"being cooked with tomato sauce or tomato paste. This ""red rice"" comes from the name in Mexico, . Although it is also called ""Spanish rice"", this dish is unknown in Spain. The term ""Spanish rice"" is not used by Mexicans or Mexican food enthusiasts; the dish is usually simply referred to as (""rice"") or (""red rice"") in Mexico. In English, a classic rice dish from Spain, paella, may be known as ""yellow rice"" or ""Spanish yellow rice"", as it uses saffron, which gives the dish a distinct yellow hue. Spanish rice Mexican rice, red rice or arroz rojo is a"
"exceptions as to official use of Valencian, even though the right to use and to receive education in Valencian is guaranteed by the Statute of Autonomy (Art. 6.2) anywhere in Valencia. Paella is a rice dish which originated in Valencia near lake Albufera, a lagoon in eastern Spain. Valencians consider paella their main national dish. Other famous Valencian dishes are the orxata drink, and the bunyols: the sweet pastry eaten in falles. Valencians Valencians (, ) are an indigenous Romance ethnic group whose homeland is the Valencian Community, which is recognised as an historical nation in eastern Spain. The official"
"Paella Paella (; ) is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Types of paella include Valencian paella, vegetable paella (), seafood paella (), and mixed paella (), among many others. Valencian paella is believed to be the original recipe and consists"
"Valencian cuisine Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine. Valencian wines are also well-regarded, with three Protected Designation of Origin: Alicante, Utiel-Requena and Valencia. In Utiel-Requena, champagne is made under the cava denomination. Meanwhile, muscat (known as ""moscatell"" also called ""mistela"") is produced in the"
"benefit private-owned media. Currently, the availability of media in the Valencian language is extremely limited. All the other autonomous communities in Spain, including the monolingual ones, have public-service broadcasters, with the Valencian Community being the only exception despite being the fourth most populated. The Valencian gastronomy is of great variety, although their more international dishes are rice-based (""arròs"" in Valencian), like the Valencian paella known worldwide. Rice is a basic ingredient in many of the typical dishes, like the ""arròs negre"", ""arròs amb costra"", ""arròs a banda"", ""arròs a la pedra"", ""arròs caldós"", among many. The Valencian Mediterranean climate favors"
"The cuisine of Valencia has two components: the rural (products of the field) and the other coastal, which is seafood. One popular Valencia creation is Paella, a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as Arroz con costra, Arròs negre, fideuá, and throw rice, Arroz al horno, and rice with beans and turnips are also common in the city. Coastal towns supply the region with fish, leading to popular dishes like ""all i pebre"" typical of the Albufera, or fish stew. Among the desserts are: coffee liqueur, chocolate"
"Marina Alta (near Denia) under Alicante DO and also in Turís, Cheste, Godelleta and surroundings, under the Valencia DO. Valencian cuisine Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine. Valencian wines are also well-regarded, with three Protected Designation of Origin: Alicante, Utiel-Requena and Valencia. In Utiel-Requena,"
"acquired regional influences. Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage (including chorizo), vegetables and many different seasonings. However, the most globally popular recipe is seafood paella. Throughout non-Valencian Spain, mixed paella is relatively easy to find. Some restaurants both in Spain and abroad that serve this mixed version refer to it as ""Valencian"" paella. However, Valencians insist that only the original two Valencian recipes are authentic, and generally view all others as inferior, not genuine, or even grotesque. According to tradition in Valencia, paella is cooked over an open fire,"
