Occasional, not as it is defined, but in the sense that almost every fiesta, birthdays and many other occasions, valenciana is always staple. Almost a complete meal in itself, I find it redundant to be served on such occasions that food is almost overflowing. But it's the tradition and many don't mind as long as they enjoy valenciana, no matter how simple or lavish it is prepared.
As long as there is what we call the go, grow and glow food groups, then it's already a good valenciana-lol. The sticky rice made yellow using turmeric and flavourful by the meat broth (and sometimes bouillon cubes) makes up the go part as it provides the carbohydrate portion of the dish. The grow ingredients are the meat - pork and/or chicken pieces, liver and sausages., provides protein. And the glow aside from providing the vitamins and minerals assorted vegetables contain, they literally make the dish glow by making it more visually appealing. Usually red and green bell peppers, raisins and peas consist the play of colours making the valenciana more appetizing to the eyes.