How to Make a Original Valencian Paella

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  • Time preparation: 15 minutes; Time cooking: 90 minutes; People: 4  

 

 

Ingredients Valencian Paella:

By way of guidance the paella exposed is 30 full rations. Let´s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
 

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  •  800 grams meat (chicken or chicken and rabbit)
  • 400 grams broad beans
  • 150 grams lima beans
  • 1 ripe tomato
  • 400 grams rice
  • 8 tablespoonful oil
  • Water
  • 1 little tablespoonful paprika
  • A pinch of saffron otherwise saffron dye
  • Salt
Optional
300 grams snails
Rosemary (add during the last five minutes of cooking rice)

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time: the 90 minutes of paellapaella valenciana 3 www.originalpaella.com

 

 

 



 

 

 

 

 

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 VEGETABLES WAITING FOR THEIR GLORY’S TIME

 

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Broad beans and lima beans are the basis of the paella as far as vegetables is concerned, It’s better fresh, but there is also the possibility of frozen or dried as in the case of the lima bean

 
 
 
 
 
 
 
 
 
 
 

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Artichoke is a season’s vegetable.  We can add if we find.  A trick! Salt water and a piece of lemon to avoid to turn black.

 

 

 

 

 

 

 

READY, SET, GO !!

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Add some oil that serves to level the pan … the oil should be centered, it also adds some salt  and light the fire!

 

 

 

 

 

 

 


paella valenciana 7 www.originalpaella.comWhen the oil is hot, add the chicken, start to fry, stir with a large spoon until getting done in a uniform way.

 
 
 
 
 

 

 

 

VEGETABLES AND COOKING

 

When the meat is get brown, add the vegetables, scratched or crushed tomato and somevalencian paella recipe 8 paprika to fry with the meat for a few minutes, we do like  that  because  meat need more time to fry.

 

 

 

 

 

 

 

After that,  add the water. There are many technical recommendations on the  amounts valencian paella recipe 9of water and rice, see the keys to understand the process but for now .. water above the handles’ screws.

 

 

 

 

 

 

 

 SEASON AND COOK, COOK, COOK!!

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Add some salt, the amount will go to taste, but paella has its high salt speck. you should keep taste during the process. At this point add some saffron. although you can add just before adding the water, stir for mixing.
 
 
 
 
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Strong heat to start to boil, cook about 30-40 minutes before paella valenciana 11 www.originalpaella.comadding the rice, this will depend on the strength of the fire, the goal is to let ingredients leave all their goodness in the broth. As well as broth concentrates because it lost water during this process.
 
 
 

 

 

 

WE ADD SOME RICE! BEGIN TO COUNT THE 20 MINUTES

As a reference serve the handles’ screws the paella, “caballón”‘s technique is the most widespread on paella’s  masters. It consists of dividing in two parts the paella pan with the rice, then with a spoon spread uniformely.  Time is very important, cook rice between 18-20 minutes, if we use more time the grain rice will open and give you a pasta’s feeling, and less time will make the grain is undercooked and too much hard.

 

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SMELL VERY WELL !!

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Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth, more fire less water and vice versa, keys:

After 15 minutes of cooking rice,  paella should start to dry (photo left) this will also produce the coveted “rosetxat” that will be achieved with practice and technical knowledge. Technically the amount of water that is capable of absorbing rice is twice its volume, example rice-1kg 2 liters of water(2,5 in bomba varieties), but significantly affects the thermal process removing water depending on their potency.

 
 
 

 

 

READY TO EAT, DELICIUS!!! ENJOY IT!!

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you can also download pdf récipe or play in video:

DO YOU TRY IT? we are to help you!! Ask us now!!

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