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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