil.  Spanish rice should not be washed before cooking.

  To serve 6 people 

authentic delicious paella recipe


150 g olive oil oil

700 g chicken pieces

350 g rabbit pieces

300 g green beans

150 g lima beans, fresh if possible or previously soaked in water

150 g finely chopped peeled tomatoes

1 ts sweet pimentón

A few saffron filaments, pounded and dissolved in a little broth

Twice the quantity of  cold water to the rice

Salt to taste 

500 g Bomba rice

  • Heat the oil in the paella pan until quite hot.  
  • Season the meat.
  • Sauté for several minutes until the chicken and rabbit take a golden colour, stirring constantly. 
  • Add the beans, sauté for 2 or 3 minutes more and reduce the heat before the tomatoes and the pimentón are  added. Pour the water in. 
  • Bring to the boil and cook until the meat and beans are tender, for about 20 minutes. Taste and season the broth.  
  • Add the rice evenly around the pan bring once more to the boil and cook for about 8 to 10 minutes or until the grains start appearing on the surface. 
  • Reduce the heat. Within a few more minutes the Paella should be ready. It should rest for a while before serving. 
  • The grains should be separate and very tasty.


Get the First Book in English to trace the History of the Food of Spain

Trace the Food of Spain from Antiquity to the Present Day.
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