Paella Valenciana (Tradicional Valencian Paella)
Paella originates in the Valencian region of Spain, famous for its rice's and saffron. The original and most traditional paella never had seafood in it, in fact it was a very simple dish with only a few really good ingredients. The taste however is incredible and is owed mostly to the quality of the ingredients, the traditional techniques and the wood of the orange tree. This one is my version of the original but I skip the Rabbit and the Farva Beans
Open in Cookpad AppCooking Instructions
- 1
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.
- 2
Add the garlic and fry for a minute or two.
- 3
Add the grated tomato and cook down until it becomes thick and coats all the chicken.
- 4
Next add the green beans and fry for a few minutes untill the start to take some colour.
- 5
At this point, you can add the rice and fry for a few minutes.
- 6
Add the paprika's and the saffron.
- 7
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.
- 8
Add the rosemary and bring to the boil and then reduce the heat to minimum.
- 9
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.
- 10
At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil.
- 11
Rest for 15 to 20 minutes.
- 12
Garnish with the lemon wedges and serve.
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