What is garrofón and why is it essential in Valencian paella?
What is the essential ingredient in Valencian paella? Some may say chicken or rabbit. Of course, green beans are a must, and rice is absolutely necessary—it’s hard to make a paella without rice. Unfortunately, none of these are correct. Any true fan of Valencian paella will tell you that the most important ingredient is the garrofó.
In this article, we’ll talk about an ingredient that must never be missing from your paella: the garrofó, popularly known as garrofón, the key ingredient in the authentic and original Valencian paella.
GARROFÓ: ORIGIN, HISTORY, AND TRADITION IN COOKING
From the legume family *Phaseolus lunatus*, the garrofó originates from South America, generally considered to be from Peru, where it is called Lima bean. In other Latin American countries, it's known as moon-shaped bean or Madagascar bean. After arriving on the Iberian Peninsula and being introduced into paella, the Valencian Community began large-scale cultivation and research to produce the highest quality garrofó for its signature dish.
Popularly regarded as a delicacy, it stands out for its organoleptic properties—that is, its remarkable ability to absorb and transmit flavors.
These qualities make it a flavor carrier in Valencian paella. Its creamy texture and thin skin make it a unique and irreplaceable element in the authentic version of the dish.
Characteristics of the Garrofó: Flavor, Texture, and Nutritional Value
The Valencian garrofó variety is known for its creamy/buttery texture and thinner skin compared to other varieties around the world. This makes it easier to eat and pair with other paella ingredients.
Its flavor absorbs the liquid or broth it's cooked in, allowing it to soak up the pure taste of the stock, even after it’s been absorbed by the rice or other ingredients.
There are even differences in the nutritional value of Valencian garrofó compared to other varieties. Studies show that, in terms of composition, Valencian garrofó has a higher fat content and more essential minerals like phosphorus, zinc, and copper. It’s also rich in fiber, proteins such as folic acid (vitamin B9), minerals like potassium and iron, and antioxidants.
Varieties of Valencian Garrofó
There are many garrofó varieties, but most lack the traits that make the Spanish garrofó the best of its kind. Varieties from other regions often have tougher skins and less creamy textures, focusing more on quantity than on quality.
The native Valencian garrofó variety, favored by Valencia’s long, hot summers, is both a gourmet and eco-friendly delight. It stands out for its thin skin, creamy texture, mild flavor, and a slight purple or violet pigmentation.
If you're looking to buy authentic Valencian garrofó, the most notable types are: painted garrofó, La Cella garrofó, and partridge eye garrofó.
Sadly, its limited use in paella and a few other dishes has caused Valencian garrofó to become an increasingly rare gem in the Valencian Community, which has lost 75% of its cultivation area in recent years due to foreign competition and climate change.
How Is Garrofó Prepared and Cooked for Paella?
Depending on whether your garrofó is fresh, dried, or frozen, the preparation process will vary slightly before it’s ready to be used in your paella.
Cooking garrofó in paella is simple: just add it right before pouring in the water or broth. This ensures it will absorb all the flavor and provide the taste we’re aiming for.
In our blog post "how to prepare garrofó for your paella", we explain in detail how to handle each type, answer common questions, and offer extra information.
Frequently Asked Questions About Garrofó
Where can I buy quality garrofó for paella?
Garrofó is generally sold in three forms: fresh, dried, or frozen. We recommend and sell dried garrofó, because it's available nearly year-round without the need for greenhouses, keeps perfectly for months, and can be rehydrated after purchase, yielding a high-quality result. If you’d like to browse our garrofó selection, click here.
How much garrofó should be used in a paella?
For a paella serving 4 people, it's typical to use about 100 grams of dried garrofó (soaked overnight) or about 200 grams if fresh or frozen. You don’t need to be exact—a generous handful is usually enough to add its texture and flavor without overpowering the dish. Add it early on with the other vegetables so it cooks thoroughly. If using dried garrofó that hasn’t been pre-boiled, make sure it has enough time to become tender.
Can I use frozen or canned garrofó?
Yes, you can use frozen or canned garrofó with no problem. Frozen is a great option because it retains both texture and flavor. Just add it directly to the pan, without defrosting, at the start of cooking.
Canned garrofó also works, but since it's already cooked, add it later—about 10–15 minutes before the end—to prevent it from falling apart. In either case, make sure to choose quality products, as poor garrofó is easy to spot: it breaks apart, turns mealy, or lacks flavor.
We hope this article has helped you understand why garrofó is the most important ingredient in a true Valencian paella. Happy cooking, rice lovers!
Javier Baixauli
Our CEO and founder, Javier Baixauli, naturally, is a huge paella lover. In this tutorial, he demonstrates his love for all things paella and rice. With over 20 years in the world of rice and hospitality, he combines his love for paella with the experience of hundreds of catering events, festivities, and popular celebrations, not to mention paellas among friends and family. Catering, paella equipment rentals, thousands of products sold worldwide, guides, tutorials, and in-person advice, Javier and the Original Paella team pride themselves on ensuring that the love for paella spreads worldwide with every action in their name, including, in this case, this tutorial. Follow and discover other tutorials, events, and recipes on our Instagram @originalpaella.