Valencian paella in the style of La Safor: tradition, nuances and precise fire

The Valencian Community is rice country, and within this rich culinary tradition, the La Safor region boasts its own special and flavorful version of Valencian paella . This recipe, so closely linked to the city of Gandia and its surroundings, incorporates ingredients from the local orchards, adding unique nuances that elevate the dish to an even more authentic experience.

Today we present this recipe in the style of La Safor, following the steps proposed by renowned Chef Amadeo in his book "Paellas and Valencian Rice Dishes". A dish that honors tradition and celebrates local products... cooked, of course, with a precise and well-controlled heat: that of the SIDONNIS gas burner .

A paella with identity: La Safor in every ingredient

What differentiates this recipe from traditional Valencian paella are the ingredients that come from the land and are integrated into the sofrito : red pepper, striped eggplant from Gandia and, optionally, some good meatballs or ribs that provide a tasty and festive base.

The result is a paella with more depth, with the flavor of the eggplant, the freshness of the pepper and the balance of the meats and legumes.

Main ingredients:

• 400g of rice
• 500g of chicken
• 250g of rabbit
• 700g of flat beans
• 700 g of carob
• Snails (optional)
• 16 meatballs or ribs (optional)
• Half a red bell pepper
• Half a striped eggplant
• 2 cloves of garlic
• 2 grated ripe tomatoes
• 80g of extra virgin olive oil
• 2.5 L of water
• Infused saffron
• Salt

Step by step: how to prepare this paella in the style of La Safor

1. Sofrito with local character.

In a saucepan or pot, brown the meatballs on all sides and set them aside. Then, in the paella pan, sear the strips of red pepper and the grated eggplant, and set them aside as well.

In the paella pan, we thoroughly sauté the chicken and rabbit, which have been previously salted. Once browned, we add the flat beans, the garrofón beans, and after a few minutes, the garlic, the crushed tomatoes, and the reserved vegetables.

This sofrito is cooked over medium heat until the tomato dehydrates and the flavors begin to blend.

2. Cooking in a paella pan with the SIDONNIS

Now comes the crucial moment: cooking the rice . With the SIDONNIS gas burner lit, pour in the water. Bring to a boil and simmer for 20 minutes over high heat to ensure the meat and vegetables are thoroughly cooked. Then, add the 400g of rice.

• Phase 1: 8 minutes on high heat.
• Phase 2 : Lower the heat, add the infused saffron, adjust the salt and continue cooking for another 8 minutes .
• Resting : Turn off the heat, let it rest for 5 minutes... then enjoy.

SIDONNIS: the precision your recipe needs

One of the best-kept secrets of a good paella lies not only in the ingredients, but also in controlling the heat . And that's where the SIDONNIS butane gas burner is your best friend.

With its two independent rings , you can adjust the flame to the size of the paella pan and the specific stage of cooking. From the gentle sauté to the powerful boil of the broth and the controlled cooking of the rice, the heat always responds instantly . Furthermore, its stainless steel design, portability, and reliability make it the best option for outdoor cooking , whether in your garden, on your patio, or out in nature. Because when technique demands it, the heat must be up to the task.

A recipe that honors La Safor

Cooking this paella is paying homage to a land of tradition, bountiful gardens, and flavor. Each ingredient tells a story, and each step is part of a culture passed down through generations. Paella in the style of La Safor is more than just rice: it's a reflection of what it means to cook with identity. And with the SIDONNIS burner , you can do it with confidence, precision, and passion.

👉 Discover more recipes and tips on our blog and take your rice dishes to the next level.