Paella Valenciana (Valencian paella)

Paella Valenciana (Valencian paella)

One of the most important dishes of the Mediterranean cuisine has its origins in the Valencian community. In these places, it is common to prepare and share it on Sundays with family and friends, cook it on firewood and accompany it with a good red wine.

There are numerous versions of this recipe, almost as many as people live in Valencia. We have tried to stick to the recipe, which is considered good by the Culinary Chef Club of the Valencian community.


Ingredients (for four guests)



PAELLA VALENCIANA STEP BY STEP


  1. Chop the chicken and rabbit meat and fry in the paella with olive oil and salt. Add all the garlic and remove it if they are golden brown.
  2. Once the chicken and rabbit are brown, add the vegetables and fry for 3-4 minutes, stirring from time to time.
  3. Add Paprika-Pimentón and peeled and crushed tomato. Wait a few minutes and add some water plus the rosemary branch. Leave to rest over medium heat for 8-10 minutes.
  4. Add the saffron and rice and spread them on the paella. Cook for another 8 minutes over a medium-high heat.
  5. Cook over a low heat for about 10 minutes until the rice is dry.
  6. Turn off the stoves and let it rest for a few minutes. Share with your guests. Ideally, everyone has something of every ingredient.

If you have come this far, it is because you are interested in Spanish cuisine or its culture. If you would like to learn other recipes, you can Subscribe to our Newsletter, through which we keep you informed every week. In our online shop you will find products such as Jamón Serrano, Jamón Pata Negra, products for the preparation of tapas and paellas, Olive Oil or Wines from several regions of the Iberian Peninsula.

Oche Aranda is a Spanish chef, born in Malaga. Trained in several of Spain's best restaurants, such as El Cortijo in the 5 Stars Hotel La Bobadilla (Granada) or Los Girasoles in Alicante. He has also worked with the prestigious Chef Jean-Claude Bourgueil in his restaurant 'Im Schiffchen' in Germany and has been a lecturer in the School of Hospitality in Seville. After accumulating all this experience he decided to lead his own project, opening the restaurant 'el Hans' in Vienna, with which he was awarded with a kitchen hat from the renown Gault-Millau Guide.
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