Recipe: Tasty Paella Valenciana (Tradicional Valencian Paella)

Paella Valenciana (Tradicional Valencian Paella). Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. A truly traditional Valencian paella recipe would include rabbit and snails in addition to the chicken but I couldn't find rabbit - and I didn't want to find snails - so those two ingredients have been omitted.

The region where this famous rice dish traditionally comes from (although eaten nowadays throughout all Spain) is Valencia, in the Mediterranean east coast of Spain. Learn to make paella the traditional way with Paella Valenciana, Valencia's signature rice dish with rabbit, chicken and snails. Recipe of the authentic Valencian paella. You can cook Paella Valenciana (Tradicional Valencian Paella) using 12 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Paella Valenciana (Tradicional Valencian Paella)

1. It's of Valencian Paella Rice (Arroz Bomba).
2. It's of Olive Oil.
3. Prepare of chicken stock.
4. Prepare of chicken thighs chopped into small pieces.
5. It's of large ripe tomatoes grated.
6. Prepare of Garlic finley chopped.
7. It's of Saffron.
8. You need of rosemary.
9. You need of Fine green beans finely cut.
10. You need of lemon cut into wedges.
11. It's of paprika.
12. It's of smoked paprika.

Amadeo Faus from his restaurant in Gandia shows us the traditional recipe of Valencian paella. Traditional Paella Valenciana is a great dish to share with family and friends! It was traditionally cooked outside on an open fire using orange or pine wood. I can imagine families & friends having a good time, all chatting away while waiting for it to be cooked.

Paella Valenciana (Tradicional Valencian Paella) instructions

1. 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..
2. Add the garlic and fry for a minute or two..
3. Add the grated tomato and cook down until it becomes thick and coats all the chicken..
4. Next add the green beans and fry for a few minutes untill the start to take some colour..
5. At this point, you can add the rice and fry for a few minutes..
6. Add the paprika's and the saffron..
7. 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..
8. Add the rosemary and bring to the boil and then reduce the heat to minimum..
9. 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..
10. At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil..
11. Rest for 15 to 20 minutes..
12. Garnish with the lemon wedges and serve..

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. Paella is a traditional rice dish. This paella features seafood, sausage and chicken but don't forget the saffron -- it is the essential spice of the dish. I could say this is not a Valencian Paella, because it has not: onion, wine, peas, mussels. take a look to this one I founded.