1 hour 10 minutes
Although it is not a daily meal at home, if we ask those who come from outside Spain about a Spanish dish, the answer is most likely this. Valencian paella. So much so that it is one of the most admired dishes and trademarks of our gastronomy.
Another thing is when outside of Spain they try to prepare the paella “by ear” without any Valencian coming to show you how authentic Valencian paella is. For this reason Rice fallera created a promotion Paella AmbassadorsYou can participate until 10 July 2022.
be Paella Ambassador and take your recipe to the most exotic places on the planet, all you have to do is choose where you want to go (Peloponnese, Senegal or Sri Lanka), buy 2 packs. La Fallera Rice take a photo of the variety you want ticket buy and download network.
Authentic Valencian paella recipe
Apart from top quality rice, the basic ingredients to prepare an authentic Valencian paella are: Fallera Grenade, water, extra virgin olive oil, saffron with salt and tomato paste, tomatoes and red pepper are not missing. In addition, a moderate amount of chicken, rabbit, cradle anyone Horseshoe (flat green beans) and wardrobe (typical white beans of the region). Any other food is considered an attack on the good traditions of paella, especially peas and onions, the use of which seems abnormal to Valencians.
In other recipes or regions, what the Valencians call ‘rice with things’ is topped with rice, fish or broth, but in Valencia they are always cooked with water to obtain and preserve the water with the ingredients of Valencian paella. Boiling water in case you need to add a little more to avoid ‘breaking’ the cooking. The amount of water that should be used when we use a grain like this Fallera Grenade 2.5/3 broth to 1 rice.
How to cook a Valencian paella that conquered the world
Rice La Fallera Bomb, 400 gr
Minced chicken, 1 kg
Chopped rabbit, 500 g
Green beans, 200 g
Fresh Garrofo, 100 g
Chopped tomatoes, 100 g
Extra-virgin olive oil, 6 tablespoons
a few pinches of saffron
ground red pepper
a sprig of rosemary
Pour the oil over the paella and turn on the heat. Once the oil is hot, add the rabbit and chicken and fry until golden brown.
Do not forget to turn the pieces of meat so that they cook evenly and do not burn. Then add the vegetables and fry until soft.
Now pour the grated tomato and fry, stirring constantly so that it does not stick.
Now it’s time for the pepper. Add and mix for a few seconds, pour the water up to the rivets of the paella so that the pepper does not burn. Add the saffron, rosemary and salt.
When the water starts to boil, boil it on high heat for about 5 minutes. Then reduce the heat to medium and cook for about 20 to 25 minutes. Raise the heat and add the rice.
The traditional way to add rice is to cross the boiling water and spread it evenly over the surface of the pan. Take advantage now to try to fix the salt.
Keep the heat high for about 10 minutes and reduce the heat by half for a similar amount of time, about 8 or 10 minutes, until the rice is fully cooked.
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