The Mediterranean Spanish province of Valencia is known as the home of paella, and though there are plenty of iterations of this dish that revolve around fruits of the sea, the true “Paella Valenciana” is all about the bounty of the land. Typical proteins include chicken, rabbit, and snails (feel free to go hunting in your garden for the latter is you find this recipe lacking).
According to tradition in Valencia, paella is cooked over an open fire, fueled by orange and pine branches along with pine cones. This produces an aromatic smoke which infuses the paella.
Tip: Cover the paella for 10 minutes prior to eating to allow the flavors to settle into the dish