Where to Try Authentic Paella on the Costa Blanca
Paella is more than just a dish. In the Valencian Community, it is part of cultural identity, a family tradition, an essential element of Sunday domingos lunches, and a gastronomic symbol of the region. The Costa Blanca, as part of the Alicante province, belongs to this culinary universe and offers dozens of places where you can try paella in its authentic form-cooked over wood, using the right rice, and following all the steps of traditional technique.
However, finding genuine, authentic paella is not easy. Many restaurants serve “tourist paella”-with too many seafood ingredients, incorrect rice texture, or using stock cubes. True paella follows strict rules: the correct rice variety (bomba, senia, bahía), proper broth, precise proportions, correct paellera depth, fire control, and of course, the famous socarrat-a thin, crispy layer at the bottom.
This article is a comprehensive guide to Costa Blanca restaurants where authentic paella is truly made in 2024-2025. All establishments are verified through up-to-date reviews, local gastronomic ratings, opinions of Alicante residents, and official websites.
What Makes Paella Authentic
To know where to look for real paella, it is important to understand the criteria locals use to distinguish quality dishes from “pseudo-paella”:
1. Wood-Fired Cooking
The most authentic paella is always cooked over wood, usually orange tree wood. It gives a subtle aroma and even heat, achieving the perfect socarrat. Few restaurants preserve this method, and they are specially highlighted in this guide.
2. Correct Rice
Only Valencian varieties are used: bomba, senia, bahía. They retain plenty of liquid while keeping the grain structure. Bomba is the most expensive and precise, senia is more delicate, and bahía is the most traditional for home recipes.
3. Respect for the Recipe
Paella is not “rice with something.” Each type has a specific formula. For example, classic Paella Valenciana contains only chicken, rabbit, ferradura beans, garrofó beans, tomato, saffron, rosemary, and olive oil. Shrimp or mussels are never included.
4. Homemade Broth
The base of any paella or arroz is the proper broth. Fish broth is for seafood varieties (arroz a banda, arroz del senyoret, arroz marinero). Meat broth is for Paella Valenciana and paella de montaña. No reputable restaurant uses cubes or powdered bases.
5. Socarrat – The Hallmark of Skill
The perfect socarrat is a crispy, lightly caramelized layer at the bottom, achieved by finely controlling the heat at the final stage. On the Costa Blanca, moderate socarrat is valued: crispy but not burnt.
Where to Try Authentic Paella: Top Restaurants 2024-2025
Below are restaurants locals consider benchmarks of quality. No tourist traps, pre-made dishes, or shortcuts-only authentic Valencian technique and high-quality ingredients.
Dársena (Alicante) – The Rice Laboratory at Marina Alicante
- Address: Muelle de Levante 6, Marina Deportiva, 03001 Alicante
- Google Maps: view on map
Dársena is a leading rice restaurant in Alicante, located in Marina Deportiva, right by the yacht harbor. It focuses not on “tourist paella” but on serious rice cuisine: the menu offers dozens of arroces, and the restaurant participates in city initiatives around the concept “Alicante – city of 1001 rices.”
Main highlights include working with rice and broths. For dry paellas, they use bomba and similar medium-grain rice; for wetter versions, other varieties with higher absorption. Broths (fish, vegetable, meat) are cooked separately to reach concentrated flavor before making each dish. The website includes a section on Alicante’s rice culture and how their techniques were perfected.
What to try:
- Arroz a banda – dry rice with rich fish broth, served separately with fish used in the broth and as appetizers.
- Arroz del Senyoret – “gentleman’s rice” with fully peeled seafood for easy eating.
- Arroz negro – rice with cuttlefish ink, usually served with alioli sauce.
Casa Carmela (Valencia) – Wood-Fired Paellas Since 1922
Casa Carmela – a beachside restaurant at Malvarrosa in Valencia specializing in paellas cooked exclusively over wood. Their menu includes around twenty rice and paella options, emphasizing that the smoky flavor of wood-fired paellas has been preserved since the early 20th century.
- Address: C/ Isabel de Villena 155, 46011 Valencia
- Google Maps: view on map
What to try:
- Paella valenciana – classic recipe with chicken, rabbit, beans, and garrofó, cooked over wood.
- Paella del senyoret – with peeled seafood, also wood-fired.
- Paella de bogavante, paella de langostinos, paella de carabineros – noble seafood variants.
- Also arroz meloso and fideuà prepared with rich seafood broth.
All paellas are cooked for a minimum of two guests per pan, with strict fire and time control, served in the center of the table with wooden spoons to scrape the socarrat. A destination for wood-fired paella enthusiasts.
La Pepica (Valencia) – Historic Seafood Paella at Malvarrosa Beach
La Pepica – one of Spain’s most famous restaurants, founded in 1898, located on the beachfront. Known as the “temple of paella,” it is praised for some of the best seafood paellas in Valencia. Writers, artists, and athletes historically frequented it; today both locals and tourists come for classic seafood paella with sea views.
Paella highlights:
- Paella de marisco – flagship dish with rice, shrimp, mussels, squid, and other seafood.
- Paella de bogavante – lobster and other premium seafood options.
