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Recipe of Paella Valenciana

Paella is one of the most iconic dishes of Spanish cuisine, and Paella Valenciana is its most traditional and authentic version. Originating from the Valencian Community, this recipe combines rice with chicken and rabbit meat, seasonal vegetables like broad beans, green beans, and artichokes, and is flavored with saffron and paprika, achieving a deep flavor and an unmistakable golden color. It is ideal for family gatherings or celebrations, as it is cooked in a large paella pan and shared directly from the pan.

This homemade version includes snails, a traditional ingredient that adds an earthy touch, although you can omit them if you can't find them. You can also add shrimp if you want a seafood twist, but the classic recipe is based on meats and vegetables. The secret is to brown the meats well, sauté the vegetables slowly, and let the broth boil so the rice absorbs all the flavors. The result is a hearty dish, full of nuances, and with a socarrat (the crispy bottom layer) that experts appreciate.

With a medium difficulty level, this recipe requires patience and attention, but the effort is worth it. If you're looking for an authentic and tasty paella, follow the steps closely and enjoy a classic of Mediterranean cuisine.

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Recipe of Paella Valenciana
Image generated with AI

Prep

10 min

Cook

75 min

Servings

12

Calories

380 kcal

Ingredients

Directions

  1. 1

    Heat the oil in a low pan or pan, hopefully the biggest one you have. Start seasoning the meat while the oil heats up.

  2. 2

    It must be well browned to achieve a good final flavor

  3. 3

    Add green beans and stir to avoid burning.

  4. 4

    Add the beans and give it a few turns so it doesn't stick to you, fry the vegetables.

  5. 5

    Add 1 natural tomato grated or chopped into small squares.

  6. 6

    Make a hole in the center, add a little olive oil and add ground paprika, stir quickly so it doesn't burn.

  7. 7

    Add about 5 to 6 cups of water or until covered and leave it for 1/2 hour until it boils on high heat, as long as it releases all the flavors and aromas.

  8. 8

    Add the crocuses and snails, if you don't have snails it doesn't matter, don't worry you'll be just as delicious.

  9. 9

    Taste for salt and toss the rice crosswise or diagonally and give it a few turns.

  10. 10

    Keep it on high heat for 10 minutes and add 5 artichoke bottoms cut into quarters plus a pinch of fresh rosemary.

  11. 11

    Then lower the flame and keep it on low heat for 20 minutes or until the rice is cooked and you notice that the water has been absorbed.

  12. 12

    It should be semi-dry.

  13. 13

    Now for the best! , let's eat!! your family or guests will be surprised.

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