Paella in Valencia
Paella takes its name from the wide, shallow pan it’s cooked in: paella is Valencian for frying pan. The modern dish comes from the countryside around the Albufera lagoon, next to the city. The classic paella valenciana has chicken and rabbit. The MICHELIN Guide picks it at Arrocería Maribel.
The guides also pick other rice dishes. Guía Repsol picks the arroz negro with monkfish and cuttlefish at Casa Carmela and the arroz del senyoret at Llisa Negra. Condé Nast Traveler picks the paella de fetge de bou at El Famós, in the market gardens at Vera. For tapas, see the top 10 tapas bars in Barcelona.
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