Valencia Food Guide: Paella, Horchata, and Everything In Between
Paul Osito's definitive guide to eating in Valencia — including the sacred rules of paella and where to find the best horchata in the universe
Valencia invented paella. It also invented horchata, fideuà, and all i pebre. Paul Osito explains what to eat, where to eat it, and what to say if someone puts chorizo in your paella.
Valencia Food Guide: Paella, Horchata & Everything In Between
By Paul Osito — Paella Purist, Horchata Devotee, Occasional Glutton
Let me tell you something about paella. Real paella. Valencian paella. The kind that was invented in the rice paddies of La Albufera, cooked over orange wood, and eaten at Sunday lunch with the entire family.
It does not contain chorizo. It does not contain peas. It does not contain anything that wasn't growing in the Valencia region 300 years ago. If you order paella in Valencia and it arrives with chorizo, you are in the wrong restaurant. Leave immediately.
Now that we've established the ground rules, let's eat.
The Sacred Paella
Traditional Valencian paella contains: rice, chicken, rabbit, green beans (bajoqueta), white beans (garrofó), tomato, olive oil, saffron, and paprika. That's it. The rice should be slightly al dente, the bottom should have a golden crust called socarrat, and the whole thing should be eaten at lunch — never dinner.
Where to eat it:
- La Pepica (Malvarrosa Beach) — Historic, touristy, but genuinely excellent
- Casa Carmela (Malvarrosa) — The locals' choice
- Restaurante Levante (La Albufera) — The birthplace of paella, essentially
Horchata: Valencia's Liquid Gold
Horchata (orxata in Valencian) is a cold drink made from tiger nuts (chufa), water, and sugar. It tastes like liquid marzipan mixed with sunshine. It is served with fartons — long, sweet pastries perfect for dipping.
Where to drink it:
- Horchatería Santa Catalina (Plaza Santa Catalina) — The most famous, and deservedly so
- Horchatería El Siglo (Alboraya) — The village of Alboraya is the heartland of horchata production; this is the real deal
Other Essential Valencian Foods
Fideuà: Like paella but made with noodles instead of rice. Invented in Gandia. Extraordinary.
All i Pebre: An eel stew from La Albufera made with garlic and paprika. Sounds alarming. Tastes incredible.
Buñuelos: Fritters made from pumpkin or potato, traditionally eaten during Fallas. Find them at street stalls in March.
Agua de Valencia: A cocktail of cava, orange juice, vodka, and gin. Invented at Café Madrid in 1959. Dangerously drinkable.
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