How Paella Improved My Valencian Language Skills

How Paella Improved My Valencian Language Skills


Teaching Trilingual Education in Ontinyent, SpainWhen I arrived in Ontinyent for my second year of living abroad, I intended to improve my Valencian but not renew informal classes. Instead, I thought of other beneficial alternatives such as finding Valencian-speaking roommates and exposing myself to more Spanish media and news. 

However, the most lucrative idea I came up with for myself was learning how to cook food from the region. This all-encompassing activity involved eating foods I tried while traveling, reading and listening to different recipes in cookbooks or online videos, and conversing with my colleagues and others about how they approached cooking the dish and any tips they knew about the food I was learning to make.

In addition, I already held an immense interest in pursuing a career in the food industry because my high school offered a culinary program. With that interest in mind, I felt horribly disappointed I could not say yes to the question, “can you make paella?” while I was home in New York visiting friends and family over summer. 

Bridging this gap in my culinary repertoire not only presented a chance to improve my language and culinary skills, but it also provided a chance for my passion for the culinary arts to be rekindled. I also received the opportunity to reflect on the cultural knowledge I gained from my two years living in Spain that I can keep with me for the rest of my life.

Valencian Paella

Before we start, I’d like to emphasize that this is not my favorite rice dish from the region. Nonetheless, it’s hard to deny how iconic and how well-known this dish is. That’s why I’ve presented it as the featured recipe out of the hundred I learned for this article.

First, some cultural context. Paella is the word for “pan” and the name of the dish itself in Valencian. In some parts of the region, this applies to other types of rice as well. For example, black paella can be called either paella negre or arròs negre, which translates to black paella or black rice respectively. Personally, because there are defenders of traditional paella cooking, I prefer to call any rice dish that doesn’t adhere to tradition the latter. 

people eating

This Dish Is Part of the Region’s Culture

Secondly, what goes into a Valencian paella? It’s easier to establish what doesn’t than what can, but first it must be understood that this dish is integral to the region’s culture. Families reunite on Sundays in a country house to partake in each other’s company, and this tradition has persisted for many, many years. Before massive grocery chains managed to make many ingredients available year-round, paella ingredients included whatever the chef had on hand. Valencians consider chickens, rabbits, broad beans, saffron, artichokes, and other ingredients from the recipe below as paella ingredients. 

Valenciano paella

In all fairness, Valencia is geographically diverse with national parks encompassed by a variety of environments, such as mountains, flatlands, and beaches. If duck was the only meat available, duck went into the paella. Rich meatballs created from recently-slaughtered rabbit blood can also be prized paella ingredients. Depending on the season, perhaps the dish has artichokes rather than beans.

When Is “Paella” Not Paella?

This doesn’t mean that chorizo, potatoes, carrots, fish, or peas can accompany this dish if you’d like to get creative. Traditionalists will tell you that those ingredients are better suited for some lentils or a soup, however. Above all else, it’s best to strive to avoid Valencians labeling your dish as the endearing yet snarky name of “rice with things.” 

Despite their chastising, there is some truth to it. Stuffing the rice with too many different ingredients lessens the importance of the rice. However, if you are going to be a little more gratuitous about your ingredient variety, I encourage you to avoid calling your creation paella. It goes back to the cultural context I discussed earlier. Paella is a dish of cultural significance to many people and it’s a disservice to ruin that legacy and traditional dish with an excess of non-traditional ingredients. More importantly, as a cook, have some pride in whatever dish you feel inspired to make. Avoid labeling it something it is not. After all, if this dish, named after a pan, managed to be iconic, any dish name has a fair chance. Come up with your own!

Below is my recipe for Valencian paella. I opt to have more vegetables with my rice, but the amounts can easily be switched. If you can’t or refuse to use a rabbit, double the amount of chicken. 

