Therefore our documentary source is transcendent and direct from the same source, my paternal grandfather D. Vicente Cebria Ballester, was a near relative of the owners of that famous alqueria de Burjassot road, referred to by Vicente Blasco Ibanez, the Valencian novelist more universal, say so accredited campus was located in the North of outside the walls of the city of Valenciaadjacent to the renowned monastery of hope, precisely in the chamfer of the road in Burjassot, by where by one, and another part, it reasoned the historical roads Real de Liria and Paterna, so leafy place was surrounded by a well kept orchards and groves, bathed by the great irrigation ditches of Tormos, Mestalla, and Petra. Our delicacy will have to agree that the Valencian Paella is the best known delicacy of exalted Spanish gastronomy, is the same glorification of rice worldwide. This so exquisite dish of Mediterranean cuisine arose initially from the kitchens of the more stately alquerias de la huerta, after the capital city bourgeoisie hand was introduced and glorified in environments, artistic, religious and literary in Alicante, Castellon and Valencia. Even in these same times when the Valencians from any of its three provinces want to solemnize any special anniversary with friends, personalities, heads of State, Kings or dads, you never miss from the most distinguished tablecloth, to the more modest, Queen and Lady of the Spanish gastronomy. Therefore we will have to agree that the elaboration of genuine paella is an art that goes far beyond, in Valencian lands its elaboration is considered a rite and revered ceremonial, therefore we have a special conception of a recipe anchored in bases so fundamental that it does not disappoint as exact and specific ingredients. The oldest and most experienced cooks of those sumptuous stoves were so demanding, which chose lemon, orange or carob firewood for cooking. Authentic paella must cook it with flame (fire very much alive), never with grilled.