Cooking Paella and the Valencian Paella Recipe
Would you like to discover the origins and history of Paella? And what about cooking the best Valencian Paella at home? This blog post is dedicated to all the fans of the Spanish gastronomy.
Paella is a traditional Spanish dish made with rice, seafood, and vegetables, seasoned with saffron. The recipe varies depending on the area of Spain. The original one, the Valencian Paella instead of the seafood, adds meat as one of the main ingredients of the Paella recipe
Some say that the word paella comes from the Arab word baqiyah, meaning leftovers. Others believe that the word paella comes from the French word poêle, meaning pan – the essential and main instrument used to cook Paella.
Paella is cooked over an open fire, in a special paella pan, the paellera. It can have a normal size (to cook paella at home) or can have a giant size – typically used by restaurants, hotels or other entities to create a true street cooking show. Traditionally, the Paella is served in the pan used for cooking, and not in platters or dishes.
Valencian Paella Recipe
The Valencian Paella is considered the original one, created and developed in the Spanish city of Valencia, in the 19th century. As referred before, this Paella recipe also adds meat, normally chicken, duck, and rabbit.
So, do you want to discover the Valencian Paella recipe? It’s not hard. Just follow these steps:
1. Start cooking the rice for about 20 minutes.
2. Heat the oil in a paellera
3. Add salt and meat to the pan and fry until it begins to turn golden.
4. Add vegetables. Then, add the paprika, water, and saffron.
5. After cooking those ingredients, add the rice, snails (optional) and more water (to replace the evaporated water).
6. Add rosemary to the center of the paella during the last 10 minutes.
7. Serve immediately.
The ingredients and quantities are missing, but there is a fair reason for that.
Come learn how to choose the fresher, correct ingredients, and discover how to cook Paella, Tortilla and to prepare Sangria in a culinary experience, with the help of an experienced Spanish chef.