Traditional Valencian Paella Recipes
AUTHENTIC PAELLA VALENCIANA
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan.
Provided by Jason Nelson
Categories World Cuisine Recipes European Spanish
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 783.4 calories, Carbohydrate 87.3 g, Cholesterol 82.1 mg, Fat 31.3 g, Fiber 4.5 g, Protein 34.2 g, SaturatedFat 8.6 g, Sodium 327.8 mg, Sugar 2.1 g
PAELLA VALENCIANA
Steps:
- Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
- Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
- For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
- Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.
TRADITIONAL VALENCIAN PAELLA
This recipe comes from El Timonel - one of Valencia's most highly acclaimed restaurants. The restaurant is decorated like the interior of a yacht - reflecting the chef's use of fresh fish and seafood. Chef and owner Jaime Sauz have been serving up traditional Valencian paella since the restaurant first opened in 1997. The exclusive menu features succulent Mediterranean dishes and a selection of more than one hundred wines.
Provided by valenciacity
Time 45m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Start cooking the rice for about 20 minutes over decreasing heat.
- Heat the oil in a paella dish or large shallow frying pan.
- Add salt and meat to the oil in the paella pan and fry until it begins to turn gold.
- Add vegetables and when they are slightly fried add the paprika, water and saffron.
- After cooking the meats and vegetables add the rice, snails and more water (to replace the evaporated water).
- Add the sprig of rosemary to the centre of the paella during the last 10 minutes.
- Serve immediately.
AUTHENTIC VALENCIAN PAELLA
This is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. It is a mix of recipes I found on aboutvalencia.com and alicante-spain.com. This is the REAL paella recipe, the kind I had made for me in my exchange-home in Valencia, Spain.
Provided by GreenEyedLS
Categories Stew
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- First, heat the oil and when it is hot enough, add the seafood and chicken (lightly salted ) and fry until lightly browned. Then add the white and green beans and cook them together with the meat.
- While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.
- Cook all the ingredients for about 20 minutes over a high fire and tasting for salt.
- After 20 minutes add the rice, distributing it evenly, making sure the rice is covered with liquid. The heat should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook.
- Do not stir the rice once you have added it to the paella pans, just change its position so that the heat gets to all parts equally. All the broth should be absorbed when finished.
- Take the paella off the heat and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
- For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!
Nutrition Facts : Calories 156.7, Fat 2.3, SaturatedFat 0.5, Cholesterol 126.3, Sodium 377.9, Carbohydrate 12.9, Fiber 3.8, Sugar 3, Protein 21.4
More about "traditional valencian paella recipes"
TRADITIONAL VALENCIAN MEAT PAELLA RECIPE STEP BY STEP
Ingredients . 4 chicken thighs 5 small rabbit thighs 1 cup green beans 3/4 cup Lima beans 1 cup plain artichoke hearts
From valencianfoodie.com
4/5 (5)Servings 6
From valencianfoodie.com
4/5 (5)Servings 6
PAELLA SEAFOOD RECIPE, THE MOST AUTHENTIC SPANISH PAELLA
To make this Seafood Paella we start by making the sofrito. To do this, fry the finely chopped onion in the hot oil. Remove the onion with a wooden spoon frequently, so that it does not burn. Stir fry until the onion starts to brown. …
From paellarecipes.org
From paellarecipes.org
SPANISH PAELLA RECIPE (PAELLA VALENCIANA) - SPANISH SABORES
Read through this tutorial first, and then scroll down to the printable recipe card for exact measurements. Steps 1-2: Put your paella pan on medium-high heat and add the olive oil. Then sprinkle all of the salt in a circle towards …
From spanishsabores.com
From spanishsabores.com
TRADITIONAL VALENCIAN RECIPES » MY FIRST PAELLA
Valencian Paella Recipe. INGREDIENTS FOR 4 PERSONS: 400 g of round rice. 500 g chicken cut into pieces. 300 g of chopped rabbit. 200 g of beans (perona, tavella and rojet) Artichoke (optional) Fresh “garrofón”. 2 pear tomatoes.
