Paella valenciana 
Paella Valenciana
As we say in Valencia, today feels like a Fallas day, and what better time to share my paella Valenciana—without lima beans, since I don't like them. For the second year in a row, we can't celebrate our beloved Fallas festival because of the pandemic. In my group, Falla L'Alquenència de Alzira, we've put together a virtual Fallas program and are kicking it off today with a paella contest, so I'm also sharing a photo of my decorated paella in honor of our beloved mascletà. It's a shame we can't enjoy the smell of fireworks... but I hope you enjoy this recipe as much as we do in Valencia.
Paella Valenciana
As we say in Valencia, today feels like a Fallas day, and what better time to share my paella Valenciana—without lima beans, since I don't like them. For the second year in a row, we can't celebrate our beloved Fallas festival because of the pandemic. In my group, Falla L'Alquenència de Alzira, we've put together a virtual Fallas program and are kicking it off today with a paella contest, so I'm also sharing a photo of my decorated paella in honor of our beloved mascletà. It's a shame we can't enjoy the smell of fireworks... but I hope you enjoy this recipe as much as we do in Valencia.
Cooking Instructions
- 1
In a paella pan, add a generous drizzle of olive oil and some salt. When hot, fry the meat until well browned. This step is essential for good flavor.
- 2
Add the cleaned and chopped green beans, and sauté for a few minutes.
- 3
Add the grated tomato and minced garlic, and sauté.
- 4
Add the water, food coloring or saffron, and salt. Bring to a boil and simmer over medium heat for 5 minutes.
- 5
Add the rice, spread it evenly, and cook over high heat for 10 minutes.
- 6
Reduce to medium-low heat and cook for another 8 minutes.
- 7
Increase to high heat and cook for a couple more minutes, listening for the crackling sound that means you'll get the delicious crispy bottom, or "socarrat."
- 8
Turn off the heat and let the paella rest for a few minutes.
- 9
Enjoy!
- 10
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