The recipe for Paella Valenciana is posibly the one that generates the biggest controversy among its fans. After ten years working as a chef in Valencia, I have participated in hundreds of discussions about what the authentic recipe is.
In my opinion, there are as many authentic recipes as people and places are where it is cooked. Every home, every corner, every restaurant in Valencia has its own authentic Paella Valenciana.
In my opinion, there are as many authentic recipes as people and places are where it is cooked. Every home, every corner, every restaurant in Valencia has its own authentic Paella Valenciana.
I’ll share here with you my recipe for Paella Valencia, learned from my rice master and dear friend Ernest “El Sepia” from Alzira, Valencia , during my stay in La Lola , Valencia best international restaurant . Enjoy it
Ingredients for 4 rac.
1 paella pan 32 cm diam.
2 tablespoons olive oil
400 gr. type rice "Bomba " or "Senia"
1 / 2 chicken (700 gr. approx) cut into 8 pieces
1 / 2 rabbit (400 gr. approx.) cut into 8 pieces
70 gr. Garrofón (Large Lima bean) or butter beans
350 gr. green beans into pieces
5 tablespoons grated fresh tomato
1 teaspoon paprika
1 gr. saffron or a teaspoon of colorant for paella
1 spring rosemary
2 artichokes (in-season, mid-autumn and winter)
1 teaspoon salt approx.
1.2 l. water.
2 tablespoons olive oil
400 gr. type rice "Bomba " or "Senia"
1 / 2 chicken (700 gr. approx) cut into 8 pieces
1 / 2 rabbit (400 gr. approx.) cut into 8 pieces
70 gr. Garrofón (Large Lima bean) or butter beans
350 gr. green beans into pieces
5 tablespoons grated fresh tomato
1 teaspoon paprika
1 gr. saffron or a teaspoon of colorant for paella
1 spring rosemary
2 artichokes (in-season, mid-autumn and winter)
1 teaspoon salt approx.
1.2 l. water.
Below you can see the pictures through the development of my Paella Valenciana recipe previously published
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paella valenciana recipe step one |
1.- Pour olive oil into the pan
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paella valenciana recipe step 2 |
2.- Level, light the fire and heat the oil. The most commonly used wood in Valencia (Spain) is a branch of the vines dry, but can serve a wood that burns well and has good fire.
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paella valenciana recipe receta step 3 |
3.- When oil starts to smoke, add the chicken and rabbit sliced andlightly salted, carefully fry over medium heat. If the fire is excessive, we can sprinkle some salt on the edge of the paella, in areaswhere no oil to the paella pan to prevent burning.
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paella valenciana recipe receta step paso 4 |
4.- It is very important that the meat is nicely browned, the success of the paella depends very much on this stage of development.
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paella valenciana recipe receta step paso 5 |
5.- Add the vegetables, beans and "garrofon, and sauté a bit witheverything else.
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paella valenciana recipe receta step paso 6 |
6.- We make a hole in the center of the meat is authorized paella a side this space put the tomato paste and fry a few minutes untilwe see who loses most of its water. That you will notice because it is becoming thicker.
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paella valenciana recipe receta step paso7 |
7.- Add the paprika and sauté a minute all, watching a lot of it does not burn. For this, the fire should be low. If the paprika burn, weembitter the paella.
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paella valenciana recipe receta step paso 8 |
8.- Below we pour the water to almost the edge as shown in the following picture. Hard water has high levels of lime, are the largest rice.
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paella valenciana recipe receta step8 paso8 |
water should be above the rivets on the handles, almost to the edge.
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paella valenciana recipe receta step paso 9 |
9.- Add some salt and cook for 30 minutes, adding more water if we see the need.
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paella valenciana recipe receta step 9 paso 9 |
After 20 minutes, we must ensure that the stock of the paellacomes right down the middle of the rivets on the handles, as indicated by the arrows in the picture.
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paella valenciana recipe receta step paso 10 |
10.- Then check the salt. The broth must be very tasty, slightly salty, asrice during cooking will absorb some salt. It's a good idea to givethe stock to test some of the guests to give us their opinions, making them participate in the development.
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paella valenciana recipe step paso 11 11.- Then it's time to throw the rice. If we have correctly reference the rivets on the handles, just have to make a furrow with rice from side to side of the paella pan, two inches sticking out of the broth to getthe perfect ratio of rice and broth to the container we are cooking(the paella pan). That is the exact measure of rice that needspaella.Si want to add more rice because for example we havepresented surprise guests, we raise the level of the juice by addingwater, although we are forcing liquid-rice paella pan that needsthat. It would be best to use a larger diameter paella. |
Uniformly mix the rice with meat in the paella pan and ensure that there are grains of rice over the meat or vegetable without beingsubmerged in the broth.
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paella valenciana recipe receta step paso 1 12.- Boil a very strong fire for 7 minutes, or until half cooked rice beginsto appear, as shown in the picture. After 7 minutes we lower the heat almost to a minimum and cook for another 4 or 5 minutes, thus avoiding the starch has beenreleasing the rice during cooking and thicken the broth has been,to burn and get caught in the bottom of the paella pan. It is alsotime to put a few spring of rosemary, fresh if possible. After 5 or 6minutes if the pan has nothing or almost nothing of broth, let it boil3 or 4 minutes past over very, very soft, if the stock still take greatpaella, these 3 or 4 minutes would bake a medium heat. However, and in my opinion, but worth a little soupy paella or syrupy, but witha dry rice or lasts past and plaster and burned. In short, cook paella in total between 14 and 16 minutes. First 7 minutes maximum, to below 4 or 5 minutes over low heat and last 3 or 4 minutes over a very very soft or medium depending on thestock we have left in the container. |
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paella valenciana recipe finished In Valencia it is customary to rest the paella. It is important to knowthat after removal of the fire, if hunger is not stopping us, wait 5 minutes before serving the paella rice aid and finish cookingfinishes its absorption of the broth could be. The rest usually sit wellwith the paella, especially if you have been a bit harsh. and here is the result. La Paella Valenciana. Bon Appetit ¡¡ Send me your comments and photos of your paella. |