- Classic Paella Valenciana and other arroz are available, but focus is on seafood.
Preparation involves a thin rice layer, dense fish or mixed broth, and resting before serving. Booking is recommended, especially for terrace seating.
- Address: Av. Neptuno 6, 46011 Valencia
- Google Maps: view on map
Piripi (Alicante) – Gastronomic Approach to Traditional Paella
- Address: Av. Oscar Esplá 30, Alicante
- Google Maps: view on map
Piripi is a prestigious Alicante restaurant, part of Gourmet Alicante. Dishes include arroz del senyoret, arroz meloso con marisco, and arroz de verdura, each with deep flavors. Broth is freshly made twice daily; bomba rice is sourced directly from Pego and Albufera.
Piripi combines high gastronomy with traditional rice preparation. No dish is served without perfectly balanced liquid-to-grain ratio, and the reposo technique allows flavors to develop before serving.
La Mar de Arroz (Alicante) – Specializing Only in Arroces
La Mar de Arroz – a small restaurant at the Poniente fishing port, focused solely on rice dishes. Known as a place “for arroz,” not just daily menus. Both dry and wetter paellas are served.
- Address: Puerto Pesquero de Poniente, Nueva Dársena Pesquera Local 6, 03008 Alicante
- Google Maps: view on map
Styles:
- Paella seca – thin rice layer, pronounced socarrat.
- Arroz meloso – creamier rice, risotto-like, with Valencian flavors.
- Arroz negro – a guest favorite.
Booking is recommended for weekends and peak season.
La Perla de Jávea (Jávea/Xàbia) – One of the Best Arroces on the Costa Blanca
La Perla de Jávea – beachfront at Arenal, frequently listed among the best rice restaurants on the Costa Blanca. A family restaurant where tourists and locals alike return for their “favorite arroz.”
- Address: Av. de la Llibertat 21, 03730 Jávea, Alicante
- Google Maps: view on map
What to try:
- Arroz a banda – dry rice with rich fish broth.
- Paella de pollo y conejo – closest to classic Paella Valenciana with a coastal touch.
- Other arroz del mar, always highlighting fresh fish and seafood.
Rice is prepared traditionally: thin layer, fire control, precise resting time. Terrace view of the bay adds to the experience.
Restaurante Baydal (Calpe) – Oldest Port Restaurant, Origin of Arròs del Senyoret
Restaurante Baydal – operating since mid-20th century in Calpe port, considered one of the oldest and most characteristic fish restaurants. Known as the birthplace of arròs del senyoret – rice with pre-peeled seafood.
- Address: Av. del Port, 12, 03710 Calp, Alicante, Spain
- Google Maps: view on map
Signature dishes:
- Arròs del senyoret – dry rice with peeled shrimp, squid, fish pieces.
- Arroz a banda – rice cooked with rich fish broth.
- Classic paella marinera and other seafood arroces.
Preparation follows classic coastal technique: dense fish broth first, then rice in wide pans, ensuring even layer and beautiful socarrat. Harbor location ensures fresh fish and seafood.
Restaurante Balandros (Dénia) – Wide Selection of Paella and Arroces at Club Náutico
Restaurante Balandros – located at Real Club Náutico Dénia, known for a wide choice of classic paella and arroces. Menu lists dry and meloso variants, from Paella Valenciana to arroz de bogavante.
- Address: Carretera Dénia-Xàbia, Km 1, Club Náutico Dénia, 03700 Dénia, Alicante
- Google Maps: view on map
Restaurant highlights:
- Paella valenciana – traditional rice with chicken and rabbit.
- Arroz del senyoret – dry rice with peeled seafood.
- Arroz a banda (with or without caldero) – rice served first, fish and potatoes separately.
- Paella de marisco (dry or meloso), arroz negro, truffle rice, rabbit and snail rice, and more.
The approach is quite traditional: paellas and arroces are made to order, with menu prices listed per person and a minimum number of guests per pan. Guests can choose between dry or meloso styles to suit their taste.
How to Choose a Restaurant for Authentic Paella
To ensure you order a genuinely authentic paella, follow a few simple rules known by locals:
- Paella is rarely served instantly – it takes 30 to 50 minutes to cook.
- If the menu lists too many types of paella, the restaurant may be tourist-focused.
- The best restaurants accept paella orders in advance.
- A good paella should have an even rice layer no thicker than 2 cm.
- The dish is usually cooked for a minimum of 2 people.
Conclusion
Costa Blanca is one of the best places in Spain to try authentic paella. Ancient Valencian traditions blend here with Alicante’s maritime culture, inland influences, and family recipes preserved in their original form. Along the coast, you can find restaurants that cook over wood, use top-quality rice, and adhere strictly to traditional techniques.
Each place on this list contributes to the gastronomic map of the region. Some offer tradition, others a modern approach, and some showcase unique local cuisine based on the freshest seafood. What unites them all is respect for the roots of paella – it’s cooked for flavor, not for tourists.
If you want to truly understand Costa Blanca, try the local paella. It reveals more than any guidebook: about the land, the people, the sea, the history, and the culture of one of Spain’s most delicious regions.
