Paella Valencianavalencian PaellaFrom 0000000lara 5 years ago
- Paella starts in the rural areas of Valencia, Spain, between centuries XV y XVI. Peasants and farmers needed a food easy to transport. There are many versions of paella but it is said that the original one was only made with vegetables and rabbit. Mixed paella is considered an aberration by Valencian people but personally, I believe it is delicious. Nowadays, we can enjoy any kind of paella. Transporation is easier and food taste has become more globalized. shopping list
- NOTE: This is the original paella therefore it may not have as many ingredients as the ones you see in restaurants. I will be giving you a recipe for different paellas as I am going with this blog. Buen provecho. shopping list
- PAELLA DE LA PARRETA O VALENCIANA shopping list
- INGREDIENTES shopping list
- For 8 people: shopping list
- 1 pound of chicken (Cut up) shopping list
- 1 pound of rabbit (Cut up) ( You can cut the ingredients in half and just make it with chicken but it would not be the original paella) shopping list
- ½ pound of green beans (if you can find flat green bean it would be perfect) shopping list
- ½ a cup of butter beans-cooked dente (also called gigandes beans or any white flat bean) shopping list
- 2 tablespoons of paprika shopping list
- ½ cup of thinly sliced red peppers shopping list
- ½ cup of shredded tomato shopping list
- 1 pound of rice shopping list
- 100 CC. olive oil shopping list
- saffron shopping list
- salt shopping list
- ½ teaspoon of garlic paste or 2 cloves of garlic (mashed) shopping list
- Pimentón colorado shopping list
- water (4 cups) shopping list
- Rose mary shopping list
How to make it
- Note: Infuse water in rosemary to get the four cups. The rosemary will be approximately one small bunch.
- Pour the oil in the pot and when it is really hot add the chicken and the rabbit add salt to taste. Sautee until they are nicely brown. Add flat white beans and green beans and sautée for 3 minutes.
- Remove the meat and add the tomato paste and sautee with the paprika and red peppers, be careful because we don’t want the paprika to burn otherwise it will become bitter. Put the meat back and add the water and saffron (five or six strings), add rice, add more salt and taste. Cook at high temperature for 15 minutes and then reduced at MINIMUM and let cook for another 15 minutes and cover . DO NOT MOVE RICE. When the water has evaporated remove from stove and let it rest for 5 minutes.
- NOTE: You don’t really need a paella maker for this recipe. Just a nice and big enough pan with a lid will do it. DO NOT ADD too much saffron, just enough to change the color to a light yellow.
The Cook0000000lara Houston, TX
The Rating3 people
Welcome to GR. You're right, this is a bit restricted but simple is sometimes nice. Look forward to your expanded Paella.elgourmand in Apia loved it
I adore Paella tx for thegreat recipe - hi 5tinadc in Cape Town loved it
In South Africa we have the 'Potjie' but I love Paella and when I have a ding-do on a summer day I serve that to my friends...great posting girl :)*****high 5tinadc in Cape Town loved it
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