Traditional Valencian Paella Food

AUTHENTIC PAELLA VALENCIANA

Authentic Paella Valenciana image

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories World Cuisine Recipes European Spanish

Time 2h

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

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.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

TRADITIONAL VALENCIAN PAELLA

Traditional Valencian Paella image

This recipe comes from El Timonel - one of Valencia's most highly acclaimed restaurants. The restaurant is decorated like the interior of a yacht - reflecting the chef's use of fresh fish and seafood. Chef and owner Jaime Sauz have been serving up traditional Valencian paella since the restaurant first opened in 1997. The exclusive menu features succulent Mediterranean dishes and a selection of more than one hundred wines.

Provided by valenciacity

Time 45m

Yield Serves 4

Number Of Ingredients 14

Ingredients

8 chicken pieces (600 g)
8 rabbit pieces (600 g)
200 g flat green beans
100 g white beans
100 g lima beans
100 g well-grated tomato
5 tsp olive oil
500 g rice
1 l water
salt to taste
a few strands of saffron, crumbled
1 tbsp sweet paprika
12 pre-boiled snails
sprig of fresh rosemary

Steps:

Start cooking the rice for about 20 minutes over decreasing heat.
Heat the oil in a paella dish or large shallow frying pan.
Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
Add vegetables and when they are slightly fried add the paprika, water and saffron.
After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
Serve immediately.

AUTHENTIC VALENCIAN PAELLA

Authentic Valencian Paella image

This is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. It is a mix of recipes I found on aboutvalencia.com and alicante-spain.com. This is the REAL paella recipe, the kind I had made for me in my exchange-home in Valencia, Spain.

Provided by GreenEyedLS

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken pieces
1/2 lb shrimp
1/2 lb mussels, and or 1/2 lb calamari
2 medium ripe chopped tomatoes
6 ounces wide green beans (spanish-bachoqueta)
4 ounces large white lima beans (spanish-garrafon)
1 teaspoon saffron
3 cups Spanish rice
8 cups hot water or 8 cups even better chicken broth
olive oil (enough to cover the bottom of the paella pan)
salt (to taste)
1 teaspoon red sweet paprika

Steps:

First, heat the oil and when it is hot enough, add the seafood and chicken (lightly salted ) and fry until lightly browned. Then add the white and green beans and cook them together with the meat.
While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
Cook all the ingredients for about 20 minutes over a high fire and tasting for salt.
After 20 minutes add the rice, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook.
Do not stir the rice once you have added it to the paella pans, just change its position so that the heat gets to all parts equally. All the broth should be absorbed when finished.
Take the paella off the heat and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

Nutrition Facts : Calories 156.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 126.3, Sodium 377.9, Carbohydrate 12.9, Fiber 3.8, Sugar 3, Protein 21.4

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