Paella Valenciana is a classic dish from the Valencia region of Spain and has a long and rich history. It has been prepared by generations of families in the region and has become an important symbol of Spanish cuisine.
In this article I will give you an insight into the history of Paella Valenciana, as well as the main ingredients and steps to prepare the traditional dish.
Traditional Paella Valenciana
Equipment
- Paellera Paella-Pan
Ingredients
- 400 g rice bomba
- 200 g beans green
- 150 g garrofó fresh
- 1 kg chicken meat chopped
- 500 g rabbit meat chopped
- 100 g tomatoes chopped
- 5 tbsp olive oil
- Saffron threads
- Red bell pepper ground
- Rosemary
- Salt
- Pepper
Instructions
- Heat the oil in the pan.
- Fry the chicken and rabbit in the pan until golden brown.
- Once the meat is golden brown, add the vegetables and sauté.
- Add the grated tomatoes and sauté.
- Add the peppers in also to the pan and stir.
- Fill the pan up to the brim with water.
- Add salt, saffron and rosemary to the pan.
- Bring the water to a boil over high heat for 5 minutes.
- Reduce the heat to medium and continue to simmer for 30 minutes.
- After 30 minutes, add the rice to the pan and spread evenly.
- Cook the rice on high for 10 minutes.
- Slowly reduce the heat to medium until the rice is cooked.
Notes
- Make sure the rice is cooked evenly and not stirred. The more the rice is stirred, the more starch it loses during cooking, making your paella a solid mass.
- In a Paella Valenciana, the only ingredients are: Water, rice, rabbit, salt, saffron, chicken, green beans, garrofó (regional white beans) and virgin olive oil.
- Use only Bomba rice for Paella Valenciana and prepare the paella slowly. Cooking for a longer period of time is typical for a paella and makes its taste.
What is a Paella Valenciana?
A Paella Valenciana is a traditional dish from the Valencia region of Spain. It is a rice dish cooked on a special type of flat pan called “paellera” and usually includes a combination of chicken, rabbit, beans, saffron rice and vegetables such as tomatoes and peppers.
Paella Valenciana is often prepared over an open fire or on a special gas burner and is an important part of Spanish cuisine and culture.
Where does the Paella Valenciana come from?
The exact origin of Paella Valenciana is unclear, but it is believed to have originated in the Valencia region of eastern Spain. The dish is believed to have originated in the 19th century.
The original paella was prepared in the countryside by farmers who cooked ingredients in a pan over an open fire and processed with the associa vegetables and meat from the area.
It was often prepared as a simple dish by farm workers who worked all day in the fields and had no time to devote to more elaborate meals.
The name “paella” comes from the Latin “patella”, which means “shallow dish”, indicating that the dish was originally prepared in a shallow dish.
Paella Valenciana evolved over time from the need to create a meal that consisted of ingredients available in the Valencia region, including rice, vegetables and meats such as chicken and rabbit.
How much Paella Valenciana per person?
If Paella Valenciana is served as a main course and there are no side dishes, you should plan on about 200 grams per person.
However, if you are still serving side dishes, you can expect 150 g per person.
It is always better to cook a little more to make sure there is enough for all the guests.
| Persons | Amount of paella |
| 1 | 200 g |
| 2 | 400 g |
| 5 | 1000 g |
| 10 | 2000 g |
| 20 | 4000 g |
| Persons | Amount of paella |
| 1 | 150 g |
| 2 | 300 g |
| 5 | 750 g |
| 10 | 1500 g |
| 20 | 3000 g |
Which rice do you use for Paella Valenciana?
For a traditional paella like the Paella Valenciana, the “bomba” rice is usually used because it has a special ability to absorb liquids without breaking down. It has a firm consistency and a high starch content that helps it absorb and retain the flavors of the ingredients.
Bomba rice may be the preferred type of rice for a traditional paella like Paella Valenciana, but it is not always easy to find outside of Spain.
Alternatively, you can use other types of rice such as Calasparra or Arborio rice, which have a similar firm consistency and are well suited for preparation. When choosing rice, it is important to make sure that it is long grained and not too sticky.
How is a Paella Valenciana traditionally prepared?
A Paella Valenciana is traditionally prepared in a shallow, wide pan called a “paellera”.
- The preparation of a traditional paella Valenciana begins with the preparation of the ingredients. First, the pieces of chicken and rabbit are sautéed with olive oil in the paella pan. Once they are golden brown, they are taken out and set aside.
- Next, beans, green peppers and tomatoes are added and sautéed before garlic and paprika powder are sprinkled on top. Then the rice is added to the pan and sautéed briefly with the remaining ingredients.
- Now, a broth of chicken or rabbit meat and vegetables is gradually added, without stirring the ingredients. Saffron threads are then added to give the paella its characteristic yellow color and flavor.
- Once the rice is almost cooked and has almost completely absorbed the liquid, the seared pieces of meat are added back and garnished with peas and artichokes, if desired. The pan is then cooked on low heat for another 10 to 15 minutes until the rice is ready.
- To serve, the paella is brought directly from the pan to the table and enjoyed together.
What are the variations of the Spanish paella?
- Paella Valenciana: This paella comes from Valencia and is made with chicken, rabbit and green beans.
- Paella de Marisco: This paella is prepared with a variety of seafood, such as shrimp, mussels, squid and octopus rings.
- Paella Mixta: This paella combines seafood and meat, such as chicken and sausage.
- Paella Vegetariana: This paella contains no meat or seafood and is instead made with vegetables such as bell peppers, green beans, artichokes and tomatoes.
- Arroz negro: This paella is also called “black rice” and is prepared with squid and its ink, which gives it its characteristic black color.
- Paella de Verduras: This paella is a vegetarian version with vegetables and spices such as peppers, tomatoes, artichokes and saffron.
- Paella de Conejo: This paella is prepared with rabbit and also contains green beans, peppers, tomatoes and saffron.
Each of these variations has its own unique flavors and ingredients that make it a distinctive dish.
Do I need certain kitchen utensils to prepare Paella Valenciana?
For the preparation of a Paella Valenciana are not necessarily certain cooking utensils necessary. A standard pan is perfectly adequate for Paella Valenciana at home.
These three kitchen utensils will help you prepare a traditional paella from Spain:
- Paella pan: The paella pan is flat and wide with low sides. It often has two handles for easy moving and tilting of the pan. The pan can be made of stainless steel or iron and should be large enough to hold all the ingredients.
- Paella burner: A paella burner is a special gas burner that is placed under the paella pan. It provides even heat distribution and allows the paella to be cooked over an open flame.
- Rice Cooking Spoon: A long wooden spoon is used to evenly distribute and stir the rice in the pan without damaging the bottom of the pan.
Why is it not allowed to stir Paella Valenciana?
You should not stir the Paella Valenciana while it is cooking, as this can affect the consistency of the rice and make the paella soggy. If you stir the rice too soon, before it has absorbed enough liquid, it may start to stick or fall apart.
Not stirring also creates a crispy crust on the bottom of the paella called “Socarrat”, which is considered a special treat by many paella lovers.
You can find important tips and tricks for preparing the perfect Spanish paella in this article Preparing Paella Perfectly: The importance of the right pan, rice and broth.
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