6 February 2014

How to Make a Original Valencian Paella



How to make a ORIGINAL PAELLA VALENCIANA from Valencia Spain


valencian paella www.originalpaella.com









  • Preparatión time: 15 minutes ; Cooking time: 90 minutes ; People: 4 dinners 


  • Ingredients:

    By way of guidance the paella exposed is 15 full rations. Let´s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
    • valencian paella 2 www.originalpaella.com
      800 grams meat (chicken or chicken and rabbit)
    • 400 grams broad beans
    • 150 grams lima beans
    • 1 ripe tomato
    • 400 grams rice
    • 8 tablespoonful oil,  Water
    • 1 little tablespoonful paprika
    • A pinch of saffron otherwise saffron dye
    • Salt


    Optional:
    • 300 grams snails
    • Rosemary (add during the last five minutes of cooking rice)



    valencian paella 3 www.originalpaella.com
    time:













    Technical Equipment

     black rice 4 paella www.originalpaella.comA) On this occasion we are going to use portable assemblage, formed by:
    1.Paella (pan)

    2.Double ring burner

    3. Tripod
    4. Butane cylinder



    More information assembly HERE

    BUY PAELLA KIT HERE



    black rice 5 paella www.originalpaella.comB) It can also be used with a fire protected 















    VEGETABLES WAITING FOR THEIR GLORY'S TIME


    valencian paella 4 www.originalpaella.com
    Broad beans and lima beans are the basis of the paella as far as vegetables is concerned, It's better fresh, but there is also the possibility of frozen or dried as in the case of the lima bean









    valencian paella 5 www.originalpaella.com
    Artichoke is a season's vegetable.  We can add if we find.  A trick! Salt water and a piece of lemon to avoid to turn black.







    READY, SET, GO!!


    valencian paella 6 www.originalpaella.com
    Add some oil that serves to level the pan ... the oil should be centered, it also adds some salt  and light the fire!









    valencian paella 7 www.originalpaella.com
    When the oil is hot, add the chicken, start to fry, stir with a large spoon until getting done in a uniform way.


     




    SEASON AND COOK, COOK, COOK! 

    valencian paella 9 www.originalpaella.com
    Add some salt, the amount will go to taste, but paella has its high salt speck. you should keep taste during the process. At this point add some saffron. although you can add just before adding the water, stir for mixing.






    valencian paella 10 www.originalpaella.com
    Strong heat to start to boil, cook about 30-40 minutes before adding the rice, this will depend on the strength of the fire, the goal is to let ingredients leave all their goodness in the broth. As well as broth concentrates because it lost water during this process.






    WE ADD SOME RICE! BEGIN TO COUNT THE 20 MINUTES

     As a reference serve the handles' screws the paella, "caballón"'s technique is the most widespread on paella's  masters. It consists of dividing in two parts the paella pan with the rice, then with a spoon spread uniformely.  Time is very important, cook rice between 18-20 minutes, if we use more time the grain rice will open and give you a pasta's feeling, and less time will make the grain is undercooked and too much hard .
    valencian paella 12 www.originalpaella.comvalencian paella 13 www.originalpaella.com















    SMELL VERY WELL !!

      valencian paella14  www.originalpaella.com
      Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth, more fire less water and vice versa, keys:
      After 15 minutes of cooking rice,  paella should start to dry (photo left) this will also produce the coveted "rosetxat" that will be achieved with practice and technical knowledge. Technically the amount of water that is capable of absorbing rice is twice its volume, example rice-1kg 2 liters of water(2,5 in bomba varieties), but significantly affects the thermal process removing water depending on their potency.








      READY TO EAT, DELICIUS! ENJOY IT!!


      valencian paella 15 www.originalpaella.com


      you can also download pdf récipe or play in video:


      DO YOU TRY IT? we are to help you!! Ask us now!!


      1 comment:

      1. First paella hardly ever goes perfect. We are here to help you, If you have questions you can ask us.
        La primera paella casi nunca sale perfecta, nosotros estamos aquí para ayudarte, si tienes dudas pregúntame.
        La première paella presque jamais va tres bien, nous sommes ici pour vous aider, si vous avez des questions me demander.

        ReplyDelete

      Thanks for your comments//Gracias por tus comentarios