The Valencian paella It is the best known of all, it is part of our gastronomy and it is very popular outside of our country. We can prepare an infinity of paellas, since in Valencia there are many varieties that exist. Thus, we find Valencian seafood paella, mixed Valencian paella and even Valencian paella with artichokes. However, this time we are going to show the authentic Valencian paella recipe, the original one with garrofón, chicken and rabbit.
This paella is known for having vegetables and meat and the garrofón, which is the main ingredient of Valencian paella and constitutes a kind of large bean that is not found in many places. Outside the Valencian Community, the most common is to find this product frozen. If this is your case, don’t worry, you can still make a delicious paella by letting it defrost completely before cooking. That said, do not miss all the ingredients of the Valencian paella that we show below, prepare them in advance and discover how to make Valencian paella step by step.
Ingredients to make authentic Valencian Paella:
How to make authentic Valencian Paella:
Clean and cut the chicken and rabbit in pieces. Then, salt the pieces to taste. On the other hand, it should be noted that if you use tender carob, you can add it directly in the corresponding step, but if it is dry carob, you must soak it the night before and cook it before making the paella to make it tender.
Put a paella on the fire with a good splash of olive oil. When it’s hot incorporate the pieces of meat and let them brown on all sides over medium-high heat.
Wash the green beans, cut the ends and chop them. When the meat is browned, put it on one side of the paella and add the green beans. Let them cook for a few minutes, long enough for them to brown a little. In some areas it is considered that the authentic Valencian paella should contain snails. However, as this is not the case in all places, we let you decide whether or not you want to add them. If so, you should add them with the beans, previously washed.
Trick: There are also those who add artichokes when it is season.
If you see that there is not much oil, go adding. Add the chopped or crushed natural tomato, stir and cook for 5 minutes over medium heat. Add the sweet paprika and stir well. The ideal is to make the Valencian paella with natural tomato, but if you do not have it, you can use crushed tomato from the boat (preferably natural and not fried).
Pour the water, put a 1 liter and a half or something more because it will be consumed. Add a little salt and let the meat cook for 15 more minutes.
Halfway through cooking, add the garrofonesIf you don’t get them fresh they can be frozen. Add the food coloring, the saffron thread and the rosemary branch, which you can put on one side so you can easily remove it later.
Trick: Remember that depending on the type of carob you use, you will have to cook it before.
After 15 minutes, test for salt and add a little more water if necessary. It’s a bit difficult to calculate, but there must be twice as much water as there is rice. When the water starts to boil, add the rice and distribute it well so as not to touch it during cooking. Let the Valencian paella cook for 5-8 minutes over high heat.
Low to medium heat and let the rice follow a few 10 more minutes. Keep in mind that the cooking time may vary depending on the type of rice and the type of fire. If you like it to be a little socarrat, that is, to stick a little to the bottom, put the high heat at the end, about 2-3 minutes before it finishes cooking.
Let stand about 5 minutes and you have your Valencian paella recipe ready. As you have seen, the ingredients of the authentic Valencian paella can vary depending on the season and the place, so you can make slight modifications, such as adding snails or artichokes. In any case, we hope you dare to try it now that you know how to make Valencian paella and that you tell us how it turned out.
Valencian Paella – Accompaniments
Valencian paella is so good that many people prefer to enjoy it without any accompaniment. However, if you are one of those who prepare complete meals, with starters or accompaniments, then we advise you to prepare a good homemade bread and choose some of these recipes: