Act No. 42/2023 (consolidated text): Official Valencian Paella Recipe
Consolidated text following the reform enacted by the 2024 Reform Bill. Published in the Official Gazette of Gastronomia No. 2024-37.
Title I — Rice
Article 1. Type of rice
400 grams of bomba rice or, alternatively, medium-grain round rice shall be used. Bomba rice is preferably recommended when available.
Article 2. Broth
The rice shall be cooked in chicken and vegetable broth prepared from the bones and trimmings of the proteins in Title II. The use of commercial broth or bouillon cubes is prohibited.
Title II — Proteins
Article 3. Chicken
500 grams of free-range chicken cut into irregular bone-in pieces shall be used. The use of boneless or industrially-produced chicken is prohibited.
Article 4. Rabbit
300 grams of bone-in chopped rabbit shall be used. Rabbit is a mandatory and irreplaceable ingredient.
Article 5. Other proteins
Optionally, fresh seafood (shrimp, mussels, squid) may be added as a complement or alternative to the proteins in Title II.
Article 5 bis. Mixed paella
When seafood is used per Article 5, the dish shall be called 'mixed paella' and not 'Valencian paella'.
Title III — Sofrito and Seasonings
Article 6. Vegetables
200 grams of broad green beans (bajoqueta), 100 grams of lima beans (garrofon), and 1 grated ripe tomato shall be used. The addition of onion, bell pepper, peas, or any other unlisted vegetable is prohibited.
Article 7. Saffron and coloring
Real saffron threads or, alternatively, food coloring suitable for paella shall be used. Real saffron is preferably recommended.
Article 8. Oil and other seasonings
Extra virgin olive oil shall be used for the sofrito. The dish shall be seasoned with salt and a sprig of fresh rosemary. The use of any other oil or aromatic herb is prohibited.
Title IV — Cooking and Presentation
Article 9. Cooking vessel
The paella shall be cooked exclusively in a polished steel paella pan of appropriate diameter for the number of diners. The use of frying pans, casseroles, pots, or non-stick paella pans is prohibited.
Article 10. Heat source
Cooking shall be performed over a wood fire or, alternatively, on a gas stove at high heat. Wood fire is preferably recommended. The use of electric or induction stoves is prohibited.
Article 11. Socarrat and presentation
During the last 2 minutes, the heat shall be raised to form the socarrat (crispy rice layer at the bottom). The paella shall be served directly in the pan, never plated individually. It shall rest for 5 minutes covered with newspaper before serving.
Article 12. Protected designation
Only a preparation that fully complies with this Act may be called 'Valencian Paella'. Any variation must use a different name.