Title: Arroz a la valenciana
Content:  Arroz a la valenciana (Valencian-style rice; in Valencian, arròs a la valenciana) or Valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-growing tradition of the Valencian Community, in eastern Spain. The modern paella is derived from arroz a la valenciana, not the other way around. The method of preparing Valencian rice has been practiced since colonial era and is found in Argentine, Colombian, Cuban, Nicaraguan, Portuguese, Uruguayan and Venezuelan cuisines. It is even found in Filipino cuisine, where it is referred to as arosbalensiyana. On the other hand, Valencian paella, as it is known today, did not emerge until the late 19th century, among the peasants of the Horta of Valencia. In Spain, when a paella has other ingredients that are not "properly Valencian" it receives the informal, popular, and derogatory name of arroz con cosas ('rice with stuff'). Although there is a wide variety of arroz a la valenciana recipes, they all share a few commonalities. For example, typically, the rice is dry (without broth) and colored by various spices (originally saffron). Additionally it is common to include vegetables, meats and seafood.
Title: Arroz a la valenciana
Content:  In the Philippines, Arroz a la valenciana (aros balensiyana in Tagalog) is called the paella of the poor. It is made with a variety of local sticky rice called malagkit. The vegetables vary from one place to another, although generally it only includes onion and pepper. In addition, coconut milk is used in this version of Arroz a la valenciana. It's a custom, similar to some places in Latin America, to flavor the plate with alcohol. For example one could add white wine or beer to the plate, and use butter instead of oil. It also includes pieces of chicken, and at times Bilbao sausage (a variety of local sausage).
Title: Arroz a la valenciana
Content:  Both names are frequently used indistinctly to refer to similar preparations of rice, and, in fact paella can be considered as a specific type of Arroz a la valenciana. The main difference is that paella only has 10 ingredients, which are Lima beans, tomato, Ferraúra beans, chicken, rabbit, salt, olive oil, round rice, water, and saffron. These ingredients were endorsed by the Valencian chef Rafael Vidal in 2000 and are acknowledged by the Valencian Government. In contrast, Arroz a la valenciana is instead a "family of recipes" or a general method to cook the dish.
Title: Arroz a la valenciana
Content:  In El Salvador, Arroz a la valenciana usually includes hard boiled eggs and several pieces of chicken, like the breast, the gizzard or even the liver. Additionally, a variety of vegetables are added to it, like onion, peas (sweet peas), sweet corn (maize), or carrots. In terms of spice, it is common to use curry or paprika.
Title: Valencian Community
Content:   The Valencian gastronomy is of great variety, although their more international dishes are rice-based (arròs in Valencian), like the Valencian paella known worldwide. Rice is a basic ingredient in many of the typical dishes, like the arròs a banda, arròs al forn, arròs amb costra, arròs caldós, arròs del senyoret, arròs negre, among many. Pasta dishes include the fideuà. Its main ingredients are pasta noodles, fish and shellfish. The Valencian Mediterranean climate favors the cultivation of vegetables and citrus fruits, with the cultivation of the orange being perhaps of highest importance as one of the typical fruits of Valencian agriculture. Horchata (orxata in Valencian), 
Title: Paella
Content:  Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. The Philippine version uses glutinous rice, otherwise the ingredients are the same. In the Philippines, arroz a la valenciana refers to chicken, and longganisa (chorizo) versions.
Title: Arroz a la valenciana
Content:  Arroz a la valenciana is a typical coastal dish in Colombia. It usually includes pork or chicken, alongside fish and seafood. And it is mainly seasoned with saffron.
Title: Arroz a la valenciana
Content:  Arroz à valenciana is found throughout all of Portugal, and includes many types of meat (from chicken to pork, or even sausages) and seafood or squid, as well as diverse vegetables like peas (sweet peas), red peppers…etc. The color of rice depends on the use of saffron. Another common spice used in this version of Arroz a la valenciana is garlic. Frequently it includes white wine as well.
Title: Spanish cuisine
Content:  The cuisine of Valencia has two components, the rural (products of the field) and the coastal (seafood). One popular Valencia creation is paella, a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as arroz con costra, arròs negre, fideuá, arròz al horn, and rice with beans and turnips are also common in the city. Coastal towns supply the region with fish, leading to popular dishes like all i pebre (fish stew), typical of the Albufera. Among the desserts are coffee liqueur, chocolate Alicante, and arnadí and horchata, both of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona; also well-known are peladillas (almonds wrapped in a thick layer of caramel).
Title: Arroz a la valenciana
Content:  In Bolivia, Arroz a la valenciana is a very popular dish that includes chicken, sometimes chorizo, and a variety of vegetables like peas, onion, tomatoes, green beans (string beans), carrots as well as potatoes from a variety of local imilla. The color of the rice comes from the use of paprika or saffron, and red chilli pepper, which gives the dish some punch.

Question: Verify the following claims with "True" or "False": Arroz a la valenciana is classed as a dessert and it contains ground almond, jam, butter and eggs.
Answer: False