How to make a Valencian paella that even the Valencians applaud it recipe

Total: 50 min Diners: 6

If we ask people outside Spain for a Spanish dish, the most likely answer is the Valencian paella. Although it is not the dish that is most often cooked at home, it is undoubtedly one of the most appreciated dishes and a sign of identity of our gastronomy. So much so that the paella even has its own Emoji, not without controversy due to the somewhat misguided interpretation by some brands of the design of the same and is that, to see if we get it into our heads once and for all, a rice with things is not a Valencian paella.

The basic ingredients to prepare an authentic Valencian paella, apart from a top quality rice as La Fallera Bomba, are water, extra virgin olive oil, salt and saffron in strands, tomato and paprika that are the ones that can not miss. It also has a moderate amount of chicken, rabbit, bajoqueta or ferradura (flat green bean) and garrofó (white bean typical of the region). Any other food is considered an attack against the good customs of paellas, especially peas and onion whose use seems aberrant to the Valencians.

In other recipes or regions, the rice that the Valencians call ‘arroz con cosas’ fish or meat broth is added, but in Valencia they always cook with water to get the broth with the ingredients of the Valencian paella and always keep boiling water in case they need to add a little more to avoid ‘breaking’ the cooking. The amount of water to use when using a grain like this Fallera Bomba is 2.5/3 of broth per 1 of rice.

La Fallera Bomba rice, why is it the favorite of all rice experts? Well, because it is one of the most select rice dishes and its texture is ideal so that it is always just right, that is, without water, but not dry, whole and loose. Pure Mediterranean on the palate.

How to cook the perfect Valencian paella

Ingredients

. La Fallera Bomba rice, 400 g Chicken, chopped, 1 kg Rabbit, chopped, 500 g Green beans, 200 g Fresh Garrofó, 100 g Tomato, chopped, 100 g Extra virgin olive oil, 6 tablespoons A few strands of saffron Ground red paprika A sprig of rosemary Salt

Step 1

Pour the oil over the paella pan and turn on the heat. Once the oil is hot, add the rabbit and chicken and fry until golden brown.

Step 2

Remember to turn the meat pieces so that they cook evenly and don’t burn. Then add the Vegetable Recipes and stir-fry.

Step 3

Now pour in the grated tomato and stir constantly.

Step 4

Now it’s the turn of the paprika. Add and stir just for a moment, then pour the water up to the rivets of the paella to prevent the paprika from burning. Add the saffron, rosemary and salt.

Step 5

Once the water comes to a boil, bring it to a boil over high heat for about 5 minutes. Then lower the heat to medium and simmer for approximately 20 to 25 minutes. Turn up the heat and add the rice.

Step 6

The traditional way to add the rice is to make a cross in the boiling water and spread it evenly over the surface of the pan. Take the opportunity now to taste and correct the salt.

Step 7

Keep the heat on high for about 10 minutes and reduce the heat to half for a similar time, about 8 to 10 minutes, until the rice is cooked to perfection.

Step 7

Step 8