Discover Albufera, cradle of paella

Did you know that one third of all rice in Spain is grown just outside Valencia, in the Albufera nature reserve? In this blog, we take you back to the origins of paella and tell you more about the centuries-old rice tradition, the unique landscape of Albufera and a special annual event: World Paella Day.

Rice at the heart of Valencian cuisine

A well-known saying in Valencia goes, "The people of Valencia eat rice six times a week - and paella on Sundays." Therefore, rice is an integral part of the local cuisine. Well-known rice dishes include paella Valenciana, arroz a banda, arroz al horno, arroz negro and arroz meloso. The variations are endless, but the basis remains the same: high-quality rice, often from the fields around Albufera.

Albufera: marshland, natural park and rice barn

Just ten kilometers south of the city of Valencia lies Albufera, a vast and diverse nature reserve. With its lagoons, sand dunes, rice fields and canals, it is not only of great ecological importance, but also the center of Spanish rice production. Albufera was once a saltwater lagoon, but the construction of irrigation canals turned it into a freshwater lake in the 17th century. Today the natural park covers more than 21,000 hectares, with rich flora and fauna, and is an important area for migratory birds.

Rice cultivation: a year's work

In Albufera, about 120 million kilos of rice are grown every year under the protected D.O. Arroz de Valencia label. The most commonly used varieties, such as bomba and arroz de Valencia, are perfectly suited to local conditions: they absorb well and retain their structure, which is essential for dishes such as paella.

Rice cultivation is a year-round process, consisting of several stages. In February, the fields are fertilized and prepared. In April, they are flooded. Then sowing begins. This is done in different ways: manually in straight lines or with the help of spreading machines, so that the seed is evenly distributed.

During the summer, the rice grows under careful care. The fields are maintained and the water level is constantly monitored. In September, when the plants are fully grown, the harvest takes place. Rice farming is intensive, but has been an essential part of Valencian identity for centuries.

Nature experience on the outskirts of the city

Albufera is not only an agricultural area, but also a popular destination for nature lovers. The lake is the largest natural lake in Spain and is home to an impressive biodiversity. During bird migration, up to a hundred bird species can be observed here per day.

From Valencia, the area is easily accessible by bicycle. The route leads you along the beach and through dunes and forests to the lake. On the shores you will find small harbors, jetties and the fishing village of El Palmar, where you can enjoy an authentic paella in one of the traditional restaurants overlooking the rice fields where it all begins.

World Paella Day - Sept. 20

Since 2018, World Paella Day has been celebrated every year on Sept. 20. This day was created by the city of Valencia to celebrate its most famous dish worldwide. Cooks from all over the world travel to the city to participate in cooking competitions and demonstrations, and paella is served everywhere - in many variations.

For the people of Valencia, paella is much more than a dish: it is cultural heritage. During World Paella Day, this pride is shared with the world, and the city is completely dedicated to gastronomy, tradition and hospitality.

Recipe: Paella Valenciana

Want to prepare your own traditional paella at home? Below is a classic recipe for paella Valenciana, as traditionally made in the region - without fish or seafood, but with chicken and rabbit.

Ingredients (for 4 people):

• 400 g bomba rice or Arroz de Valencia
• 800 ml chicken stock
• 300 g chicken (in pieces)
• 300 g rabbit (optional)
• 100 g string beans
• 100 g garrofo (white flat beans, possibly replaced by lima beans)
• 2 tomatoes (grated)
• 1 teaspoon sweet paprika
• Olive oil
• Salt
• Saffron or turmeric for color

Preparation:

1. Heat the olive oil in a wide paella pan and fry the chicken (and rabbit) until golden brown.
2. Add the string beans and garrofó and fry briefly.
3. Add the grated tomatoes and paprika and simmer gently.
4. Add the rice and spread evenly throughout the pan.
5. Pour in the broth, add saffron and bring to a boil.
6. Simmer for about 18 to 20 minutes without stirring. Then let the paella rest for 5 minutes before serving.

Serve with a wedge of lemon and a good glass of wine, and taste the flavor of Valencia at home at the table.

Finally
As a real estate agency in the Comunidad Valencia , we share not only homes, but also stories about the area that make this region so unique. Albufera is a great example of this - a place where culture, nature and gastronomy come together. Would you like to live in or near this unique area? We are happy to help you with advice and suitable housing options.