Arroz a la valenciana

Arroz a la valenciana or Valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the Valencian Community, in eastern Spain.

The paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of Valencia, method also applied to the modern variants of arroz a la valenciana. The method of preparing Valencian rice has been practiced since colonial era and is found in Argentine, Colombian, Cuban, Nicaraguan, Portuguese, Uruguayan and Venezuelan cuisines. It is even found in Filipino cuisine, where it is referred to as arosbalensiyana. On the other hand, Valencian paella, did not emerge until the late 19th century, among the peasants of the Horta of Valencia. In Spain, when a paella has other ingredients that are not "properly Valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff').

Although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. For example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). Additionally it is common to include vegetables, meats and seafood.