Paella Valenciana (Tradicional Valencian Paella)
Paella Valenciana (Tradicional Valencian Paella)

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Paella Valenciana (Tradicional Valencian Paella) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Paella Valenciana (Tradicional Valencian Paella) is something which I’ve loved my entire life. They are nice and they look wonderful.

Paella is a Spanish rice dish originally from Valencia. Paella is one of the best-known dishes in Spanish cuisine. This one is the most traditional Valencian Paella recipe.

To begin with this recipe, we must prepare a few components. You can cook paella valenciana (tradicional valencian paella) using 12 ingredients and 12 steps. Here is how you cook it.

Composition needed to serve Paella Valenciana (Tradicional Valencian Paella):

  1. 500 g Valencian Paella Rice (Arroz Bomba)
  2. 2 Tbsp Olive Oil
  3. 1 L chicken stock
  4. 500 g chicken thighs chopped into small pieces
  5. 2 large ripe tomatoes grated
  6. 2 Cloves Garlic finley chopped
  7. Pinch Saffron
  8. Bunch rosemary
  9. 100 g Fine green beans finely cut
  10. 1 lemon cut into wedges
  11. 1 Tbsp paprika
  12. 1 Tsp smoked paprika

It was traditionally cooked outside on an open fire using orange or pine wood. I can imagine families & friends having a good time, all chatting away while waiting for it to be cooked. The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters. Someone told you to add a bit of lemon juice over it before eating the paella, and I agree it makes the flavour more intense, but the acid of the lemon.

Directions to cook Paella Valenciana (Tradicional Valencian Paella):

  1. On a paella dish or in a large pan, heat up the olive oil to a medium high heat. Fry the chicken until well browned and caramelised.
  2. Add the garlic and fry for a minute or two.
  3. Add the grated tomato and cook down until it becomes thick and coats all the chicken.
  4. Next add the green beans and fry for a few minutes untill the start to take some colour.
  5. At this point, you can add the rice and fry for a few minutes.
  6. Add the paprika's and the saffron.
  7. Now add the chicken stock. Taste and season well with salt. Add more salt than you think you will need as the rice will reduce reduce the saltiness of the stock.
  8. Add the rosemary and bring to the boil and then reduce the heat to minimum.
  9. From now on don't touch it. Stand by it for the next 15 to 20 minutes. Remove the rosemary and keep cooking untill the rice is cooked through and you start to smell burning coming from the center of the pan. This is normal and you want it as this is what we call sucrado. It's one of the distinguishing factors of traditional paella.
  10. At this point you wan to take it off the heat, lay some more rosemary on top and cover with foil.
  11. Rest for 15 to 20 minutes.
  12. Garnish with the lemon wedges and serve.

Paella is a traditional rice dish. In València, the cradle of paella, you'll find many different versions of this tasty dish, which according to many is one the most complicated of the nation's culinary delights. Paella is a traditional Spanish dish from Valencia. There are three main types of paella: Valencian paella/paella valenciana: rice, green vegetables, rabbit, chicken, or How to prepare the best paella. Before beginning preparations, it's important to ask, "How many.

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