Paella Valenciana

Spain's most iconic rice dish originated in the Valencia region, where farmers cooked rice with whatever was available over open fires. The authentic version features rabbit, chicken, snails and green beans, colored golden with precious saffron. The true prize is the socarrat - the crispy, caramelized rice crust that forms on the pan's bottom, achieved through precise heat control and patience. A communal dish meant for sharing and celebration.