Fish and seafood. Its distinctive yellow color is due to saffron, and the most common form is usually presented in the paella itself, where each person will be served what you want.

Getting make a good valencian paella can be a bit complicated, because the secret lies in the exact doneness rice and ingredients used, and that not everyone gets.

However, it may be that you will like rice at a different point, for example, a little harder, so if this is the case, then prepare it to your taste and be perfect.

There are a variety of paellas as its ingredients, such as seafood, vegetable, the sea and land, etc, but we can only speak of paella if it contains 10 key ingredients that appear in their designation of origin, which are: rice, water, salt, olive oil, saffron, green beans, broad beans, tomato, chicken and rabbit. Furthermore, according to the region of Valencia where we look we can see how to add snails, artichokes, garlic, duck, paprika and rosemary, but that’s it.

How to make a valencian paella

If you want to learn how to prepare a delicious valencian paella then follow the recipe we teach you then.

To begin with talk about the fire. You can try to make paella at home in your kitchen gas, but experts are saying that the amount of rice should not exceed a finger high, so you need a paella big enough if you were more than three people. You could try, perhaps, but the result is not the same.

Traditionally, paella is made over a wood fire but progress and urbanization makes it almost impossible to find options to ignite this fire. However there is a very effective solution to this problem, and cooking your paella in a paella pan butane. It is a butane gas burner to heat the paella everywhere, as if to fire. Remember that the key lies in the cooking paella rice and for this we need the heat and cooking is uniform.
How to make a valencian paella

Instructions for How to make a valencian paella

The first thing to do is cut the ingredients and let them prepared. Chicken and rabbit must cut the size to stews, (can ask the butcher to cut you give it and when you go to buy). Will remove the possible strands to green beans, will wash and cut into pieces of two to three centimeters. We will wash the artichokes well and will leave in two or four, depending on the size of the artichokes we have chosen.

The snails are fresh without purging we leave all the previous night, if they are frozen, there is no problem to wash them and add no more. To purge you can put them in a pot with flour and leave them with the lid on overnight. The next day you must wash them well, until there is no remaining flour it or drool.

We light the pan and put the paella above. Add enough olive oil and when hot we put the chicken, rabbit, green beans and lima bean. Also, if we have chosen to add artichokes and snails also we add at this point. Add salt and let fry all ingredients well.

Once we reach the point of cooking add the tomato a little we care and we will remove to prevent sticking. (If you have decided to rehash at home, you must do so in a separate pan using a little olive oil, fry an onion, red pepper, green pepper, and garlic if you like, finally will add tomato natural and a little bit of water and let it stew, once finished can use the whole stew or ground according to your taste, but to be true to the best ground paella.

Once the parboiling is ready add water at room temperature. Remember that the ratio is usually 3 glasses of water by one of rice, but check it out on the instructions of your package rice.

How to make a valencian paella

We leave that broth go doing over medium heat – high for half an hour, when the time has elapsed add saffron and check if you need to add more salt.

Then add the rice of form uniform by all the paella, so not is stacked in an only place. The rice will take between 15 and 20 minutes in make is, all depends of the grain and of the fire. If you you don’t well make rice, prepared ten water boiling if you need to add where the rice is hard and you’re running out of stock. The rice should become dry and loose. (By the way never remove the rice)

How to make a valencian paella

Finally let rest for 5 minutes paella covering himself with newspaper or a large cloth. After i am just enjoy it !.

What do you need for How to make a valencian paella?

To make a paella for 6 people you will need:

  • Paella (large, rounded, with large capacity pan)
  • Paellero and tripod / log fire
  • Middle-range chicken.
  • Middle small rabbit (much better if we add the head and livers).
  • 250 grams of flat green beans.
  • 250 grams of garrofón.
  • 1 large can of crushed tomatoes, tomato paste or a large homemade refried previously.
  • 600 grams of rice
  • Saffron
  • Olive oil
  • Water
  • Salt
  • 250 grams of snails
  • 4 artichokes

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