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We are from Valencia, and here the traditional one is chicken and rabbit, admitting some variations such as the duck (if it is a special celebration) with essentials such as the garrofó and the rojet, also artichoke in season, this small type of licenses come within the tradition.
Do not underestimate the paellas, it is true that there is not a single recipe, in Alicante they use ñoras, pepper and pork, from time to time and depending on the house even chickpeas. And it is delicious. Paella de Castellón also has pork (rib) pepper and even peas, although I have seen the latter less. There is paella with mandonguilles and pepper, there is senyoret rice, black, a band ... many combinations as rooted as delicious ...
But folks, NOT EVERYTHING. And being as we are and where we are from, the terreta throws us and we had to say it: RICE WITH THINGS IS NOT PAELLA.