From myfirstpaella.es
From myfirstpaella.es
PAELLA VALENCIANA RECIPE -THE TRADITIONAL PAELLA
Heat up the paella, add the oil and when it gets quite warm, add the meat (chicken and rabbit, cut into small pieces). Sauté it over low heat until the meat is sealed and golden. The next step is to add the tomatoes (peeled and …
From spainfoodsherpas.com
From spainfoodsherpas.com
PAELLA - WIKIPEDIA
Paella is a Valencian word that means frying pan, from which the dish gets its name. Valencian speakers use the word paella for all pans, including the traditional shallow pan used for cooking the homonym dish. The pan is made …
From en.wikipedia.org
From en.wikipedia.org
VALENCIAN PAELLA RECIPE (PAELLA VALENCIANA) - THE …
Place the pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat. When hot, sauté the onion, garlic, and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the …
From thespruceeats.com
From thespruceeats.com
PAELLA VALENCIANA | TRADITIONAL RICE DISH FROM PROVINCE OF …
Paella Castellón. READY IN 1h 35min. Adapted from Wikipaella, this version of the Valencian paella comes from the province Castellon in the Valencian Community. The recipe includes pork ribs, and when finished, the dish is …
From tasteatlas.com
From tasteatlas.com
TRADITIONAL VALENCIAN FOODS AND WHERE TO EAT THEM
The Valencian region is where the famous rice dish originated so trying a perfectly executed traditional paella should be number one on your foodie bucket list. The rice comes from Albufera, the largest freshwater lagoon in …
From theculinarytravelguide.com
From theculinarytravelguide.com
VALENCIAN PAELLA | THE MOST FAMOUS SPANISH PAELLA
Prepare the meat for this Valencian Paella. Chop the rabbit and chicken if the butcher has not already done so. Then season with 2 teaspoons of salt and black pepper. Next, heat the oil in a large paella pan and add the chicken and rabbit pieces. Fry the meat until golden brown on all sides (about 10 minutes).
From paellarecipes.org
Estimated Reading Time 3 mins
From paellarecipes.org
Estimated Reading Time 3 mins
TRADITIONAL, VALENCIAN FOODS AND DRINKS YOU HAVE TO TRY!
Agua de Valencia tastes so good that we often wanna drink it like lemonade. Beware, though ;-) Photo by Adam Jaime on Unsplash Arroz al Horno Thanks to the amazing rice fields in the province, there are many tasty Valencian rice dishes. The most popular one is obviously paella, but there’s another sacred dish: Arroz al Horno.It comes from the southern region of Valencia, …
From friendsofvalencia.com
From friendsofvalencia.com
TRADITIONAL VALENCIAN PAELLA RECIPE- PAELLA VALENCIANA – SPANISH …
Preparation of Traditional Valencian Paella recipe: Heat a paella dish and add the oil, once this is hot add the meat cut up into pieces, fry it well and then add the green beans, the broad beans and the tavella. Continue to lightly fry this for about eight minutes and then add the grated tomato, when this is fried add the paprika and, without letting it burn, add water up to …
From recipes.spitella.net
From recipes.spitella.net
15 TYPICAL FOODS FROM VALENCIA NO TRIP WOULD BE …
Paella was originally cooked outdoors in giant pans over an open flame in the 18th century, made as a simple no-frills lunch for workers laboring in the fields. It started to grow in popularity around the mid-1800s, and the rest is history. Traditional Valencian paella includes chicken, rabbit and local white beans called garrafó. But today ...
From devourtours.com
From devourtours.com
THE EASY, TRADITIONAL PAELLA RECIPES FROM SPAIN
How to Cook a Classical Paella. The Definite Guide for the Traditional Paella Recipes. The 5 Classic Paella Cooking Steps. Step 1 – Prepare the Fire. Step 2 – Adding the Protein. Step 3 – Add the Vegetables. Step 4 – Add Water. Step 5 – Add the Rice. Extra Step – The Socarrat.
From paellita.com
From paellita.com
12 MUST TRY FOODS IN VALENCIA - EAT LIKE A LOCAL IN VALENCIA
Locals drink their horchata with freshly baked fartons, a traditional pastry dusted with powdered sugar. The best place to try horchata and fartons in Valencia is the beautiful horchatería Santa Catalina in the old town. Ice cold horchata and fartons. 3. Flan de Calabaza.
