Paella Valenciana Food

AUTHENTIC PAELLA VALENCIANA

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.

PAELLA VALENCIANA

Steps:

• Preheat oven to 350 degrees F. In a paella pan, heat the olive oil and saute the pork and chicken until it is golden. Then, add garlic, bay leaf, onion, and green pepper. Saute until onions are transparent. Add white wine, tomato, saffron, salt, and pepper. Bring to a boil for 3 minutes. Then, add rice and chicken stock and bring to a boil. Then add seafood and cover the paella and bake in oven at 350 degrees for 20 minutes. Garnish with peas, pimentos, asparagus, and lemon wedges.

PAELLA VALENCIANA

Steps:

• Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
• Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
• For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
• Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

PAELLA VALENCIANA

Steps:

• Apart, boil seafood in plenty water.
• Heat oils in Paella pan over gas or wood fire.
• Fry pork & chicken, remove from pan.
• Fry onions, then fry garlics.
• Fry tomatoes, then green peppers, peas and green beans.
• Add all remaining ingredients, except chorizo, and red peppers.
• Add rice & water from sea food, test for salt.
• Cover with a table cloth, and cook until rice is done.
• Just before finishing cooking time, decorate with peppers & chorizo slices.
• Enjoy with spanish red wine and white rolls on the side.

VALENCIAN PAELLA

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.

PAELLA VALENCIANA

Steps:

• Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
• Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
• Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
• Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
• Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

PAELLA VALENCIANA

Steps:

• Using a very large frying pan or a paella pan, first coat the pan with olive oil, then preheat the pan for 1 minute on medium high heat.
• Sauté the onion for 2-3 minutes until limp and translucent. Now add the rice; sauté until starting to get golden brown, stirring all the time so that the rice will not burn.
• Add the wine and the saffron and stir till the wine is absorbed.
• Now add the peppers and mix well. Add 2 cups of the chicken stock, 1/4 cup at a time stirring all the time till the liquid is absorbed into the rice. Repeat the process till all of the 2 cups is absorbed.
• Now add the cubed chicken; stir and then add the shrimp, clams, and mussels, carefully tucking them into the rice so that they will cook with the heat of the rice. Cover the pan and cook for for 8-10 minutes. Remove the cover, add the peas and tomatoes and cook covered for a final 2 minutes.
• NOTES: This dish can be served as a main dish and should be served with a small salad on the side.
• This is a great dish to serve on the holiday season--one of the classics from Spain. It will get raves from your guests.
• Enjoy!

PAELLA VALENCIANA

Steps:

• 1. In a saucepot over medium-high heat, bring the chicken stock to a boil and add the saffron. Reserve the stock warm over medium-low heat.
• 2. In a medium-size paella pan over medium-high heat, heat the oil. Add the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes.
• 3. Add the peppers, carrots, onion, and chorizo, and sauté until the vegetables just start to tenderize, 3 to 4 minutes. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes.
• 4. Add enough of the warm stock to the pan to just cover the rice, and bring the liquid to a boil. Cover the pan, reduce the heat to medium, and simmer for 10 minutes.
• 5. Arrange the seafood and peas over the rice, add the lemon juice, re-cover, and continue simmering until the seafood is cooked through and shellfish have opened, 4 to 5 minutes. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Serve with lemon wedges.

PAELLA VALENCIANA

Steps:

• Heat oven to 400°F.
• Stir saffron into chicken stock; set aside. Heat oil in paella pan or very large ovenproof skillet on medium-high heat. Add chicken and pork; cook until chicken is lightly browned, turning meat occasionally. Add garlic, onion and sausage; cook and stir 5 min. or until onions are crisp-tender. Add rice; cook and stir 5 min. Carefully spoon off any excess oil. Stir in bay leaves, wine, tomatoes, and pepper. Bring to boil. Add half of the chicken stock. Bring to boil. Add shrimp, squid, monkfish, clams and mussels; mix well.
• Place paella carefully in oven. Add enough remaining chicken stock to cover ingredients in pan. Top with the peas and bell peppers; cover.
• Bake 35 min. or until heated through and clams open. Top with the lemon wedges.