"of Provence. It is a stew for at least eight people, because it should contain many kinds of fish such as crayfish, gurnard, weever, John Dory, monkfish, conger eel, whiting, sea bass, and crab. These are cooked with Mediterranean vegetables and herbs, namely onions, garlic, tomatoes, thyme, fennel, parsley, bay, and orange peel. Salade niçoise is a colourful salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette. Spain's varied Mediterranean cuisines includes the cooking of Andalusia, Murcia, Catalonia, Valencia, and the Balearic islands. Paella is a characteristic Spanish dish, originally from Valencia, radiating early on"
"Arroz a la valenciana Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Latin American dish which is also considered as a part of Filipino cuisine. In Chile and Nicaragua it is referred to as a Latin American version of Valencian paella. The dish consists of one pound of rice, chicken, chorizo, two ounces of butter, one onion, one red bell pepper, two tomatoes, a can of tomato paste, and salt and pepper to taste. It is usually prepared with beer, along with white wine. The Filipino version differs from the Latin American version in that"
"of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes. A traditional breakfast would consist of mangú, sauteed onions, fried eggs, fried salami, fried cheese and sometimes avocado. This is called ""Los Tres Golpes"" or ""The Three Hits"". As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed La Bandera (""The Flag""), consists of rice, red beans and meat (beef, chicken, pork, or fish), sometimes accompanied by a side of salad. Meals tend to favor meats and"
"Rico. Arguably considered to be the Puerto Rican unofficial national dish, arroz con pollo, or ""chicken with rice"", is supposedly native to Puerto Rico. The dish has roots in the motherland of Spain. Arroz con pollo dates back to the eighth century when the Moors occupied Spain and influenced the way they imported and exported goods along with the way they ate. Among the other foodstuffs introduced by the Spaniards were beef, pork (chorizo), rice, wheat, and olive oil. Caldo gallego is a dish imported from Spain's northwestern province of Galicia. ""La Borinqueña"" is the national anthem of the Commonwealth"
"in the two larger cities of Madrid and Barcelona. The main countries of origin were Romania, United Kingdom and Bulgaria. Valencia is known internationally for the Falles ""(Les Falles)"", a local festival held in March, as well as for ""paella valenciana"", traditional Valencian ceramics, craftsmanship in traditional dress, and the architecture of the City of Arts and Sciences, designed by Santiago Calatrava and Félix Candela. La Tomatina, an annual tomato fight, draws crowds to the nearby town of Buñol in August. There are also a number of well-preserved traditional Catholic festivities throughout the year. Holy Week celebrations in Valencia are"
"Pa amb tomàquet Pa amb tomàquet (), or Pan con tomate (""Bread with tomato""), pa amb oli ( , ""Bread with olive oil"") is a traditional food of Valencian, Andalusian, Aragonian, Balearic, Catalan and Murcian cuisines in Spain. ""Pa amb tomàquet"" is considered a staple of Catalan cuisine and identity. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. Sometimes, garlic is rubbed on the bread before rubbing in the tomato. It is considered one of the typical examples that define the Mediterranean diet , extended as"
"a combination of Spanish and African influences over the last few centuries. The typical cuisine is quite similar to what can be found in other Latin American countries, but many of the names of dishes are different. One breakfast dish consists of eggs and ""mangú"" (mashed, boiled plantain). For heartier versions, these are accompanied by deep-fried meat (typically Dominican salami) and/or cheese. Similarly to Spain, lunch is generally the largest and most important meal of the day. Lunch usually consists of rice, some type of meat (chicken, beef, pork, or fish), beans, plantains, and a side portion of salad. ""La"
"from Valencia and ""arròs negre"" (black rice) from Catalonia. Inner Spain – Castile – hot, thick soups such as the bread and garlic-based ""Castilian soup"", along with substantious stews such as ""cocido madrileño"". Food is traditionally conserved by salting, like Spanish ham, or immersed in olive oil, like Manchego cheese. Atlantic Spain – the whole Northern coast, including Asturian, Basque, Cantabrian and Galician cuisine – vegetable and fish-based stews like ""caldo gallego"" and ""marmitako"". Also, the lightly cured ""lacón"" ham. The best known cuisine of the northern countries often rely on ocean seafood, like the Basque-style cod, albacore or anchovy"
