The story
Tucked away in Valencia’s Extramurs neighborhood, Rausell is a family-friendly traditional spot that locals trust. Creator Pratt singled out its “excellent seafood dishes,” especially the fideuà and fried cuttlefish, cementing its reputation as a reliable, no-frills destination.
But Sunday paella requires planning: when creator “Cosa mangiamo oggi?” arrived without a reservation, they pivoted to arroz al horno, calling it “a super home-style dish,” and praised the clochinas as “perfect.” The entire meal came to just €53 — remarkable value. For a taste of this unassuming gem, book ahead, especially if paella is the goal.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Rausell’s clochinas, plump and briny, steal the show, earning rapturous praise for their simple perfection. The overall vibe is one of unpretentious, sun-drenched satisfaction.
“These are not just any mussels — they're the typical mussels from this area of Valencia, seasonal. In summer this is exactly how they should be eaten, steamed, if they're good. We've never eaten as many mussels as we have here in Valencia. I like loading them up with broth.”
What creators say
2 creators have covered Rausell. Most active: Cosa mangiamo oggi?, Pratt
Shorts 1
Videos 1
A carefully chosen place for Sunday paella — we switched to arroz al horno since we hadn't booked the paella in advance. The baked rice was a super home-style dish, and the clochinas were perfect. Great value at €53 for everything.
Dishes mentioned
Clochinas
These are not just any mussels — they're the typical mussels from this area of Valencia, seasonal. In summer this is exactly how they should be eaten, steamed, if they're good. We've never eaten as many mussels as we have here in Valencia. I like loading them up with broth.
Arroz al Horno
This baked rice is a typical Valencian recipe, originally created to use up leftover boiled meat. It has garlic in the centre, ribs, blood sausage, chickpeas and tomatoes. It's a super home-style dish. You don't get the crust on the bottom like paella, but it makes a crust on top. The tomato is beautiful, lava-hot. The blood sausage is really good — it tastes a lot of aromatic herbs. The garlic, having cooked together with everything else, becomes a delicious cream to spread over whatever is on your plate. When you start digging, you get the top layer of rice that has formed a crust. At the bottom, rice with a shameless amount of oil, which is just as good. Dish approved.
