According to tradition in Valencia, paella is cooked over an open fire, 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.

                                          VALENCIAN RECIPE

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, though the paella made further southwest of Valencia often is.

• Heat oil in a paella.
• Saute meat after seasoning with salt.
• Add green vegetables and sauté until soft.
• Add garlic (optional), grated tomatoes, beans and sauté.
• Add paprika and sauté.
• Add water, saffron (or food coloring), snails (optional) and rosemary.
• Boil to make broth and allow it to reduce by half.
• Remove the rosemary once flavour has infused or it starts to fall apart.
• Add rice and simmer until rice is cooked.
• Garnish with more fresh rosemary.