Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, paella valenciana (tradicional valencian paella). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. Traditional Paella Valenciana also includes a third kind of bean, a white bean, that's hard to find outside of Spain.
Paella Valenciana (Tradicional Valencian Paella) is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Paella Valenciana (Tradicional Valencian Paella) is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook paella valenciana (tradicional valencian paella) using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Paella Valenciana (Tradicional Valencian Paella):
- Take 500 g Valencian Paella Rice (Arroz Bomba)
- Prepare 2 Tbsp Olive Oil
- Take 1 L chicken stock
- Get 500 g chicken thighs chopped into small pieces
- Make ready 2 large ripe tomatoes grated
- Get 2 Cloves Garlic finley chopped
- Prepare Pinch Saffron
- Get Bunch rosemary
- Take 100 g Fine green beans finely cut
- Prepare 1 lemon cut into wedges
- Make ready 1 Tbsp paprika
- Get 1 Tsp smoked paprika
Amadeo Faus from his restaurant in Gandia shows us the traditional recipe of Valencian paella. Paella is a traditional rice dish. 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.
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.
Paella is a traditional Spanish dish from Valencia. There are three main types of paella: Valencian paella/paella valenciana: rice, green vegetables, rabbit, chicken, or How to prepare the best paella. Before beginning preparations, it's important to ask, "How many. In València, the cradle of paella, you'll find many different versions of this tasty dish, which according to many is one the most complicated of the nation's culinary delights. This paella features seafood, sausage and chicken but don't forget the saffron – it is the essential spice of the dish.
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