Paella valenciana 
Valencian Paella
Paella originated in the rural areas of Valencia between the 15th and 16th centuries, due to the need for farmers and shepherds to have an easy-to-prepare meal with ingredients they had on hand in the fields. They always ate it in the afternoon.
Valencian Paella
Paella originated in the rural areas of Valencia between the 15th and 16th centuries, due to the need for farmers and shepherds to have an easy-to-prepare meal with ingredients they had on hand in the fields. They always ate it in the afternoon.
Cooking Instructions
- 1
Add oil to the paella pan and brown all the meat until it's cooked through. (The trick is to extract all the juice from the meat to make a good broth), always on low heat. Add salt.
- 2
Next, add the vegetables and then the tomato. If necessary, add more salt (grated tomato is better) until the tomato thickens.
- 3
Now add a tablespoon of sweet paprika and stir for 10 seconds (if left longer, it becomes bitter). Add water until it covers the screws, then add a bit of ground rosemary (I ground some and placed the rest on top with the branch when the paella is almost done) and the food coloring. Cook on high heat.
- 4
When the water level drops below the screws, taste for salt and adjust to taste. Add the rice in a cross shape (the amount is until the rice appears in the broth across the cross, then spread it well throughout the paella with a spatula in circles).
- 5
Let the rice boil on high heat for 1 minute, then reduce to low heat for 15 minutes. During this process, ensure the rice cooks and the broth is absorbed. Adjust the heat as needed to achieve this. The total cooking time for the rice is 17 minutes. Let it rest with the heat off for 10 minutes, then serve.
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