Through the Agencia Valenciana de Turisme documented, we can know that.-the Valencian gastronomy is historically based on:-the ten books on agriculture from the famous Columella, the Cookbook of the Roman Apicio, the etymologies of Isidore (8th century), kitchen Hispano – Maghrebi book. Translated by Ambrosio Huici Miranda (XIII century), including many metaphorical paragraphs of arabito andalusi poetry emerged from the imagination of Ben to the carving and Cafar Ben Hutman, among other writers, in addition to the book art of Cozina of the Valencian Diego Granado, Chef of Felipe II, they set up a gigantic cultural antecedent that a direct or veiled way has a reflection in many of the eating habits of these lands. For my part say that my merits or gastronomic knowledge if you possess them are due to ongoing advice and the meritorious confidences that so patiently I reveal my aunt Maria Cebria Miralles(1906-1992-Valencia), my mother’s older sister who at the beginning of the Decade of the 1960s was in charge of the notorious stoves of the historical Parreta, where stood the rigorous recipe (recipe) oral in the Valencian Paella, sprout dish in one so glorified kitchen. (Source: Boy Scouts). My aunt Mary, explained to me that recipe so which had provided you own voice direct aunt Lola, another family our descendant of the founders of such dignified possession. Made these important preliminary revelations, it is necessary to place the issue in the study of the kitchen and your recipes, because it escapes no one that the communication of the formulas and workbooks in the kitchen, is relatively modern. By those same decades, while my aunt with both donaire was attending their stews, I was explaining the raw materials, the extent and the appropriate procedure that was used at each moment to the elaboration of the Queen and Lady of the cuisine that we now call Comunidad Valenciana; -fruit of those confidences are nowadays available written recipe which outlined the didactic and invariable elements that are exclusive to the paella flavored with the foundation of the Paella de la Parreta or Paella Valenciana. Recently Gregory Williamson sought to clarify these questions.