Paella valenciana 
Paella Valenciana
We have a little house in the country where, during the summer months, our whole family—grandparents, parents, children, and grandchildren—lives together. Every Sunday, we all gather around the table to enjoy a delicious paella. My grandfather taught my mother, my mother taught me, and now I teach my children. Any celebration comes with a good paella, but paella means much more than just a meal—it's a way to bring the family together and create happiness.
Paella Valenciana
We have a little house in the country where, during the summer months, our whole family—grandparents, parents, children, and grandchildren—lives together. Every Sunday, we all gather around the table to enjoy a delicious paella. My grandfather taught my mother, my mother taught me, and now I teach my children. Any celebration comes with a good paella, but paella means much more than just a meal—it's a way to bring the family together and create happiness.
Cooking Instructions
- 1
Pour enough olive oil to cover about three-quarters of the bottom of a paella pan and heat it up.
- 2
Fry all the cut and salted meat until well browned.
- 3
Make a space in the center and fry the chopped green beans.
- 4
When the beans are well fried, make another space in the center and add the crushed tomatoes with the garlic. Mix everything together and fry for a few more minutes. Make a space in the center again, add the sweet paprika, stir everything, then add the water, salt, and food coloring.
- 5
Let it simmer over low heat for about 20 minutes. Rinse the rosemary and let it simmer in the broth for 3 or 4 minutes, then remove it. Add the lima beans. Adjust salt to taste.
- 6
Increase the heat and add the rice. Spread it evenly across the bottom of the pan and let it boil for 5 minutes over medium-high heat. Then lower to low heat and cook for about 15 more minutes.
- 7
Do not stir the rice while it cooks. The rice should be dry and loose, not soupy. If you see that there is almost no liquid left and the rice is still hard, lower the heat to the minimum. If the rice is almost done but there is still a lot of liquid, turn the heat up to high so it absorbs the rest.
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