Recipe: Delicious Paella - Valencia Style

Recipe: Delicious Paella - Valencia Style Delicious, fresh and tasty.

Paella - Valencia Style. The real Paella Valenciana doesn't have green peas, but you can add, when its the season, artichoke in quarters. For many locals, the best paella they've ever eaten has been cooked by their mother, father or grandmother, generally a variation on the authentic Valencian recipe. If you don't have someone to cook a good paella for you and you'd like to give it a try, here we have included the most popular recipe, used in restaurants serving traditional.

Valencia style paella - The first time I ate paella, it was prepared by French and Spanish friends in northeastern France, near the German border.

The second time was in a Cuban community in Florida.

Both meals were outstanding, yet quite different, reflecting the diversity of this classic dish.

You can cook Paella - Valencia Style using 34 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Paella - Valencia Style

1. You need 2 lbs of mild chorizo sausage small balls.

2. You need 2 lbs of chicken cubed.

3. It’s 2 lbs of prawns (or half and add clams or mussels).

4. Prepare 2 of red peppers, julienned.

5. It’s 1 cup of frozen pkg frozen peas, thawed (optional).

6. Prepare 1 cup of chick peas or 1 540 g can, drained and washed.

7. You need 3 cups of rice (parboiled rice or a good Paella rice found in most gourmet shops).

8. It’s 2 sprigs of fresh rosemary.

9. It’s 5 g of Spanish saffron.

10. It’s to taste of Salt.

11. You need 2 litres of chicken broth.

12. Prepare 1 of bulb garlic, chopped fine.

13. You need 1/2 cup of olive oil (extra virgin oil like Gallo.

14. You need 1-2 tablespoons of fish sauce if you are not using a seafood broth.

15. Prepare of Tools.

16. Prepare of Use cast iron or steel pan.

17. It’s of Wooden spoon to stir.

18. Prepare of Paring knife (to remove garlic centre).

19. Prepare of Sharp cutting knife or preferred chopping choice.

20. Prepare of Bowls.

21. You need of Cutting board.

22. Prepare of Ingredients for 8 people.

23. It’s 1 lb of chorizo sausage chopped or made into bite sized balls.

24. It’s 1 lb of chicken cubed.

25. You need 1 lb of prawns.

26. It’s 1 lb of clams or mussels.

27. Prepare 1/2 cup of thawed frozen peas.

28. It’s 1.5 cups of rice.

29. You need 1 sprig of rosemary.

30. Prepare 2.5 grams of saffron.

31. It’s to taste of Salt.

32. It’s 1 ltr of chicken or seafood broth.

33. Prepare 1 of bulb garlic.

34. You need 3/4 cup of olive oil.

Recipes for the iconic Spanish rice dish differ from region to region, and in Valencia, it's all about ingredients that come from the land.

Our version calls for pimenton-spiced chicken legs and plenty of vegetables, from fresh broad beans and tomatoes to frozen lima beans and canned artichokes.

The paella recipe we're making today comes from Valencia, Spain.

We toured Spain last Summer and Valencia was one of our stops.

Paella - Valencia Style instructions

1. HINT If you have people sensitive to garlic before mincing garlic, take the heart out which is the green piece in the middle of the clove. Briefly sauté garlic and julienned peppers in 1/2 of the oil. For 5 minutes on medium heat. Add salt lightly, to taste. Remove peppers from pan and set aside. Leave garlic in pan..

2. Sauté the chorizo sausage and the cubed chicken on medium heat for about 5 minutes, remember you are adding fresh ingredients to the pan so salt lightly for taste. Next add the rice. Saffron add 1 tsp of salt and the remaining oil. Sauté the ingredients in the pan for about 5 minutes. Even out the remaining ingredients in the pan and place the two sprigs of rosemary in the pan. Now you do not stir again..

3. Add the warm chicken broth by using a ladle until the rice is covered in the pan. Do not dump the broth in as you want to keep the evenness of the rice on the bottom of the pan. Do not forget to add salt for taste. Scatter the chick peas evenly in the pan. Remember do not stir in. Let simmer for 20 minutes..

4. Add shrimp and seafood of choice along with peas and re add peppers, arrange the remaining ingredients so that no mixing is required. Ddistributing evenly in pan..

5. Cover with tinfoil and cook for approximately 10 minutes or until rice is cooked..

6. HINTS - You can freeze the left over Paella but not for a long period of time. You could place in the oven to heat up. You can also re-fry the left over Paella in pan by adding some oil..

A city with a rich culture and heritage, Valencia is known for its combining of history with ultra modernity.

Outside of Spain, paella is considered a luxurious dish, loaded with seafood, scented with pricy saffron and served as an event in and of itself.

Its beginnings, however, are more humble.

The one-pan rice-based dish was prepared by Valencian farm workers as a midday meal, and it often included rabbit, snails, artichokes, rosemary and a variety.

This is the recipe of the original, traditional, authentic paella: the Valencian one, which is cooked with an ingredient list protected by a P.