Authentic Valencian Paella Recipe

The Valencian paella is the best known of all, is part of our gastronomy and is very popular outside our country. We can prepare countless paellas, since in Valencia there are many varieties that exist. Thus, we find Valencian Seafood Paella, Mixed Valencian Paella and even Paella Valenciana with artichokes. However, this time we are going to show the authentic and traditional Valencian Paella recipe, the original with garrophone, chicken and rabbit. This paella is known for carrying vegetables and meat and the garrophone, which is the main ingredient of the Valencian paella and constitutes a kind of large bean that is not found in many places. Outside the Valencian Community, the most common is to find this frozen product. If this is your case, do not worry, you can also make a delicious paella, letting it be completely defrosted before cooking. Valencian paella step by step.

Ingredients to make Authentic Valencian Paella:

1. Clean and cut the chicken and rabbit into pieces. Then, room the pieces to taste. On the other hand, it should be noted that if you use a tender garrophone, you can add it directly in the corresponding step, but if it is a dry garrophone, you must let it soak the night before and cook it before making the paella so that it is tender.

2. Put a paella on the fire with a good stream of olive oil. When hot, incorporate the pieces of meat and let them brown everywhere over medium-high heat.

3. Wash the green beans, cut the tips and chop them. When the golden meat is, leave it on one side of the paella and add the green beans. Let them cook for a few minutes, enough to brown a little. In some areas it is considered that the original Valencian paella must carry snails. However, since it is not so in all places, we let you decide whether or not to add them. If so, you must add them with the beans, previously washed.

Trick: There are also those who add artichokes when it is season.

4. If you see that there is not much oil, see. Add the chopped or crushed natural tomato and remove, let it cook for 5 minutes over medium heat. Incorporates the sweet paprika and removes well. Ideally, make the Valencian paella with natural tomato, but if you don have, you can use a crushed boat tomato (preferably natural and not fried).

5. Pour the water, put a 1 liter and a half or something more because it will be consumed. Add some salt and let the meat cook 15 more minutes.

6. In the middle of the cooking, add the garrophones, if you do not get them fresh they can be frozen. Add the dye, the saffron in the strand and the branch of Romero, which you can put on the side and then be able to remove it easily.

Trick: Remember that depending on the type of garrofon you use you will have to cook it before.

7. After 15 minutes, salt test and pour a little more water if necessary. It is a bit difficult to calculate, but there must be twice as much water than rice. When the water begins to boil, add the rice and replace it well so as not to touch it during cooking. Let the authentic Valencian paella cook for 5-8 minutes over high heat.

8. Low over medium heat and let the rice continue to cook about 10 more minutes. Keep in mind that cooking time can vary depending on the type of rice and the type of fire. If you like that there is a little slying, that is, that a little is stuck in the background, put the high heat at the end, about 2-3 minutes before you finish cooking.

9. Let stand for about 5 minutes and you already have your Valencian Paella Recipe List. As you have seen, the ingredients of the traditional Valencian paella can vary depending on the season and the place, so you can make slight modifications, such as adding snails or artichokes. In any case, we hope you encourage you to try it now that you know how to make a Valencian paella and tell us how it has been.