From spanishsabores.com
From spanishsabores.com
HOW TO FIND THE BEST PAELLA IN VALENCIA - A TASTE FOR TRAVEL
Walking down Valencia’s Malvarrosa beachfront, you can find La Pepica restaurant at Paseo Neptuno 6, Spain. It is a perfect place to eat paella by the beach with friends and family on a terrace overlooking the Mediterranean. La Pepica opened its door to the public in 1898 and was Ernest Hemingway’s favorite spots to eat paella.
From atastefortravel.ca
From atastefortravel.ca
VALENCIAN PAELLA - ADLER & MARLOW
Beware of restaurants offering paella for one or any paella that will be ready in less than 20 minutes. Traditional paella takes at least 20 minutes to prepare and is rarely served in a single portion. Your dish should come served in a wide, shallow, circular pan with no moisture left once cooked. The dish was named after this pan, a Paellera ...
From adlermarlow.com
From adlermarlow.com
HOW TO MAKE TRADITIONAL VALENCIAN PAELLA: THE DEFINITIVE GUIDE
Preparation: Heat up the paella, add the oil, and when it’s hot add the meat, cut into small pieces. Keep the heat medium/medium-low. Sauté it over the heat until the meat is seared and golden. Add the tomato and vegetables (lima and green beans), maintaining the same heat.
From makespain.com
From makespain.com
GOING BEYOND PAELLA: VALENCIAN FOOD GUIDE | WIBER RENT A CAR
Paella: The Valencian rice per excellence, so popular that it has extended all around the country, and even to other countries. Cooked in a paella (a special kind of pan that gives the dish its name), it comes with ingredients such as chicken, rabbit, garrofó beans, green beans and saffron, but the recipe can change depending on the area. It ...
From wiberrentacar.com
From wiberrentacar.com
PAELLA VALENCIANA: THE TRADITIONAL RECIPE BEHIND SPAIN'S ... - EURONEWS
Santos Ruiz, the president of the Association for the Designation of Origin of Valencian rice (D.O. Arroz de Valencia explains that the decision doesn't mean restaurants will have to take the word ...
From euronews.com
From euronews.com
VALENCIAN FOOD GUIDE | 18 TRADITIONAL VALENCIAN DISHES YOU HAVE …
4. Esgarraet. You will see esgarraet on many menus in Valencia. This local dish is made with strips of salted bacalao (cod fish), roasted red bell peppers, garlic and olive oil (and sometimes black olives). Its name means ‘tearing’ in Valencian, and refers to the tearing of bell peppers and bacalao.
From travellingjezebel.com
From travellingjezebel.com
RICK STEIN TRADITIONAL SPANISH PAELLA RECIPE - THE HAPPY FOODIE
Blanch the green beans in boiling salted water for 2 minutes. Drain and refresh. Set aside with white beans. Cut each front leg of the rabbit in 2 and each hind leg into 4. Cut the saddle into 8 pieces. Cut each chicken thigh into 3. Season with salt and pepper. Place a 40–50cm paella pan over 2 burners on a medium heat.
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
THE TRUTH ABOUT PAELLA VALENCIANA, ITS HISTORY ... - FOOD'N ROAD
The recipe for Paella Valenciana is traditionally prepared in orange wood and follows 5 steps: 1. El Sofrito – The stir-fried. Drizzled with plenty of olive oil and a little salt, place the meat when the pan is very hot, so that it results in a golden colour and crispy texture.
From foodandroad.com
From foodandroad.com
MOST FAMOUS FOOD IN VALENCIA RIGHT HERE AT PAELLA-PARTY
The most traditional version is the Paella Valenciana (Valencian paella), made with rice, chicken, rabbit, lima beans, green beans, tomatoes, and saffron. To give it their flair, people add topical products that could include peppers, snails, duck, pork ribs, and more, making unique paellas all over Valencia. During the Fallas, massive paellas ...
