{"id":671,"date":"2025-11-12T21:03:43","date_gmt":"2025-11-12T21:03:43","guid":{"rendered":"https:\/\/yourspanishpantry.es\/?p=671"},"modified":"2026-03-18T09:47:51","modified_gmt":"2026-03-18T08:47:51","slug":"paella-valenciana-receta-historia-y-tradicion","status":"publish","type":"post","link":"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/","title":{"rendered":"Paella espagnole : recette, histoire et tradition"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Il existe des plats qui te donnent l\u2019impression d\u2019\u00eatre chez toi, m\u00eame \u00e0 des milliers de kilom\u00e8tres. La paella valencienne a ce pouvoir. Peu importe si tu la d\u00e9gustes dans un petit village de la huerta ou sur une terrasse face \u00e0 la mer : son parfum de feu de bois, cette touche dor\u00e9e du riz, et le cr\u00e9pitement lorsqu\u2019appara\u00eet le socarrat te transportent directement \u00e0 Valence.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Et pourtant, derri\u00e8re cette image si populaire, il y a toute une histoire que peu de gens connaissent vraiment. Elle n\u2019est pas n\u00e9e dans les restaurants ni dans les guides touristiques. La paella est un plat de la campagne, un plat des dimanches sans h\u00e2te, cr\u00e9\u00e9 par des gens qui cuisinaient avec ce qu\u2019ils avaient sous la main.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-flat ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table des mati\u00e8res<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/#Un_origen_humilde_y_campesino\" >Une humble origine rurale<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/#El_ritual_del_domingo\" >Le rituel du dimanche<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/#Ingredientes_autenticos_para_4_personas\" >Ingr\u00e9dients authentiques (pour 4 personnes)<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/#Como_se_prepara_paso_a_paso\" >Comment le pr\u00e9parer, \u00e9tape par \u00e9tape<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/#Consejos_que_no_salen_en_los_libros\" >Des astuces qui ne figurent pas dans les livres<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/#Un_plato_que_trasciende_fronteras\" >Un plat qui transcende les fronti\u00e8res<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/#Conclusion_mas_que_una_receta_una_manera_de_vivir\" >Conclusion : Plus qu'une recette, un mode de vie<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Un_origen_humilde_y_campesino\"><\/span>Une humble origine rurale<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Si l\u2019on remonte quelques si\u00e8cles en arri\u00e8re, \u00e0 l\u2019\u00e9poque o\u00f9 les cultivateurs travaillaient la campagne valencienne, on y trouve les premi\u00e8res traces de ce plat. \u00c0 cette \u00e9poque, on cuisait les repas en plein air, avec les ingr\u00e9dients de la terre et les animaux de la ferme. Le poulet et le lapin \u00e9taient presque un luxe, et le riz \u2014 abondant gr\u00e2ce aux rizi\u00e8res de l\u2019Albufera \u2014 est devenu la base de la recette.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les paysans cuisinaient dans une large po\u00eale en fer avec des poign\u00e9es, appel\u00e9e paella en valencien. C\u2019est de l\u00e0 que vient le nom. Avec le temps, le mot a cess\u00e9 de d\u00e9signer uniquement l\u2019ustensile pour nommer \u00e9galement le plat. Une de ces heureuses confusions qui finissent par devenir culturelles. <em>paella<\/em>. De ah\u00ed viene el nombre. Con el paso del tiempo, el t\u00e9rmino dej\u00f3 de referirse solo al utensilio para dar nombre tambi\u00e9n al plato. Una de esas confusiones felices que acaban formando parte de la cultura.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Beaucoup de gens appellent \u00e0 tort l'ustensile utilis\u00e9 pour cuisiner la paella une <em>paellera<\/em> ; le nom correct est \u00ab paella \u00bb. <em>paella<\/em>.