Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, paella valenciana (tradicional valencian paella). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails. This one is the most traditional Valencian Paella recipe. The region where this famous rice dish traditionally comes from (although eaten nowadays throughout all Spain) is Valencia, in the Mediterranean east coast of Spain.
Paella Valenciana (Tradicional Valencian Paella) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Paella Valenciana (Tradicional Valencian Paella) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook paella valenciana (tradicional valencian paella) using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Paella Valenciana (Tradicional Valencian Paella):
- Take 500 g Valencian Paella Rice (Arroz Bomba)
- Prepare 2 Tbsp Olive Oil
- Prepare 1 L chicken stock
- Make ready 500 g chicken thighs chopped into small pieces
- Get 2 large ripe tomatoes grated
- Take 2 Cloves Garlic finley chopped
- Take Pinch Saffron
- Take Bunch rosemary
- Prepare 100 g Fine green beans finely cut
- Get 1 lemon cut into wedges
- Prepare 1 Tbsp paprika
- Make ready 1 Tsp smoked paprika
It was traditionally cooked outside on an open fire using orange or pine wood. I can imagine families & friends having a good time, all chatting away while waiting for it to be cooked. Discover here the authentic Paella Valenciana. Paella is a traditional rice dish.
Instructions to make Paella Valenciana (Tradicional Valencian Paella):
- On a paella dish or in a large pan, heat up the olive oil to a medium high heat. Fry the chicken until well browned and caramelised.
- Add the garlic and fry for a minute or two.
- Add the grated tomato and cook down until it becomes thick and coats all the chicken.
- Next add the green beans and fry for a few minutes untill the start to take some colour.
- At this point, you can add the rice and fry for a few minutes.
- Add the paprika's and the saffron.
- Now add the chicken stock. Taste and season well with salt. Add more salt than you think you will need as the rice will reduce reduce the saltiness of the stock.
- Add the rosemary and bring to the boil and then reduce the heat to minimum.
- From now on don't touch it. Stand by it for the next 15 to 20 minutes. Remove the rosemary and keep cooking untill the rice is cooked through and you start to smell burning coming from the center of the pan. This is normal and you want it as this is what we call sucrado. It's one of the distinguishing factors of traditional paella.
- At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil.
- Rest for 15 to 20 minutes.
- Garnish with the lemon wedges and serve.
If you want to keep the tradition, grab a spoon and eat the paella straight from the paella, everybody together. The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters. Someone told you to add a bit of lemon juice over it before eating the paella, and I agree it makes the flavour more intense, but the acid of the lemon. This paella features seafood, sausage and chicken but don't forget the saffron – it is the essential spice of the dish. I could say this is not a Valencian Paella, because it has not: onion, wine, peas, mussels. take a look to this one I founded.
So that is going to wrap this up with this exceptional food paella valenciana (tradicional valencian paella) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