From paella-party.com
From paella-party.com
HOW TO PREPARE AN AUTHENTIC VALENCIAN PAELLA - GASTRAVAL
The Valencian paella recipe is made with the most traditional, fresh and Mediterranean ingredients, where we have chicken, vegetables, green beans and butter beans. Don’t you know what this is? Well, the butter bean is the truly differential legume of the rice cooks. It is a typical Valencian vegetable that cannot be missing in this dish.
From gastraval.com
From gastraval.com
SEA SAFFRON BLOG | TRADITIONAL VALENCIAN FOOD YOU MUST TRY
Valencian Paella. This list would be incomplete without the most famous of traditional Valencian food: Valencian paella. This paella is known as the first paella ever made and consists of chicken, rabbit, and local white beans called "garrofó", accompanying rice grown in the region of Albufera, a nature reserve just south of the city of Valencia.
From seasaffron.com
From seasaffron.com
HOW TO EAT THE TRUE VALENCIAN PAELLA | GASTRAVAL
The 5 commandments of the good eater. 1. Long live the cook! Once the paella is ready, everyone should applaud the cook for a job well done, accompanied also by the shout “viva el cuiner”. 2. No plates! The diners should be distributed around the paella so that everyone can eat perfectly from it. Each one should have a spoon, preferably a ...
From gastraval.com
From gastraval.com
VALENCIAN PAELLA RECIPE
This is the recipe of the original, traditional, authentic paella: the Valencian one, which is cooked with an ingredient list protected by a P.D.O ( a “Denominación de Origen” : a seal of quality for the protection of the local know-how) since the end of 2011. It is usually cooked with firewood but it is possible to cook it with gas. The paella has quite a history, thus regardless of …
From the-paella.com
From the-paella.com
10 TRADITIONAL FOOD FROM VALENCIA | VIVRE à VALENCIA
8. Horchata with fartons. 9. Sweet potato cake. 10. Cremaet. Conclusion. The Paella Valenciana is undoubtedly the most popular and famous local dish but we will see that the gastronomy of the region of Valencia is much more than Paella. Although most of the Valencia cuisine uses rice as the main ingredient, it is also characterized by its local ...
From vivreavalencia.com
From vivreavalencia.com
THE TRADITIONAL 〖 PAELLA RECIPE 〗 SPANISH PAELLA CHICKEN PAELLA
Turn on the second fire and rise to a high heat until the water starts to boil, then lower the heat a little. Write when the water starts to boil because the water has to boil for 20 minutes. 10 After 10 minutes, place the rosemary branch on the water, leave it for 2 minutes and remove it from the paella.
From valenciafood.es
From valenciafood.es
ORIGINAL VALENCIAN PAELLA - TRADITIONAL MEDITTERANEAN RECIPE
Instructions. Chop the chicken and rabbit meat into pieces. Heat the oil in the paella pan, and when very hot, add the chicken and the rabbit. Sauté the meat until it is lightly browned and remove from the pan. Add the peeled, de-seeded and chopped tomato and fry over gentle heat during 7-8 minutes, together with the pieces of pepper.
From iberflavours.com
From iberflavours.com
WHERE TO EAT PAELLA IN VALENCIA | PAELLA VALENCIA
IN L'ALBUFERA. In contrast, if you prefer to enjoy a nice paella in complete harmony with nature, there’s no place better for this than the area around L’Albufera Natural Park: Casa Quiquet and La Ferrera (winner of the World Paella Day Cup in 2020). A further location choice is right beside the pier: El Palmar, Nou Racó and Restaurante Mateu.
From visitvalencia.com
From visitvalencia.com
EASY GUIDE TO THE ORIGINAL VALENCIAN PAELLA
1 little tablespoonful paprika. A pinch of saffron otherwise saffron dye. 8 tablespoonful oil. Salt. OPCIONAL: 300 grams snails Rosemary (add during the last five minutes of cooking rice) 1- Heat up oil. 5 Minutes. 2- Fry meat. 15 Minutes.
From originalpaella.com
From originalpaella.com
VALENCIAN PAELLA RECIPE - THE DARING GOURMET
Transfer the chicken to a plate. Add the onions and garlic and cook until soft and translucent, 4-5 minutes. Add the green beans and lima beans and cook for a couple of minutes. Lastly add the paella rice, stir and cook for another 3-4 minutes, adding a little more oil if needed. Add the salt and pepper.
