Paella Valenciana

paella_valenciana

Paella Valenciana is perhaps one of the most iconic dishes of Spanish cuisine, particularly associated with the region of Valencia. Paella is a rich and flavorful rice dish that originated in Valencia, Spain that is considered a one-pan wonder meal that is cooked and served to a crowd.

Paella has humble origins and was initially a dish made by peasants, who would use ingredients found nearby, including rice, vegetables, and meats. While the dish has remained popular in Valencia for centuries, it wasn’t until the mid-20th century that paella became more widely recognized and enjoyed throughout Spain and eventually around the world.

Paella Valenciana, in particular, is one of the most popular varieties, with its history stretching back hundreds of years. There are many variations of paella, with ingredients varying from seafood to vegetables and meats, but the Valenciana recipe remains traditional and features rabbit (traditionally, although chicken is a popular substitute), green beans (judías verdes), white beans (garrofón), and saffron (azafrán). The use of these ingredients lends to its richness of flavor and a complementary blend of textures.

The key to making authentic and delicious Paella Valenciana is to use high-quality ingredients as well as the right type of paella pan. In Valencia, the pan used is typically flat and wide, made of carbon steel, and is known as paellera. You will also need access to fresh rabbit meat, which is more commonly used in Valenciana versions.

When preparing the dish, the rabbit is first seared in the paella pan along with beans and then removed from the pan to make room for the rice. Saffron is added to the rice while it is sizzling in the pan, infusing the dish with its unique aroma and flavor. Chicken stock is then added, and the rice is cooked until it is soft and fluffy. Roasted red pepper and tomato can be added to provide a bit of a sweet flavor to the dish.

As Paella Valenciana is such a rich and hearty meal, it is traditionally served family-style, with the paella pan brought to the table hot and ready to serve. The crust at the bottom referred to as “socarrat,” adds an extra depth of flavor to the dish and is a sign of a well-prepared dish.

In Valencia, paella is often consumed on Sundays, with families and friends gathered around the paella pan, enjoying it with local wines or sangria. However, it can be enjoyed by anyone looking for an unforgettable meal, whether for a special occasion or as the centerpiece of a casual gathering.

In conclusion, Paella Valenciana is a dish that transcends cultures and borders, remaining one of the most beloved and iconic Spanish recipes. By following the traditional recipe, using high-quality ingredients and the right type of pan, you can easily prepare this wholesome and delicious meal in your own kitchen. So why not bring a taste of Valencia to your table and indulge in the rich history and flavor of Paella Valenciana.

Ingredients:

  • 2 cups of short-grain rice (Bomba or Calasparra)
  • 400 grams of chicken thighs, chopped
  • 16-20 shrimp, peeled and deveined
  • 6-8 large clams
  • 6-8 large mussels
  • 2 links of chorizo sausage, sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • 2 cups of chicken broth
  • 1/2 cup of white wine
  • 1/4 cup of olive oil
  • 2 teaspoons of smoked paprika
  • 1/4 teaspoon of saffron threads
  • Salt and pepper, to taste

Instructions:

  1. Preheat a large, deep paella pan on medium-high heat.

  2. Add the olive oil to the pan and fry the chicken until golden brown on all sides. Remove and set aside.

  3. Add sliced chorizo to the same pan and cook until slightly browned. Remove and set aside.

  4. Add diced peppers and onions to the pan and sauté until onions become translucent, about 5 minutes.

  5. Mix in garlic, salt, and smoked paprika and cook for an additional minute.

  6. Add rice and saffron to the pan and stir to combine.

  7. Add chicken broth and white wine and bring to a boil.

  8. Reduce heat to low and let simmer for about 10 minutes, stirring occasionally.

  9. Add the cooked chicken, chorizo, shrimp, clams, and mussels on top of the rice.

  10. Cover with a tight-fitting lid and simmer until the rice has cooked through, and the liquid is absorbed, about 15-20 minutes.

  11. Once the paella is fully cooked, let it rest for a few minutes, then garnish with fresh parsley and lemon wedges.

  12. Serve and enjoy!