Best Paella Valenciana Recipes

PAELLA VALENCIANA

Steps:

• Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes.
• Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.
• For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately.
• Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

PAELLA VALENCIANA

Steps:

• Preheat oven to 400 degrees. In a small bowl, mix pimenton with 2 teaspoons salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Rub mixture all over chicken and let stand while you prepare remaining ingredients (or cover and refrigerate up to 2 days).
• Combine broth, rosemary, and 1/2 teaspoon salt in a small pot; crumble saffron into mixture. Bring to a simmer over medium heat, then reduce heat to lowest setting and cover to keep warm.
• Heat 3 tablespoons oil in a 15-inch paella pan over medium-high. Season chicken with salt and pepper; cook, flipping once and occasionally turning pan to ensure even cooking, until golden brown, 8 to 10 minutes. Transfer to a plate. Drain fat from pan and wipe out any blackened bits.
• Return pan to medium-high heat and swirl in remaining 3 tablespoons oil. Add onion, bell pepper, garlic, and a large pinch of salt; cook, stirring often, until softened, 4 to 5 minutes. Add rice and cook, stirring, until grains are well-toasted and begin to pop, 1 to 2 minutes. Stir in tomato paste and cook 1 minute. Add tomatoes and wine; cook until liquid has evaporated, about 30 seconds. Discard rosemary from reserved stock mixture and adjust seasoning as desired; add to pan. Bring to a boil and cook, without stirring, until liquid has reduced slightly, about 5 minutes. Add lima beans, broad beans, and artichoke hearts; nestle chicken into rice, skin-side up.
• Transfer to oven and bake until liquid has evaporated and rice is cooked through (top may look underdone, check just beneath for doneness), 15 to 20 minutes. Remove from oven and let stand, covered with foil, 5 minutes. Serve with lemon wedges.

AUTHENTIC PAELLA VALENCIANA

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

PAELLA VALENCIANA

Steps:

• 1. Bring 10 cups of water to a boil over medium-high heat and add the dried beans. Reduce the heat to a simmer and cook until just tender, 1 to 1 1/2 hours. Stir in 2 teaspoons of salt and let rest in their liquid for about 30 minutes before draining.
• 2. Cut up the rabbit: Cut off the hind legs, using a sharp boning knife to slice between each leg and the hip joint. Cut each hind leg into two pieces, slicing at the joint between the thigh and leg. Cut off the front legs, slicing between each leg and the shoulder joint. Cut the body into three sections: ribs, loin, and bottom, using a heavy meat cleaver. Cut the loin in half, then cut the ribs in half through the breast and backbone, then cut each half in half.
• 3. Prepare a wood (or charcoal) fire and heat the oil in a large paella pan set over the hottest part of the fire. Season the chicken and rabbit with 2 teaspoons each of salt and pepper. When the oil is hot, add the chicken and rabbit and fry over medium-high heat, turning the meat to brown all sides evenly, 8 to 10 minutes.
• 4. Add the tomatoes, onions, garlic, and green beans and continue to cook over medium heat until the beans are nearly tender, about 15 minutes. Add 10 cups of water and the rosemary sprig and move to the hottest part of the grill, or rearrange or add coals to raise the heat to high. Cover the pan with a grill lid.
• 5. Remove the lid when the water comes to a boil. Stir in 2 1/2 teaspoons of salt and the saffron, then sprinkle the rice evenly around the pan directly into the liquid, avoiding the meat.
• 6. Add the broad beans. Stir gently one time only to evenly distribute the rice (do not stir again). Remove the rosemary.
• 7. Cook, uncovered, turning the pan one-quarter turn every 5 minutes to help ensure even heat distribution. Cook the rice over high heat for 10 minutes, or until the water is almost absorbed, then move to a cooler part of the grill and cook at a gentle simmer over low heat for another 10 minutes, or until the rice has absorbed all of the liquid. The rice should be al dente when it is done; if it is too firm when the liquid is absorbed, add additional water 1 cup at a time, continuing cooking until the rice is done. During this period, keep the heat at a level that allows the liquid to simmer gently.
• 8. Remove the paella from the heat, and cover and allow to sit for 5 to 10 minutes before serving. Serve about 2 cups of the rice and vegetables and 1 piece each of the rabbit and chicken for each of 8 servings in large heated soup bowls. Or place the warm paella pan on the table and allow guests to serve themselves.

PAELLA VALENCIANA

Steps:

• 1. In a saucepot over medium-high heat, bring the chicken stock to a boil and add the saffron. Reserve the stock warm over medium-low heat.
• 2. In a medium-size paella pan over medium-high heat, heat the oil. Add the chicken to the pan and cook, stirring occasionally, until browned, 5 to 6 minutes.
• 3. Add the peppers, carrots, onion, and chorizo, and sauté until the vegetables just start to tenderize, 3 to 4 minutes. Add the rice and toast, stirring frequently, until it just becomes translucent, 2 to 3 minutes.
• 4. Add enough of the warm stock to the pan to just cover the rice, and bring the liquid to a boil. Cover the pan, reduce the heat to medium, and simmer for 10 minutes.
• 5. Arrange the seafood and peas over the rice, add the lemon juice, re-cover, and continue simmering until the seafood is cooked through and shellfish have opened, 4 to 5 minutes. Remove the cooked paella from the heat and let rest for 5 minutes before serving. Serve with lemon wedges.

TRADITIONAL PAELLA VALENCIANA

Steps:

• Place paella pan over heat Add oil When oil is hot, add MEAT and SALT and fry over medium heat, stirring continuously to avoid burning. Once fried, add GREEN BEANS and fry lightly to not burn. Add SAFFRON, WHITE BEANS and PAPRIKA Cover with WATER to over the rivets of the pan. Add ROSEMARY and simmer for about 25 minutes. Turn up the heat Add ARTICHOKES, SNAILS and RICE - which is measured by pouring 2 mounds in the form of a cross which should stick out about an inch over the broth. Check SALT Turn up the heat for 5 minutes then 5 minutes on medium heat and to finish - 7-8 minutes simmering time until it dries. Take off the heat Leave to rest for a further 5 minutes Stir the Paella and serve

PAELLA VALENCIANA

Steps:

• Calienta el horno a 400ºF.
• Mezcla el azafrán con el caldo de pollo; reserva. Calienta el aceite en una paellera o en una sartén refractaria muy grande a fuego medio-alto. Agrega el pollo y el cerdo; cocínalos hasta que el pollo esté ligeramente dorado, volteando ambos de vez en cuando. Añade el ajo, la cebolla y las salchichas; cocina y revuelve durante 5 min. o hasta que la cebolla esté tierna y crujiente. Agrega el arroz; cocina y revuelve durante 5 min. Con una cuchara, retira cuidadosamente el exceso de aceite. Incorpora las hojas de laurel, el vino, los tomates, la sal y la pimienta. Deja hervir. Añade la mitad del caldo de pollo. Deja hervir. Agrega los camarones, los calamares, el rape, las almejas y los mejillones; mezcla bien.
• Pon la paellera en el horno con mucho cuidado. Añade suficiente caldo de pollo para cubrir todos los ingredientes. Cúbrelos con los chícharos y los pimientos; tapa.
• Hornea la paella 35 min. o hasta que esté completamente caliente y las almejas abiertas. Corona con las cuñas de limón.