<\/p>\n<\/blockquote>\n<\/blockquote>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-01-1.jpg\" alt=\"\" class=\"wp-image-676\" srcset=\"https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-01-1.jpg 800w, https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-01-1-600x401.jpg 600w, https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-01-1-599x400.jpg 599w, https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-01-1-768x513.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">En su origen no exist\u00eda una \u201creceta oficial\u201d. Cada casa ten\u00eda su versi\u00f3n. Lo que s\u00ed estaba claro era que la paella se cocinaba para compartir, y que deb\u00eda hacerse con ingredientes frescos, del entorno. Por eso, cuando alguien le pone <a href=\"https:\/\/iberoo.com\/fr\/produit\/tranches-de-chorizo-iberique-selection-navidul\/\">chorizo<\/a> o guisantes, a un valenciano se le escapa una mueca entre la risa y la indignaci\u00f3n. No es cuesti\u00f3n de purismo, sino de respeto por una tradici\u00f3n que ha sobrevivido siglos sin necesidad de adornos.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"El_ritual_del_domingo\"><\/span>Le rituel du dimanche<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c0 Valence, une paella ne s\u2019improvise pas. Elle se planifie. On commence t\u00f4t, presque toujours un dimanche. Pendant que quelqu\u2019un pr\u00e9pare le bois, un autre nettoie et coupe la viande. Quelqu\u2019un apporte le riz, un autre le garrof\u00f3 (cette f\u00e8ve blanche et plate si caract\u00e9ristique), et un dernier s\u2019occupe de la bi\u00e8re ou du vin.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tout tourne autour du feu. D\u00e8s qu\u2019il s\u2019allume, l\u2019ambiance change. Le cuisinier \u2014 le \u00ab paellero \u00bb \u2014 devient le centre d\u2019attention. Personne n\u2019ose toucher \u00e0 la paella sans son accord, mais tout le monde commente, donne son avis, conseille. C\u2019est le jeu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Quand le sofrito commence \u00e0 sentir bon et que l\u2019huile cr\u00e9pite, il n\u2019y a plus de retour en arri\u00e8re. La conversation s\u2019adoucit. Tous jettent un \u0153il au feu, attendant le moment o\u00f9 le riz commence \u00e0 absorber le bouillon et la paella \u00e0 se transformer en quelque chose de plus que de la nourriture.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-02-1.jpg\" alt=\"\" class=\"wp-image-679\" srcset=\"https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-02-1.jpg 800w, https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-02-1-600x450.jpg 600w, https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-02-1-533x400.jpg 533w, https:\/\/iberoo.com\/wp-content\/uploads\/2025\/11\/paella-valenciana-02-1-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredientes_autenticos_para_4_personas\"><\/span>Ingr\u00e9dients authentiques (pour 4 personnes)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La recette originale de la paella valencienne ne souffre aucune discussion. Selon les normes de l\u2019Appellation d\u2019Origine, elle contient ceci, ni plus ni moins:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 grammes de <strong><a href=\"https:\/\/iberoo.com\/fr\/product\/riz-bomba-sos-1kg\/\">riz bomba<\/a><\/strong><\/li>\n\n\n\n<li>un <strong>demi-poulet,<\/strong> coup\u00e9 en morceaux<\/li>\n\n\n\n<li>un <strong>demi-lapin<\/strong> coup\u00e9 en morceaux<\/li>\n\n\n\n<li>150 g de <strong>haricots verts plats<\/strong> (ferraura)<\/li>\n\n\n\n<li>100 g de <strong>caroube<\/strong><\/li>\n\n\n\n<li>1 <strong>tomate m\u00fbre r\u00e2p\u00e9e<\/strong><\/li>\n\n\n\n<li>1 cuill\u00e8re \u00e0 caf\u00e9 de <strong>paprika doux<\/strong><\/li>\n\n\n\n<li>Quelques <strong><a href=\"https:\/\/iberoo.com\/fr\/produit\/safran-pote\/\">filaments de safran<\/a><\/strong> ou de teinture<\/li>\n\n\n\n<li><strong><a href=\"https:\/\/iberoo.com\/fr\/product\/aceite-de-oliva-virgen-extra-carbonell-1l\/\">Huile d'olive vierge extra<\/a><\/strong><\/li>\n\n\n\n<li><strong>Eau<\/strong> (environ deux fois et demie la quantit\u00e9 de riz)<\/li>\n\n\n\n<li><strong>Sel selon votre go\u00fbt<\/strong><\/li>\n\n\n\n<li><strong>Romarin frais<\/strong> (facultatif)<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pas de fruits de mer, pas de chorizo, pas d\u2019oignon. La magie r\u00e9side dans la simplicit\u00e9 et l\u2019\u00e9quilibre parfait des ingr\u00e9dients.