Valencian paella is a traditional dish from the region of Valencia in Spain, made primarily with rice, green beans, different meats such as chicken, pork and duck and sometimes snails. Cooked in a wide, shallow pan called a paellera, this dish highlights the flavours of saffron and paprika, which give the rice its distinctive golden hue. The cooking process allows the rice to absorb the rich meat broth, creating a crispy layer at the bottom called socarrat, a prized component of authentic paella. Unlike seafood versions, Valencian paella stays true to its land-based ingredients, rooted in the farming traditions of the area.