“Spain is different” — Ernest Hemingway
Valencia is a magical place that I visited during my first trip to Spain. We spent two days there and jam packed as many activities as possible. I will admit, one of the biggest draws was it’s paella, which originates from this region of Spain.
History:
Valencia was first founded as a Roman colony in 138 BC as Valentia Edetanorum. As an autonomous city, its militarization followed the onset of the threat posed by the Byzantine presence to the South. Islamic rule and acculturation ensued in the 8th century, together with the introduction of new irrigation systems and crops. With the Aragonese Christian conquest in 1238, the city became the capital of the Kingdom of Valencia.
Due to trade with the rest of the Iberian Peninsula, Italian ports, and other Mediterranean locations, the city thrived in the 15th century and Valencia had become of the largest European cities by the end of the century.
The Port of Valencia is one of the busiest container ports in Europe and the Mediterranean. The city is ranked as a gamma-level globa city by the Globalization and World Cities Research Network. Notably, the city was selected as the European Capital of Sport in 2011 and the European Green Capital in 2024.
Paella Class:
On arriving from Madrid our first stop after swiftly dropping off our luggage was to head to a paella maing class.
Paella is one of the best known dishes in Spanish cuisine. The dish takes its name from the wide, shallow, traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced bac to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain.
Paella Valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice (very important!), olive oil, rabbit, chicken, duck, snails, saffron (also very important), tomato, ferradura or flat green beans, lima beans, salt, and water. The dish is often seasoned with whole rosemary branches. Traditionally, the yellow color comes from the tumeric. Artichoke hearts and stems are also a popular addition.
The rice is specifically a bomba rice (or “Valencia Rice”). It’s a short to medium grain variety of rice, but unlike other short grain varieties, it has a relatively low content of amylopectin, meaning it does not become sticky when cooked nor does it thicken the cooking fluid like Arborio rice which is often used to make risooto.
I love to go on food tours or cooking classes during our trips as it’s a great way to learn about the culture while trying a lot of different local cuisine. The cooking class was great and eating the final dish at the end was even better. It’s also always a joy to make new friends from around the globe with similar wander lusts.
The City of Arts and Sciences:
If you come to Valencia a visit to the City of Arts and Sciences is a must. Work of the Valencian architect Santiago Calatrava, several of its beuildings have become icons in the city. It is a scientific and cultural leisure complex which can be enjoyed with family or friends, covering around 2 km of the former riverbed of the River Turia.
Palau de les Arts:
If you are a music-lover then the Palau de les Arts is the place for you at the City of Arts and Sciences. From October to November, its programme includes operas, concerts, zarzuela and ballet. When not being used for performances, you can visit the building by booking in advance on the website here.
The building always reminded me of a whale. It’s so harmonious with its environment and the rest of the City of Arts and Sciences. Truly one of the most beautiful pieces of architecture I have been able to visit.
The Science Museum:
With the philosophy “Not touching is prohibited” you can imagine what kind of museum this is. The Science Museum offers different interactive exhibitions about science and technology. You can visit without entering the ground floor, where there is usually a temporary exhibition, some shops, the bathrooms and a restaurant. You will need a ticket for the remaining exhibitions. The Museum also offers scientific workshops for all visitors for which you will have to buy a separate ticket.
I love how the architecture designed it to look like the spine of a whale consistent with the theme of embracing nature and Valencia’s relationship with the coastline.
Umbracle:
The Umbracle is a huge, open-access garden covering more than 17,000 m2where you can stroll around and take in the typical Mediterranean plants and contemporary sculptures. Terraza Mya opens its doors at night during the summer months, where you can have a drink under the moonlight. The public car park of the City of Arts and Sciences is located just below the Umbracle.
This was my personal favorites of all the City of Arts stuctures. I love how it embraced the surrounding nature. The statue of the heart in the center off the structure seen in red above just tied the connection of respect and love for Valencia’s love of nature and the coast.
Oceanografic:
No trip to Valencia is complete without visiting the Oceanogràfic, Europe’s biggest aquarium. With seven different marine environments, almost 45,000 specimens of 500 different species can be seen, such as dolphins, belugas, walruses, sea lions, seals, penguins and sharks. Don’t miss the exhibition taking place daily in the dolphinarium. Reserve at least half a day for the trip.
This was one of my favorite parts of our trip to Spain. It’s simply gorgeous with a shark tunnel that you walk through, a rare beluga whale, and a plethora of other creatures which are so well cared for and loved. I could have spent the entire day exploring it.
Honey Dinner:
Valencia being on the coast has some of the loveliest resteraunts in all of Spain. One of the best parts of our trip was going to a Lienzo. The restaurant has a Michelin star and the head chef is Maria Jose Martinez. She made the restaurant as an ode to the Honey Bee and every coarse was inspired by nature and honey. It was an incredible experience and the service was exceptional.
I highly recommend the tasting menu for anyone visiting Valencia. It was an incredible experience and chef Maria Jose Martinez and the rest of the staff put so much care into explaining each dish and the inspiration behind it.
I hope this helps plan your trip to Valencia! I can’t wait to have the opportunity to return.
