Authentic Paella Valenciana Recipes

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PAELLA VALENCIANA



Paella Valenciana image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba ? short grain rice)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Steps:

  • Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
  • Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
  • For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
  • Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

AUTHENTIC PAELLA VALENCIANA



Authentic Paella Valenciana image

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.

Provided by Jason Nelson

Categories     World Cuisine Recipes     European     Spanish

Time 2h

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
½ (4 pound) whole chicken, cut into 6 pieces
½ (2 pound) rabbit, cleaned and cut into pieces
1 head garlic, cloves separated and peeled
1 tomato, finely chopped
1 (15.5 ounce) can butter beans
½ (10 ounce) package frozen green peas
½ (10 ounce) package frozen green beans
salt to taste
1 teaspoon mild paprika, or to taste
1 pinch saffron threads
1 pinch dried thyme to taste
1 pinch dried rosemary to taste
4 cups uncooked white rice, or as needed

Steps:

  • Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
  • Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
  • Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g

AUTHENTIC PAELLA



Authentic Paella image

My grandmother emigrated from Valladolid, Spain. This is her AUTHENTIC Paella (Spanish rice)!

Provided by ZapnTatersMom

Categories     World Cuisine Recipes     European     Spanish     Main Dishes     Paella Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

2 ½ cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
½ teaspoon curry powder
5 saffron threads
salt and ground black pepper to taste
¼ cup olive oil
1 onion, diced
1 (3 pound) whole chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
½ pound clams in shell, scrubbed
1 (8 ounce) jar mushrooms, drained
1 cup green peas
1 (2 ounce) can mussels

Steps:

  • Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.
  • Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.
  • Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

Nutrition Facts : Calories 591.1 calories, Carbohydrate 54 g, Cholesterol 152.8 mg, Fat 21.8 g, Fiber 2.7 g, Protein 42 g, SaturatedFat 5.4 g, Sodium 1032.2 mg, Sugar 1.6 g

TRADITIONAL VALENCIAN PAELLA



Traditional Valencian Paella image

This recipe comes from El Timonel - one of Valencia's most highly acclaimed restaurants. The restaurant is decorated like the interior of a yacht - reflecting the chef's use of fresh fish and seafood. Chef and owner Jaime Sauz have been serving up traditional Valencian paella since the restaurant first opened in 1997. The exclusive menu features succulent Mediterranean dishes and a selection of more than one hundred wines.

Provided by valenciacity

Time 45m

Yield Serves 4

Number Of Ingredients 14

8 chicken pieces (600 g)
8 rabbit pieces (600 g)
200 g flat green beans
100 g white beans
100 g lima beans
100 g well-grated tomato
5 tsp olive oil
500 g rice
1 l water
salt to taste
a few strands of saffron, crumbled
1 tbsp sweet paprika
12 pre-boiled snails
sprig of fresh rosemary

Steps:

  • Start cooking the rice for about 20 minutes over decreasing heat.
  • Heat the oil in a paella dish or large shallow frying pan.
  • Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
  • Add vegetables and when they are slightly fried add the paprika, water and saffron.
  • After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
  • Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
  • Serve immediately.

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