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Como_se_prepara_paso_a_paso\"><\/span>Comment le pr\u00e9parer, \u00e9tape par \u00e9tape<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cuisiner une paella, ce n\u2019est pas suivre une simple liste d\u2019\u00e9tapes. C\u2019est comprendre ce qui se passe \u00e0 chaque moment. Mais si on doit l\u2019\u00e9crire, cela ressemblerait \u00e0 ceci :<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9parez le feu<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Si tu peux utiliser du bois d\u2019oranger, c\u2019est encore mieux. Il donne une braise stable et un ar\u00f4me doux. Sinon, un bon br\u00fbleur \u00e0 gaz fait l\u2019affaire, mais assure-toi que la chaleur soit bien r\u00e9partie.  <br><br>Verse l\u2019huile, nivelle la po\u00eale, et attends qu\u2019elle soit bien chaude.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Faire dorer la viande<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ajoute le poulet et le lapin, et laisse-les dorer lentement. Cette \u00e9tape ne se pr\u00e9cipite pas. La viande doit bien se sceller, devenir presque croustillante \u00e0 l\u2019ext\u00e9rieur. Ce brunissement est la base de la saveur.\n\nQuand c\u2019est pr\u00eat, ajoute les haricots verts et le garrof\u00f3. M\u00e9lange avec la spatule pour que tout s\u2019impr\u00e8gne bien de l\u2019huile.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Sofrito et bouillon<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Fais un espace au centre et ajoute la tomate r\u00e2p\u00e9e. Fais cuire jusqu\u2019\u00e0 ce que l\u2019eau s\u2019\u00e9vapore et que le sofrito \u00e9paississe. Ajoute le paprika et remue \u00e0 peine quelques secondes, juste avant d\u2019ajouter l\u2019eau.\n\nLa quantit\u00e9 d\u2019eau est importante : deux fois et demie la quantit\u00e9 de riz. Et ensuite\u2026 patience. Laisse bouillir au moins une demi-heure. Cette \u00e9tape permet \u00e0 la viande de lib\u00e9rer tout son jus et donne du corps au bouillon.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Riz<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Quand le bouillon a du go\u00fbt, vient le moment d\u00e9cisif. Ajoute le riz en forme de croix, r\u00e9partis-le d\u00e9licatement et\u2026 ne le remue plus ! Le riz doit rester immobile et cuire l\u00e0 o\u00f9 il tombe.\n\nAjoute les filaments de safran ou le colorant et laisse bouillir fort pendant les dix premi\u00e8res minutes. Puis baisse un peu le feu et laisse cuire encore 8 \u00e0 10 minutes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Le socarrat<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ce fond croustillant et dor\u00e9 est la fiert\u00e9 de tout cuisinier de paella. Quand le bouillon s\u2019est presque enti\u00e8rement \u00e9vapor\u00e9, augmente l\u00e9g\u00e8rement le feu et \u00e9coute. Si tu entends un l\u00e9ger cr\u00e9pitement, tu es sur la bonne voie. Si \u00e7a sent le br\u00fbl\u00e9, \u00e9teins vite.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"riz avec socarrat\" alt=\"arroz con socarrat\" class=\"wp-image-683\" srcset=\"\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" data-srcset=\"\" \/><figcaption class=\"wp-element-caption\">Paella au <em>socarrat<\/em><\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Repos<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Une fois retir\u00e9e du feu, laisse la paella reposer quelques minutes sous un torchon. Ne te pr\u00e9cipite pas. Le riz a besoin d\u2019un moment pour se stabiliser. Ensuite, apporte-la \u00e0 table et sers-la sans assiettes, directement dans la po\u00eale. \u00c0 Valence, chacun mange dans sa \u201csection\u201d et personne n\u2019empi\u00e8te sur celle du voisin. La tradition, c\u2019est la tradition.