-
-
My review
Authentic Paella Valenciana
23
Jason Nelson
"I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 783Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
- Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
- Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Footnotes
- Note
- Rabbit can be very hard to find so you can just use a whole chicken instead. It also may be easier to use boneless chicken but then you don't get any fun extras, like hearts and livers. If you do use the hearts and livers don't put them in until later as they cook very fast. They will however add a nice flavor to the rest of the dish.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3040 Ratings
-
-
-
-
-
Most helpful positive review
6/13/2008
This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth, I don't even peel it. 2. Continall...
Most helpful critical review
8/6/2009
Hi!! My name is Maria, and I'm from Valencia, also, I'm a cook, so I love paella and know really well how to make one, I'm 25 years old and almost every Sunday of my life I ate paella. The real ...
Most helpful
Most positive
Least positive
Newest
6/13/2008
This is my recipe and I just wanted to add a couple things. 1. You don't really eat the whole head of garlic you just let it infuse its flavor into the broth, I don't even peel it. 2. Continall...
11/11/2006
Às a Spaniard married with a "Valenciana" I can certify this is the authentic paella Valenciana. I love this dish but I prefer not to use the extras you mentioned in the recipe. For the one...
8/6/2009
Hi!! My name is Maria, and I'm from Valencia, also, I'm a cook, so I love paella and know really well how to make one, I'm 25 years old and almost every Sunday of my life I ate paella. The real ...
5/4/2008
My family is from Valencia and preparing the paella is a tradition to us. This paella is pretty close to the original recipe we have been using for years and years.
9/6/2004
This is truly authentic- If you can, use fresh peas and a good quality saffron, and this excellent recipe will be over the top!
11/9/2008
Used to live in barcelona and the ingredients and measurements ALONE, indicate this is one of the more dead on recipes available online, so I tried it. I've made this over and over and over aga...
8/23/2008
I have lived in Spain for the past 8 years and have to agree that this recipe is very authentic. I would also like to point out to a previous reviewer that in NO part of Spain do they serve pael...
7/11/2010
Pretty close. In Spain, they would use Calasparra rice--or Bomba, for top drawer. "White rice" per se, doesn't work for me. I wouldn't attempt it without the good stuff from Murcia. And these s...