- Guests: 4 People
- Cooking: 40 min
- Total Time: 80 min
Valencian paella, a true treasure of Spanish gastronomy, is much more than a simple dish; It is a culinary experience that evokes the flavors, aromas and traditions of the Valencia region.
This delicacy, recognized and loved around the world, not only satisfies the most demanding palates, but also unites people around a table in celebrations and special moments.
At PaellandCo we have products and ingredients necessary for sale so that you can recreate the magic of authentic Valencian paella in the comfort of your home. From fresh ingredients to traditional utensils, we’re here to guide you every step of the way so you can prepare a paella that will transport you straight to the sunny lands of Valencia.
Would you like to immerse yourself in this culinary adventure with us?
Read on to discover the traditional Valencian paella recipe and learn how you can become a master paella maker in your own kitchen!
And don’t forget to leave us your comments and questions at the end of the post. We would love to hear about your experience and answer any questions you may have.
Ingredients for 4 people
Paella is a beloved dish that captures the essence of Spanish cuisine, combining rice, meats and aromatic spices.
Whether you’re hosting a get-together or simply want a taste of Spain, this recipe will transport you to the sunny shores of the Mediterranean.
- 350 grams (12.3 ounces) of round rice: Choose a high-quality round rice variety, similar to medium-grain rice. This type of rice absorbs flavors well and creates the perfect texture for paella.
- 600 grams (21.2 ounces) of chicken meat: Use boneless, skinless chicken thighs or breast meat. Cut it into bite-sized pieces.
- 400 grams (14.1 ounces) of rabbit meat: Rabbit adds a unique flavor to paella. If you can’t find rabbit, you can use additional chicken or other meats.
- 1 ripe tomato: Grate the tomato or finely chop it. This adds depth and color to the dish.
- 150 grams (5.3 ounces) of flat green beans (bajoqueta) or ferradura: Bajoqueta is a type of flat green bean commonly used in paella. If unavailable, you can substitute regular green beans.
- 150 grams (5.3 ounces) of garrofó (lima beans): Garrofó is a type of large lima bean. You can use canned or frozen lima beans.
- 3 generous tablespoons of extra virgin olive oil: Look for a Spanish olive oil for an authentic touch.
- 1 teaspoon of sweet smoked paprika: Paprika adds a rich, smoky flavor to the paella.
- A pinch of saffron threads: Saffron provides the vibrant yellow color and a subtle floral taste. It’s a key ingredient in paella.
- Water: The general rule is 3 measures of water for every measure of rice, but adjust based on your paella pan and cooking intensity.
- Salt: Season to taste.
Preparation of traditional Valencian paella
Preparing an authentic Valencian paella is more than just cooking. It is a ceremony that combines traditional techniques with a love for fresh ingredients and culinary culture.
Follow these steps to create a paella that will delight your guests and transport you to the sunny lands of Valencia:
- Heat the oil and season: Start by heating the oil in the paella over medium heat. Add a handful of salt to prevent the paella from burning and give it flavor.
- Brown the meat: Once the oil is hot, add the chicken and brown it lightly. Next, add the chopped rabbit and sauté both meats with a little salt, making sure they cook evenly.
- Prepare the sofrito: When the meat is browned, add the beans and garrofó, followed by the sweet paprika. Mix all the sauce ingredients well.
- Add the grated tomato: Add the grated tomato to the mixture and stir quickly to prevent the paprika from burning. Cook the sautéed vegetables until they are tender and fragrant.
- Add the water and cook: Pour water into the paella until it reaches the cloves in the container. Bring the water to a boil and let it boil for 5 minutes. Then, reduce the heat and cook over medium heat for 20-30 minutes.
- Infuse the saffron and adjust the salt: Add the saffron strands to the broth about 5 minutes before adding the rice. Correct the salt point if necessary.
- Add the rice: Turn up the heat and distribute the rice evenly over the surface of the boiling broth. Adjust the salt if necessary and make sure the heat is high during the first 10 minutes of cooking.
- Control the heat: After the first 10 minutes, reduce the heat and cook for another 10 minutes on a lower heat. This will help the rice reach its perfect point and, if you’re lucky, develop that characteristic socarrat.
Tips for cooking an authentic Valencian paella
Preparing an authentic Valencian paella is an art form, and every detail counts to achieve the perfect flavor and texture. Here are some key tips to ensure that your paella is a true culinary masterpiece:
- Respect authenticity: Valencian paella is more than just a dish; it’s a tradition deeply rooted in Valencian culture. Use an authentic paella pan to cook it and make sure to use traditional ingredients to capture its unique essence.
- Level the rice and avoid stirring: During cooking, it’s crucial that the rice is level in the pan to ensure even cooking. Additionally, avoid stirring the rice once added to the broth to prevent it from releasing starch and losing its characteristic texture.
- Sacred ingredients: Chicken, rabbit, green beans, garrofó (white beans), extra virgin olive oil, salt, and saffron are the essential ingredients of Valencian paella. Stay faithful to these ingredients to preserve its authenticity.
- Cooking time: A good Valencian paella requires time and patience. It’s never finished in less than forty minutes, so be sure to cook it slowly to allow the flavors to fully develop.
- Avoid non-traditional ingredients: Peas, onions, chorizo, blood sausage, sausages, and other non-traditional ingredients have no place in an authentic Valencian paella. Stick to the original recipe for the best results.
- Balance of flavors: If you choose to add seafood or shellfish to your paella, make sure they don’t overpower the dish and allow the rice to be the main focus.
- Optional finishing touches: To give your paella a special touch, consider adding vaquetes (snails) in summer, tavella (tender white beans), or chopped artichokes in winter, and infusing with a sprig of rosemary towards the end of cooking.
By following these tips, you’ll be on the right track to preparing a Valencian paella that honors the rich culinary tradition of the region and delights your guests with its authentic Mediterranean flavor. Ready to embark on your own culinary adventure? Share your experiences and questions in the comments. We’re here to help you become a paella master.
