Paella valenciana (receta tradicional) 
Traditional Valencian Paella
While living in Valencia as a university student, I worked weekends and holidays at a restaurant in Meliana, near Valencia. There, I was either in the kitchen or at the paella station, where we cooked between 10 and 30 paellas per meal service. That's where I learned to make authentic Valencian paella, as well as variations with artichokes and snails. Although I don't have a gas paella burner here, you can manage with an electric stovetop—just make sure the paella boils and cooks evenly. It doesn't use chicken broth; the secret is in the sofrito.
Traditional Valencian Paella
While living in Valencia as a university student, I worked weekends and holidays at a restaurant in Meliana, near Valencia. There, I was either in the kitchen or at the paella station, where we cooked between 10 and 30 paellas per meal service. That's where I learned to make authentic Valencian paella, as well as variations with artichokes and snails. Although I don't have a gas paella burner here, you can manage with an electric stovetop—just make sure the paella boils and cooks evenly. It doesn't use chicken broth; the secret is in the sofrito.
Cooking Instructions
- 1
Gather all the ingredients. In a paella pan, add olive oil and salt. Once the oil is hot, add the meat to brown it. Pay close attention to each step until you add the water.
- 2
Turn the meat so it browns evenly on all sides. Once browned, move it to the edges of the pan and add the vegetables to the center. Sauté them. When the vegetables are also browned and tender, move them to the side with the meat and add the grated tomato and chopped garlic to the center. Sauté. Add the paprika and mix everything together. Stir and cook for about 5 minutes.
- 3
Add 2 cups of water (enough to reach the rivets on the pan handles) and bring to a boil. Some people add the rosemary at the end, but I like to add it now so it flavors the broth while boiling, before adding the rice.
- 4
Remove the rosemary sprig and add the rice. Add the food coloring and let it cook for about 20 minutes over medium heat. At the end, if you want a delicious socarrat (crispy bottom), increase the heat for 3 minutes. When it's done, cover with aluminum foil and let it rest with the residual heat.
- 5
There's nothing better on a Sunday than enjoying a Valencian paella.
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