The Valencian paella is an original Levantine dish with a lot of weight in both Valencian and Spanish cuisine in general. Doing it is much simpler than you think, you just need to know the steps to follow and tricks to take into account to get the best flavor. Keep reading and learn with recipes.net to prepare your own meat and vegetable paella.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make Valencian chicken and vegetables: |
| 700 grams of chicken 350 grams of rabbit 1 tablespoon of cool red paprik Jewish white 150 grams of virgin olive oil 320 grams of rice 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make Valencian chicken and vegetables:
1. First step: We pour the oil into a paella, turn on the heat and heat the oil. Then, we incorporate chicken and rabbit chopped. If we want, we can sprink Paella depends a lot on this aspect).
2. Add the chopped vegetable and sauté it about five minutes. When it is done more or less, we make a hole in the center of the paella by moving the meat and vegetables and in this hole we incorporate the crushed tomato, we sauté it for a couple of minutes and then add the sweet paprika, sauté a few moments over low heat so that we do not run at risk of burning the paprika and that the paella is bitter.
3. Third step: Add the water or chicken broth previously prepared. It is added to the edge and let it cook over high heat about 20 minutes, adding more water if necessary.
4. After these 20 minutes, the broth has to be just half of the rivets of the handles. We will try salt and add rice and saffron or dye. We let boil about 10 minutes over high heat and, after this time, we lower the heat to a minimum to cook for about eight minutes.
5. After these minutes, the rice will be at its cooking point. We turn off the fire and let the Valencian paella rest for about five minutes. More original recipes and dishes of Mediterranean cuisine in target = _blank re = NOFOLWMI YouTube channel.
