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What do we call Valencian paella?

When it comes to rice, not everything goes! Although the RAE gives a very general definition of paella; The Regulatory Council of the Valencian Rice Denomination of Origin tightens the fence on what Valencian rice means to them. This body ensures that no one can sell a paella from Valencia if it does not have a series of ingredients that make it belong to this region of Spain.

What are these foods?

  • Pollo
  • Rabbit
  • Green beans
  • garrophone
  • Tomato
  • Rice
  • Olive oil
  • Agua
  • Saffron
  • Sal

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TIPS TO COOK IT LIKE A TRUE VALENCIAN

The original recipe de la paella has rules that will bring it closer to the excellence provided by the care with which it is made in Valencia.

1. Use a large pan. This way the rice will cook evenly.

2. Put it in a wood fire. We know that it is not easy to achieve this, but there is an urban alternative to cook paella properly: a butane cylinder and a paella burner.

3. proportions. This point is key to making the recipe in the traditional way. To get the amount of water and rice right, add three times the volume of water than rice.

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INGREDIENTS FOR 6 PEOPLE

  • 600 grams rice
  • Half chicken.
  • Half a small rabbit (important that it includes the head and livers).
  • 250 grams of green beans.
  • 250 grams of carob.
  • 1 large can of crushed tomato.
  • 1 tablespoon of sweet paprika.
  • Saffron.
  • 250 grams of snails (optional).
  • Four artichokes (optional).
  • Sal.
  • Virgin olive oil.
  • Agua.

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Step 1: make the sauce

Cut the chicken and rabbit into small pieces. Then put the paella pan on the heat with a drizzle of olive oil and add the chicken, the rabbit, the green beans -without threads- and the garrofó.

Fry all the ingredients with care. Season them well while they are cooking. When you see that the meat begins to brown, add the paprika. Next, pour in the tomato and let the sofrito sauté.

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Step 2: the broth

When you see that the sauce is ready, add the water (it should never be cold) in a ratio of three to one of rice. Then let the broth cook over medium/high heat for 30 minutes.

Before adding the rice, pour the saffron over the broth.

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Step 3: the point of the rice

Have you noticed that the broth is ready? Distribute the rice! Do it evenly throughout the paella pan.

NOTE. Tradition has it that you have to pour it making a diagonal line from one end to the other.

Now comes the most complicated moment of the recipe: the rice takes between 15 and 20 minutes to cook, but the time is approximate because it depends on the type of grain and the power of the fire! The important thing is that all the water is consumed just when the rice is dry and loose. Namely. at your point.

NOTE. You should never stir the rice.

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Step 4: the socarate

What is this trick? Nothing more and nothing less than ”burning” for paella to give it a touch worthy of the Valencian community.

How to do it? Just before removing the paella from the heat and when the rice is ready, add a splash of oil and raise the heat to maximum for regarding 40 seconds. In this way the oil will go down to the bottom of the paellera and will toast the rice. Delicious!

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Step 5: let rest

This is another important point when you are going to cook paella because letting the rice rest will make your recipe come out on top. Therefore, when you turn off the heat, cover the rice with a large kitchen towel or newspaper for 5 minutes.

After that time… the time has come to enjoy!

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8/8 SLIDES