Rices in paella is a dish in which the cereal absorbs all the liquid and is not stirred during processing so that the grain does not release starch and is loose. To make a dry rice, prepare a base or sofrito and seal the rice in the paella.

The rices in paella originally from Denia is the famous ARROZ A BANDA which, being one of our star dishes, deserves a section of its own: LINK

Apart from arroz a banda, in Denia a great variety of rice dishes are cooked. Here are some examples: 

PAELLA VALENCIANA

One of the most typical dishes of our area, which takes the name of the container where it is made, (paella, not paellera). This dish is made over low heat and orange wood (if you can cook "firewood"), leaving a peculiar aroma. Our grandparents made it with the products that the land offered them, rice, rabbit, chicken, white beans, green beans, caramel beans and flavored with the rosemary plant.

Currently, its ingredients can vary according to where it is cooked. From the paella mixta with cuttlefish, prawns and meat to the garden paella with chicken and vegetables.

How do you taste?

Purists argue that it should be eaten directly from the container, if possible with the help of a spoon. It is important to scratch well the "socarrat", that delicious roasted rice film (that not burned) that adheres to the bottom of the paella.

ARROZ CON BOQUERONS Y ESPINACAS

This rice is very typical of Denia , simple to make and tasty at the same time. It is a little known rice and also has variants in fish because if you do not find anchovy can be made with sardines or cod. The anchovy was a small fish for sale so the fishermen of the area used it for consumption, along with spinach make a really delicious dish like other products such as galleys or sea snails, now products.

ARROZ AL HORNO

This is another variant of rice whose origin is the use of cooked broth or "puchero" that was usually cooked in homes. To the rice is added sausage, tomato, potatoes and a head of garlic and cooked in clay pot and oven.

The town of Pego produces a variant of this dish, the "arroz Bomba" con "crosta", is added to this rice beaten eggs just before finishing cooking making a kind of crust between the rice, remaining delicious and juicy.