"of such countries simply cannot be represented by any single national dish. Furthermore, because national dishes are so interwoven into a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. In Latin America, dishes may be claimed or designated as a """"plato nacional"""", although in many cases, recipes transcend national borders with only minor variations. Both Peru and Ecuador claim ""ceviche"" as their national dish. Stews of meat, plantains, and root vegetables are the ""platos nacionales"" of several countries in Central America, South America, and the Caribbean: Colombian ""ajiaco"", as well"
"Spanish omelette Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas or tortilla de papas. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain. In Spanish ""tortilla"" is the diminutive form of ""torta"", cake; this dish is called ""tortilla de patatas"" or ""tortilla española"" to distinguish it from a plain omelette (""tortilla francesa"", literally """"French omelette""""). These dishes are unrelated to the maize or"
"Provence region of France, the tomato-topped version of Italian bruschetta, and the Cretan meze dakos. Pa amb tomàquet Pa amb tomàquet (), or Pan con tomate (""Bread with tomato""), pa amb oli ( , ""Bread with olive oil"") is a traditional food of Valencian, Andalusian, Aragonian, Balearic, Catalan and Murcian cuisines in Spain. ""Pa amb tomàquet"" is considered a staple of Catalan cuisine and identity. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. Sometimes, garlic is rubbed on the bread before rubbing in the tomato. It"
"The dish became distinctive and essential in the area. Just like paella, it is cooked in a special wide and flat frying pan, also called ""paella"", although there are other traditional variants made in a casserole. Gandia is the birthplace of fideuà, and in this city of La Safor region there is an annual competition-contest where the best cooks try to prepare the best fideuà. Currently, various skill competitions for chefs are done in preparing fideuà. Fideuà Fideuà (dialectal pronunciation of the Valencian/Catalan word ""fideuada"" ""large amount of noodles"") is a seafood dish originally from the coast of Valencia which"
"complained about this many times and it is a recurrent topic online. The alternative name proposed for these dishes, although pejorative, is ('rice with things'). Famous cases are Jamie Oliver's paella recipe (which included chorizo) and Gordon Ramsay's. The author Josep Pla once noted: However, in an article in El País the Spanish food writer Ana Vega 'Biscayenne', citing historical references, showed that traditional Valencian paella did indeed include chorizo, exclaiming, ""Ah Jamie, we'll have to invite you to the Falles"". Traditional Valencian cuisine offers recipes similar to ""paella valenciana"" and ""paella de marisco"" such as ""arròs negre"", ""arròs al"
"the most influential during the XX century. Spanish cuisine consists of a great variety of dishes which stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country's deep Mediterranean roots. Spain's extensive history with many cultural influences has led to a unique cuisine. In particular, three main divisions are easily identified: Mediterranean Spain – all such coastal regions, from Catalonia to Andalusia – heavy use of seafood, such as ""pescaíto frito"" (fried fish); several cold soups like ""gazpacho""; and many rice-based dishes like ""paella"""
"to make them more hospitable for English-speaking tourists. Downtown Valladolid Sisal Neighbourhood Candelaria Neighbourhood Santa Lucia Neighbourhood San Juan Neighbourhood Other locations The typical dish of the region is ""Lomitos de Valladolid"" which is a pork dish in fresh tomato sauce; Cochinita pibil meat marinated in achiote, which comes from the Bixa orellana bitter orange, and spices, wrapped in Banana leaf and barbecued or baked in a pit; ""lechon al horno"", ""bistek de cazuela"", ""relleno negro"" which is turkey cooked with a paste of charred chillies and vegetables with bits of hard-boiled eggs, ""frijol con puerco"" and chicken in escabeche."
