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  • Humberto Sanchez

How to make Paella Valenciana

Updated: May 8, 2020

Paella is one of the best-known dishes in the Spanish Cuisine. For this reason, it may be seen internationally as Spain's national dish, but Spaniards almost unanimously consider it to be a dish from the Valencia region those who live there, in turn, regard paella as one of their identifying symbols.


Paella takes its name from the wide, shallow traditional pan used to cook the dish on an open fire. Paella means "frying pan" in Valencian Valencia's regional language.

As a dish, it may have ancient roots, but in its modern form it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia on the east coast of Spain.


Paella valenciana is the traditional paella of the Valencia Region believed to be the original recipe, and consists of round grain rice, bajoqueta and tavella (varieties of green beans, rabbit, chicken, sometimes duck, garrofó (a variety of lima or butter beans), and optionally snails. artichokes hearts and stems may be used as seasonal ingredients. Olive oil is used as a base, and saffron and (sometimes) whole Rosemary branches are used as seasoning.


If you want the all important burnt bits, or socarrat, you’re going to need a paella pan. Paella is a dish where the cooking vessel is crucial. The width of a paella pan helps with rice distribution, ensuring that the rice cooks in a thin layer. Paella pans are sized by width and not height.



Just as important as the paella pan is the rice. Paella should be made with Calasparra or Bomba rice, medium grain rices grown in Spain. Spanish rice is round. It’s shape makes it ideal for absorbing large amounts of liquid while still staying somewhat firm. In traditional paellas, the rice kernels stay separate – in no way are they creamy or mushy.





The rice really is the best part of a paella. I can eat loads and loads of that smoky, saffron flavoured rice and I have. I made a giant pan of paella for a wedding few summers ago. as well traveling to Spain.




PAELLA VALENCIANA

SERVES 4

160 gr Rabbit

240 gr Chicken

200 gr Haricots Plats (Italian beans)

180 gr Large Lima Beans (Butter beans)

120 gr Tomato

500 gr Spanish rice (round) Brand. La fallera or similar.

120 ml Spanish extra virgin olive oil

3 l chicken stock

12 gr sweet Spanish smoke paprika (from la Vera)

1 gr saffron

1 each clove of garlic

Sea salt Rosmery

PREPARATION:

In a 40 cm paella pan, heat the olive oil over low heat for 2 minutes.

Add the chicken and rabbit and cook them until golden brown.

Add the chopped garlic and cook until nice golden color, Add the haricots plats and lime beans, continue stirring about 2 minutes and add the tomato sauce, reduce the tomato.

Add the Spanish paprika (be careful not burn the paprika) and add the water or stock. Increase the heat to high, bring to a boil Add the saffron and season to taste with salt. Add the rice and cook for 6 minutes. do not stir the rice.

reduce the heat to medium-low and simmer for 10 minutes. the rice should have absorbed all of the liquid. remove the paella from the heat. let the paella rest for 5 minutes before serve.


Check this video for step by step instructions


https://youtu.be/vjOMYQMahrM


@chefhumbertosanchez


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