From daringgourmet.com
From daringgourmet.com
AUTHENTIC SPANISH SEAFOOD PAELLA RECIPE - SPAIN ON A FORK
Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell …
From spainonafork.com
From spainonafork.com
WHERE TO EAT THE BEST PAELLA IN VALENCIA (AND HOW TO SPOT THE …
1. Restaurante Levante. Located well off the tourist-beaten path, Restaurante Levante is hailed by locals as the home of the best paella in Valencia. Their star dish is traditional Valencian-style paella, prepared with chicken, rabbit and local beans. Guests can choose from among 10,000 bottles of Spanish wines kept in the restaurant’s cellar ...
From devourtours.com
From devourtours.com
TRADITIONAL VALENCIAN PAELLA RECIPE | TRADITIONAL FOOD
Heat the oil over a low flame in the paella pan (wide and shallow receptacle). Next, sauté the chicken and rabbit for around 5 minutes. Then add the freshly chopped vegetables, beans, artichokes and grated tomato to the pan. Fry for several minutes until a smooth sauté begins to form. Add the paprika and fry over a low flame for one minute ...
From visitvalencia.com
From visitvalencia.com
VALENCIA’S PROPER PAELLA: IT’S NOT JUST ‘RICE AND STUFF’
Salt to taste. Heat olive oil in a 14- to 16-inch paella pan directly over a medium flame. Once the oil is hot, sauté the meat well to get it …
From theepochtimes.com
From theepochtimes.com
VALENCIAN FOOD GUIDE – WHAT TO EAT AND DRINK IN VALENCIA
Traditional Valencian food – what to eat and where. The Valencian food scene was a huge draw and one of the main reasons for our visit. We looked forward to sampling the Spanish tapas, Paella and horchata and the bars and cafes in the old town, locals restaurants and the mercado bursting with traditional Valencian food. As soon as we set foot ...
From thetravelbunny.com
From thetravelbunny.com
VALENCIAN PAELLA: THE MOST INTERNATIONAL OF DISHES
El Palmar): The perfect restaurant for enjoying paella in its authentic rural context, as the establishment’s windows look out onto the rice fields of L’Albufera. Traditional paella in exceptionally generous servings. L’Alqueria del Pou (Entrada Rico, 6) claims to serve one of the most authentic paellas in Valencia. Located just 500 ...
From barcelo.com
From barcelo.com
AUTHENTIC VALENCIAN PAELLA HISTORY & FACTS
The first document (sort of “recipe” of paella) dates to 18th century. It describes a dish called “Valencian Rice”, prompting to believe that at those times it was already a popular dish, that later became known as “Paella”. The name “Paella” seems to be derived from the Latin word for “frying pan” (“paella” in Catalan ...
From valencianfoodie.com
From valencianfoodie.com
THE AUTHENTIC VALENCIAN PAELLA RECIPE THAT YOU SHOULD TRY – RECIPES
Valencian paella. Valencian's paella is a variation of the traditional Spanish paella recipe that we all know, only that it has been modified by the people of Valencia. This is common to enjoy during the local holidays. Saucer allows you to enjoy the seasoning of Valencia gathered and summarized in rice, thanks to all the ingredients that accompany it. . However, …
From webmediums.com
From webmediums.com
SEA SAFFRON BLOG | VALENCIAN PAELLA 101
Alternatives to Paella. Don’t love the sound of Valencian paella? Don’t worry - there is a lot of other traditional Valencian food that you can try at these restaurants that are just as treasured in the area as paella. For example, there is arroz al horno. This dish is baked in an oven and includes pork, blood sausage, garlic, tomatoes ...
From seasaffron.com
From seasaffron.com
VALENCIAN PAELLA RECIPE: DISCOVER HOW TO MAKE PAELLA LIKE A PRO
Add the saffron and salt. Let the mixture come to a boil on a high heat and let it boil for approx 10 minutes. Add the rice and mix it in with the rest of the ingredients. Now, add the stock and leave to boil on a high heat for 15 minutes. Reduce the heat and let it simmer on a lower heat for an additional 10-15 minutes.
From barcelo.com
From barcelo.com
You'll also love