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Famous from Boudin Bakery, it is the city's most staple food, often served as a bowl for clam chowder.

🍞 Classic Sourdough Bread Recipe

Sourdough bread is made using a natural fermented starter instead of commercial yeast. The slow fermentation gives it a slightly tangy flavor, chewy texture, and crispy crust.

🧾 Ingredients (1 loaf)

500 g bread flour

350 g water (room temperature)

100 g Sourdough starter (active and bubbly)

10 g salt

🥣 Step 1: Mix the Dough

1. In a large bowl, combine flour and water.

2. Mix until no dry flour remains.

3. Cover and rest for 30 minutes (this is called autolyse).

Then:
4. Add the sourdough starter and salt.
5. Mix until fully incorporated.

🤲 Step 2: Stretch and Fold

Over the next 2 hours, perform 4 stretch-and-fold sets:

1. Wet your hands.

2. Stretch one side of the dough upward.

3. Fold it over the dough.

4. Rotate the bowl and repeat.

Rest 30 minutes between each fold.

This builds gluten strength without heavy kneading.

⏳ Step 3: Bulk Fermentation

Let the dough rise for 4–6 hours at room temperature.

Signs it's ready:

Dough has expanded

Surface looks smooth and airy

Small bubbles appear

🧺 Step 4: Shape the Dough

1. Lightly flour the surface.

2. Shape the dough into a tight round loaf.

3. Place it seam-side up in a proofing basket or bowl lined with a towel.

❄️ Step 5: Cold Proof

Cover and place in the refrigerator for 8–12 hours.

This improves flavor and makes scoring easier.

🔥 Step 6: Bake

1. Preheat oven to 250 °C (480 °F) with a Dutch oven inside.

2. Turn the dough onto parchment paper.

3. Score the top with a sharp blade.

Bake:

20 minutes covered

20–25 minutes uncovered

Until the crust is deep golden brown.

⏲️ Step 7: Cool

Let the bread cool at least 1 hour before slicing.

Cutting too early makes the crumb gummy.

🍽️ Tips for Better Sourdough

✔ Use strong bread flour
✔ Keep your starter active (fed 4–8 hours before baking)
✔ Bake in a very hot oven for a crisp crust
✔ Steam or a Dutch oven helps create oven spring

✅ A good sourdough loaf should have:

Crunchy crust

Open airy crumb

Slight sour flavor

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🥘 Authentic Valencian Paella (Paella Valenciana)

Paella Valenciana is the traditional rice dish from the region of Valencia in Spain. The original version is quite different from many international “paellas”—it uses rabbit, chicken, green beans, and garrofó beans rather than seafood.

🧾 Ingredients (4 servings)

400 g short-grain rice (preferably Bomba rice)

500 g chicken, chopped

400 g rabbit, chopped

200 g green beans (flat beans)

100 g garrofó beans (large white lima beans typical of Valencia)

2 medium tomatoes, grated

1 tsp sweet paprika

A pinch of Saffron threads

1.2 L water or light broth

Olive oil

Salt

Optional: rosemary sprig

🍳 Traditional Equipment

A wide shallow pan called a Paella pan

Cooked over wood fire or gas burner

👨‍🍳 Step-by-Step Instructions

1️⃣ Brown the Meat

1. Heat olive oil in the paella pan.

2. Add chicken and rabbit.

3. Fry until well browned on all sides.

👉 This step gives the paella its deep flavor.

2️⃣ Cook the Vegetables

1. Add the green beans and garrofó beans.

2. Sauté for 3–4 minutes.

3️⃣ Add Tomato & Paprika

1. Stir in the grated tomato.

2. Cook until slightly thickened.

3. Add sweet paprika and mix quickly (don’t burn it).

4️⃣ Add Water & Simmer

1. Pour in 1.2 L water.

2. Add saffron and salt.

3. Let it simmer for 10 minutes so the broth gains flavor.

5️⃣ Add the Rice

1. Sprinkle the rice evenly across the pan.

2. Do not stir after this point.

Cook:

8 minutes on medium-high heat

10 minutes on medium-low heat

6️⃣ Create the Socarrat 🔥

In the last minute, raise the heat slightly to form the crispy rice layer on the bottom called socarrat.

7️⃣ Rest

Remove from heat and let the paella rest for 5 minutes before serving.

✅ Important rule: In authentic Valencian paella, the rice should be dry and separate, not creamy.

💡 Local tradition in Valencia:
Paella is usually eaten directly from the pan, often during family gatherings on Sundays.