Valencian Paella
March 5th, 2017
Valencian paella is the most popular and best known Spanish dish
Posted
Updated on March 5th, 2017
Valencian Paella |
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The genuine and original Valencian paella |
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| Course | Main dish | ||
| Cuisine | Spanish | ||
| Servings | 4 people | ||
| Prep Time | 90 minutes | ||
| Cook Time | 20 minutes | ||
| Passive Time | 1 minute | ||
| Ingredients | |||
| Quantity | Unit | Ingredient | Notes |
| 1,5 | dl | Virgin extra olive oil | |
| 1 | Kg. | Chicken | |
| 500 | gr. | Rabbit | |
| 20 | Units | Snails | |
| 200 | gr. | Green beans | |
| 120 | gr. | Beans (Garrofó) | |
| 160 | gr. | Tomato | |
| 400 | gr. | Rice | |
| 8 | gr. | Spice of red pepper | |
| 3-4 | Threads | Saffron | |
| 3 | Cloves | Garlic | |
| 2 | L. | Fumet or water | |
| a/p | Salt | ||
| Instructions | |||
| 1. Clean and cook the snails | |||
| 2. Clean and cut the chicken and rabbit into pieces and then season | |||
| 3. Peel and mince the garlic and the tomato | |||
| 4. Remove the string from the green beans and cut them into pieces | |||
| 5. Prepare the fumet | |||
| 6. Cook the beans (garrofó) | |||
| 7. Put the paella (pan) with oil onto the stove | |||
| 8. Add the chicken and the rabbit and when it goes brown, add the minced garlic and green beans | |||
| 9. Cook it for a while and then add the tomatoes, red pepper and snails | |||
| 10. Mix it well and add the rice | |||
| 11. Wet it with water or fumet which has been previously seasoned and perfumed with saffron. The amount of water should be double the amount of rice | |||
| 12. Add the beans (garrofó) | |||
| 13. Cook it at a high temperature at the beginning | |||
| 14. Test the seasoning and put it in the oven | |||
| 15. Remove it from the oven when the rice is cooked | |||
| Notes | |||
| The ingredients can be varied and can also be different from a restaurant-made valencian paella to a homemade valencian paella, which is similar to the one explained here | |||
| Nutrition Facts | |||
 Nutrition Facts of Valencian Paella |
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Valencian Paella
The genuine and original Valencian paella
Course
Main dish
Cuisine
Spanish
Servings
4 people
Prep Time
90 minutes
Cook Time
20 minutes
Passive Time
1 minute
Ingredients
Quantity
Unit
Ingredient
Notes
1,5
dl
Virgin extra olive oil
1
Kg.
Chicken
500
gr.
Rabbit
20
Units
Snails
200
gr.
Green beans
120
gr.
Beans (Garrofó)
160
gr.
Tomato
400
gr.
Rice
8
gr.
Spice of red pepper
3-4
Threads
Saffron
3
Cloves
Garlic
2
L.
Fumet or water
a/p
Salt
Instructions
1. Clean and cook the snails
2. Clean and cut the chicken and rabbit into pieces and then season
3. Peel and mince the garlic and the tomato
4. Remove the string from the green beans and cut them into pieces
5. Prepare the fumet
6. Cook the beans (garrofó)
7. Put the paella (pan) with oil onto the stove
8. Add the chicken and the rabbit and when it goes brown, add the minced garlic and green beans
9. Cook it for a while and then add the tomatoes, red pepper and snails
10. Mix it well and add the rice
11. Wet it with water or fumet which has been previously seasoned and perfumed with saffron. The amount of water should be double the amount of rice
12. Add the beans (garrofó)
13. Cook it at a high temperature at the beginning
14. Test the seasoning and put it in the oven
15. Remove it from the oven when the rice is cooked
Notes
The ingredients can be varied and can also be different from a restaurant-made valencian paella to a homemade valencian paella, which is similar to the one explained here
Nutrition Facts
Nutrition Facts of Valencian Paella