Paella Made Easy

Paella Valenciana

  • Chicken Legs, Quartered – 200 g
  • Rabbit – 200 g
  • Broad Beans – 200 g
  • Frozen Lima Beans – 200 g
  • Paprika Grated – 1 tps
  • Tomato – 50 g
  • Water – 1.4 L
  • Saffron – 5 sprigs
  • Short-Grain Rice – 200 g
  1. Place a 34cm paella pan over medium heat.
  2. Once hot, add enough oil to coat the bottom of the pan. Salt the bottom of the pan then add the meat. This will help prevent oil splatters. Brown the meat on all sides, for approximately 15 minutes.
  3. Lower the heat and add the broad beans until brown, which will take approximately 10 minutes.
  4. Sprinkle the paprika over the contents of the pan and stir constantly for about 10 seconds to toast the paprika and prevent it from burning.
  5. Raise the heat to medium, add the grated tomato, and stir to combine the ingredients. Cook until most of the liquid has evaporated.
  6. Add the water and raise the heat to high. Make sure to scrape the bottom of the paella (pan) to deglaze the caramelized bits.
  7. When the water comes to a boil, reduce the heat for the broth to simmer, add the lima beans and the saffron. Allow to simmer for 20 minutes.
  8. Salt to taste. Raise the heat to high and sprinkle the rice evenly around the pan. Using a spoon, make sure the rice isn’t above the stock. Cook for 10 minutes.
  9. Lower the heat to low and cook for 8-10 minutes.
  10. Allow to cool for 10 minutes, then serve.
cooking for spain
The first half of the paella/making process lays the foundation for a rich broth for the rice to cook in. This includes browning the meat before adding the paprika and grated tomato.
cooking Paella Valenciana
The second half of the paella-cooking process is adding water and allowing it to simmer to create the broth. Salt and saffron is added to season and color the rice.


spain food
The final result: the Valencian paella. Other ingredients can also include artichokes, snails, meatballs, rosemary, or duck.


Paella Made Easy
A serving of Valencian paella. A wedge of lemon is optional.


Follow my recipe (no skipping steps) and you will have a paella that is both tasty and traditional. Buying the ingredients will improve your Valencian language skills. You will also be well on the way to becoming a honorary local.

By Edgar Llivisupa

11 thoughts on “How Paella Improved My Valencian Language Skills

  1. Love Paella, and Spain is where I was introduced to it by a friend. It was seafood paella. I’m not usually a rice fan, when served on it’s own, but done in the pan, with saffron, I was sold. I’ve rarely seen it in restaurants since, with the exception of an awesome one in Old Quebec City.

  2. I love one dish meals. Less pans equals less dishes to wash up. Food is such an important part of culture–it’s a great way for language learners to be immersed.

  3. Ooo I really do love a good Paella. It is a fab Spanish dish and perfect for a family meal in that is for sure. I love this way to learn through food xx

  4. I love that you discussed the cultural importance of this dish. I think we’re losing a lot of the cultural connections of things in our lives – food, music, architecture, etc. Instead, our society is SO focused on equalizing everything. To say you want to hold onto the cultural elements doesn’t mean that others can’t make their own dish inspired by paella (for example), just be aware of the fact that you aren’t making the traditional meal itself and, as you suggested, give it a different name!

  5. I don’t eat rabbit, but I’m glad you included the substitute of chicken instead. this is definitely a recipe I’d want to make, paella is fantastic.

  6. Nice recipe, looks tasty. I love the idea of exploring a culture through the local cuisine and the traditions surrounding it. Can‘t wait to visit Spanish speaking countries and learn about their food when the lockdown‘s over.

  7. I LOVE paellia as well. and I picked it up in Spain so it’s pretty close to your post. lovely!

  8. I love Paella. Fell in love with it in Spain a few years back. Easy to follow recipe, although I think i will try it will chicken.

  9. Food is the easiest and most authentic way to embrace and explore another culture. I’m excited that you had the opportunity to do so and shared it here with us. I’ve always wanted to visit other countries, especially Italy and find some little old lady to teach me to cook. The old school, authentic, family recipes that I can experience and bring back home with me.

  10. This is a great idea. Food is universal. Trying different foods that are delicious would make me want to learn the names of them.

  11. Pingback: Cooking 101: A Guide to Making a Traditional Paella! – Kangaroo Sport

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