Paella Valenciana Recipe
Paella is the national dish of Spain and Valencia is the birthplace of paella. The locally grown bomba rice was introduced to the region by the Moors who cultivated and prepared the ground for growing rice.
Valencia has such an abundance of fresh fruit and vegetables, take a trip to Mercado Central in the old town and feast your eyes on over a thousand stalls stacked with fresh fruit, veggies and all the ingredients for the paella.
Paella Valenciana
Ingredients
- 450 grams/1lb scrubbed fresh mussels
- 450 grams/1lb chicken cut into small pieces
- 200grams/6ozs pork or rabbit cut into pieces
- 1 packet of small prawns (about 10-12 – optional)
- 2 large ripe tomatoes (boiled and skinned and chopped)
- 200grams/6ozs green beans cut into small 1″ pieces (remove ends)
- 200grams/6ozs shelled broad beans (fava)
- 2 garlic cloves chopped (optional)
- saffron (just a pinch)
- teaspoon sweet paprika
- salt
- 12ozs paella rice (Valenciana if possible!) or short grain white rice
- 8-10 tablespoons olive oil (1/2 to 3/4 cup) depending on taste
- 2-3 cups of boiling water
Method
The best way to cook paella is outside on a barbeque as you have lots of room for the paella pan. If you have to cook inside then use two hot plates and keep turning to keep the heat distributed as evenly as possible throughout cooking.
- Heat olive oil in paella pan and brown chicken and pork/rabbit until golden.
- Add green beans, broad beans and fry for a few minutes.
- Add chopped tomatoes and garlic (optional) and cook for a further five minutes.
- The heat should be high and at this point you add the rice, saffron and boiling water and salt
- Stir and then arrange the prawns and mussels on top
- Cover and cook for about ten minutes then turn down and cook for a further 8-10 minutes.
Take the paella pan from the heat, cover with a cloth and allow to stand for a few minutes before serving.
Once you get used to cooking Paella Valenciana you’ll find it very easy. It really does taste as good as it looks.
Don’t forget to serve the paella with wedges of fresh lemon, salad and crunchy bread. For drinks what better than a refreshing jug of ice-cold Spanish Sangria.
TIP! Many Spanish desserts go well with a dish like paella but if you want something refreshing try Water Melon and Fruit (see recipe see below) or the delightfully decadent Turron of Spain.
Water Melon with Fruit
Water melons are in abundance during the summer in Spain and they’re also very cheap.
Ingredients:
- 1 large/medium water melon
- 1 honeydew melon
- 450grams/1lb grapes
- 2 apples
- 2 pears
- 2 bananas
- Juice of one orange
- Tad of brandy for zing! (optional)
Preparation
- Carefully cut the melon in half using zig zag cuts (if you can’t do this just cut it in half)
- Scoop out the flesh of the melon using a melon-scooper (like a mini ice-cream scoop) and cut into balls. If you don’t have one of these, just cut melon into small chunks
- Cut honeydew melon in half and scoop out ball shapes with melon cutter or cut into small pieces.
- Cut apples, pears and bananas (and any fruit you like) into pieces
- Squeeze orange and mix with a splash of brandy
Fill each half of the melon with the fruit and grapes and pour over orange juice and brandy (optional). Serve on its own or garnish with flaked almonds and fresh cream.
Take A Tapas Tour in Valencia…
Visit 3 restaurants in Valencia on a guided tapas tour of the city and over the course of 3 hours stop off in various spots to share tapas and drinks. Along the way, learn more about the food you are tasting, and see monuments as you walk through the city.
What’s Included
- 8 hot and cold tapas
- 3 drinks (wine, beer, soda)
- Guided walking tour
Meeting Point
Plaza de la Reina, entrance of the Cathedral
Tapas and Paella
Flamenco in Valencia
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