Hi, I’m Clara. Today, we’re going to make paella valenciana (tradicional valencian paella) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Paella Valenciana (Tradicional Valencian Paella) Recipe
Paella Valenciana (Tradicional Valencian Paella) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Paella Valenciana (Tradicional Valencian Paella) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have paella valenciana (tradicional valencian paella) using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Paella Valenciana (Tradicional Valencian Paella):
- Make ready 500 g Valencian Paella Rice (Arroz Bomba)
- Get 2 Tbsp Olive Oil
- Get 1 L chicken stock
- Take 500 g chicken thighs chopped into small pieces
- Make ready 2 large ripe tomatoes grated
- Make ready 2 Cloves Garlic finley chopped
- Prepare Pinch Saffron
- Prepare Bunch rosemary
- Prepare 100 g Fine green beans finely cut
- Take 1 lemon cut into wedges
- Take 1 Tbsp paprika
- Take 1 Tsp smoked paprika
Steps to make Paella Valenciana (Tradicional Valencian Paella):
- 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.
- Add the garlic and fry for a minute or two.
- Add the grated tomato and cook down until it becomes thick and coats all the chicken.
- Next add the green beans and fry for a few minutes untill the start to take some colour.
- At this point, you can add the rice and fry for a few minutes.
- Add the paprika’s and the saffron.
- 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.
- Add the rosemary and bring to the boil and then reduce the heat to minimum.
- 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.
- At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil.
- Rest for 15 to 20 minutes.
- Garnish with the lemon wedges and serve.
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