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Arroz a la valenciana
Latin American and Philippine rice dish / From Wikipedia, the free encyclopedia
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Arroz a la valenciana (Valencian-style rice; in Valencian, arròs a la valenciana) or Valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the Valencian Community, in eastern Spain.
![]() Filipino-style arroz a la valenciana | |
Alternative names | Arroz à valenciana, Arroz valenciana |
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Course | Meal |
Place of origin | Latin America, Philippines (ultimately from Valencian Community, ![]() |
Main ingredients | rice · saffron, annatto or turmeric to color · seafood · meats · vegetables |
The paella is one of the recipes derived from a generic method to cook rice developed in the old kingdom of Valencia, method also applied to the modern variants of arroz a la valenciana.[1] The method of preparing Valencian rice has been practiced since the colonial era and is found in Argentine, Colombian, Cuban, Filipino, Nicaraguan, Portuguese, Uruguayan and Venezuelan cuisines.[2] On the other hand, Valencian paella, did not emerge until the late 19th century, among the peasants of the Horta of Valencia. In Spain, when a paella has other ingredients that are not "properly Valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff').[3][4][5][6]
Although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. For example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). Additionally it is common to include vegetables, meats and seafood.