A class at a paella school in Valencia.

Valencia takes paella to the next level

Spain’s most emblematic dish is also its most corrupted. Paella has become the generic term for hundreds of random rice recipes. But demand for the real thing is growing. The dish may need no translation these days, but it’s time to talk about its roots. This is a trip from the wetlands of La Albufera where the rice is grown, to the Michelin-starred restaurants where the humble grain is transformed into haute cuisine


Sign up to EL PAÍS in English Edition bulletin