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Consejos_que_no_salen_en_los_libros\"><\/span>Des astuces qui ne figurent pas dans les livres<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>On ne remue pas la paella, on l'observe.<\/li>\n\n\n\n<li>Si l\u2019eau s\u2019\u00e9vapore trop vite, ajoute un peu d\u2019eau chaude.<\/li>\n\n\n\n<li>Ne la couvre jamais pendant l\u2019\u00e9bullition.<\/li>\n\n\n\n<li>N\u2019abuse pas du colorant. Le jaune vif n\u2019am\u00e9liore pas le go\u00fbt.<\/li>\n\n\n\n<li>Et surtout, profite du processus. La meilleure paella n\u2019est pas celle qui sort parfaite, mais celle dont on se souvient.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Un_plato_que_trasciende_fronteras\"><\/span>Un plat qui transcende les fronti\u00e8res<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Aujourd\u2019hui, on cuisine la paella partout dans le monde. Chaque pays, chaque cuisinier, chaque famille a sa version. Certains respectent la tradition ; d\u2019autres se lancent dans des variantes exotiques. Et m\u00eame si, \u00e0 Valence, cela est parfois regard\u00e9 avec humour ou r\u00e9signation, il est vrai que gr\u00e2ce \u00e0 ces versions, le mot \u201cpaella\u201d a atteint des endroits o\u00f9 personne ne connaissait l\u2019Albufera.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mais si tu veux go\u00fbter la v\u00e9ritable, l\u2019authentique, tu dois aller \u00e0 la source. Dans les villages o\u00f9 les dimanches sentent le bois et le riz, o\u00f9 les recettes se transmettent des grands-parents aux petits-enfants sans livres ni mesures exactes. L\u00e0, tu comprendras que la paella n\u2019est pas seulement de la nourriture : c\u2019est de la m\u00e9moire.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion_mas_que_una_receta_una_manera_de_vivir\"><\/span>Conclusion : Plus qu'une recette, un mode de vie<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e9parer une paella est un acte communautaire. On ne la fait pas pour une seule personne, ni ne la mange \u00e0 la h\u00e2te. C\u2019est un pr\u00e9texte pour se r\u00e9unir, rire, raconter des histoires pendant que le riz dore lentement.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chaque cuiller\u00e9e porte la saveur du partage, quelque chose qui ne s\u2019ach\u00e8te pas et ne s\u2019improvise pas. Et peut-\u00eatre que c\u2019est pour cela que la paella valencienne reste vivante : parce qu\u2019au-del\u00e0 de la technique ou des ingr\u00e9dients, ce qui compte vraiment, c\u2019est l\u2019esprit avec lequel on la cuisine.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alors la prochaine fois que tu en pr\u00e9pares une, prends ton temps. Invite les tiens, allume le feu, et laisse le temps faire son \u0153uvre. Car \u00e0 ce moment-l\u00e0, sans t\u2019en rendre compte, tu participeras \u00e0 une tradition qui r\u00e9unit les gens autour d\u2019une paellera depuis des si\u00e8cles.<\/p>","protected":false},"excerpt":{"rendered":"<p>Il existe des plats qui te donnent l\u2019impression d\u2019\u00eatre chez toi, m\u00eame \u00e0 des milliers de kilom\u00e8tres. La paella valencienne a ce pouvoir. Peu importe si tu la d\u00e9gustes dans un petit village de la huerta ou sur une terrasse face \u00e0 la mer : son parfum de feu de bois, cette touche dor\u00e9e du riz, et le cr\u00e9pitement lorsqu\u2019appara\u00eet le socarrat te transportent directement \u00e0 Valence.","protected":false},"author":1,"featured_media":674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Paella Valenciana: Receta, historia y tradici\u00f3n - Iberoo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/iberoo.com\/fr\/paella-valenciana-receta-historia-y-tradicion\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paella Valenciana: Receta, historia y tradici\u00f3n - Iberoo\" \/>\n<meta property=\"og:description\" content=\"Hay platos que te hacen sentir en casa aunque est\u00e9s a mil kil\u00f3metros. La paella valenciana tiene ese poder. 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