Traditional Valencian Paella Recipes
AUTHENTIC PAELLA VALENCIANA
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Provided by Jason Nelson
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g
VALENCIAN PAELLA
Authentic paella originates from Valencia and contains different combinations of meat, such as rabbit, sausage, chicken and snails. If you don't have a traditional paella pan, a large shallow frying pan will do.
Provided by valenciacity
Time 1h
Yield Serves 5
Number Of Ingredients 15
Steps:
- Heat the oil in a paella dish or large shallow frying pan.
- Salt the chicken and rabbit and brown in pan for 5 mins.
- Add beans and brown for another 5 mins.
- Add the garlic, paprika and tomato. Add water and the snails. Boil for 10 mins.
- Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 8 mins.
- Add rosemary and salt to taste.
- Turn heat on low and cook for a further 8 mins. so the bottom layers of rice are crispy ("socarrat")
- Garnish with lemon and serve immediately.
TRADITIONAL VALENCIAN PAELLA
This recipe comes from El Timonel - one of Valencia's most highly acclaimed restaurants. The restaurant is decorated like the interior of a yacht - reflecting the chef's use of fresh fish and seafood. Chef and owner Jaime Sauz have been serving up traditional Valencian paella since the restaurant first opened in 1997. The exclusive menu features succulent Mediterranean dishes and a selection of more than one hundred wines.
Provided by valenciacity
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Start cooking the rice for about 20 minutes over decreasing heat.
- Heat the oil in a paella dish or large shallow frying pan.
- Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
- Add vegetables and when they are slightly fried add the paprika, water and saffron.
- After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
- Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
- Serve immediately.
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- Heat the oil in the paella pan over medium heat, then add and brown the chicken pieces on both sides. Transfer the chicken to a plate.
- Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add the green beans and lima beans and cook for a couple of minutes. Lastly add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed. Add the salt and pepper.
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- Heat a paella pan over medium-high heat and add the olive oil. Swirl to coat the entire base of the pan. Add the salt in a circle around the diameter of the pan. This will keep the meat from splattering too much once cooking.
- Add the chicken and pork ribs or rabbit (if using) and cook until golden brown. I recommend moving the meat every five minutes for about 20 minutes in total. The browned, caramelized bits that stick to the pan will give lots of flavor to the paella.
- Push the meat away from the center of the pan, and add the green beans and cook for about three minutes.
- Move the beans to the edge and add the garlic. Sauté for about 30 seconds, making sure not to burn.
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