Authentic home cooking from Spain, with US measurements. 
Valencian Paella (Castellón/Sierra Espadán)
For me, paella means "Good Vibes, good company, celebration"; special gatherings with family and friends. Whenever possible, we have paella on Sundays, like this past one. In short, it's the best.
I'm always ready to prepare it: on gas / on wood (orange, oak, and whatever else); at sea level / in the high mountains (more pressure / lower boiling point), with a steel paella pan (my favorite) / enameled. My tools are always ready. As they say, every cook has their own way, but I share mine. I've made quite a few of different sizes and still have more to learn, it's an art. I started this journey at 18 when I went to study in Castellón and was welcomed with open arms. So much so that I married a woman from Castellón.
I feel most accomplished when I have the chance to make it with orange wood in a steel paella pan, more complicated but the result, if you nail it, is spectacular. The "smoky" touch is unmistakable, as is the "color" and "flavor" it gets with the steel pan.
The ultimate pleasure is achieving a good "Socarrat" (not burnt) and eating from the paella, placing it in the center of the table and everyone eating around it with a wooden spoon, if possible. (not well seen by everyone).
I could tell you a thousand details about this topic because I'm passionate about it, but the system doesn't allow me to add more characters, so if anyone wants to know more, I'd be happy to share and learn.
Valencian Paella (Castellón/Sierra Espadán)
For me, paella means "Good Vibes, good company, celebration"; special gatherings with family and friends. Whenever possible, we have paella on Sundays, like this past one. In short, it's the best.
I'm always ready to prepare it: on gas / on wood (orange, oak, and whatever else); at sea level / in the high mountains (more pressure / lower boiling point), with a steel paella pan (my favorite) / enameled. My tools are always ready. As they say, every cook has their own way, but I share mine. I've made quite a few of different sizes and still have more to learn, it's an art. I started this journey at 18 when I went to study in Castellón and was welcomed with open arms. So much so that I married a woman from Castellón.
I feel most accomplished when I have the chance to make it with orange wood in a steel paella pan, more complicated but the result, if you nail it, is spectacular. The "smoky" touch is unmistakable, as is the "color" and "flavor" it gets with the steel pan.
The ultimate pleasure is achieving a good "Socarrat" (not burnt) and eating from the paella, placing it in the center of the table and everyone eating around it with a wooden spoon, if possible. (not well seen by everyone).
I could tell you a thousand details about this topic because I'm passionate about it, but the system doesn't allow me to add more characters, so if anyone wants to know more, I'd be happy to share and learn.
Open in Cookpad AppSteps
- 1
1 Preparations: Cut the meat into small pieces, keeping the chicken thighs and rabbit shoulders and thighs, as well as the livers of both. Set aside.
- 2
Clean and cut the flat green beans into 3-finger pieces. Set aside.
- 3
Clean and grate the tomato. Finely chop the garlic cloves and add to the tomato. Set aside.
- 4
If we have fresh lima beans, shell them to get about 9 ounces. If we only have frozen, set aside.
- 5
Have the rest of the ingredients on hand: rice, paprika, saffron, beer, salt.
- 6
If we have hot water, wait until it's time to make the broth. If not, have it ready.
- 7
Check the butane/gas level (by feel: by weight). It's not the first time I've been surprised halfway through the paella. A mess. I'll be adjusting with the two rings of the gas diffuser as needed.
- 8
2 To the task (paella on gas): Turn on the inner ring to the minimum and "level" the paella pan (this one was 18 inches in diameter, but better 20 inches for 7/8 people): the oil should be hot in the center. Cover approximately half the diameter.
- 9
Sprinkle a spoonful of salt by hand over the surface of the paella pan and stir with the flat part of the skimmer to mix with the oil.
- 10
Add the livers and around them the rest of the meat. Brown the livers well over medium heat with the inner ring. It will add flavor to the broth. Remove and eat them as an appetizer for "Vermouth" or reserve to add with the broth.
- 11
Brown the meat well, placing the larger pieces (chicken thighs, etc.) in the center first. Medium heat with both rings.
- 12
Turn off the outer ring and move the meat to the edges.
- 13
Add the vegetables (green beans, fresh lima beans if we have them).
- 14
Brown over medium heat. Season. Move to the edges. If we have artichokes, cut them into quarters and brown them before the green beans.
- 15
Sauté the tomato with the garlic a little and add the paprika. Season and mix. Then, stir with the vegetables and meat.
- 16
Add the beer, stir, and let cook a little.
- 17
Add half the water and turn on the outer ring. Measure the water height. Cook over high heat. When it starts to boil, keep it for 2 minutes and add the rest of the water.
- 18
Salt and sprinkle the saffron (or seasoning, coloring, etc.).
- 19
If we have fresh rosemary, add three sprigs spread around the paella and let cook for about 7 minutes. Remove.
- 20
After about 15-20 minutes with the broth boiling, taste it with a spoon and adjust the salt if necessary. There should be enough broth left to cook the rice (remember the height measurement taken earlier). With experience, you won't need these references to calculate.
- 21
Add the rice, spreading it well over the paella. Make sure no grains are on top of the meat. You can use the technique of the ridge, the cross, etc. If you use the right amount, you won't need it.
- 22
Cook over high heat for about 5-7 minutes, the rice will "dance". When we see it no longer dances, lower both rings to medium heat.
- 23
Without stirring, keep it until no bubbles from the broth are visible, lower the heat and control. Now it's time to fine-tune your nose and with the help of your hand, bring the steam from the paella closer and when you start to smell burning, turn off the outer ring and after 1 minute turn off the inner ring. If we've timed it well, we'll achieve the much-appreciated "Socarrat".
- 24
"Alea Jacta Est" The die is cast.
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