The rice, great protagonist of its more notable creations, has written a great page in the gastronomic Spanish history and because of that, who does not know the Valencian Paella. But probably we all do not have so clear idea of what is the paella really, so the most widespread internationally it has been that of shellfish and the mixt that adds to the tasty products of the sea and the garden the chicken.

But what probably is not known is that the most Valencian is the one that adds to the rice, chicken, snails and vegetable. Calling that of shellfish "marinera". And it is that to do a good paella is necessary to possess the best ingredients of rice, saffron, meats, fish and vegetables. Another variant of the paella is the Fideuá that replaces the rice with noodles, so delicious as the black rice, which acquires this color thanks to the ink of the sepia.

Another genial Valencian creation constitutes a very peculiar refreshment, the horchata. This delicious sweet drink and soundness similar to the milk is elaborated based on tigernuts, plant similar to the rice, which is produced in Alboraya, neighboring village to Valencia.

It is served very cold, because of it one consumes specially in summer epoch accompanied of a few Fartons, us elongated and thin sweet that are the indispensable complement to enjoy this so typical drink.