Cooking paella is an art and in Spain there are many ways to cook the Valencian paella, each one has its techniques, secrets and measures. However, we have asked to a big paella lover from Valencia and founder of the blog http://rice-paella.com/, to share with us his recipe to cook the authentic Valencian paella. One of his tips to increase the taste of the paella is to add duck, snails and artichokes, of course that the product is fresh and never forget to put a lot of love. Here is his recipe to cook an authentic Valencian Paella!
Preparation Time: 60 min
Rice cooking time: 15 min
Total time: 1 hour 15 min
- 1kg of rice
- ⅕ kg of chicken and rabbit
- 300g ferraura (local varieties of green beans)
- 300g rotjet (local varieties of green beans)
- 250g garrofó ((a local variety of bean)
- 100g tabella (local varieties of green beans)
- 2 ripe tomatoes
- Extra virgin olive oil
- First, put oil in the pan and warm it.
- Add salt around the oil and reduce the heat.
- When the oil is hot, add the meat and mix it well with the salt.
- Cook it with low heat, bringing all its juice and when it is well browned, place the meat towards the sides of the paella.
- Add the vegetables, (rotjet and ferraura) using a low heat.
- When the vegetables are fried, place them on the sides of the pan and reduce the heat.
- Add the saffron (or food colorant), then add the paprika, mix continuously and after a few seconds add the grated tomato.
- Mix the tomato sauce until it is well stir-fried, then mix all the ingredients that are in the paella and stir-fry them all together for a few minutes.
- Pour water into the pan almost to the top and let it boil approximately 40minutes.
- Add the rice and spread it throughout the paella.
- Increase the heat to the maximum during the 5 first minutes, then 5 minutes with a medium heat and the last 5 minutes with a low heat and add the rosemary.
- Let it rest and it is ready to eat – Enjoy!