Valencian cuisine

Paella ( , ; ; ) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.

right|thumb|upright=1.3|A glass of horchata de chufa with some fartons in [[Valencia]]

Valencian and Catalan dish made with cuttlefish (or squid) and rice

pastry typically made and consumed in eastern Spain

Spanish cocktail with orange juice, champagne, vodka and gin

Fideuà (dialectal pronunciation of the Valencian word fideuada "large amount of noodles" from Hisp. Ar. fidáwš) is a seafood dish originally from the coast of Valencia that is similar to paella, and even more so to arròs a banda, but with pasta noodles instead of rice. Its main ingredients are pasta noodles (often hollow), fish (rockfish, monkfish, cuttlefish, squid), and shellfish (Squilla mantis, shrimp, crayfish). It is seasoned mainly with lemon.

thumb|right|Fartons with horchata

Gachas is an ancestral basic dish of central and southern Spain. It is a gruel whose main ingredients are flour, water, olive oil, garlic, paprika and salt.

traditional dish from the Southern coasts of Spain

rice variety

Cuisine from the Land of Valencia

food

Esgarraet (from Valencian esgarradet, meaning "torn apart") is a typical dish from the Valencian community in Spain. It consists of grilled red pepper salad, cured cod, garlic, olive oil. Some variations also add black olives. The name derives from the preparation technique that requires to rip both the peppers and the fish in fine strips.

Pastissets (), also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine. They can be filled with cabell d'àngel jam, sweet potato jam, or almonds, even with mató cheese and codonyat. They are typical of Terres de l'Ebre and in Valencian Community. In Mallorca, there is a very similar preparation called rubiol.

type of flatbread