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.
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 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.
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.
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