HEARTY & TRADITIONAL PAELLA VALENCIANA – VALENCIA, SPAIN

Being in Spain for a month, we couldn’t NOT make a traditional Paella Valenciana! A range of more simplistic and more varied paella dishes exist across the world today. However, this recipe is truly authentic and traditional, learned from scratch in Seville, Spain.

Paella Valenciana gets its name from its origins in Valencia, Spain. However, despite us learning the following recipe in Seville, it still maintains the same ingredients and method as the recipes taught in Valencia!

paella valenciana in dish

The History of Paella Valenciana

The dish of paella itself is universally famous, with many variations, additions, and substitutions in different parts of the world. However, the most common ingredients consist of a rice base with cooked meats, seafood, and vegetables.

The meal was originally food for farmers to provide them with strength for labor-intensive days in the hot Spanish sun. These versions were made with rice, as well as ingredients found in the fields nearby, for example, tomatoes, onions, and even snails!

paella valenciana close up

The name “paella” comes from the pan in which the dish is cooked, and takes its name from the Latin “patella”, which means “pan”.

However, there is another (less likely, but more romantic) theory that the dish was first prepared by a man for his fiancée and that the word “paella” comes from the words “para ella”, meaning “for her” in Spanish.

paella valenciana on plate

Whatever origin you choose to believe, the common consensus is that paella is a truly unique and sociable dish. Families and friends across Spain gather together to enjoy this famous dish. It is also frequently the principal meal at various celebrations, events and ceremonies.

For this recipe, I have bought you an authentic Paella Valenciana learned in the Taller Andaluz de Cocina cooking class in Seville, Spain. It is humble, hearty and not to mention ABSOLUTELY DELICIOUS!

paella valenciana angle

I hope you enjoy the beautiful medley of fragrant bomba rice, succulent spiced chicken and fresh green beans. Let us know if you make any additions or substitutions!

For a delicious pre-paella starter, why not try my Spanish Spinach and Chickpea Tapas?

 ¡Buen provecho!

ARIA

AuthorariaesmeraldaDifficultyIntermediate

paella valenciana 1

Yields6 Servings
Prep Time45 minsCook Time40 minsTotal Time1 hr 25 mins

 450 g round grain rice or bomba rice (approx. 70g per person)
 legs, wings and meat of one chicken
 10 runner beans
 50 g tomato puree/grated tomatoes
 2 garlic cloves
 saffron
 sweet smoked paprika
 bundle of rosemary
 salt
 extra virgin olive oil
 1 leek
 1 paella pan

1

For the chicken stock, after separating wings, legs and main meat from chicken, add leftover bones, leek and 3 litres of cold water to a stock pot.

2

Bring to the boil, then simmer for between 45mins and 1 hour 30 mins.

3

Check that the paella pan is levelled, then pour in enough olive oil to coat the pan.

4

Salt the chicken meat and then fry it on high heat.

5

Meanwhile, snap the runner beans and chop the garlic finely.

6

When the chicken is ready and nice and brown, remove chicken to a separate plate. For a paella burner, turn the outer ring off and lower heat on the inner ring, then push chicken to sides of pan to stop from cooking.

7

Put the snapped runner beans into the pan with a small pinch of salt and fry until caramelised, then push to outsides of the pan.

8

Add minced garlic to the centre of the pan and fry on low heat until golden brown.

9

Add 1/2 teaspoon of sweet paprika and mix it all together for 4 or 5 seconds, and then add the tomato puree on top.

10

Re-add chicken to the pan and then pour in the chicken stock so that it reaches the top of the rivets on the pan. Turn up the heat and boil down until the broth is right below the rivets.

11

While waiting, wrap a pinch of saffron in some aluminium foil, and place it close to heat for 3 or 4 minutes until slightly crunchy. Place in a small bowl and break down with fingers.

12

Add a ladel of the stock from the paella pan to the bowl of saffron so that it infuses for a few seconds. Add the saffron water back to the pan and stir.

13

Add a leveled tablespoon of salt to the pan, then pour the rice into the pan, mix until the rice is evenly distributed.

14

Immediately set an alarm for 18 minutes. The first 5 minutes on high heat, then 5 minutes on medium heat and then 8 minutes on low heat.

15

For the final 30 seconds, turn the heat up again. Drizzle olive oil and place some rosemary on top. When the time is up, turn the heat off and cover the pan with a clean tea towel. Let it sit for 5 to 10 minutes before serving.

Ingredients

 450 g round grain rice or bomba rice (approx. 70g per person)
 legs, wings and meat of one chicken
 10 runner beans
 50 g tomato puree/grated tomatoes
 2 garlic cloves
 saffron
 sweet smoked paprika
 bundle of rosemary
 salt
 extra virgin olive oil
 1 leek
 1 paella pan

Directions

1

For the chicken stock, after separating wings, legs and main meat from chicken, add leftover bones, leek and 3 litres of cold water to a stock pot.

2

Bring to the boil, then simmer for between 45mins and 1 hour 30 mins.

3

Check that the paella pan is levelled, then pour in enough olive oil to coat the pan.

4

Salt the chicken meat and then fry it on high heat.

5

Meanwhile, snap the runner beans and chop the garlic finely.

6

When the chicken is ready and nice and brown, remove chicken to a separate plate. For a paella burner, turn the outer ring off and lower heat on the inner ring, then push chicken to sides of pan to stop from cooking.

7

Put the snapped runner beans into the pan with a small pinch of salt and fry until caramelised, then push to outsides of the pan.

8

Add minced garlic to the centre of the pan and fry on low heat until golden brown.

9

Add 1/2 teaspoon of sweet paprika and mix it all together for 4 or 5 seconds, and then add the tomato puree on top.

10

Re-add chicken to the pan and then pour in the chicken stock so that it reaches the top of the rivets on the pan. Turn up the heat and boil down until the broth is right below the rivets.

11

While waiting, wrap a pinch of saffron in some aluminium foil, and place it close to heat for 3 or 4 minutes until slightly crunchy. Place in a small bowl and break down with fingers.

12

Add a ladel of the stock from the paella pan to the bowl of saffron so that it infuses for a few seconds. Add the saffron water back to the pan and stir.

13

Add a leveled tablespoon of salt to the pan, then pour the rice into the pan, mix until the rice is evenly distributed.

14

Immediately set an alarm for 18 minutes. The first 5 minutes on high heat, then 5 minutes on medium heat and then 8 minutes on low heat.

15

For the final 30 seconds, turn the heat up again. Drizzle olive oil and place some rosemary on top. When the time is up, turn the heat off and cover the pan with a clean tea towel. Let it sit for 5 to 10 minutes before serving.

HEARTY TRADITIONAL PAELLA VALENCIANA – VALENCIA, SPAIN
Paella valenciana Pinterest graphic
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