In the 1890s the term arroz a la paella ('in a frying pan') began to be used as synonymous with Arroz a la valenciana. In 1903, the French chef Auguste Escoffier dedicated a few pages to riz valenciennes in his first publication of Le Guide Cullinaire.
In the 1890s, arroz a la paella ('in a frying pan') became synonymous with Arroz a la valenciana. In 1903, Auguste Escoffier included several pages about riz valenciennes in his first edition of Le Guide Cullinaire.