Paella Valenciana (La auténtica receta de Valencia) 
Valencian Paella (The Authentic Recipe from Valencia)
Video recipe: https://www.youtube.com/watch?v=1QpvPXWSu90
"Valencian Paella," as its name suggests, originates from Valencia, the birthplace and inventor of paella. It gets its name from the pan in which it is prepared. Over time, countless rice dishes have been made in this pan, also called paella, but the authentic "Valencian Paella" is unique, and this is the recipe prepared in homes, towns of Valencia, social clubs, gatherings, and popular festivals, etc.
Valencian Paella (The Authentic Recipe from Valencia)
Video recipe: https://www.youtube.com/watch?v=1QpvPXWSu90
"Valencian Paella," as its name suggests, originates from Valencia, the birthplace and inventor of paella. It gets its name from the pan in which it is prepared. Over time, countless rice dishes have been made in this pan, also called paella, but the authentic "Valencian Paella" is unique, and this is the recipe prepared in homes, towns of Valencia, social clubs, gatherings, and popular festivals, etc.
Cooking Instructions
- 1
In the paella pan, level the oil, and when it's hot, add a little salt to prevent the meat from splattering. Add the meat, season it, and when it's slightly browned, add the liver, season again, and continue sautéing until the meat is well browned.
- 2
Add the vegetables, season, and sauté. Add the grated tomato and sauté. Toast the saffron on one side of the pan and stir. Add the sweet paprika and stir immediately to prevent burning, then pour in water until it covers the rivets of the handles.
- 3
Let it cook for 25 minutes (when it starts to boil, add food coloring to taste and place 2 sprigs of rosemary in the paella, which will be removed just before adding the rice). After 25 minutes, the broth should be just below the rivets of the handles; adjust the salt.
- 4
Adjust the salt if necessary and add the rice evenly across the paella. Once well distributed, let it cook for 18 minutes (do not stir during cooking, as the rice will release starch and turn into a risotto instead of a paella).
- 5
After 18 minutes, turn off the heat and let it rest for 5 minutes before serving. It's delicious, you'll love it.
- 6
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