Valencian chefs split on paella liquid: water vs broth

Valencian chefs are divided over the correct liquid for cooking rice dishes. Vicente Rioja, a fourth-generation paella cook, insists that authentic paella uses only water—3 liters per kilo of rice—and that the broth is created inside the pan from the sofrito and meats. He argues that adding pre-made stock disrupts the balance: "If the ingredient is good, it doesn't need disguises." Source: Clarin Arturo Roig, another Valencian rice expert, agrees, stating that the biggest mistake is not making a good sofrito base and that "Valencian paella is made with water, not broth." Source: Clarin

However, for a different traditional dish, arroz al horno, chefs recommend the opposite. According to El Español, Valencian chefs advise using 1.8 liters of cocido broth instead of water to achieve a more flavorful rice. This dish, originally created to reuse leftovers from a stew, relies on the broth to impart intensity to the grains. Source: El Español

Key differences

• Paella: water only, broth built in-pan from sofrito and meats. Source: Clarin
• Arroz al horno: broth from cocido, not water. Source: El Español

Cooking method

Rioja's paella method: brown meat first, then vegetables, then tomato, then add water; do not stir after adding rice; cook 16 minutes; rest 5 minutes. Source: Clarin The arroz al horno is baked in a clay pot with ingredients like chickpeas, ribs, and sausage, and is served directly in the cazuela. Source: El Español