Traditional Valencian Paella Recipes

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

Ingredients

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

PAELLA VALENCIANA

Paella Valenciana image

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 14

Ingredients

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.

VALENCIAN PAELLA

Valencian Paella image

Authentic paella originates from Valencia and contains different combinations of meat, such as rabbit, sausage, chicken and snails. If you don't have a traditional paella pan, a large shallow frying pan will do.

Provided by valenciacity

Time 1h

Yield Serves 5

Number Of Ingredients 15

Ingredients

3 cups short grained rice
100ml olive oil
1.2l water
800g chicken, cut into bite size pieces
600g rabbit meat, cut into bite size pieces
12 Vaquetes snails, well cleaned (optional)
250g Ferradura beans (wide green beans)
200g Garrofon beans
1 ripe tomato, peeled
1 clove of garlic, peeled and chopped
1/2 tablespoon of paprika
Saffron threads
Salt
Rosemary (optional)
Lemon wedges to garnish

Steps:

Heat the oil in a paella dish or large shallow frying pan.
Salt the chicken and rabbit and brown in pan for 5 mins.
Add beans and brown for another 5 mins.
Add the garlic, paprika and tomato. Add water and the snails. Boil for 10 mins.
Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 8 mins.
Add rosemary and salt to taste.
Turn heat on low and cook for a further 8 mins. so the bottom layers of rice are crispy ("socarrat")
Garnish with lemon and serve immediately.

AUTHENTIC VALENCIAN PAELLA

Authentic Valencian Paella image

This is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. It is a mix of recipes I found on aboutvalencia.com and alicante-spain.com. This is the REAL paella recipe, the kind I had made for me in my exchange-home in Valencia, Spain.

Provided by GreenEyedLS

Categories Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken pieces
1/2 lb shrimp
1/2 lb mussels, and or 1/2 lb calamari
2 medium ripe chopped tomatoes
6 ounces wide green beans (spanish-bachoqueta)
4 ounces large white lima beans (spanish-garrafon)
1 teaspoon saffron
3 cups Spanish rice
8 cups hot water or 8 cups even better chicken broth
olive oil (enough to cover the bottom of the paella pan)
salt (to taste)
1 teaspoon red sweet paprika

Steps:

First, heat the oil and when it is hot enough, add the seafood and chicken (lightly salted ) and fry until lightly browned. Then add the white and green beans and cook them together with the meat.
While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
Cook all the ingredients for about 20 minutes over a high fire and tasting for salt.
After 20 minutes add the rice, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook.
Do not stir the rice once you have added it to the paella pans, just change its position so that the heat gets to all parts equally. All the broth should be absorbed when finished.
Take the paella off the heat and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

Nutrition Facts : Calories 156.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 126.3, Sodium 377.9, Carbohydrate 12.9, Fiber 3.8, Sugar 3, Protein 21.4