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Traditionally, paella is cooked over an open fire. The preparation begins with searing the meat in olive oil, followed by the addition of green beans, tomatoes, and a local specialty – the white Garrofón bean. While snails are fairly typical, they're not a requisite for the classic Paella Valenciana. Water and the regional round-grain rice are then added, allowing the rice to cook until it caramelizes at the bottom of the pan, forming a crispy layer called socarrat. This delightful contrast of crispy and juicy textures makes for the perfect paella, symbolizing the heart of Spanish gastronomy.