"Catalan ""samfaina""), alhòli, bolhabaissa (similar to Italian ""Brodetto alla Vastese""), pan golçat (bread with olive oil) likewise salads with mainly olives, rice, corn and wine. Another significant aspect that changes compared to its Mediterranean neighbors is the abundant amount of aromatic herbs; some of them are typically Mediterranean, like parsley, rosemary, thyme, oregano or again basil. Some of the world-renowned traditional meals are Provençal ""ratatolha"" (ratatouille), ""alhòli"" (aioli) and ""adauba"" (Provençal stew), Niçard ""salada nissarda"" (Salad Niçoise) and ""pan banhat"" (Pan-bagnat), Limousin ""clafotís"" (clafoutis), Auvergnat ""aligòt"" (aligot), Languedocien ""caçolet"" (cassoulet), or again Gascon ""fetge gras"" (foie gras). Occitania is also"
"fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella. Also, dinner guests traditionally eat directly out of the ""paellera"". Some recipes call for paella to be covered and left to settle for five to ten minutes after cooking. This recipe is standardized because Valencians consider it traditional and very much part of their culture. Rice in Valencian paella is never braised in oil, as pilaf, though the paella made further southwest of Valencia often is. Recipes for this dish vary somewhat, even in Valencia. The recipe below is based on"
"of white rice (which must be round grain), green beans (""bajoqueta"" and ""tavella""), meat (chicken and rabbit, sometimes duck), ""garrofó"" (a variety of lima beans or butterbeans), sometimes snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking)"
"popular that in 1840, a local Spanish newspaper first used the word ""paella"" to refer to the recipe rather than the pan. The most widely used, complete ingredient list of this era was: short-grain white rice, chicken, rabbit, snails (optional), duck (optional), butter beans, great northern beans, runner beans, artichoke (a substitute for runner beans in the winter), tomatoes, fresh rosemary, sweet paprika, saffron, garlic (optional), salt, olive oil, and water. Poorer Valencians, however, sometimes used nothing more than snails for meat. Valencians insist that only these ingredients should go into making modern Valencian paella. On the Mediterranean coast, Valencians"
"onion, and red pepper are fried. Later the chicken and rice is added and mixed together along with sausage and the optional addition of beer or white wine. Related dishes Arroz a la valenciana Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Latin American dish which is also considered as a part of Filipino cuisine. In Chile and Nicaragua it is referred to as a Latin American version of Valencian paella. The dish consists of one pound of rice, chicken, chorizo, two ounces of butter, one onion, one red bell pepper, two tomatoes, a can"
"soaked up with bread. In Valencia this dish may be considered as a variation of ""espencat"", another popular dish of the Valencian cuisine. In Catalonia there is a variation that is called ""esqueixada"" which means ""torn"" or ""ripped"" in Catalan and features grilled tomato instead of red peppers. In the central region of Castellón baked eggplant is added and all ingredients are chopped into little pieces. The recipe may also include Mojama or cod fish. Esgarrat Esgarraet (from Valencian ""esgarradet"", meaning ""disrupted"") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured"
"ginger and sometimes saffron, garnished with spring onions (chives), toasted garlic, and coconut milk to make a type of gruel. Another variant is ""goto"" which is an ""arroz caldo"" made with ox tripe. There is also another much different rice porridge called ""champorado"" which is sweet and flavored with chocolate and often served at breakfast paired with ""tuyo"" or ""daing"". Another rice-based dish is ""arroz a la valenciana"", a Spanish paella named after the Spanish region Valencia that has been incorporated into the local cuisine. ""Bringhe"" is a local rice dish with some similarities to paella but using glutinous rice,"
"rich and varied gastronomy and an extensive festival calendar, make this region, which is still virtually untouched by tourists, a very attractive area in which to spend time. The gastronomy of the Ribera Alta is, like the rest of Valencia, rich in rice dishes. Here the specialties include the well-known food of the fens such as dry rice dishes and stews cooked on an open fire or in the heat of clay ovens. Dishes such as all ipebre (potatoes and eels), espardenyà (potatoes, eels, rabbit and eggs), as well as the universally known Valencian paella, provide a diverse culinary offering"
"cheese), torta de choclo, empanadas and almojábanas. Representative main courses are bandeja paisa, lechona tolimense, mamona, tamales and fish dishes (such as arroz de lisa), especially in coastal regions where kibbeh, suero, costeño cheese and carimañolas are also eaten. Representative side dishes are papas chorreadas (potatoes with cheese), remolachas rellenas con huevo duro (beets stuffed with hard-boiled egg) and arroz con coco (coconut rice). Organic food is a current trend in big cities, although in general across the country the fruits and veggies are very natural and fresh. Representative desserts are buñuelos, natillas, Maria Luisa cake, bocadillo made of guayaba"
"exquisite and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores. Due to its land, diversity of agricultural resources, and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by its European, West African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet. There are many different"