Rafael Vidal and Gran Wyoming reveal all the secrets of Valencian paella at elDiario.es festival
Valencian paella

Rafael Vidal and Gran Wyoming reveal all the secrets of Valencian paella at elDiario.es festival

Gastronomy also played a leading role at the 10th Anniversary Festival elDiario.es, and what better place than Valencia to show the world how to cook paella, albeit with a good touch of humor.

Gran Wyoming performed with Valencian paella master Rafael Vidal at 2 p.m. in Plaza del Ayuntamiento, unraveling the secrets of the most international local dish, whose original recipe was declared an Intangible Cultural Property. Interest.

So, while Wyoming and Vidal commented on all sorts of anecdotes and legends about paella, the chef’s son, Víctor Vidal, cooked it alive in just over an hour with 10 traditional ingredients, as Vidal detailed: “Oil, chicken, rabbit, green beans, carob. beans, tomatoes, saffron, rice and salt; they don’t have broccoli, chorizo ​​or anything like that they put in there; I always say, there’s already enough paella eating chorizo ​​to put in it,” she joked.


Apart from these ingredients, there are other accessories that can be added depending on the region or time of year, according to Vidal, “for example, in Albufera they often swap chicken and rabbit for duck, in Benicarló it is typical to add artichokes, and in other areas they add laminated garlic to the tomato sauce. ”.

Wyoming has proven to be an excellent connoisseur of Valencian paella culture, and has asked Vidal any questions about the key elements when cooking it: “We know here in Valencia that paella plays on Sundays, it’s almost a religion for those among you,” chef Víctor Vidal told him. while giving a taste of the broth: “Now I better say I don’t like it (laughs). Fantastic, wonderful, wonderful dear friends!”

Asked about the basic key to the emergence of a good paella, Vidal said, “The most important thing is to make a good sauce with chicken and rabbit, which will give it flavor.” He also touched upon the importance of paella. In the case of Valencia, the water hardness (the lime it contains) is among the most difficult in Spain, as well as the altitude at which it is carried out (it is not the same for cooking) to the degrees at which the water should boil, depending on the atmospheric pressure in Valencia as in the Pyrenees.

“Is it okay to have ‘Socarrat’?” when asked Vidal, “yes, it’s ok to have ‘socarrat’, what’s wrong with it has its difficulties, it should always be a brownish color, not black because then it’s ‘cream’”.

After the preparation of paella, Wyoming affirmed that this is without a doubt the most universal dish in existence: “I’m not saying this because I’m in Valencia, but anywhere in the world you want paella and they’ll tell you. You’re Spanish, and without it you’re told you’ve had an authentic Valencian paella. and the one who has never cooked is incredible”.

On this line, Vidal ends with an anecdote: “There was a trip to the space station last March and for the first time received a traditional culinary dish, a paella cooked by chef and friend José Andrés”.

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