Through the documentary "Valencia Region Tourist Board," we know that .- "The Valencian cuisine is based historically on: -" The Ten Books on Agriculture of the famous Columella, the Roman cookbook Apicius, the Etymologies of St. Isidore (eighth century), the Cookbook Hispano-Maghribi. Translated by Huici Ambrosio Miranda (XIII century), including many metaphorical paragraphs Arabit Andalusian poetry emerged from the imagination of the size and Cafaro Ben Ben Hutman, among other writers, besides the book Art of Valencian Cozine Diego Granado, Philip Cook II, form a giant cultural history in a direct or veiled has a reflection in many of the eating habits of these lands. " For me to say that my merits or culinary skills to possess if they are due to the continued advice and deserving confidences revealed to me so patiently Cebria my aunt Maria Miralles (1906-1992-Valencia), my mother's older sister who earlier of decade of the sixties was in charge of the notorious historical cookers Parret, where maintaining the rigorous "receptive" (recipe) oral Paella Valenciana, a dish so glorified germinated in that kitchen. My Aunt Mary told me that recipe as it had provided the voice of Aunt Lola, another family our direct descendant of the founders of so dignified possession. With these important revelations preliminary, it is necessary to place the issue in the study of cooking and recipes, because no one can overlook that disclosure of the formulas and books in the kitchen is fairly modern. For those same decades, while attending my aunt with her cooking so much grace, I was explaining the raw materials are just right and proper procedure was for use at each moment in the development of the queen and mistress of the food we now call Community Valencia;-product of those secrets now available written prescriptions which sets out the teaching and invariable elements that are unique to the paella seasoned with the Foundation of the Parret Paella Valenciana or Paella.